Greek Chefs Abroad is Mar-Bella Collection’s annual summer gastronomic festival celebrating Greek cuisine with an international twist. Each year, the festival invites top Greek chefs from around the world to create special menus that fuse their heritage with the culinary influences of the places where they currently work. These menus are paired with wines from Greece’s finest wineries, offering guests a unique farm-to-table experience that highlights innovation and local produce.

Mar-Bella Collection is a family-owned group of four luxury hotels located on the island of Corfu and the mainland region of Parga, each with its own distinct identity. All four hotels have consistently won prestigious travel and hospitality awards, reflecting their enduring appeal. The original five-star Mar-Bella Hotel in Corfu redefined luxury holidays when it opened 50 years ago and today offers a premium all-inclusive experience for couples and families. Nido, an adults-only Small Luxury Hotel of the World, is a serene hideaway for couples. Elix, on the west coast of mainland Greece, caters to couples and families seeking active outdoor adventures. Avali, the newest property in Corfu, opened in August 2025, welcoming couples, friends, solo travellers and families with children over six. The 2026 edition of Greek Chefs Abroad (13 and 20 June, 18 and 25 July 2026), now in its sixth year, embraces the theme ‘From Tradition to Table’. The programme emphasises Greek heritage, local products from Corfu and Epirus, regional flavours and immersive experiences grounded in sustainability and seasonality.

Featured chefs at Greek Chefs Abroad:

• Nikos Roussos moved to London from his home city of Athens in 2014 after earning two Michelin stars for his first restaurant, Funky Gourmet. He is known for reworking traditional Greek flavours in
a modern fine-dining context.

• Panagiotis Lenakis, founder of Noêma and Daglig Deilig Gresk in Norway, combines his Greek training with experience in Michelin-starred Nordic kitchens, focusing on seasonality, sustainability and precise technique.

• Kostas Papathanasiou trained in leading kitchens including Frantzén, The Fat Duck and The Ledbury, developed a strong grounding in innovation and discipline; he is now culinary director at London’s Michelin-starred Lita.

• Katerina Milakis, from a prominent Greek culinary family behind Evi Evane in Paris, represents a new generation of chefs, maintaining traditional foundations while adapting dishes for a contemporary, international audience.