Behind every distinctive restaurant is a culinary identity shaped by experience, creativity and a clear vision. For Chef Aggelos Manousakis, gastronomy is the result of a journey that has taken him through different cuisines, professional environments and hospitality concepts before leading him to Santorini, where his work has become closely connected with some of the island’s restaurants.
With more than 18 years of experience in gastronomy, Chef Aggelos Manousakis has developed a multicultural culinary background and a career centred on creating, organising and evolving restaurant concepts.
A Culinary Journey Built on Experience
Aggelos Manousakis graduated from the Department of Tourism Professions at IEK OMIROS in Athens, specialising in Culinary Art and the profession of Chef.
His professional journey has included experience across different areas of the hospitality and gastronomy industry. He worked as Chef de Cuisine in an established Thai restaurant in central Athens, an experience that contributed to the multicultural character of his culinary knowledge.
He also worked in the catering industry, serving as a Chef at prestigious event venues and estates in Athens. As an Executive Chef, he has also been responsible for organising and structuring kitchen departments from the ground up, developing the systems and foundations required to support a restaurant’s culinary operation.
Creating a Culinary Identity in Santorini
Chef Aggelos Manousakis eventually brought his creativity to Fira, Santorini, where he created the distinctive cuisine of Barolo from the ground up.
The project became an important part of his culinary journey, allowing him to develop a restaurant identity designed around a particular gastronomic vision. His role later expanded to include further restaurant concepts on the island.
In addition to Barolo, he serves as Executive Chef of 1500 B.C. Restaurant and Mama’s Restaurant, both located in Fira. Each project represents a different stage in a broader culinary journey that continues to evolve through new concepts and experiences.
From Restaurant Kitchens to New Concepts
In 2025, Chef Aggelos Manousakis took on the role of Executive Chef at Barolo Beach, a new seaside concept in Perivolos, Santorini, directly connected with the Barolo Restaurant identity.
The addition of Barolo Beach marked an expansion of his culinary work into a different setting. Moving from the restaurant environment of Fira to a beachfront concept in Perivolos, the project represents another way of exploring hospitality and gastronomy within the landscape of Santorini.
Today, his professional portfolio includes four restaurant projects:
- Barolo in Fira
- 1500 B.C. in Fira
- Mama’s Restaurant in Fira
- Barolo Beach in Perivolos
- More Than the Creation of a Menu
The work of an Executive Chef extends beyond the development of individual dishes.
Creating a successful culinary concept can involve establishing the identity of a kitchen, organising its departments, developing its operations and ensuring that the food reflects the wider character of the restaurant. Chef Aggelos Manousakis’s professional journey reflects this broader role, combining culinary creativity with the practical development and structure of restaurant operations.
His experience ranges from international cuisine and catering to urban hospitality concepts and destination restaurants, creating a foundation that allows him to approach each project through a different lens.
Continuing the Gastronomic Journey
The central idea behind Chef Aggelos Manousakis’s work is expressed through the phrase “Crafting Stories Through Flavor.” His career reflects an ongoing interest in developing his gastronomic art and transforming culinary ideas into distinct restaurant experiences.
From his early professional experience in Athens to the creation and development of multiple restaurant concepts in Santorini, his journey demonstrates how a chef’s role can evolve beyond the kitchen.
Through Barolo, 1500 B.C., Mama’s Restaurant and Barolo Beach, Chef Aggelos Manousakis continues to develop his culinary vision across different settings, concepts and experiences, with each project becoming part of a wider gastronomic story.
Find out more:
https://chefmanousakis.gr/
Content Manager: Ambassador Mykonos Promo Kostas Skagias
