Adam Kodovas

Ex Machina / Greece

     

Adam Kodovas has impressed the Greek gastronomic scene with his talent and advanced aesthetic. He cooks a highly original fusion cuisine presented with bold food styling. His cooking is full of innovative, unconventional combinations of successful fusion.

His gastronomic concept is based on 3 rules: no food waste ∙ modern techniques to ensure his cooking expresses the present ∙ unforgettable flavours. Today, the award-winning (Golden Toques and FNL) “ExMachina” is one of the most successful restaurants in Athens.Kodovas began his career as head chef of “Premier” at the InterContinental (2012-15), continued at “Mylos” in Santorini (2016-18), was a sous-chef at “Kobra” (2019-22), and served as executive chef of “Alali” at the Astarte Hotel in Santorini (2018-25), which was awarded a Golden Toque and 2 FNL stars. He has trained at “Funky Gourmet” (2* Michelin), “Sea Grill” in Brussels (2* Michelin) and “Maaemo” in Oslo (3* Michelin). In 2015, he was named ‘Best New Chef of Greece’.

Athens Gastronomic Forum

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