Theologos Amiras – Group Executive Chef of the Nice n Easy group
Theologos Amiras is the Group Executive Chef of the Nice n Easy group, and one of the most grounded representatives of the new wave of Greek gastronomy. With a deep respect for ingredients, flawless technique, and a philosophy that transcends trends, he speaks to us about the culinary landscape of Mykonos, creativity, the challenges of summer, and his aspirations for the future.
Interview: Alina Asteriadi
What is the philosophy behind the SantAnna menu, and how does it reflect the values of the Nice n Easy group?
At SantAnna, we clearly follow the Nice n Easy philosophy: respect for the product, seasonality, local Greek ingredients, and honest flavor without excess. We’re not interested in theatrics, but in substance. Every dish exists for a reason. We want the guest to feel that they’re tasting something authentic, rooted, and thoughtfully crafted.
How do you balance traditional Greek cuisine with modern culinary innovation?
We always start from tradition. From there, technique and creativity are our tools. We don’t alter the flavors — we elevate them. A great example is the lavraki fricassee we have on the menu. It’s based on a traditional recipe, presented with modern aesthetics and technique. The goal is depth, not pretense.
Mykonos is a global destination. How do you adapt your cooking to meet the expectations of an international and demanding audience?
With understanding and flexibility — but without compromising our identity. People who come to Mykonos seek both experience and quality. So, we offer a menu that speaks to everyone: from Greek visitors to Americans and Asians. There’s room for plant-based dishes, seafood, and comfort food — all while maintaining a distinctly Greek character.
What’s your signature dish at SantAnna, and what story or inspiration lies behind it?
One dish I’m proud of is our buffalo meat tartare. It’s bold, using Greek buffalo from Serres in a contemporary, international context. It also makes a statement: «that Greece has top-tier ingredients worthy of any global culinary stage».
What are your culinary ambitions for the future?
To keep evolving without losing my direction. Greek cuisine still has so much to offer. I want to keep championing Greek ingredients, mentoring young chefs, and creating dishes that tell stories. And above all, I want to stay true — to my craft and to myself.
Thank you very much!
