Sammy Ibrahim

At Nammos in Mykonos, Greece, Mediterranean-Japanese cuisine is framed as part of a larger service model, and Sammy Ibrahim’s role sits inside that framework. The work is not presented as food alone, but as a menu built to match a setting that prioritizes location, quality, entertainment and customer satisfaction.

In Psarrou, Mykonos, Greece, the kitchen at NAMMOS Mykonos is led by Sammy Ibrahim, where Mediterranean-Japanese cuisine is the house specialty. The brief is clear: the cooking supports a concept that is as much about atmosphere and execution as it is about the plate. That same scope carries through his other title as partner and executive chef at Nammos in Mykonos, Greece. In both roles, Ibrahim is positioned within the restaurant’s identity, with responsibility that extends beyond service to the standards and direction of the brand.

Expansion is approached as a question of fit, not volume. On Bodrum, Ibrahim said, “We had already been receiving various offers from Bodrum for many years and were thinking of coming there. But what was important for us was the right location and collaborating with the right partner who thinks with vision.” The statement points to the same operating logic that governs the restaurant itself: place, partnership and standards come first.

No major awards are listed for Sammy Ibrahim. The recognition attached to the work comes through the roles themselves: chef, partner and executive chef at Nammos, and the continuity of that position within the restaurant’s identity.