Page 81 - BLUE INK 2019

the new taste

At the helm of A highly talented kitchen squad, Executive Chef
Giannis Baxevanis has embraced Cretan cuisine and formed the culinary identity
of the bluegr restaurants by acting on an ambitious vision focused on the exclusive
use of Greek products and the combination of tradition with creative contemporary
techniques. Today, he speaks about his passion for Crete’s ingredients and dishes,
shedding light on a culinary philosophy that has landed him numerous acclaims in
Greece and abroad, including the “Chef of the Future” award from the International
Academy of Gastronomy.

What makes the cuisine at the bluegr restaurants in Crete and Athens stand out?
The biggest surprise is that we only use Greek products instead of following
norms and trends. We cook contemporary Greek cuisine, and we emphasize the
value of Greek flavors.
Was it challenging to take on the position of Executive Chef for a dynamic hospitality
group such as bluegr?
Of course it’s a challenge. For years, I’d been saying that a hotel can use local
products exclusively, and nobody believed me. Chefs, owners and directors thought
it impossible. Ms. Mamidakis did not though, and my collaboration with her and her
dynamic team was a breath of fresh air. Today, I am glad that we offer guests so many
Greek products. They seek and buy them back home, too, helping Greek exports.
Visiting Crete, did you have a chance to enjoy its unique culture and landscape? The Chef’s
I first set foot on Crete in 1991, planning to cook French. Becoming more
acquainted with the island’s dietary habits, though, its smells and culinary background Cretan Picks
made me reconsider and devote my menu exclusively to Cretan and Mediterranean
food – back when nobody dared feature greens on the menu of an expensive •Lagoudopaksimada
restaurant. I’m not Cretan. I hail from Asia Minor, but I feel Cretan as a chef. – ground ivy
Is Crete on the international gastronomy map today? Are audiences aware of its •Stamnagkathi – Chicorium spinosum
unique offering of ingredients and techniques? •Mallow
When the entire world started speaking about the Cretan diet and the first •Bergamot
researchers arrived from the USA, we restauranteurs and chefs invented the term •Cherry plums
Mediterranean diet to make our life easier by adding things like pasta and cream •Almyra – saltwort
to dishes. Recently, the Mediterranean Diet made UNESCO’s Intangible Heritage •Carob
List. The uniqueness and flavor of Cretan cuisine are still recognized. The sun, sea •Agriomaintana – wild parsley
and soil make the produce and meat exceptional, while traditional, uncomplicated •Agrioprasakia – wild chives
techniques leave us speechless with their deliciousness. Anyone from Crete interested •Ksinithra – wood sorrel
in cooking should learn as much as possible from their grandmothers and great- •Embracing traditional techniques
grandmothers and embrace the entirety of their tradition; it’s what makes us unique.
Which of Crete’s ingredients stand out and which ones will diners find on your
menus at bluegr hotels and resorts this summer?
There are so many flavors and aromas! Stamnagkathi and carob have risen
to prominence – in fact, we now export them, but there’s more, including ground
ivy – which is delicious steamed. This season, we’re featuring marjoram, seaweed,
pennyroyal and saltwort.
What are your goals for diners at bluegr properties?
It's great when guests approach me to discuss dishes of mine they enjoyed years Giannis Baxevanis is the Executive Chef of the bluegr group restaurants at Minos Beach art hotel,
ago, even dishes I may have forgotten about. Minos Palace hotel & suites and Candia Park village in Crete, as well as Life Gallery athens.

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