Philipos Staboulis has an impressive background with a wealth of experience in the culinary industry. His diverse experiences in various Michelin-starred restaurants across different countries and his involvement in restaurant openings have certainly equipped him with a wide range of skills.

Starting his career at the age of 15 at the local pub in Somerset, England. He then moved to London where he worked at Hix Mayfair in the iconic luxury 5-star Brown’s Hotel.

In 2014 Philipos started his journey into the world of Michelin starred restaurants, starting at Restaurant Story, London, where he would end up working as senior chef de partie. The restaurant held one Michelin star and five AA rosettes, latter going on to gain 2 Michelin stars. Philipos then moved to work with Jason Atherton at Pollen Street Social, London (a one Michelin starred restaurant) as sous chef where he would assist in 3 restaurant openings with the company.

Philipos further enhanced his experiences by working at the famed Restaurant Gordon Ramsay in London, which holds three Michelin stars, before traveling abroad to work at the internationally renowned Mugaritz, San Sebastian, and then Le Pavillon Ledoyen, Alleno Paris, one of the best three Michelin star restaurants in France.

In 2019, Philipos moved to Greece where he became head chef at Cabana Restaurant at the 5* resort of Sani, Halkidiki, where he oversaw the restaurant serving modern Mediterranean cuisine with a brigade of 15 cooks.

Since 2022 Philipos has been the executive chef at Myconian Villa Collection in Mykonos, curating all the menus for the hotel using his international experiences to serve only the best.