Gourmet Festival

Domes of Elounda is proud to present for the sixth consecutive season its annual gastronomy festival. From June to October, five award-winning chefs will take over Domes for a weekend each. Their goal? To expand your culinary horizons with their brio and unique vision, and lead you to new delicious paths.

Taking place at Anthos restaurant during one weekend every month, our guest chefs will tempt you and all food enthusiasts with their creations. You will indulge in a variety of extravagant dishes from around the world, while having the amazing Venetian Castle on the island of Spinalonga as your backdrop.

You are invited to an extraordinary experience that cannot be missed.

Festival Dates

Friday 26/6 - Saturday 27/6
Chef: Georgios Papaparaskevas

Friday 17/7 - Saturday 18/7
Chef: Philippe Geneletti

Friday 21/8 - Saturday 22/8
Chef: Matthew Bilinski

Friday 11/9 - Saturday 12/9
Chef: Segev Moshe

October Dates TBA
Chef: TBA


Another exquisite gastronomic journey among master chefs is about to begin!
Prepare your taste buds and Bon Appetite!!!



Originally from Ontario, Canadian-born Chef Matthew Bilinski was lured
into the culinary world when his passion for gastronomy was recognized at an early age.

Matthew went on to study the culinary arts in some of North America’s most renowned culinary institutes, where he learned to develop his own unique style and love for avant garde cuisine. He continued with his career at exclusive restaurants, hotels, and wineries such as Restaurant Le Renoir, Inniskillin, Sofitel, and Kempinski Palm Jumeirah in Dubai.

Over the years, Matthew worked under influential leaders of the Canadian and European culinary profession who helped shape his style and depth of knowledge. After moving to the United Arab Emirates, Matthew has received many media recognitions and accolades for his innovative techniques and ways of pairing tastes.

Matthew is passionate about making a difference to cuisine in the UAE. He loves being part of the vibrant food scene and is particularly smitten with suppliers to bring the most exclusive products into his kitchen.



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.



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.



Julien Montagne is an extremely talented Chef, with a creative flair,
extra passion and a touch of class, which is evident in each one of his recipes.

Julien is the chef and owner of the restaurant “Avenue”, a French "bistronomie"
with Mediterranean tendencies in Clermont-Ferrand.

His professional journey has brought him through several awarded restaurants, prestigious resorts such as Sofitel,
Hilton and Hyatt, and exclusive private clubs; cooking for many celebrity guests and discerning guests.

His international repertoire includes foods from most European countries and also from the other continents. Having worked in many different venues, from private fine dining to large volume banquets, Julien has experimented with flavors and prime local ingredients, optimizing his industry signature that you will have the chance to taste.



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.