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The incredible Giannis Baxevanis

Dubbed “the Greek magicianof aromatic herbs” by impressed critics, Giannis Baxevanis has elevated Crete’s ingredients and dishes to gourmet heights. On an island known for its culinary traditions and exceptional natural ingredients, Candia introduces a fascinating new gastronomy concept. Award-winning chef Giannis Baxevanis ushers in a new era for Mediterranean and local Cretan cuisine, elevating tradition to gourmet heights by fully incorporating the natural bounty that Crete has to offer. In fact, the chefs here only cook with Greek products for the ultimate in farm-to-table, sustainable approach. Expect inspired combinations and exceptional flavors throughout the day – Grandma’s secret recipes, authentic Cretan techniques, fresh ingredients supplied by small producers: All this and more compose the new culinary language of bluegr.

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Lambros Tsiapalis

Born in Northern Greece in the town of Farsala, Lambros made his first culinary steps next to his brother who worked as a chef for cruise ships. Together they opened a traditional restaurant emphasising in ingredients and recipes of the area. His passion for the culinary art led him to a private cooking school where he obtained the knowledge and principles to become a Chef. In 1993 he moved to Crete and started working as a cook at Candia Park Village. He was enchanted with Cretan cuisine and ingredients and by combining his experience and culinary travels to Germany for Ritz Carlton hotels he became the Hotel’s Chef by 1996. For 25 years now he uses local ingredients, traditional & ethnic techniques and flavours to create kid friendly menus loved by the whole family for the hotel’s restaurants.

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