i. Biography
Greek fine dining in a Relais & Châteaux context is built on place before embellishment. “At the Relais & Châteaux, we promote the flavours of our homeland,” says Panagiotis Tsoukatos, Executive Chef at Myconian Korali Relais & Châteaux in Mykonos, Greece. In practice, that means Greek roots, local ingredients, seafood, and a fine-dining language open to ideas beyond the island, held together by precision rather than nostalgia. Contemporary Greek cooking on Mykonos works with immediate materials: sea, land, citrus, olive oil, pistachios, and coastal intensity. In Tsoukatos’s kitchens, seafood carries the clearest line, with technique used to sharpen rather than mask the ingredient. The register is modern, but the base remains recognisably Greek: mineral, bright, clean, and structured around what the island and the country provide.
Coming Up
Hotel dining asks for repetition under pressure: timing, consistency, and leadership across service. Panagiotis Tsoukatos entered that discipline as Head Chef at K-hotels (from 2010), a role that set the operational foundation for later work in polished island hospitality. The craft here is not only flavour development, but the ability to make an idea repeatable for guests at standard, service after service. Mykonos hospitality, at the refined end, depends on a clear culinary identity as much as luxury setting. Today, Panagiotis is Executive Chef of Myconian Korali Relais & Châteaux, Executive Chef of Myconian Kyma Design Hotel, Executive Chef of Myconian Naia Luxury Suites, and Executive Chef of Baos Fine Dining at Myconian Korali. Across those roles, the line is Greek in origin, seafood-focused in spirit, and built for guests expecting both polish and a strong sense of place.
Where They Are Now
The current post is Executive Chef at Myconian Korali Relais & Châteaux in Mykonos, Greece. Baos Fine Dining at Myconian Korali is the most detailed expression of that position, with Panagiotis Tsoukatos serving as Executive Chef. “Baos Fine Dining at the Myconian Korali follows the Relais & Châteaux philosophy, where the art of haute cuisine meets top quality and first-class ingredients that are sourced especially for us.” The working terms are clear: sourcing, haute cuisine technique, and Greek flavour kept close to the centre rather than treated as decoration. Seafood-focused Contemporary Greek cuisine at Baos Fine Dining in Mykonos, Greece, is framed through traditional Greek cuisine and cutting-edge global influences. The menu combines traditional Greek roots with modern fine-dining trends from around the world, celebrating each ingredient while advancing culinary innovation. The task is to keep the inheritance legible while refining its form for a modern dining room. Local ingredient work at Baos Greek Restaurant in Mykonos, Greece, is tied to sea and land. Tsoukatos states the brief directly: “We promote the flavours of our homeland. The menu specialises in seafood, and every lunch or dinner is a celebration of the senses.” For a working kitchen, that translates into sourcing, balance, and sequence: the homeland is carried by ingredients and their handling, not by explanation alone. The Marinated Scallops signature at Baos is a compact seafood study using king scallops, uni, urchin water, lime juice, Messolonghi avgotaraho, blood orange, pistachios and extra virgin olive oil. The scallops are sliced carpaccio-thin and briefly marinated before serving. The structure is brine, citrus, fat, and texture: king scallop sweetness, uni and urchin water depth, lime juice and blood orange lift, Messolonghi avgotaraho concentration, pistachio bite, and extra virgin olive oil to finish the line.
In Their Words “We promote the flavours of our homeland. The menu specialises in seafood, and every lunch or dinner is a celebration of the senses.” “At the Relais & Châteaux, we promote the flavours of our homeland.”
Honors
Panagiotis Tsoukatos has received Athinorama / Greek Cuisine Restaurant Award. The recognition attached to this Contemporary Greek seafood practice includes Toque d’Or 2024 (2024), Top Notch distinction, Greek Cuisine Restaurant Award, 1-Star, and Golden Phoenix for Modern Cuisine.
Profile updated July 2026
FAQ
Asked of Panagiotis
What is Panagiotis Tsoukatos's current role?
Panagiotis Tsoukatos is Executive Chef at Myconian Korali Relais & Châteaux.
Where did Panagiotis Tsoukatos work before?
Earlier in their career, Panagiotis Tsoukatos worked at K-hotels.
What recognition has Panagiotis Tsoukatos received?
Toque d’Or 2024 (2024).
