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ATHENS RIVIERA JOURNAL
influence

ENTREPRENEURIAL n this exclusive interview, Elsa Soimiri sits down with

Evgenios Chamilothoris, the creative force behind the
internationally acclaimed brand, BARBAROSSA. Beginning
with a quaint family-owned taverna in Paros, and later
EXCELLENCE I expanding to Bodrum and Cairo, Evgenios has now brought his
culinary expertise to the Athenian Riviera with the opening of
Barbarossa Athens. His journey is a testament to his unwavering
dedication to culinary innovation and excellence. Join us as he

empire that dazzles more brightly with each passing year.
Evgenios Chamilothoris, the unveils the secrets behind the meteoric rise of his lifestyle seafood
Can you share what it was like growing up around your
mastermind behind the internationally family's seafood taverna in Naousa, Paros?
Growing up in Naousa was a profound immersion into the vibrant culture
of Greek hospitality. The taverna was more than a business; it was the heart
acclaimed brand Barbarossa, shares of our family. This early exposure to the nuances of traditional Greek cuisine
and the importance of guest satisfaction profoundly shaped my approach
his inspiring story that has brought his to the restaurant industry.
How did your father influence your approach to the restaurant
expertise to the Athenian Riviera. business?
My father was my earliest mentor. He not only taught me the importance
of hard work and the virtues of hospitality, but also the art of respecting
Interview by ELSA SOIMIRI our culinary heritage while embracing innovation. This philosophy of
blending tradition with creativity became the cornerstone of Barbarossa. His
influence fuels my ongoing passion and drive in this demanding industry.
Barbarossa has evolved significantly since its inception in 1987.
What were some of the pivotal moments in its transformation into
a lifestyle seafood restaurant?
Key moments included adopting a more holistic approach to dining, where
the focus shifted from merely eating to experiencing. We revamped our
menu to include innovative dishes that told stories, upgraded our interior
to reflect a modern yet welcoming ambiance, and started focusing on how
each element from plate to place contributes to the overarching narrative
of Barbarossa. Each transformation step was inspired by my vision to share
the exquisite taste of Parian cuisine and authentic Greek hospitality globally.
As you transformed Barbarossa, how did you balance maintaining
its traditional charm with integrating modern dining trends?
Balancing tradition and modernity has been pivotal. We have preserved the
authenticity of Greek culinary traditions while continuously introducing
innovative cooking techniques and modern presentations. This blend
ensures that each dish offers familiarity infused with surprise, catering
to both traditionalists and modern diners. The inspiration to keep this
balance comes from the strong family ties and my commitment to honor
the legacy while innovating.
What inspired the expansion of Barbarossa beyond Paros, and why
choose the Athenian Riviera for this new venture?
The expansion was driven by a desire to share our unique culinary philosophy
with a broader audience. The Athenian Riviera, with its luxurious setting and
international clientele, offered the perfect landscape to showcase our brand
of innovative Greek dining in a new, vibrant context. Evolving from a local
favorite to an international destination aligns perfectly with my vision to
travel the taste of Parian cuisine to the most famous cities around the world.
Can you tell us more about the unique features of Barbarossa Athens
at the 91 Athens Riviera Private Members Club?
Drawing inspiration from the modern diner’s desire for Barbarossa Athens at the 91 Athens Riviera is a culmination of our culinary
experiences that go beyond culinary delights, Evgenios
Chamilothoris has succeeded in merging luxury with the ethos, set against the backdrop of the Riviera’s luxury. The restaurant features
principles of sustainability and wellness. an open kitchen, a seaside terrace, and private dining areas that allow guests >

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