Gennadi Grand Resort in Rhodes appoints Lysimachos Drakos as Executive Chef

Gennadi Grand Resort in Rhodes, has announced the appointment of Lysimachos Drakos as Executive Chef ahead of their reopening in summer 2021.

Born and raised in Rhodes, Drakos found his passion for cooking at an early age, taking inspiration from both Mediterranean and central European style cuisine as he grew up surrounded by both Greek and Austrian culture derived from his parents.

Over the last decade, he has worked as a chef in some of Rhodes’ most luxurious hotels, including Aquagrand Exclusive Deluxe Resort, Lindian Village and Mitsis Summer Palace Beach Hotel.

The chef is also a consultant for a variety of establishments on the island, including Alter Ego and Kontiki restaurant, demonstrating his wide breadth of hospitality industry experience.

Commenting on his appointment, Lysimachos Drakos said: “Working as an Executive Chef at Gennadi Grand Resort is a new and exciting challenge for me. I’m motivated to start the 2021 season with fresh ideas and new menus to create a truly exceptional dining offering at Gennadi.”

Adding: “I’m always thinking about seasonality, freshness, taste and presentation while mindful of limiting food waste and plastic used in the cooking process – I believe all chefs should be working with a ‘greener mind.’”

Gennadi is a five-star hotel that combines design, eco-friendly architecture and luxury hospitality rooted in sustainable practices.

Designed to take guests on a gastronomic journey, guests at the hotel can dine at Ten2One restaurant for California-inspired meals and snacks; Eδesma fine dining restaurant for traditional Greek dishes with a twist; and στK Grill Restaurant for premium cuts, homemade sauces and fine wines.

Committed to high-quality yet sustainable food practices, Gennadi uses locally sourced produce and fresh, seasonal fruits and vegetables in each of the restaurants. Also mindful of its environmental impact, the resort’s restaurants are proactive in reducing food waste and ingredients using palm oil are limited.