We are a dedicated team of professional chefs with diverse training backgrounds in Michelin star establishments from France, the UK, Italy, and our native Greece.

Utilizing our knowledge and expertise, we harmonize culinary finesse with traditional ingredients, showcasing the nutritional advantages and distinct characteristics of authentic Mediterranean cuisine

THE SYMPHONY

VASILEIOS SARELLAS

Executive Chef / Founder

Chef Vasileios has achieved remarkable success at a very young age. Leaving school in Greece at 18, he served as a military cook before earning his culinary certificate, "Best of International of Alain Ducasse Creations en Patisserie," from Alain Ducasse Education. He then worked at reputable restaurants in Athens and later opened his own patisserie and bakery.

Venturing to France, he gained experience at Paul Bocuse's L’ouest and collaborated with chefs like Christophe Muller and Laurent Bouvier. Upon his return to Greece, Vasileios became the head chef of the web-television show “Cook Time,” contributing to 15 episodes.

Throughout his career, Vasileios has operated his private culinary company, exclusively serving luxury villas and yachts in Mykonos up to the present day. He has also worked in various global locations, including luxury ski resorts and high-end restaurants. Additionally, he volunteered with 'Earth', baking for children and providing food for the homeless and immigrants.

THANOS PESMA

Head Chef

Thanos embarked on his culinary journey at seventeen, starting his career at a meat restaurant in Athens. He continued his education at the esteemed "ETOILE by les chefs" culinary school and gained experience at "ManiMani" near the Acropolis

By the age of nineteen, having gained diverse experiences in Athens, he ventured to Mykonos, assuming the role of a private chef for VIP clients at "Zinas Mykonos Villas." A year later, in collaboration with his friend Chef Vasilios Sarellas, they established "Sarellas E.C.S." for private culinary services, exclusively catering to villas and yachts.

At twenty-one, Thanos moved to Scotland, showcasing his culinary skills at Hilton Hydro in Dunblane, notably at the renowned "Kailyard" restaurant led by Michelin-starred chef Nick Nairn. Later, he explored French and South African fusion cuisine at "Maison Bleue" in Edinburgh.

VASILEIOS KINOS

F&B Operations Director

In addition to being the Director of Food & Beverage Operations, Vasileios is also the visionary founder of our esteemed partner company,  Not For You Mykonos.

With a distinguished background in the hospitality industry, he possesses extensive experience spanning luxury hotels and upscale restaurants.

His expertise also encompasses planning, designing, and executing prominent event operations in some of the most prestigious venues across the UK, France, and Greece.

His international career has been cultivated through exposure to diverse cultures and a deep understanding of global protocol. This background equips him to seamlessly engage with cosmopolitan clientele, ensuring exceptional service tailored to diverse preferences.