About
Panayotis

I am an Executive Chef and Culinary Director grounded in Old World technique and modern seasonal cooking. From agriturismo-inspired dining in Vermont to Mediterranean wine bars and boutique inns, my focus is simple: Made Genuinely—cooking that honors the land, the producers, and the guests around the table.

Made
Genuinely

Made Genuinely is my culinary philosophy: cook with integrity, start from exceptional raw materials, and let the land speak. I collaborate closely with farmers, artisans, and winemakers to create menus where every dish feels honest, deeply rooted in place, and welcoming rather than pretentious.
  • Exceptional Raw Materials – seasonal, traceable ingredients handled with restraint and respect.
  • Integrity of Technique – Old World methods, modern discipline, and clean, precise flavors.
  • Rooted in Land & Story – menus that reflect their place, their season, and the people around the table.

Signature
Experiences

From resident chef programs to intimate pop-ups and culinary consulting, every collaboration is designed as a tailored journey for your guests and your property.

Resident Chef Programs

Curated restaurant or in-house dining concepts for inns, farms, and wine bars. I design, launch, and refine culinary programs that feel rooted in place and built to last—from breakfast through tasting menus.

Pop-Up Suppers & Seasonal Journeys

Limited-series dinners, themed wine & food nights, and collaborative events that transform your space into a destination for one night—or an entire season.

Culinary Direction & Consulting

Menu engineering, cost control, kitchen layout, and team training. I help properties align creative vision with disciplined operations and sustainable margins.

Wine, Cheese & Charcuterie Experiences

Dedalus-inspired pairings, expressive boards, and tasting flights that showcase artisans, winemakers, and the character of your cellar or list.

Culinary
Journeys

From intimate pop-up suppers to resident restaurant programs, each menu is designed as a journey—tailored to the space, the season, and the story we want to tell.

Your Next
Culinary Journey

Whether you’re a wine bar, inn, farm, or restaurant group, I’d love to explore how we can build something Made Genuinely together.