Michelin Star Chefs at Dourakis Winery Art Gallerie

M i c h e l i n S t a r C h e f s a t D o u r a k i s W i n e r y A r t G a l l e r i e

November 18, 2025

This winter, Dourakis Winery is proud to host three extraordinary Chef’s Table evenings as part of the exhibition “Les Secrets du Vin” by artist Iosif Petrof—a project that beautifully bridges French and Greek culture through art, history, and wine.

A Journey That Began in Spring

“Les Secrets du Vin” was originally created in spring for the French Gastronomy Festival in Greece, during the week-long event “Merci Chef” in Athens. After its debut, we were delighted to showcase the exhibition at Dourakis Winery, where it has remained for the past four months in our estate in Alikambos, Chania – Crete.

This project highlights the deep and ancient connection between Greece and France—celebrating shared heritage that inspires art, wine, and cuisine.

The Story Behind the Exhibition

The exhibition tells the story of the first Greek vines that reached France in the 8th century BC, in what is now southern France during the era of Greek colonization. These vines laid the foundation for French viticulture as we know it today.

Michelin Chef Nights — 07/12, 08/12, 09/12

To celebrate this rich cultural journey, we are hosting three exclusive Chef’s Table evenings:

07 December – Grigoris Kikis
08 December – Nick Honeyman
09 December – John Argaud

🕖 Each evening starts at 19:00 in the Dourakis Winery Gallery.
👥 Seating is very limited — only 16 guests per night — for an intimate, artful, and gastronomic experience.
🍷 The menu of each night reflects the chef’s culinary identity and is paired thoughtfully with the wines of Dourakis Winery🥂 Sommelier of the evening: Ms. Sofia Tsikou from Makris Restaurant and Sto Kelari.

Meet the Chefs

Grigoris Kikis (07/12)

Grigoris Kikis is a young but highly celebrated Greek chef, co-owner and Chef de Cuisine at the Hervé Restaurant in Athens. Herve Restaurant+2Forbesgreece.gr+2
In 2023, his restaurant Hervé received its first Michelin star. GTP Headlines+1
He was named in Forbes 30 Under 30 for Greece. Forbesgreece.gr
His style: a bold, modern reinterpretation of Greek cuisine, using seasonal and local ingredients in refined, creative ways. Cooking Workshop Consulting+1
He is also co-owner of other ventures – Upon Bistro, Hanky Panky street-food, and more. Forbesgreece.gr+1
He won the S.Pellegrino Young Chef Academy (South-East Europe/Mediterranean) regional final, and also received the “Fine Dining Lovers Food for Thought” prize for his thoughtful approach to ingredients and storytelling. Queen+1
His personal philosophy: constant experimentation, respect for ingredients, and a zero-waste mindset.

Nick Honeyman (08/12)

Born in South Africa, Nick Honeyman pursued his culinary passion early and trained in Sydney, then worked in Tokyo (at La Rochelle) and Paris, including under Michelin-starred chefs Pascal Barbot (L’Astrance) and Alain Passard (L’Arpège). Nick Honeyman+1
He later moved to New Zealand, working at The French Café, Dallow’s, Cru, Everybody’s Izakaya, and eventually founded his own restaurants. CHEFS by Lise Timmer
He is the chef-owner of Paris Butter in Auckland (modern French cuisine married to New Zealand ingredients), and Le Petit Léon, a seasonal restaurant in the South of France. Nick Honeyman+1
In 2024, Le Petit Léon was awarded its first Michelin star, marking a major milestone for Nick. thefeed.co.nz+1
His cuisine is refined and ingredient-driven, combining global influences with a French foundation. CHEFS by Lise Timmer
Beyond the kitchen, he stars in the TV series The Best of New Zealand with Nick Honeyman. Nick Honeyman

John Argaud (09/12)

John Argaud is a French chef with a strong and technical gastronomic background. fr.gaultmillau.com
He currently leads Auberge Ostapé, located in Ribérac in the Dordogne region. Since 2023, under his direction, the restaurant has gained recognition and three toques (a high distinction) plus the “Trophy of Excellence” in 2025. fr.gaultmillau.com
His experience includes working with notable chefs such as Jean-François Rouquette, Michel Bras, Philippe Etchebest, and others. fr.gaultmillau.com
He competed in the Bocuse d’Or (2019 France selection) and brings precision, technique, and a deep respect for flavors and textures in every dish. fr.gaultmillau.com
His cuisine is refined, sophisticated, and rooted in tradition—but also inventive, shaped by his journey through top-level kitchens.

Choosing these three chefs for our December Chef’s Tables was not accidental:

Grigoris Kikis represents the rising star of Greek gastronomy—young, dynamic, deeply rooted in Greek tradition but forward-looking.
Nick Honeyman brings an international and cross-cultural voice: South African-born, trained in Asia & Europe, cooking between New Zealand and France.
John Argaud contributes a refined French perspective, technical mastery, and a story that deeply resonates with the “Les Secrets du Vin” exhibition — a homage to France’s vinicultural roots that began with ancient Greek vines.