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Antonis Giassas
Chef
- Discipline
- Other
i. Biography
The Climb
At Vedema Rooftop Restaurant in Tsilivi, Zakynthos, the cooking under Antonis Giassas has a polished register: Greek flavors handled with enough discipline to stay legible, then shaped toward a finish that feels more exacting than rustic. Traditional recipes remain the base, but they are worked through modern culinary methods, so the plates carry both familiarity and a cleaner, more contemporary edge. The result is food with Ionian roots that still reads as composed, generous, and built for sharing. As head chef at Vedema Rooftop Restaurant since 2022 and executive chef of Vedema Restaurant, Antonis Giassas works across both kitchens with the same balance of restraint and lift. The cooking keeps Greek memory intact, but it is never left untouched; instead, it is adjusted with a light hand so the place, the season, and the menu stay in step. That gives the food a rooted quality without making it static. The rooftop setting suits that approach. Vedema Rooftop Restaurant asks for dishes that can move easily through a social service, and Giassas answers with a style that is bright, relaxed, and precise enough to hold its shape across a shared table. Comfort is still there, but it is carried by technique rather than weight, so the menu stays open, lively, and suited to summer dining.
Today
At Vedema Rooftop Restaurant, Antonis Giassas keeps the focus on food that feels composed without becoming formal. The style is Greek in flavor and Ionian in reference, but the execution leans modern, giving the dining room a sense of easy rhythm and clear intent. It is a kitchen language built for shared plates, warm weather, and the kind of meal where familiarity and refinement can sit together without friction.
Profile updated July 2026
FAQ
Asked of Antonis
What is Antonis Giassas's current role?
As of 2026, Antonis Giassas is Head Chef.
What is Antonis Giassas known for?
Sophisticated Greek flavors with Ionian origins.
