“Sustainable cuisine for me means seasonality, local products and changing the menu based on the availability of ingredients..”
Chef & Crew
Chris Sidiropoulos
Executive Chef
With an impressive culinary journey for one so young, 31 year old Chef Chris Sidiropoulos takes the helm at AGORA. Having learned his skill directly from some of the top chefs globally, he combines his passion for fresh, Greek, flavour-packed cuisine with the contemporary and technical skills learned in some of the world’s finest kitchens.
In the Beginning…
Born into a family of gastronomes in Chalkidiki, Chris's love for great taste runs deep. His chef grandfather and beekeeping dad have encouraged his passion for good food from a young age.
Chris studied at a culinary art school in Thessaloniki , finding his true love of cooking and developing his unique style.
London
First Ventures
From there, Chris moved to the UK where he refined his skills and culinary style at prestigious restaurants including:
Midsummer House, Daniel Clifford’s elegant 2 Michelin star pad in Cambridge
Hide, a 1-Michelin-starred gem over-looking Green Park in central London
The Ritz London, 2 Michelin stars, under top chef John Williams MBE, and later
Ormer at Fleming’s Hotel in Mayfair, with 1 Michelin star, with Sofian Msetfi using an eclectic mix of flavours his Moroccan and Irish roots.
Chris’s pedigree wowed judges when he competed in the Roux Scholarship, making it to the national finals and ranking among the UK's top 6 chefs – an incredible achievement.
Greece
Returning back home to Greece, Chris worked as Chef de Cuisine at 1-Michelin-starred Hytra in Athens, combining his global culinary expertise with familiar Greek ingredients.
When offered the chance to head his own restaurant team at AGORA, Chris jumped at the chance to create his own brand of culinary magic on the timelessly elegant island of Symi.
Symi is set to shine even brighter in the culinary world, with Chris and his team already catching the attention of many food writers and journalists both in Greece and abroad.
Meet the Team
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Vaso, Pastry Chef
Hello, I’m Vaso the pastry chef of Agora Symi. I grew up in Thessaloniki in Northern Greece. Before joining Agora I was working in restaurants and hotels such as Soil in Athens which is a Green and 1 Michelin star restaurant, the Nomad hotel in London and HIDE also a Michelin starred restaurant. My favourite dish from the current menu is sea bream, celery and leeks which is one of our signature dishes and combines lots of ingredients that I love! In my free time I love to dine in restaurants and spent time with loved ones.
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Aggelos, Chef
My name is Aggelos Gligoris. I grew up in Lefkada and the last 8 years I lived in Athens. My favorite food is Manestra (Μανέστρα) , a local soup from Lefkada based on tomatoes and beef. After studying Philology - ancient Greek language and linguistics - my career took a sharp deviation into the culinary world - my other passion. I worked at Hytra in Athens, a 1 Michelin star restaurant with Chris. One day, I want to open a restaurant on a hill with a sea view inspired by my mothers and grandmother's cooking, using local seasonal products like we do at Agora. When I don’t work I like to walk in nature, read books and do sea sports.
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Konstantinos, Chef
Hello, my name is Konstantinos! I’ve worked in a lot of places around the world including central Paris overlooking the Arc du Triomphe and St Bart's in the Caribbean. My favourite dish is pastitchio! When I'm off, I like to do some extreme sports including snow boarding. I usually look for winter work in a mountain resort so I can take advantage of the snow and last winter I worked in Austria.
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Marios, Chef
Hello my name is Marios! I used to work in the Zillers boutique hotel 1 Michelin star. My favorite dish is Giouvetsi In my free time I like to play football.
