Chef Adam Kodovas will explain the philosophy behind how we manage ingredients in the kitchen correctly, how important are the correct kitchen practices, and also how to choose raw ingredients to show respect for the environment, suppliers and the world that chooses our food.
Born in Athens in 1985, he graduated from the School of Culinary Excellence and then worked as a student at the Bakevani Festival. Upon crossing the Funky Gourmet, he had the opportunity to work in a high-demand restaurant that was awarded 2 Michelin stars.
He then worked at 2Mazi Restaurant, near one of the most important Greek Chef, Yiannis Baxevanis. Tasting something completely different, he went on to the James Joyce Irish Pub & Restaurant. He worked as a sous chef at the restaurant and was responsible for preparing and designing new and exciting dishes. This was a great experience for his career as they worked by foreign standards as the chef was Irish. Feeling the need to develop himself, he worked at the award-winning "Danu at the Brehon" restaurant in Ireland, where he quickly became a chef de partie. After two years, he returned to Greece and to the award-winning Amanzoe, cooking for some of the most talked about VIPs in the world. His return to Athens was followed by the Premiere of the Intercontinental Hotel. Taking up the role of chef de cuisine, he has actively contributed to the recognition of the restaurant as one of the best in Greece, as well as his awarding of the Golden Scoop.
In 2015, he took over his first kitchen as head chef. It had a great year in which it won the FNL Magazine Best New Chef award and the Greek Cuisine Award. It was also voted on by Athens Voice Magazine as a member of the Young Greek Chef's dream team. In 2016, his love and interest in fish and seafood led him to Brussels. There he worked at Sea Grill, awarded with 2 Michelin stars, so he wanted to come one step closer to his goal.
From 2017-2019 he took over the award-winning Mylos Bar Restaurant in Santorini. There he created perhaps the busiest restaurant in its class on the whole island, sealing this success with their award winning Greek cuisine and a star from the FNL guide.
Finally, in November 2018, he traveled to Oslo, Norway where he worked as a stagiaire at the 3-star Michelin-starred Maaemo. Since spring 2019 he has taken over as Executive Chef at the boutique hotel Astarte Suites in Santorini, actively contributing to its culinary destination for the island.