N / K

EXECUTIVE CHEF · RHODES, GREECE

Nikolaos
Karavakis.

From the à la carte kitchen to contemporary gastronomy.

A culinary journey through restaurants and hospitality, with a continuing interest in technique, food culture and learning.

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Portrait of chef Nikolaos Karavakis
NIKOLAOS KARAVAKISRHODES · GR
PROFESSIONAL PROFILECRAFT. CURIOSITY. EXPERIENCE.

01 / THE JOURNEY

In the kitchen.

MAR 2024 — PRESENT

CABU Hotel Adults Only (Pre Opening)

Executive Chef

Small Luxury Hotels of the World

APR — NOV 2024

Lindos Aqua Terra

Head Chef

Blu Collection

APR 2019 — NOV 2023

Apollo Blue Hotel

Head Chef · À la Carte Restaurant

HOSPITALITY
JAN — FEB 2020

Alchemist Restaurant

Culinary stage · Copenhagen, Denmark

Practical training with Executive Chef Rasmus Munk.

STAGE
OCT 2018 — MAR 2019

Mayor Restaurant

Chef de Partie · Head of hot line

APR — OCT 2018

Kalami Bar-Restaurant

Restaurateur · Head of restaurant kitchen

Earlier experience 2007 — 2018
NOV 2017 — MAR 2018

Elakati Kitchen Bar

Chef de Partie · Hot line

APR — NOV 2017

Kouros Exclusive

Chef de Partie · Head of hot line

JAN — APR 2016

Leventis Restaurant

Chef de Partie · Hot line

APR — NOV 2015

Kouros Exclusive

Chef de Partie · Evening shift, hot line

NOV 2014 — FEB 2015

Perivoli tou Ouranou

Second Cook · Hot line · Athens

JUN 2008 — SEP 2014

Leventis Restaurant

Chef de Partie · Head of hot line

JUN — SEP 2007

Palladium

Assistant Chef Garde Manger

02 / CONTINUING TO LEARN

Beyond
the kitchen.

EDUCATION

Food & Beverage Technology

IEK Alfa

September 2023 — present

Vocational Training

Private I.E.K. XINI

September 2004 — October 2006

LANGUAGES & SKILLS

English

First Certificate in English (Lower)

University of Cambridge

  • Excellent computer skills · MS Office
  • Driver's license
Professional development 9 seminars & workshops
  • Experiential workshop · Marathia, Tínos

    Three days: fish and dry aging, seacuterie, nose-to-tail, foraging, fermentation, zero waste and environmental sustainability.

  • HACCP & ISO 22000

    Three-day seminar on practices and food safety culture.

  • Bistronomy · École Ducasse

    Three-day seminar: A Modern Approach to French Classics.

  • Master in Vegan Cuisine · Joia Academy

    Two-week seminar.

  • Special Fish Cooking Techniques

  • Asado Techniques

  • Modern Sous Vide, Molecular Gastronomy & Siphon Techniques

  • Consulting Services for System and Software Issues

  • Quality Customer Service & Board Games Techniques

    Three-month seminar · SEMINARS SA, Rhodes.

OUTSIDE THE KITCHEN

Travel · Learning · Reading · Cinema · Football · Gymnastics

03 / GET IN TOUCH

Let's start
a conversation.