Panagiotis Siafakas belongs to a new generation of Greek chefs redefining the relationship between fine dining, tradition and nature. Born and raised in Ioannina, his professional journey has taken him from the kitchens of leading hotels to the outdoor kitchens of Nomade et Sauvage, shaping a culinary philosophy deeply connected to the Greek landscape and its ingredients.
After studying at the School of Tourism Professions in Corfu, Siafakas worked in Athens and subsequently in a number of prominent hospitality destinations, including the Grande Bretagne, the Palace in Madrid, Grand Serai Ioannina, Aristi Mountain Resort and Monopatia Mountain Resort. His experience in demanding professional kitchens became an important part of his culinary development before he moved towards a freer and more experiential approach to cooking.
In recent years, he has been an active member of Nomade et Sauvage, a collective that takes cooking beyond the boundaries of a conventional kitchen. The group creates temporary, mobile kitchens in different locations across Greece — from forests and mountains to beaches, islands, old warehouses and urban spaces. Open fires, handcrafted ovens, large metal vessels and natural materials replace the equipment of a traditional professional kitchen, creating a distinctly different culinary experience.
