Greek cuisine is built on tradition, exceptional ingredients, and the stories that connect people around the table. Chef Iosif Sikianakis has built his culinary philosophy around these principles while continuously exploring new techniques, international influences, and innovative hospitality concepts. Through his work as a private chef, restaurant consultant, educator, and entrepreneur, he has created a distinctive approach that combines authenticity with modern gastronomy.
A Journey Inspired by the Aegean
Although raised in Athens, Chef Iosif Sikianakis draws much of his inspiration from the Aegean. With family roots in Mykonos and Crete, he developed a deep appreciation for Greek flavors and hospitality from an early age.
His culinary career began in pastry before evolving into professional cooking. At just 26 years old, he became a partner at the renowned Barbarossa Restaurant in Paros, marking the beginning of a career that would soon expand far beyond Greece.
His pursuit of culinary excellence later brought him to Paris, where he trained at Le Centre de Formation Alain Ducasse in advanced culinary techniques, including sous-vide cooking and seafood preparation. During this period, he also worked in several prestigious kitchens, including Hôtel Costes, Hôtel Plaza Athénée, L’Atelier de Joël Robuchon, and the two-Michelin-starred Le Taillevent, gaining valuable experience alongside respected chefs.
A Philosophy Built Around Taste and Relationships
Throughout his website, one idea appears repeatedly: gastronomy is more than preparing food—it is about creating experiences.
Chef Sikianakis emphasizes collaboration, creativity, and lasting professional relationships. Whether designing restaurant menus, preparing private dinners, or hosting culinary events, his goal is to understand each client’s vision before crafting a personalized gastronomic experience.
This philosophy extends beyond recipes. Every menu is developed around carefully selected ingredients, attention to detail, and respect for individual preferences and dietary requirements.
Restaurant Consulting with a Tailor-Made Approach
Restaurant consulting represents one of the core pillars of Chef Sikianakis’ work.
With more than a decade of international consulting experience, he assists restaurateurs in developing menus that reflect both their culinary identity and commercial goals. His consulting process includes analyzing restaurant character, evaluating operational performance, selecting ingredients, supporting staffing decisions, and creating dishes that strengthen a restaurant’s unique identity.
A distinctive element of his consulting methodology is the use of the COSTOMENU software, a restaurant cost-management platform created specifically for chefs and restaurateurs. The application helps calculate recipe costs, estimate selling prices based on profit margins, and simplify food and beverage costing, allowing professionals to focus more on creativity while maintaining financial control.
His consulting portfolio includes hotels, resorts, restaurants, and hospitality businesses across Greece, Switzerland, Poland, and the United States.
Private Dining Designed Around Every Guest
Private cooking is presented as a highly personalized experience rather than a standard catering service.
Each event begins with detailed discussions about guests’ tastes, dietary needs, and expectations before a custom menu is created. Chef Sikianakis and his team then source premium ingredients—often emphasizing organic products—to prepare meals tailored specifically to the occasion.
His private cooking services have served an international clientele that includes business leaders, athletes, and members of royal families. Across every event, the focus remains on discretion, hospitality, and meticulous attention to detail.
Gastronomic Experiences for Every Occasion
Beyond restaurant consulting and private dining, Chef Sikianakis offers a broad range of culinary services designed for both personal celebrations and corporate events.
These include:
- Corporate and private events
- Wedding catering
- Yacht dining experiences
- Organic and vegan menus
- Special dietary menus
- Kosher events
- Meal trays
- Support for pop-up restaurants
- Catering services in Mykonos through Cooking Cube
Every event is approached with customized menus rather than standardized packages, allowing each experience to reflect the preferences of the guests.
Healthy Cooking Without Compromise
Healthy eating occupies an important place within Chef Sikianakis’ culinary offerings.
His healthy meal services feature certified organic ingredients and carefully designed vegan and organic menus suitable for breakfast, lunch, and dinner. The emphasis is on demonstrating that nutritious food can also deliver rich flavor, creativity, and visual appeal.
This approach reflects a broader respect for natural ingredients while accommodating diverse dietary lifestyles.
The Kitchen Studio: A Space for Culinary Creativity
Chef Sikianakis is also part of the Kitchen Studio in Athens, created together with acclaimed chefs Argyro Barbarigou and Panos Ioannidis.
Designed around a fully equipped professional kitchen, the studio serves multiple purposes. It hosts exclusive dining experiences, culinary discussions, food photography and video productions, wine pairings, and collaborative gastronomic projects. The space functions as both a creative workshop and a venue where food enthusiasts and professionals can exchange ideas.
Supported by an Experienced Culinary Team
The website also highlights a multidisciplinary team of chefs and specialists who contribute expertise across various culinary disciplines.
Their backgrounds include Mediterranean cuisine, Mexican cuisine, ethnic cooking, seafood, nutrition, food and wine pairing, hospitality education, and international fine dining. This collaborative structure enables Chef Sikianakis to deliver customized experiences across a wide variety of events and restaurant concepts.
Continuing to Share Culinary Knowledge
Education and continuous learning remain central to Chef Sikianakis’ professional journey.
He regularly participates in seminars, appears on television and radio cooking programs, and contributes to culinary education through workshops and demonstrations. His involvement with organizations such as the James Beard Foundation further reflects his ongoing commitment to expanding his knowledge while sharing it with fellow professionals and food enthusiasts alike.
Across every aspect of his work—from restaurant consulting and private dining to culinary education and hospitality innovation—Chef Iosif Sikianakis presents gastronomy as an evolving craft rooted in exceptional ingredients, thoughtful collaboration, and memorable experiences that bring people together around the table.
Explore further:
https://www.iosifsikianakis.com/
Content Manager: Ambassador Mykonos Promo Kostas Skagias
