Our Team
When Peruvian passion met Japanese precision, our vision was born.
Byblos is an exotic oasis that has blossomed in a wonderful garden of Mykonos Chora. Entrepreneur Konstantinos Gavelas has joined forces with the executive Chef Thanos Stasinos to present a fusion of Peruvian-Japanese tastes, enhanced by a world-class wine and cocktails list created by the top-notch sommelier Nikolas Giannopoulos.
The Fusion Cuisine of Thanos Stasinos
Thanos Stasinos has been trained in the principles of Peruvian-Japanese fusion cuisine in Barcelona and worked in prestigious restaurants and hotels in Valencia and Cannes, before returning to Greece to take over as a Head Chef in several top-tier restaurants in Kifisia, Kolonaki and Mykonos. As the executive Chef of Byblos in Mykonos, he is harnessing his extensive experience in nikkei cuisine, a bold blend of Peruvian and Japanese gastronomy, to redefine cosmopolitan fusion.
His philosophy is simple and timeless; a cuisine based on straightforward ingredients of the highest quality that are treated with the greatest respect, limiting intervention to a minimum through techniques that guarantee the best of each base.
Our Manifesto of Delectable Cosmopolitanism
Our mindset is that of a sophisticated rover, a cosmopolitan soul inspired by a zest for elevated living. One who traverses the world in search of rare emotions, eclectically combining the best of all worlds. Arriving at Byblos, Mykonos, we offer you a wealth of sensations for the palate, the eyes, the imagination.
The Inspired Creations of Nikolas Giannopoulos
With an impressive educational background in hotel management and Sommelier studies, Nikolas Giannopoulos is the only Greek sommelier that has earned the title of the Best Sommelier in Greece for three successive years; an acclaimed oeno-expert with a stellar career in fine-ding restaurants.
With his profound knowledge, he has designed an outstanding drinking & pairing experience for the guests of Byblos. Food and wine matches made in heaven. Cocktails that feel like small gastronomical revolutions. A celebration of the most dynamic trends in mixology right now and, at the same time, deep respect for an all-time classic principle; food and drink is the expression of a culture’s soul.
