Nikos Apostolakis, originating from Crete and deeply connected to the sea, has developed a comprehensive professional model based on fish aging, the proper utilization of raw ingredients, and the management of the whole fish with a philosophy similar to that applied to meat.
Executive Chef of LIYSTOR and YDORON in the heart of Athens, reimagining old Greek city cuisine at Liystor while leading a contemporary, forward-thinking approach to modern fish cuisine at Ydoron
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Consulting Services
With a specialization in seafood and marine gastronomy, I work with hospitality professionals who want to create or develop businesses with a clear identity, high-quality offerings, and sustainable, efficient operations.
Fish Dry Aging Training
Dry-aging fish is a modern and highly effective technique for professional kitchens, allowing the extension of fresh seafood’s shelf life while significantly enhancing its flavor, texture, and presentation. The result is a high-value product that clearly differentiates your business and creates strong interest among customers.
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