Chef Ntinos (Dinos) Fotinakis is a passionate culinary artist known for his ability to blend Greek tradition with modern techniques. His love for food began in his childhood, inspired by lively family gatherings where cooking was a way of life. Sundays at his grandmother’s house were filled with conversations about ingredients, recipes, and the joy of sharing meals. This early exposure to food sparked his desire to become a chef.
TInitially drawn to traditional Greek cuisine, Ntinos’ perspective broadened when he was introduced to French gastronomy. Training under Michelin-starred chef Jacques Le Divellec in Crete opened his eyes to new techniques and ingredients, igniting a deep appreciation for fine dining. He went on to refine his skills in some of the world’s most prestigious kitchens, including Four Seasons Hotel George V and Le Bristol in Paris, Flocons de Sel in Megève, and Greenhouse in London.
At the heart of Ntinos’ philosophy is philoxenia, the Greek art of making guests feel welcome. For him, food is not just about taste—it’s about creating an experience, fostering connections, and making every guest feel at home.
Ntinos Fotinakis - Culinary Chef
Throughout his career, Ntinos has embraced collaboration, working alongside globally renowned chefs, including Heston Blumenthal, to push culinary boundaries. His approach focuses on showcasing the best local ingredients, foraging for wild herbs, and reinventing classic Greek dishes with creative twists.
As the Executive Chef at Bungalow 7 in Glyfada, Ntinos brings his experience and passion to every dish. His menu reflects his commitment to using fresh, high-quality ingredients sourced from Greek islands, including Mykonos, Tinos, and Naxos. Whether it’s a simple yet flavorful breakfast or an innovative fine-dining creation, every plate tells a story of tradition, craftsmanship, and hospitality.
Whether you’re visiting Bungalow 7 in Glyfada or following his culinary journey, expect a dining experience filled with creativity, warmth, and the finest ingredients from the land and sea. Each dish tells a story, inspired by the rich heritage of Greek cuisine and infused with influences from his global experiences.