At the heart of every unforgettable dining experience lies a passionate chef dedicated to crafting culinary masterpieces that tantalize the taste buds. At Cali, our executive chef, Thanos Karaolanis, is not just a culinary expert but a storyteller who uses flavors to weave tales of Mykonos's rich heritage and vibrant culture. In this exclusive conversation, we dive deep into the culinary odyssey that inspires the dishes served at our luxury resort, where guests don’t need to stay overnight to indulge in exceptional dining experiences.

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A Passion for Gastronomy

Hailing from the Greek island of Lesbos, Chef Karaolanis has spent much of his culinary career in London, where he honed his skills at renowned establishments like Hakkasan and Nobu. His journey has been marked by a relentless pursuit of culinary excellence, and now, at Cali, he brings that expertise to create a menu that reflects both local flavors and international influences.

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Sourcing Local Ingredients

One of the core philosophies that drive Chef Karaolanis is a commitment to sustainability and sourcing local ingredients. From the fresh catch of the day to organically grown herbs on Cali’s rooftops, the menu at Cali reflects the island's rich culinary landscape. “Knowing the origins of every ingredient ensures that each dish is not only delicious but also sustainable,” he explains.

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Crafting the Menu: A Symphony of Flavors

Creating the menu at Cali is a collaborative process that blends tradition with innovation. Each season, Chef Karaolanis curates a selection of dishes that pay homage to Greek cuisine while incorporating modern techniques. “My goal is to take the traditional flavors of our homeland and reinterpret them for today's palates,” he explains. “I want to invite our guests to embark on a culinary journey, one where they can discover the richness of Greek cuisine with a twist that makes it exciting and new.”

At The Restaurant, guests can indulge in exceptional Mediterranean fare, where vibrant flavors and fresh ingredients shine. Here, classic dishes are elevated with contemporary flair, allowing diners to savor the true essence of Mykonos. Chef Karaolanis emphasizes the importance of seasonal ingredients, ensuring that every plate tells a story of the land and sea. “I encourage everyone to come dine with us and experience the unique flavors that change with the seasons,” he shares enthusiastically.

At The Lounge, Cali’s newest cliffside addition boasting stunning ocean views, precision-rolled sushi and sashimi are prepared with locally caught fish, showcasing the island's bountiful offerings. “The shrimp tempura and tuna sashimi have quickly become crowd favorites, and I take pride in the fact that our seafood is not just fresh, but also caught locally,” he explains. “It’s important for me to create dishes that reflect our environment and the culinary heritage of Mykonos.”

“I want our guests to experience the essence of Mykonos through every bite,” he continues, emphasizing the inspiration behind his signature dishes. “Dining at Cali is not just about enjoying a meal; it's about being part of a journey. I want everyone who walks through our doors to feel that they are a part of something special. When you dine with us, you're not just a customer; you're a guest in my kitchen, sharing in the flavors and stories that shape my culinary philosophy.”.