Our Chef, Andreas Sourdas, born and raised in Thessaly, the bread basket of Greece.
He started his culinary journey at the age of twenty, when he joined the Piraeus school of gastronomy. Shortly after he received his diploma he worked in well-known restaurants, hotels and bakeries in Athens and Santorini, further enhancing his broad knowledge of Greek cuisine.
Armed with all this knowledge and experience, he took his first and successful step into the restaurant business world by opening his own restaurant “Feggera”, at the traditional village of Megalochori, Santorini.
He spent years in Santorini, exploring and familiarizing himself with the traditional island recipes, unique flavors and aromas that this ancient volcanic land has to offer to the world.
Chef Andrea’s philosophy in cooking is based on simplicity, which brings out the most of the flavors of each unique ingredient he uses.
Authenticity is the foundation for all of his unique mouthwatering creations.
