Ettore Botrini

Botrini's cooking is a bridge between Greece and Italy — two Mediterranean cultures with distinct but deeply related culinary DNA. Born on Corfu (the most Italian of the Greek islands, formerly Venetian), Botrini embodies this synthesis: pasta alongside spanakopita, Italian technique applied to Greek seafood.

Ettore Botrini, born March 14, 1969, in Corfu, is the son of a Greek mother and Italian father — raised between Corfu and Tuscany, fluent in five languages. His dual Greek-Italian identity defines a cuisine that bridges Mediterranean cultures. He trained in Italy before returning to Greece, where Botrini's earned a Michelin star.

Corfu, Greece / Tuscany, Italy — Greek-Italian dual heritage; trained in Italian and Mediterranean fine dining

Career

• Chef at Italian restaurants in Tuscany and northern Italy, Tuscany and northern Italy (1990s–2000s)
• Chef-Owner at Botrini's, Athens (Ekali) (2000s–present)

Mentored by Italian and Greek culinary traditions.