Vassilis Papakostas was born and raised in Athens. He studied Tourism Management with of goal of achieving the best possible development in the largest and most popular industry in Greece, that of Tourism. After concluding his studies in Switzerland he started working in upscale hotels in Greece and Europe in various positions gaining experience and know-how especially in the food and beverage field. An important part of his professional career lies in the world renowned Nobu Matsuhisa chain of restaurants. He has also been employed in large hotel chains such as Hilton, The Luxury hotels of the world etc and Michelin star restaurants.
The last few years he has been teaching at “Le Monde” Tourism School in Athens, sharing his knowledge and experience to the future generation of tourism professionals. Through this professional experience and his love for the food and beverage field as well as his vision for development and evolution of Greek gastronomy he founded “Blue Cuisine”, a creative Greek restaurant.
Nikos Papakostas was born and raised in Athens. His educational background includes a degree in Electronic Engineering, however when he started working in the food and beverage industry he decided to continue professionally along this road. The industry’s creative aspect only enhanced his decision to gain practice and know- how. Charmed by the business he has been employed in various known restaurants and hotels in Greece.
His dream to create something of his own grew bigger as did his experience. Having gained insight and knowledge of the market he decided with the assistance of his brother Vasilis to make their dreams reality. Thus their first project “Blue Cuisine” opened on the island of Folegandros.
Haris Antonopoulos was born in Athens in 1976 and moved shortly thereafter to Germany and then to the United Kingdom. From early on he knew he enjoyed to create food to please his friends and family, mentored by his skillful grandmother. A graduate from the Swiss Hospitality School Alpine Center, in his early 20s he worked in various fine dining restaurants in Athens and the Aegean specifically Santorini and Milos Island. Leaving Athens behind he moved to Edinburgh, Scotland, and worked at Creelers Restaurant, ranked as one of the best seafood restaurants in Northern UK. He then realized that Edinburgh was lacking a Greek restaurant so he started his first business endeavor, Santorini, which created a niche market in Edinburgh and the Lothians. Moving south to London, in 2007 he found himself working at the Michelin starred Lindsay House, along with Richard Corrigan one of the most awarded British chefs, famous for using quality ingredients from local farmers and his nose to tail cooking. Soon after, entering the fusion cuisine he had the privilege of joining Nobu Matsuhisa’s team in Athens and later on in Paris, often working with the Master himself.
It was in NOBU where he met and collaborated with Vasilis Pappacostas, owner and manager of Blue Cuisine. In 2011 he made a career move to join the world renowned L’Atelier De Joel Robuchon in Paris, two Michelin Stars and at the time ranked 7th best restaurant in world, gaining kitchen management skills and culinary experience using ingredients of the highest quality for high end clientele. The New Hotel in Athens was next, creating modern market style food. Sensory dining was the new adventure, as the Nordic cuisine topped the world and influencing the gastronomic scene of Athens .Haris joined the team of All Senses Gastronomy and the two Michelin starred Ronnie Emborg and Trine Frausing. His dishes are inspired by his travels, from San Francisco to Tokyo trying many cuisines learning about local spices, products, wines and techniques. He is committed not only to delivering great food and service to guests but also in creating memorable dishes.