Our Team

Ettore Botrini is a Greek-Italian Chef born and raised in Corfu. He was inspired to become a Chef by his father’s love for cooking. He studied Tourism Management at the Ecole Hôtelière de Lausanne. He had the chance to gain culinary experience in 3 Michelin star-rated restaurants in France and Spain and work side by side with some world-class Chefs including his current friend, Martin Berasategui.

He is involved in a series of renowned gastronomic projects, and he is the Chef-Patron of two restaurants: Botrini’s, and Etrusco restaurant in Corfu, named after his father, one of the most historic restaurants in Greece.

According to Fnl Guide 2020, Ettore Botrini’s main contribution to Greek gastronomy is that he has been charged -by the most important culinary critics and institutions- with paving the way for the evolution of Greek cuisine as “in addition to being the best chef in the country… he is the man who ‘taught’ modern techniques to Greek customers and chefs.”

He is one of the most recognizable personalities of the Greek culinary scene as he has starred in a series of TV shows including the Greek version of “Kitchen Nightmare”. He speaks five languages fluently (Greek, Italian, Spanish, French & English).

Ilias Doukas entered a kitchen by chance at the age of 21 and immediately decided to abandon his studies in a different field to devote himself to cooking. He left Athens, where he grew up, at the age of 26 to take on roles at some of the most important restaurants in the world. He worked in the kitchens of Fat Duck (3 Michelin stars, 1 time World’s Best Restaurant – 50 Best, England), Quintonil (2 Michelin stars, Mexico), Noma (3 Michelin stars, 4 times World’s Best Restaurant – 50 Best, Denmark), Alchemist (2 Michelin stars) and found his home for 5 years at Hiša Franko, which he assisted as a sous chef, be awarded first with 2 and then with 3 Michelin stars (2023) and with the Michelin green star.

At Hiša Franko he learned to cook with ingredients that each place offers (in this case the mountains of northwestern Slovenia) and made locality and sustainability the main principles of his culinary approach. His aesthetic in cooking is minimalist and is inspired by the creativity of Ferran Adrià and the love of exploration of René Redzepi. He loves seafood, tomatoes and wild herbs that he collects himself with his teams. Since 2025 he has been working as Executive Research & Development Chef at Botrini’s.