A Summer of Gastronomic Excellence at Daios Cove, Crete
Launching in July, the sixth Culinary Journeys series at Daios Cove promises the ultimate gastronomic adventure with Michelin-starred and award-winning chefs from around the globe. These celebrated chefs will take over the Cretan resort’s Ocean Restaurant throughout the summer, creating signature dishes to delight the most discerning palates, against the breathtaking backdrop of the Cove.
Visiting Chefs:
21 JULY
Jean-Philippe Blondet – Alain Ducasse at The Dorchester***, London
26 JULY
Joan Roca – El Celler de Can Roca***, Girona
04 AUGUST
Amaury Bouhours – Le Meurice**, Paris
16 AUGUST
Pavlos Kiriakis - Gallina, Athens
Jacob Jan Boerma – The White Room*, Amsterdam
25 SEPTEMBER
Giorgos Samoilis – Cantina, Sifnos
Gikas Xenakis – Aleria Restaurant, Athens
09 OCTOBER
Dimitris Malandrenis, Matzenta Kuzina del Sol, Chania
Grigoris Marinakis, Matzenta Kuzina del Sol, Chania
The Culinary Journeys series at Daios Cove spotlights each chef’s dedication to their craft. From three-Michelin-starred legend of gastronomy, Joan Roca and the Ducasse-inspired French cuisine of lauded Jean-Philippe Blondet to the inventive contemporary dishes and zero-waste approach of Giorgos Samoilis, each night promises an unforgettable culinary experience.
Daios Cove has six standalone restaurants and bars, each with a unique style and character. Award-winning chefs skillfully combine local, seasonal ingredients to bring out the best in each element while preserving their autonomy. Embracing the Cretan way of life—meticulous, simple, frugal—fresh, local, and seasonal ingredients, authenticity, and exceptional flavours take centre stage. This focus on quality, combined with the imagination of their creative chefs, offers a true gastronomic journey.
Ocean Restaurant is a haven of bold colour, life and warmth, blending Mediterranean charm with authentic Cretan style. The Cove backdrop immerses guests in awe-inspiring nature while the courtyard and terrace give the impression of floating in mid-air.
INTRODUCING THE 2024 VISITING CHEFS
JEAN-PHILIPPE BLONDET Alain Ducasse at The Dorchester***, London (21 July)
Jean-Philippe Blondet, Chef Patron at Alain Ducasse at The Dorchester in London, offers a contemporary and refined interpretation of French cuisine. Born in Νice, he has worked alongside Alain Ducasse for over a decade, including the three-Michelin-starred Le Louis XV Alain Ducasse in Monaco. In keeping with the Ducasse philosophy, this world-class dining experience at the Cove will celebrate the highest-quality ingredients and French culinary excellence.
JOAN ROCA – El Celler de Can Roca***, Girona (26 July)
Joan Roca, Chef at El Celler de Can Roca, has held three Michelin stars since 2009, and the restaurant has been ranked number one in the world twice. Raised in a traditional Catalan family restaurant, he and his two brothers have created one of the most sought-after experiences on the international scene, reinterpreting traditional Mediterranean cuisine with modern creativity to create a thrilling sensory adventure.
AMAURY BOUHOURS – Le Meurice, Alain Ducasse **, Paris (4 August)
Amaury Bouhours, Chef de Cuisine at Le Meurice, began his journey as an intern at Le Louis XV Alain Ducasse in Monaco. His mentor’s invitation that he take the reins at the Versailles-inspired Le Meurice reflected his wish for Bouhours to lead the storied restaurant into a new era while respecting the Ducasse fundamentals: real taste, genuine aroma and dishes resonant with flavour. Prepare for a tour de force.
PAVLOS KIRIAKIS - Gallina, Athens (16 August)
Pavlos Kiriakis has extensive experience working alongside other Michelin-starred chefs, including Arnaud Bignon, Eric Frechon, William Mahi, and Pierre Gagnaire. As former head chef at The Zillers, he earned its first Michelin star in 2022 and 2023. Now collaborating with Gallina in Athens, inspired by an old story about how eating and drinking are two of life’s greatest pleasures, he brings the best of Greek cuisine to the Cove. greatest pleasures, he brings the best of Greek cuisine to the Cove.
JACOB JAN BOERMA – The White Room*, Amsterdam (16 August)
Jacob Jan Boerma began his culinary education in the Netherlands, opening De Leest in Vaassen in 2002 and earning its first Michelin star within six months. By 2013, it held three stars. Inspired by the Veluwe nature reserve’s rich diversity of nature, flora and fauna, he opened The White Room in Amsterdam in 2016 and Fine Fleur in Antwerp in 2021. In 2022, he launched Restaurant Smaak in Yokohama, Japan.
GIORGOS SAMOILIS, Cantina, Sifnos (25 September)
Giorgos Samoilis, a biochemist-turned-chef, creates culinary alchemy at Cantina on Sifnos, known for its hyper-local, seasonal-only, minimal-waste approach. Guests can expect innovative dishes featuring local, organic ingredients and ethical seafood, drawing inspiration from the Greek islands and Latin America to create a dining experience full of character.
GIKAS XENAKIS, Aleria Restaurant, Athens (25 September)
Gikas Xenakis, Head Chef at the renowned Aleria Restaurant, blends his earliest memories of wholesome country food, simple ingredients and laidback living with his distinctive creative style to champion modern Greek cuisine. A Le Monde Culinary School graduate, Aleria has won multiple prestigious awards, including the Toques d’Or, Greece’s highest gastronomy honour.
DIMITRIS MALANDRENIS, Matzenta Kuzina del Sol, Chania (9 October)
Following an eleven-year career at Unilver Food in Greece, Italy and the Netherlands,
Dimitris Malandrenis headed to Mexico to study with the exceptional Yuri de Gortari and Edmundo Escamilla. He worked with Fernando Martínez Zavala at Yuban, one of the five best restaurants in Mexico (2019) and co-created the travelling “From Oaxaca to Crete” pop-up. In 2020, he opened Matzenta in Chania, creating culinary bridges between Mexican and Cretan cuisine.
GRIGORIS MARINAKIS, Matzenta Kuzina del Sol, Chania (9 October)
Grigoris Marinakis, Head Chef at Matzenta, refined his skills with lauded chefs Lefteris Lazarou at Varoulko and Iosif Petrov at Serenissima. At Matzenta, he showcases Cretan and Oaxacan ingredients and textures, creating authentic flavours that blend traditional Mexican gastronomy with Cretan culinary heritage.
The Culinary Journeys series range from 149 euros to 350 euros for a set tasting menu.
Hotel price from 374 Euros (prepaid rate) for 2 Adults (+one child) in a Deluxe Sea View Room including free Half Board and the Dine Around programme benefits.
Visit www.daioscovecrete.com for more information and to book.
