Page 127 - ANDRONIS magazine #1

Meet our PeoPle andronis - santorini

General ManaGer chef
George Emmanuel

Filippidis Renaut

The Andronis Exclusive Three-starred Michelin
Orchestrator. chef of Lauda restaurant.

—When discussing the experience of —Tell us about the 2018 Andronis Exclusive
staying at Andronis Exclusive, you seem Culinary Experience. What should we look
to want to encourage visitors to get to forward to? Diners at Lauda restaurant
know the island and as much of what it should expect flavours from all over
offers as possible. What makes you do so? the island paired with mesmerising
Discovering your destination is views of the Caldera. Let’s say it’s “local
an integral part of our hospitality ingredients with an Emmanuel touch”.
philosophy and the best way for our I have used many local products that I
visitors to acquire experiences to take have gotten to know and love on this
back home with them. We see ourselves blessed island in my dishes. There would
as an active part of Santorini’s social life be no point in putting together a menu
and we want to share the island’s story. for Santorini’s Lauda and using French
—How difficult is it to combine business products. For the menu of Lauda, I
with the summer in this charming setting? gathered herbs from the island and went
Not difficult at all. It’s the perfect place down to the Monolithos market to meet
to work and dream at the same time. the suppliers and see the fish. I was really
—Andronis Luxury Suites has been voted impressed by the variety and quality of
by guests as one of the best hotels in the the fish – and by the fava beans and
world at the Reader’s Choice Awards of capers. I should certainly also mention
Condé Nast Traveller. Do you often take the Assyrtiko wine, which I consider
the opportunity to interact on a personal one of the best wine varieties anywhere.
basis with guests? We are greatly —Have you had the chance to meet any
honoured to be the recipients of such of the local suppliers in person? On my
awards. They motivate us to continue visit to Monolithos, while waiting for
to offer high quality service and keep the boat to bring out the catch of the day,
finding ways to take guests’ experience I talked to one of the oldest fishermen
further and add new ideas. Personal on this island. He explained how they
interaction is part of our boutique fish at different spots depending what
hospitality philosophy. In fact, it’s the they want to catch and he also told me
best way to learn what visitors need about the Mediterranean slipper lobster
and how we can improve. (Scyllarides latus), which I cooked for
—Has there been an organic addition the first time – it was very tasty!
to the Group that has made you proud —You first visited Santorini in 2017.
in recent years? Dining. Over the last What’s your favourite place to relax on
few years, we have created culinary this magic island? I like to get up very
experiences of the highest level, we early and walk the hiking path while
have hosted internationally acclaimed there are not that many people outside.
chefs in our restaurants, and every year I also forage ingredients during my hike,
we organise the Andronis Gastronomy which also relaxes me and makes me
Personal interaction is part of our boutique hospitality philosophy – in fact, Diners at Lauda restaurant should expect flavours from all over the island paired
it’s the best way to learn what visitors need and how we can improve. Festival, whose reach is global. • happy. • with mesmerising views of the Caldera.

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