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Chef Vasilis Leonidou

Executive Chef & Olive Oil Master Sommelier

Chef Vasilis Leonidou is a charismatic culinary professional whose work is driven by a rare combination of imagination, discipline, and deep ingredient knowledge. His journey reflects a chef who never stopped evolving—moving beyond technique to truly understand the origin, quality, and purpose of every element on the plate.

Early inspiration, studies, and the search for the right path

Vasilis’ first connection to cooking began in his teenage years, influenced by his mother and the everyday culture of food at home. Although the idea of France as a global center of gastronomy once attracted him, his path unfolded differently—shaped by life choices and timing that ultimately strengthened his character and perspective.
 
Born and educated in Athens, he graduated from Le Monde Edu, then spent several years working in restaurants in the capital. Over time, he realized that the lifestyle and rhythm of Athens did not align with his personal philosophy. This led him to return to Agrinio, a move that became a defining chapter in his development.

A decisive turning point: ingredient knowledge as the foundation

The years that followed were transformative. While he had the methods of cooking, he recognized that true growth required much more: understanding ingredients at their core—where they come from, how they behave, and how they should be treated with respect.
 
Through work in smaller restaurants and exposure to traditional cooking, he deepened his relationship with Greek products and culinary heritage. This period shaped his belief that excellence is built on: high-quality raw materials, correct pairing and balance, techniques that highlight ingredients rather than “abuse” them.

Chef Vasilis Leonidou

Chef Vasilis Leonidou

Wine and communication with an audience

In 2009, Vasilis began engaging systematically with wine tasting, expanding his sensory vocabulary and strengthening his ability to build complete gastronomic experiences. Around the same time, he developed an active connection with an audience online—using communication and interaction as a creative engine for inspiration and evolution.

Olive oil: from overlooked element to culinary protagonist

A major pillar of his identity is his specialization in olive oil as a primary ingredient. At a time when vinaigrettes and generic usage had reduced olive oil to a background role, Vasilis approached it differently—tasting oils across varieties and origins and studying how each one can transform a dish.
 
He attended olive oil tasting seminars in Greece and later in Italy, earning certification as Master & Sommelier of Olive Oil from the IRVEA Academy (International Olive Oil Academy – Lago di Garda, Italy). From that point on, he introduced an olive oil bar concept in the restaurants where he worked and designed dishes that paired specific olive oil varieties and labels with specific preparations—drawing from oils not only from Greece, but also from countries such as Spain, Italy, Portugal, Morocco, and Croatia.

Crete, Tsounati experimentation, and international recognition

Since 2013, Chef Vasilis has been based in Rethymno, Crete, where he became closely involved with local producers and olive mills. He explored olive extraction and experimented with the Tsounati variety, an experience that deepened his understanding of olive oil from production to plate.
 
His dedication to traditional gastronomy—combined with his self-driven expertise in olive oil evaluation, from creating an exclusive label concept to delivering tasting seminars—earned him major international recognition. In 2017, he received the “Best Executive Olive Oil Chef” award from the global olive oil guide FLOS OLEI, a distinction that also highlighted Greece’s contribution to the international promotion of high-quality extra virgin olive oil culture.

Career milestones and current role

Two important milestones in his career include the restaurants “Iliastra” in Agrinio and “Kapsaliana Village” (the restaurant of the homonymous hotel) in Rethymno.
 
Today, Chef Vasilis is:
  • a member of the teaching team at Grant Institute of Vocational Training (IEK Grant) in Rethymno, delivering courses on the art of gastronomy, and
  • a trainer of professional chefs in olive oil tasting and especially in sensory performance—how olive oil behaves as an ingredient in cooking and how it shapes aroma, flavor, balance, and mouthfeel.

 

He also works as Executive Chef at the award-winning hotel and restaurant AVLI in the old town of Rethymno, a destination with a long-standing history and a setting of renovated Venetian houses. Guided by a Cretan philosophy of well-being, he delivers cooking lessons and olive oil tasting courses featuring labels and varieties from around the world.

Chef Vasilis Leonidou

His philosophy is clear:
Olive oil is a leading ingredient, and the choice of variety can be decisive for the final tasting result of a dish.

Testimonials

From our customers

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"We had the best experience, we were with a group of 5 enjoying a 3 course BBQ with more than enough delicious dishes. And to top it off, the kitchen was cleaned and dishes washed. Thanks so much for making this an unforgettable night for us. Yamas!"
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"Crete Chefs delivered an incredible, immersive culinary experience. Learning from local chefs who are passionate about their craft and heritage added such depth. I walked away feeling more connected to Crete’s culture and history – all through food!"
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"Crete Chefs took cooking classes to a whole new level! The chefs were welcoming, knowledgeable, and truly passionate. The entire experience felt like an adventure into the heart of Crete's culinary traditions. I can’t recommend it enough!"
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