• Chef •

Born in Crete with an innate love for the sea, Nikos Apostolakis is the Executive Chef of LΙΥSTOR. From the start of his career, he worked alongside notable chefs who made him understand early on which path he should follow.

Nikos Apostolakis quickly gained extensive experience, as he worked in award-winning kitchens in Greece and Europe, such as Boury in Belgium (3 Michelin stars), Residenz Heinz Winkler in Munich (2 Michelin stars) and Celeste in London (1 Michelin star).

In recent years, he began researching fish dry-aging techniques and the different ways of managing them. After numerous experiments and travels to Italy to delve deeper into the field, he reached the level of conducting his own workshops on the subject.

Now based in Athens, he shares his culinary vision through LIYSTOR and YDORON, offering a fresh perspective on fish, with innovative techniques and deep respect for raw ingredients.
His goal: to deliver a complete experience of taste and creativity.