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.

From the early stages of his career, Nikos collaborated with top chefs who guided him and helped him identify the right path for his professional journey. Quickly rising through the ranks, he gained valuable experience working in award-winning kitchens across Greece and Europe, including renowned restaurants and luxury resorts. Among the most significant milestones in his career are Boury* (Belgium, 3 Michelin stars), Residenz Heinz Winkler (Munich, 2 Michelin stars), L’Ortolan (England, 1 Michelin star), and Celeste (London, 1 Michelin star).

After years of studying and experimenting with the technique of fish aging, Nikos Apostolakis has developed deep expertise and expanded the methods of fish handling. Traveling to Italy for specialized training and delving into the art of aging, he has reached the point of conducting his own seminars, sharing his expertise with other professionals in the industry. He firmly believes that this technique and innovative approach to fish handling can open new, creative pathways for the restaurants of the future.

With his specialization in fish aging, he is now an official representative of the Italian company Everlasting across Greece for their Meatico by Everlasting fish aging chambers. He also offers comprehensive training on the technique to the company’s clients.

“My philosophy is based on the proper handling of premium materials, with fish at the heart of it. My cuisine draws inspiration from the seasonality of seas, primarily of Greece. I place great emphasis on seasonal ingredients, not only to ensure the best quality but also to show respect for the sea and the environment.”

With a passion for innovation, creativity, and continuous growth, Nikos Apostolakis creates and refines concepts driven by his experiences and his deep love for the ocean.