Pavlos Kiriakis
Kykloi by Priceless / Greece
One of the most talented chefs of the younger generation, Pavlos Kiriakis, was awarded a Michelin star at “The Zillers,” restaurant while also have awarded from esteemed Greek institutions. Kiriakis’s cuisine has elegance in its DNA, and this is evident in every dish you taste.
The flavours of the ingredients shine expressively, his compositions are multi-layered and always have a concept. Pavlos has trained at top 3-star restaurants worldwide: Azurmendi (Bilbao), Benu (San Francisco), Flocons de Sel (Megève), Pré Catelan (Paris), Enoteca Pinchiorri (Florence), George Le V (Four Seasons Paris), Guy Savoy (Paris), Pierre Gagnaire (Paris), at Guido (Polenzo), and at Massimo Bottura’s Gucci Osteria (Los Angeles). A pioneer in the “four hands dinners” concept, he has created excellent collaborations with world-renowned chefs such as Alex Dilling, Pieter Riedijk, Jacob Jan Boerma, Alex Atala, Ana Roš, Karime Lopez, Takahiko Kondo, Thomas Bühner, Christian Le Squer, Riccardo Forapani, Jan Hartwig, and Christoph Rainer. Today he is the Culinary Director of SWOT Hospitality Dubai, and executive chef at Alasia Boutique Hotel Limassol and at the social project – restaurant “Kykloi by Priceless.”