George Felemegkas

Signature

George's signature dishes include Think Green. The title points to the kind of thinking behind the plate: fresh, direct, and attentive to detail. It fits the broader language of his cooking at Hytra, where polish comes from control rather than excess. The dish sits within a style that favors measured decisions and a modern finish, with each element left to do its job without crowding the rest.

In Their Words “I would like to thank all members of the Hytra team for their dedication and hard work every day.” In that line, the kitchen is the unit of value. George Felemegkas speaks to collective discipline, to the daily work that makes service hold together, and to the shared standard behind the pass. The remark is plainspoken, but it points to the operating truth of any serious restaurant: consistency is built by the team, not by one pair of hands.

Honors

George Felemegkas began his career as Sous Chef at Quique Dacosta, a role that sharpened the exacting style now associated with his work. The experience helped set the terms of his approach: precision, purpose, and a steady hand under pressure. Those foundations remain visible in the way he leads at Hytra, where the kitchen’s contemporary identity depends on discipline as much as creativity. Today, George is Executive Chef of Hytra, where the task is less about display than about translating intent into a finished plate. His path from Quique Dacosta to Athens reads as a measured progression through modern fine dining, with each stage reinforcing the standards that define his current work. In Hytra, that training shows up in the calm authority of the kitchen and in a style that favors control, clarity, and focus.