Tasos Mantis

Hytra sits on the rooftop of a building near the Onassis Cultural Centre, with Acropolis views, and serves modern Greek tasting menus. Mantis's cooking at Hytra merges Greek seasonal ingredients — mountain herbs, Cycladic vegetables, Aegean seafood — with a nature-driven philosophy that connects cuisine to landscape.

Tasos Mantis is a Greek chef who rose to prominence as a key member of the Funky Gourmet team before earning a Michelin star as Executive Chef at Hytra. He has trained in Michelin-starred European kitchens and developed a nature-driven approach to modern Greek gastronomy. He currently runs both Hytra and Soil simultaneously.

Athens, Greece — trained in Greek fine dining (Funky Gourmet); international stages in European Michelin-starred kitchens

Career

• Key kitchen team member at Funky Gourmet, Athens, Greece (2010s)
• Stage / Cook at Various European Michelin-starred restaurants, Europe (2010s)
• Executive Chef at Hytra, Athens, Greece (Late 2010s–present)

Mentored by Georgianna Hiliadaki & Nikos Roussos (Funky Gourmet).