About us

One of the finest dining experiences is taking place in Oia town, in a signature mansion villa aged back in 1845. At Naos Restaurant, purity of flavors and respect for the exceptional local ingredients are at the core of our gastronomic identity. Our philosophy is about creating authentic dishes inspired by the Greek and Mediterranean culinary heritage. The best Greek products, the freshest local fish, and some of the world’s best gastronomic treasures are delicately treated to compose an intriguing menu with a creative spin on traditional recipes. The captivating view of our terrace and our advanced bar make a lively and radiant setting that embraces this sensorial journey through flavors and aromas, to give you a complete taste of the creation and hospitality.

It is a great pleasure and privilege to present to you our executive chef, Theodoros Kakoulis. Born in northern Greece, in the town of Naousa, Theodoros discovered his passion for local cuisine and raw materials at a young age and since then he dedicated himself to learning all the secrets of Greek gastronomy.

He started building his culinary career in 2008 and in 2011 he made a decisive move by joining the team of the acclaimed chef Chrysanthos Karamolegos in “Tomata” restaurant, where as a member of the restaurant team, he won a Golden Chef’s Cap award. In the years that followed, he has cooperated with some of Greece’s emblematic restaurants contributing to their success and recognition. More specifically, during his two-year collaboration with “Anassa”, as a sous-chef, he led the restaurant to win a Golden Chef’s Cap award. In 2014 as the Chef de Cuisine in “Mylos” restaurant, he won three Greek cuisine awards and one F&L award. It was then that his desire to expand his culinary horizons flourished and he decided to travel abroad in search of new gastronomic experiences.

These trips led him to a career milestone, a collaboration with the 3-Michelin starred restaurant “Maaemo” in Norway. Returning to Greece, he continued his successful career. At the kitchen of “Perivolas Lifestyles Houses” in Oia, he had the chance to shape his culinary identity, while his unique style was largely embraced by the guests. Following this landmark collaboration and eagerness to grow professionally, Theodoros joined the culinary team of the multi-awarded “Lycabettus” restaurant, which holds a place among Greece’s top five fine-dining destinations.

His talent, creativity, and passion to excel have established Theodoros Kakoulis as one of the most promising chefs of his generation. Today, as the head chef of “Naos”, he aims to express the full variety of the local cuisine through authentic flavor combinations and contemporary techniques and to offer an unprecedented gastronomic experience to “Naos” guests.

Photo by: Petros Andrianopoulos