Chef
My Story
Nikos Apostolakis, born in Crete with an innate love for the sea, is now the Executive Chef of LIYSTOR and YDORON, two sister restaurants in the heart of Athens.
These establishments focus on the art of fish aging, highlighting the quality of seafood with simple techniques, and managing whole fish by studying their cuts—a philosophy traditionally associated with meat.
Services
LET'S WORK TOGETHER
Consulting Services
Focusing on seafood gastronomy, I am eager to connect with hospitality professionals who share the same passion. With experience in high-demand food and beverage departments across Europe and a deep understanding of various types of restaurant operations, I, along with my team, can significantly contribute to the creation and enhancement of a food service business aimed at excellence and sustainable operation.
Fish Dry Aging Training
Fish dry-aging is an innovative technique that extends the shelf life of fresh seafood while enhancing its flavor, texture, and appearance. It presents fish in a way that is sure to capture attention.
Gallery
CULINARY MOMENTS
Contact
GET IN TOUCH
Restaurants
COLLABORATIONS
