Page 86 - MYCONIAN COLLECTION MAGAZINE 2023

FINE DINING
Serving Mykonos the Best
Executive Food & Beverage
Operations Manager Apostolis
Geladaris speaks with passion and
confidence about the Myconian
Collection’s culinary offering and
outstanding service.
For every member of the teams
powering the Myconian Collection
restaurants, culinary creation is a
passion – and the proof is quite literally
in the pudding.
Looking after an extraordinary range
of twelve high dining restaurants,
Myconian Collection Executive
Food & Beverage Operations
Manager Apostolis Geladaris speaks
enthusiastically about the offering.
Evident in his eyes and tone of voice is
a quiet confidence as well as a warmth
that mirrors the Myconian Collection
ethos.
He welcomed our questions. “Our
guests are at the heart of our work”,
he stresses. “We want our guests to
have the best possible experience – to
exceed their expectations with the
food, the atmosphere and, importantly,
the service”.
Châteaux venues, renowned the world
over for their elevated standards, as
well as additional eateries that aim
ever-higher in terms of gastronomy,
service and setting. In each kitchen,
exceptionally talented chefs bring
technique, precision and creativity in
spades. Using only the finest seasonal
ingredients available, they concoct
dishes that excite the senses and open
new horizons in flavour. Subscribing
to the farm-to-table approach, we
grow our produce on-site, while beef
is hand-reared by Myconian Collection
patriarch George Daktylides. As a local
family and thanks to our long tradition
in hospitality, we have built time-
honoured ties with local fishermen,
who provide us with their catch of the
day. Even the salt used is the finest
fleur de sel harvested around the island
of Delos. The result is extraordinary
ingredients – the building blocks of
fantastic food. Several cuisines and
myriad influences are showcased at
the Myconian Collection tables. From
creative Greek cuisine and French high
Asked about of serving visitors from dining classics to bright, impossibly
across the world, he responds, “That’s
fresh sushi and fusion selections,
a typical day in Mykonos. I always make the chefs have tried and tested their
an effort to talk to our diners. The most inspired work to date, ready to
Myconian Collection values feedback impress.•
and a personal connection immensely.
I’ve met guests from New Zealand to
Korea, Brazil, Russia… And of course STAND OUT As F&B Manager of the Royal
Europe and the USA. Despite their Myconian Resort, Andreas Kalampalikis explains,
different backgrounds, there are certain "every restaurant has its own standout character.
Exploring the full range of our superb restaurants
elements every guest appreciates: is akin to entering a gourmet realm where flavour
personal service, a genuine interest in and creativity reign supreme."
their experience and a warm smile."
As for his message to Myconian
Collection guests, it is characteristic
of the hospitality offered across its
properties: “We are genuinely happy to
be serving you at our twelve restaurants.
Never hesitate to come to us with your
thoughts, needs and desires!”
Twelve sophisticated restaurants serve
sheer quality across eleven Mykonos
hotels and resorts. Diverse and distinct
in their gastronomy, ambience and
philosophy, they nevertheless share
the Myconian Collection ethos of
personal service and attention to
detail. Myconian Collection guests
are free to pick and choose to dine
at any of our finest restaurants. The
classy options include three Relais &
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