Yannis Baxevanis CV

Yannis Baxevanis, born in 1962 in Athens is graduated with congratulatory from the
National School Hotel Services of Athens. He speaks English, French and German.
In the first years of his career, he travelled in different European countries to meet different
people and ways of thinking, and of course to learn about other well-know cuisines
(Germany, Belgium, Switzerland, France…). In 1991, at the Hilton Hotel of StrasbourgFrance, he received his very first medal at the International Gastronomic Exposition.
He comes back in Greece in 1992 as Chef:
In Crete, as chef of the Mirabello Hotel,
then at the beautiful Elounda Bay, and the luxury Elounda Beach, both
“Leading HoteLs of
tHe WorLd”.
In parallel, he learns with the old Cretan women the secrets of the extraordinary Cretan wild
herbs and the very traditional cuisine.
Few years later, he is Chef of the Mykonos Blu Luxury Hotel at the world-famous Psarou
beach,
then at the Grand Resort Lagonisi, magnificent “Leading HoteL of tHe WorLd” near Athens.
He serves to expensive gastronomic tables traditional products, cooked with high technical,
he collects himself sea salt, wild herbs or wild fruits that he serves to his clients less than an
hour later, etc…
His talent does not take long to be recognized, with more and more awards from
organizations and publications:
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12 Awards “Best Greek Cuisine”
”Best Restaurant”
Award 2006 of the Académie Gastronomique Internationale “Chef de l’Avenir”
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The award “Chef of the Year” twice given by the Greek public is the one Yannis
appreciates particularly
He was owner of the very successful restaurant “Giorti” in Athens and of the “Catering
Baxevanis”.
He is Gastronomic Consultant
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at the United Nations in New York during the Greek Presidency
for the Culinary Institute of America in New York and San Francisco
at the world famous restaurant Fouquet’s in Paris
At Dubai for the Elia Restaurant which is one of the best restaurants of the Emirate
from 2008 and won this year too the 2014 Time out Dubai Restaurant Award Highly
Commended in the category of Best European Restaurant. The restaurant is also
awarded by the BBC FOOD MAGAZINE MIDDLE EAST as one of the best of Dubai
The last 4 years at Lausanne Palace in Switzerland where he organizes the “Festival
of Greek Gastronomy”, success both with the public and Swiss and French media.
In Greece, many years chef consultant at the Boutique hotel “6 Keys” about which
famous gastronomic critic wrote “the kitchen and the proposals do not have
competition within 200km around”
The summer, chef to the charming restaurant “Ferryman” in Elounda Crete, where he served
very successfully to his customers, which include many personalities, local products cooked
with his own style.
Writer of the book “My best plates” ed. Kastaniotis
4 children’s father, 15 years ago he was the first who began “cooking lessons for children”
with very big success.
Few worlds about Yannis in the news paper:
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New-York: «The Greek magician…»
24 HEURES Switzerland: « (…) Il est à la gastronomie grecque ce que Michel Bras est à
la cuisine française»
24 HEURES Switzerland « (…) qu’on lui ouvre les portes du palace!»
LE TEMPS Switzerland: «(…) Yannis Baxevanis s’affirme ainsi comme le chantre de la
Cucina Povera en Grèce, cette tendance qui fait les beaux jours des meilleures
tables du monde, de Copenhague à Sydney.»
GULFNEWS Dubai: « (…) that’s why he is nicknamed the "aroma magician" of Greek
cuisine. »
LE MONDE France: « On l’a traité de fou quand il a prétendu remplacé le foie gras par
ses herbes sauvages : Il a revisité le répertoire classique pour imaginer une cuisine
ultra contemporaine, allégée et nourrie de ses racines»
Athinorama Greece: «When the cuisine smells so nice and fresh, immediately you
think about one chef: Yannis Baxevanis, Greek maestro in wild and aromatic
herbs»
DAILY NEWS