Working at the 5-star hotel's restaurant was undoubtedly one of my most rewarding experiences in the kitchen. The restaurant boasted an expansive terrace with over 150 seats, a bustling beach bar with 250 sun loungers, and a dedicated kitchen staff of 25 individuals, complemented by a front-of-house team of 75.

The heart of this culinary haven was a fine-dining modern Mediterranean menu, featuring set menus and a delectable beach-bar menu. This project marked the beginning of a remarkable food revolution in the region, where we celebrated the rich heritage of traditional cuisine while infusing it with a deep understanding of local food culture and a profound respect for the ingredients.

Emphasizing sustainability and supporting the local community, we sourced ingredients from nearby farmers, suppliers, and fishermen, carefully blending them with top-quality European products. The result was an array of simple yet elegant dishes, curated with an unwavering commitment to using only the finest ingredients to delight even the most discerning guests.