He has worked in many hotels (Grecotel Rhodes Imperial, Athenaeum Intercontinental, Rhodes Palladium) and served as executive sous-chef at the Hilton Trafalgar London and executive chef at the Hilton Rhodes Resort. Since 2008, he has been the executive chef of the 5-star hotel “Elysium” in Rhodes. Noble restaurant has been awarded every year since 2022 with Toques d’ Or, Greek cuisine award and 2 FNL stars. After four years of systematic research and exploration in all the villages of the island, he published the unique, exemplary book “Distant Aroma: The Culinary Heritage of Rhodes.” He has also authored the book “Metamorphosis.”

Spiros Kougios

Spiros Kougios was born and raised in Rhodes. His first work was at the Noble restaurant, which would become the space for expressing his creativity. There, he discovered the power of creative cuisine that touches the senses and tells stories.His need to explore new and innovative things led him on extensive travels. In 2018, he worked in the kitchen of the 3-starred Maaemo in Norway; in 2022–2023, at the 2-starred De Pastorale in Belgium, where he further deepened his knowledge of high gastronomy techniques. In 2023, he worked at the legendary 3-starred El Celler de Can Roca in Spain. At the age of 23, he became Head Chef of Noble restaurant, taking on a role that combined responsibility and creative freedom. In 2019, he participated in the European Young Chef competition, where he was placed 4th, and shortly after, he cooked at the renowned James Beard Foundation in New York. Noble restaurant has been continuously awarded since 2022 with Toque d’ Or, the Greek Cuisine Award and 2 FNL Stars