i. Biography
Sotiris Contizas is the Greek chef at Nolan in Athens, where the cooking reads as the result of moving across industries and kitchens without losing precision. The work carries evidence of that range: structured enough for the pass, broad enough to absorb different forms of discipline, and direct enough to land on the plate.
Coming Up
Before kitchens, the craft was being trained in systems and presentation. He then became a business owner in the fashion industry, another field built on pace, taste, and the management of detail. That background fed into Milos restaurant in Athens, where he took on management of wild food and moved into a more elemental register of ingredients and seasonality. By 2011, Radiki gave that range a more defined shape. With Contizas as founder, the project marks the point where earlier disciplines began to settle into a culinary identity: one built on structure, but still open to range. Today, Sotiris is Executive Chef of Nolan.
Where They Are Now
At Nolan in Athens, the working principle is clear: food is made from the ground up. In practice, that means scratch-made detail is not a slogan but the daily standard, with each element carrying its own responsibility before it is assembled into the final plate. One signature plate is lamb with kale, greens, and curry. The dish shows how origin and composition can sit together without excess: the curry is made in-house, the lamb comes from the rare Kallaritikos breed, brought directly from Thessaly, and the plate holds to a balance of depth and lift rather than force. “At Nolan, we make everything from scratch.” The line states the method plainly. It also fits a kitchen where making is the point: shaping, refining, and putting separate elements into working order before they leave the pass.
Signature
Sotiris's signature dishes include lamb with kale and greens and curry. The plate is built on balance rather than embellishment. Lamb gives it weight, greens bring sharpness, and curry supplies layered warmth. The result is a composition that stays clear in structure and direct in effect.
In Their Words “At Nolan, we make everything from scratch.” The second line places the kitchen in a social frame as much as a technical one. It suggests a setting where food is assembled for more than service alone, and where the work of the kitchen extends into the room around it.
Profile updated August 2026
FAQ
Asked of Sotiris
What is Sotiris Contizas's current role?
As of 2026, Sotiris Contizas is Chef at Nolan.
Where did Sotiris Contizas work before?
Sotiris Contizas's earlier career included Sony Europe, fashion industry, and Milos restaurant.
Where did Sotiris Contizas train?
Sotiris Contizas trained at Panteion University.
