Born in March 1984 and growing up in the kitchens because of the family restaurant, he could not escape them. Although he studied Medical Informatics but the culinary germ eventually won him over.
In 2007 he open the restaurant Nea Diagonios in Athens for six months and after three months he won the Gourmet award - which is the fastest award ever given.
In February 2009 he opens his own restaurant in Kalamaria and makes us reconsider the modern style of grill restaurant. Within three years it is distinguished as "the best choice" by the American magazine nation geographic traveler while in the same year it is included in the list of the 25 top restaurants in the world by TripAdvisor. His studies at the World Chef Academy in Paris give him the title of executive chef while at the same time passing the title of junior sommelier from the WSET in London. As a junior sommelier in collaboration with the Symeonidis Estate, he creates his own wine labels, while with the Tinos Microbrewery, he creates Tholi Beer.
In 2014 he became ambassador chef of gluten-free cuisine while collaborating with the association "Action for celiac disease" and they create a certified menu without gluten. 2020 is a pivotal year since he won the title of the best chef in Europe from the "The best Chef Awards" while being awarded worldwide as the best "Head Chef" at the World Luxury Restaurant Awards. The awards not stop here! Ioannis awared as "Rising Star Chef" at "The Best Chef Awards 2022" and "The Best Creativity" at "The best Chef Awards 2024".
In the world of gastronomy, the collaborations that inspire are those that create bridges between tradition and new tastes. With this idea in mind, we are excited to announce an important collaboration: the distinguished Chef of the "Nea Diagonios" restaurant, Ιοannis Chantakis, has started writing for Mediterranean Lifestyle Magazine.