Ilias Kournianos Dres
Experienced Chef with over 12 years of experience in high-end and creative kitchens across Greece. Specialized in Nikkei/Sushi fusion, modern Cretan gastronomy, and Italian cuisine, with strong knowledge of molecular techniques and Sous Vide cooking. Also possessing extensive expertise in pastry, bakery, and restaurant desserts.
Skilled in kitchen management, menu development using local and seasonal ingredients, creation of signature desserts and baked goods, and team training and leadership.
Previous experience includes:
Elounda Beach Hotel & Villas (Nikkei/Sushi),
Spondi 2 Michelin* (Entremetier),
UPANO (Sushi menu design),
Prima Plora,
Lola’s (molecular cuisine),
Avli Group,
as well as teaching and training at IIEK MBS through seminars with guest chefs.
Continuous professional development:
FERRANDI Paris,
Academia Barilla,
seminars with renowned chefs such as Dominique Perrot and Gianfranco Chiarini, among others.
Passionate about sustainability, local ingredients, innovation, and culinary leadership. Open to opportunities in fine dining restaurants, luxury hotels, fusion cuisine concepts, or culinary education.