Gourmet Festival

...join, taste, evoke!

For the fourth consequent season Domes of Elounda brings haute cuisine in Crete
with internationally acknowledged chefs that will inspire critics and guests with their creations!

This year's festival will be a unique experience that will allow the chefs to reveal
different techniques using a range of Cretan products like:

St Nicolas bay Red mullet
Elounda's finest fresh Lobster
Fresh Wild greens, picked from Lasithi heights
Rare heath honey
Caviar from after rain picked Elounda's Snails
Rack from free range Lasithian goat
Cretan bio baby Olives

As interest towards Domes has been rising in gastronomic circles, this event has yet again
created a buzz and the culinary elite have their eyes on Domes!

A fascinating culinary journey among master chefs is about to begin! Bon Appetite!!!

Festival Dates

5-6 July | 19-20 July | 2-3 August | 16-17 August | 10-11 October

 

GEORGE PAPAPARASKEVAS

He was born in Kozani in Northern Greece in 1975, where since he was very young was initiated into the flavors and aromas
of Greek land. With springboard the small family restaurant in town, he is indulging into the secrets of traditional
Greek cooking and soon he penetrated the inner sanctum of the demanding kitchen of 5star hotels in Greece.

His restless gastronomic spirit though, directed him to the High End Front Line kitchens in hotels of Cyprus and Southern France.
After having oriented for some time to the modern Mediterranean culinary trends and studied in depth fusion influences, he initially returned to Thessaloniki and then in Elounda Crete as Executive Chef of the company Ledra Hotels and Villas, where he creates menus based on Greek quality products with gourmet touches of the modern French and molecular cuisine.

His restless gastronomic spirit though, directed him to the High End Front Line kitchens in hotels of Cyprus and Southern France.
After having oriented for some time to the modern Mediterranean culinary trends and studied in depth fusion influences,
he initially returned to Thessaloniki and then in Elounda Crete as Executive Chef of the company Ledra Hotels and Villas,
where he creates menus based on Greek quality products with gourmet touches of the modern French and molecular cuisine.

 

PHILIPPE GÉNELETTI

Philippe is working professionally since 1992, and since then, he has a strong background
in international three Michelin stars ly renowned gourmet restaurants and resorts, in which very soon
climbed the levels of culinary hierarchy.

He started his career at Disneyland Paris in 1992 as Chef de Partie at the Disneyland Hotel, In 1994, he joined the team of the three Michelin stars gourmet restaurant 4 * Relais Bernard Loiseau Saulieu (Burgundy) to the position of Chef de Partie.

In 1997, he left France to become the Deputy Executive Chef of Mandalay Bay Hotel & Casino (4 *) in Las Vegas. He continued his career in the United States by becoming the Chef of gourmet restaurant The Grape d'Or (Wisconsin) in 1999. Back in France family in 2002, he held various positions in seasonal restaurants before taking the position of Executive Head Chef at the 4 * Les Chalets de Thorens (Val Thorens). In 2003 his heart conquered again by the world of Disney, when he became Executive Sous Chef at Restaurant des Manhattan and Parkside Diner in Disneyland Paris.

He temporarily left Disneyland Paris in 2008 and supports the kitchens of fine dining Pleiades (Barbizon, Seine et Marne) as Executive Head Chef Here Philippe Geneletti awarded his first Michelin star in 2009, and became one of the youngest award-winning chef in France. Finally, he returns to the Disney family in 2012 as head of the California Grill at the Disneyland Hotel, which position he still holds, and at the same time he signs the Gourmet Restaurant "Anthos" Menu, in our hotel.

 

CYRIL CALMET

Cyril Calmet was Born in “Bagnol Sur Ceze” in the South of Province, France, in July of 1984.
Like many professional chefs, Cyril ‘s love of food was fostered during his childhood, when at 12 years old
began cooking with his mum.

Food became part to his life, and attended the International Culinary and Management School of Lesdiguers in Grenoble in 1999. During theses 4 years of training, stages with Stars Michelin Chef as Georges Blanc 3 stars, Phillipe Buissou 2 stars,
Olivier Bichard & Jean Francois Pont.

After Graduation, Cyril stayed in France for few years, where he worked at “les Terrasses D’uriage, Grand hotel President, and restaurant L’exception. In 2005, Chef Cyril Left France and decided to move to Chicago. He gained during these year international experience and discover new produces. He joined the Sofitel Water Tower Chicago, located in the center of the city and worked under rename international chef “ Frederic Castan, ‘Giles Arzur, Martial Nogiuer.

After 3 fantastic years, Chef Cyril Decided to joined the Peninsula Chicago, as Sous chef. Cyril became chef de cuisine during the following year. In January 2012, Chef Cyril joined Shangri-la hotel as Chef de Cuisine of well-known Seafood restaurant, Pearls and Caviar, in Abu Dhabi / U.A.E.

 

MOSHE SEGEV

Moshe Segev in one of Israel’ s leading chefs who bring a fresh breeze to the Israeli cuisine
by combining new and surprising tastes from all over the world.

He is the owner of two restaurants "Segev Express" and luxury gourmet restaurant "Segev", located in Tel Aviv, rated as "one of the ten best restaurants in Israel" where he offers eclectic dishes with he is own surprising personal touch. Chef Segev is also the author of two published cookbooks and since 2002 the host and chef in a number of successful TV cooking programs at "Reshet" on Channel 2 offering new culinary experiences to viewers.

Today chef Segev Moshe is a strategic adviser to "Electra"- consumer goods or to put it in other words an "Electra Chef" and the leading chef of El-Al, the Israeli Airlines company.