Page 144 - EMPIRIA 2024

THE ART OF ELEVATED HOSPITALITY I PAROS

Vibrant and joyful,

Parosti�'s menu

highlights the rich

epicurean traditions

of Paros, Greece, and

the Mediterranean.

Celebrated Greek chef
Yiannis Kioroglou leads
the culinary journey
at Cosme bringing his
passion for ‘Medite-
Grecian’ cuisine to the
hotel's restaurants.

MEDITERRANEAN MASTERY One remark that stands out is that guests have described
Parosti�, named after the traditional stone oven of Parian their dining experience as transformative (from the Greek
houses, is the perfect beachfront lunch and dinner spot. Empiria). So, we're right on target with Empiria Group's
Here, Chef Yiannis Kioroglou crafts exquisite dishes that mission. We transport guests, relax them with our cooking,
embody Greek ‘philoxenia’ and the rich culinary traditions and introduce them to the mystique of Empiria Group.
of Paros, Greece, and the Mediterranean. Enjoy vibrant What are the common values you share with Empiria's
and joyful meals that reflect the laid-back yet generous people that have brought you closer?
epicurean heritage of the region. Renowned Greek chef Above all, it's the warmth of heart. We share a common
Yiannis Kioroglou spearheads the culinary experience goal: a love for hospitality, a passion for giving, and a
at Cosme, infusing the hotel's exquisite venues with his commitment to providing the best customer experience.
fervor for 'Medite-grecian' cuisine. Transitioning from As I always say, sharing is caring. I felt this same sentiment
esteemed establishments like La Petite Maison in Cannes from the owners themselves and the high-level management
and La Guerite in Saint Barth, and boasting a background team. I felt their warmth, their love for people, and their
in Europe's culinary hotspots, Yiannis stays true to his open embrace. So, there were significant things that
Greek heritage, infusing every culinary creation with bound us – respect for the customer, the dreams we
authentic Greek 'philoxenia'. share, the joy of moving forward, and the love for food.
How did you feel when you first entered the kitchen Because we're not talking about a group that simply owns
at Cosme? hotels and sells keys, but a team comprised of owners
I envisioned Cosme right from its inception, even before and high-management individuals who enjoy good food,
its construction was complete. Back then, there were travel, try new experiences, and are cosmopolitan. That's
no kitchens or concepts in place, but I already sensed it somewhat how my life is too - in a sense - constantly
would be a remarkable experience and a job well done. traveling, constantly experimenting as a chef.
What feedback have you received about your menu or Complete the sentence: "I would return to Paros…
a particular dish from Empiria's guests that will remain …specifically to Cosme, for a dinner at Vrosi Dining that
unforgettable? ultimately turns into a celebration, as only happens at Vrosi.

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