As Culinary Journeys at Daios Cove enter their eighth landmark year, the institution reaffirms its position as a pioneer of gastronomic excellence in Greek hospitality.
The 2026 season marks a new era with a remarkable chef lineup: Sergio & Javier Torres (Cocina Hermanos Torres***, Barcelona), and Emmanuel Pilon (Le Louis XV***, Monte Carlo) are leading three-Michelin-star chefs joining forces in Crete alongside Nicolai Nørregaard (Kadeau**, Copenhagen), Amaury Bouhours (Le Meurice**, Paris), Nikos Leivadias (Tudor Hall*, Athens), Giorgos Samoilis (Cantina, Sifnos), Gkikas Xenakis (Aleria, Athens), and Angeliki Charami (Omnia, Kastelruth). These acclaimed chefs will transform the Ocean Restaurant and RHO at Daios Cove into hubs of culinary expression, enriching the resort’s culture with both innovative creations and timeless, unparalleled values.
The participation of Alain Ducasse’s top chefs at Daios Cove stands as tangible proof of the deep and strategic relationship that has developed between the luxury resort and the globally renowned gastronomy group. This exceptional synergy not only reflects both parties’ ongoing commitment to excellence, but also strengthens their shared vision for a refined gastronomic experience.
The emphasis on Greek presence is a deliberate strategic choice. Daios Cove acts as an ambassador of Greek culinary culture to an international audience seeking authenticity and depth of experience. Visitors from around the world come not only for Mediterranean luxury—they seek to understand Greek flavors through the lens of contemporary gastronomy, where tradition meets innovation.
With eight years of continuous evolution, Culinary Journeys have transformed from a seasonal event into an established institution that redefines the concept of high-end gastronomic hospitality in Greece.
The dialogue between global star chefs and Greek culinary identity creates a multi-layered mosaic of experiences—from Samoilis’ molecular approach to Nørregaard’s Nordic philosophy, from Charami’s vegan finesse to the Ducasse legacy embodied by Pilon and Bouhours, and the visionary craft of the Torres brothers.
CULINARY JOURNEYS 2026 PROGRAM
May 26
Giorgos Samoilis & Gkikas Xenakis
Cantina, Sifnos & Aleria, Athens
RHO
June 27
Amaury Bouhours
Le Meurice**, Paris
Ocean Restaurant
July 10
Sergio & Javier Torres
Cocina Hermanos Torres***, Barcelona
Ocean Restaurant
July 22
Nicolai Nørregaard
Kadeau**, Copenhagen
Ocean Restaurant
August 13
Emmanuel Pilon
Le Louis XV***, Monte Carlo
Ocean Restaurant
August 27
Nikos Leivadias
Tudor Hall*, Athens
Ocean Restaurant
September 3
Angeliki Charami
Omnia Restaurant, Kastelruth
RHO
September 22
Giorgos Samoilis & Gkikas Xenakis
Cantina, Sifnos & Aleria, Athens
RHO
PARTICIPATING CHEFS
SERGIO & JAVIER TORRES — Cocina Hermanos Torres*, Barcelona
Twin brothers born in Barcelona in 1970, Javier and Sergio Torres have forged a path defined by the pursuit of maximizing the essence of each ingredient with minimal intervention. Their calling to cooking emerged early, influenced by their grandmother Catalina, who cooked for aristocratic families in Linares before moving to Barcelona. They trained in some of the most important restaurants of their time: Racó de Can Fabes by Santi Santamaría, Akelarre by Pedro Subijana, and Plaza Athénée by Alain Ducasse in Paris.
In 2008, they opened Dos Cielos Barcelona, earning their first Michelin star in 2010 and their second in 2017. However, feeling constrained by the space, they closed the restaurant to pursue a more ambitious vision: Cocina Hermanos Torres, an 800-square-meter industrial warehouse they transformed by placing the kitchen at the very heart of the space—an architectural statement reflecting their philosophy of transparency and interaction.
Recognition followed swiftly: two Michelin stars and three Repsol Suns in 2019, a third Michelin star in 2022, and a Michelin Green Star for sustainability in 2023. In 2024, Sergio and Javier Torres ranked 20th in The Best Chef Awards, further confirming their global influence.
Their culinary signature remains consistent: dishes that appear simple at first glance, yet reveal deep thought and technical virtuosity. Each creation is a study in balance—colors, aromas, flavors, and textures come together in an experience where minimal intervention delivers maximum intensity.
NICOLAI NØRREGAARD — Kadeau, Copenhagen
Nicolai Nørregaard is the head chef and co-owner of Kadeau in Copenhagen (2 Michelin stars) and Bornholm (1 Michelin star). Born and raised on the island of Bornholm—a small Danish island in the Baltic Sea—he was deeply influenced by his grandfather, who grew his own vegetables, caught his own seafood, and preserved ingredients to remain self-sufficient during the winter months.
The smokehouses of Bornholm—especially that of Nicolai’s uncle on the island’s west coast—form a cornerstone of Kadeau’s philosophy. With their imposing chimneys marking the island’s landscape, only ten of these smokehouses remain in operation today. His uncle was among the last craftsmen to practice the traditional open-chimney smoking method—a time-consuming process that requires constant attention to the fire.
As a pioneer of the Nordic food movement, Nicolai has brought these deeply rooted techniques to the forefront of his culinary expression. Kadeau operates in complete harmony with the seasons: during the summer, the team harvests from the restaurant’s garden, as well as from the island’s forests and beaches. At the same time, much of the season is dedicated to preserving the abundance of summer, ensuring that in winter the restaurant’s pantry remains richly stocked with the treasures of Bornholm.
EMMANUEL PILON — Le Louis XV*, Monte Carlo
When Alain Ducasse entrusted the helm of the legendary Le Louis XV to Emmanuel Pilon, he knew the restaurant’s legacy would continue to evolve with both respect and vision. Pilon’s journey began in Lyon, where he trained under two chefs honored with the prestigious Meilleurs Ouvriers de France title—Christian Têtedoie and Davy Tissot—before joining the Ducasse group in 2009.
At Le Louis XV in Monaco, alongside Franck Cerutti and Dominique Lory, Pilon laid the foundations of a path that would later take him to Paris, where he spent eight years working closely with Romain Meder at the Alain Ducasse restaurant at the Plaza Athénée. As Assistant Chef, he played a key role in developing Naturalité Cuisine—the philosophy that redefined the relationship between haute cuisine, nature, and seasonality. His experience was further enriched through his participation in the pop-up restaurant ADMO (Adrià Ducasse Meder aux Ombres), where he collaborated with Romain Meder and Albert Adrià.
Alain Ducasse described his choice:
“Emmanuel Pilon possesses a deep understanding of Mediterranean cuisine and brings experience, precision, and sensitivity. He will enrich the restaurant’s offering by placing his creativity at the service of Naturalité cuisine.”
NIKOS LEIVADIAS — Tudor Hall*, Athens
Nikos Leivadias, with a long and successful presence in Greece’s gastronomic scene, has in recent years led the kitchen of Tudor Hall at the historic King George Hotel in the heart of Athens. In the past, guests have enjoyed his creations at Lycabettus Restaurant in Oia, at Electra Palace in 2007, and at Andronikos in Mykonos.
Through the inspired menu of Tudor Hall, Nikos expresses his talent and passion for contemporary cuisine, combining exceptional local ingredients with modern culinary techniques from around the world. He carefully selects premium raw materials and crafts dishes of distinctive character, elevating both flavor and the modern interpretation of traditional ingredients. Each plate is conceived as a work of art, with refined colors, delicate aromas, and elegant presentation—offering guests a truly memorable gastronomic experience.
As Chef de Cuisine at Tudor Hall, Nikos Leivadias leads a team that continues to earn accolades, most notably securing a Michelin star for the second consecutive year. This distinction reflects the passion and dedication of the team, which actively promotes Greek cuisine on a global stage.
GIORGOS SAMOILIS — Cantina, Sifnos
A former molecular biologist with a PhD in biochemistry, Giorgos Samoilis turned to gastronomy by cooking for friends in Sifnos. Having lived and worked extensively in Brazil—absorbing the country’s rich culinary heritage—the founder and Head Chef of O3 Fish and Wine Bar focuses on sustainability, locality, and seasonality.
Today, Giorgos Samoilis is the chef behind the award-winning zero-waste restaurant Cantina in Sifnos. Drawing inspiration from the Greek islands and Latin America, he creates a gastronomic experience full of character and depth.
GKIKAS XENAKIS — Aleria, Athens
Born and raised in Thebes, Gkikas Xenakis’ earliest childhood memories are shaped by wholesome, nourishing food and the carefree lifestyle of the Greek countryside. This sense of origin and appreciation for simple, high-quality ingredients remains a fundamental element of his culinary creations. A graduate of Le Monde Culinary School, Xenakis has worked in Greece and abroad alongside distinguished chefs.
As Head Chef of the renowned restaurant Aleria, the establishment has recently been awarded its latest Golden Toque—one of the highest gastronomic distinctions in Greece. Through his distinctive creative style, Gkikas Xenakis captures the essence and diversity of Greek culinary tradition, offering guests at Daios Cove an exceptional gastronomic journey.
AMAURY BOUHOURS — Le Meurice, Paris
After studying at the Soissons Hospitality School, Amaury Bouhours began his journey in the world of gastronomy as an apprentice at Louis XV – Alain Ducasse in Monaco. He then continued as a Commis Chef at the Alain Ducasse restaurant at Plaza Athénée in Paris, where he worked under the guidance of Christophe Moret, Christophe Saintagne, and Romain Meder.
He quickly rose through the ranks to Head Chef de Partie and later Junior Sous-Chef, before joining Adrien Trouilloud as Sous-Chef at Lasserre. Today, Amaury serves as Chef de Cuisine at Le Meurice.
Speaking about his decision to entrust him with the restaurant, Alain Ducasse noted:
“If I chose Amaury, it is because he has the ability to embody a new chapter in the life of the restaurant at Le Meurice.”
ANGELIKI CHARAMI — Omnia Restaurant, Kastelruth
Angeliki Charami is an innovative vegan chef known for her refined approach to plant-based cuisine. With a culinary background at Radisson Blu Park Hotel and experience in acclaimed kitchens such as Vammos, Ekali Club, and Vegan Nation, she has served as Head Chef at Mama Tierra and Crudo, and since 2020 at Koukoumi Hotel in Mykonos—the first vegan hotel in Greece.
Our guest chef leads the culinary direction as Executive Chef at Omnia Plant-Based Restaurant in Kastelruth, in the Dolomites of Italy. Her philosophy centers on the use of handmade, minimally processed ingredients, drawing inspiration from classic vegan and Japanese influences to create elegant, sustainable fine dining experiences. Her work has earned recognition within the industry and reflects her commitment to redefining vegan cuisine while promoting sustainability and well-being.
About Daios Cove
Daios Cove is a premier 5‑star resort and one of the world’s leading hospitality destinations, built amphitheatrically on a private cove in Vathi, Agios Nikolaos, Crete. Its architecture and design are inspired by the elements of water and earth, harmonizing seamlessly with the surrounding natural landscape to create a setting of unparalleled beauty. Spread across 320 acres, the resort offers spacious rooms, suites, and villas with unobstructed views of the Aegean, sophisticated design, and services that meet the highest international hospitality standards.
Gastronomy is a cornerstone of its identity, with seven restaurants and bars highlighting Cretan ingredients through modern techniques. Collaboration with Ducasse Conseil has elevated the island’s culinary experience to new heights: the talented team of chefs crafts menus for Ocean Restaurant and Ocean Bar that reflect Crete’s unique position at the crossroads of three continents, shaped by multiple cultures.
The resort also features one of Europe’s most comprehensive wellness hubs: KĒPOS, a pioneering 2,500 m² wellness space inspired by Epicurus’ garden—a place of philosophy, learning, and well-being. Following a meticulous redesign, KĒPOS combines holistic health approaches with advanced medical technology, premium care products, and personalized fitness programs by BXR London specialists. It has received international recognition, including Greece’s Best Resort Spa 2024 from the World Spa Awards, cementing its reputation as one of Europe’s leading wellness destinations.
With The Collection, Daios Cove introduces a renewed approach to luxury hospitality, emphasizing connection with nature, a sense of privacy, and timeless elegance. Remaining a reference point for an international audience, it continues to evolve the guest experience with consistency, quality, and refined aesthetics.
www.daioscove.com
