Tasos Mantis

Greece

   

One of the most substantial, humble, and creative chefs on the Greek scene, Tasos Mantis served as sous-chef to the exceptional Peter Goossens at the 3-star Hof Van Cleve in Belgium – ranked among the World’s 50 Best Restaurants.

Ηe has trained at the 3-star restaurants Oud Sluis, Fat Duck, Frantzén, Geranium, Librije, Flocons de Sel, and the 2-star L’enclume. Before leaving for Belgium, he was head chef at the 2-star Funky Gourmet in Athens. He returned to Athens in 2014 and took over Hytra, maintaining its Michelin star. In 2020, he opened the restaurant Soil with his partner Alex Mouridis, which was immediately awarded a Michelin star, a Golden Toque, and two FNL stars. His farm-to-table philosophy is systematically applied based on the production at his farm in Alepochori, with a constant presence of no-food-waste sensitivity and ingredient sustainability where his sophisticated, artistic gastronomy flourishes.

Athens Gastronomic Forum

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