Meet the chef
Ioannis Parikos
Twenty five years of Michelin kitchens, pointed at an open fire.
How he cooks
Chef Ioannis Parikos has spent more than twenty five years in Michelin-starred kitchens across Europe. He brings precision, curiosity and a hard rule about ingredients: every one of them should still taste of itself on the plate.
His technique is Mediterranean. At Iguazu he turns it towards South America: open fire, bold marinades, tropical acidity, aromatic herbs and the smoke of the grill.
He does not reproduce traditional recipes. He puts two cooking cultures in the same room, Mediterranean clarity and Latin American energy, in dishes built around the season and around sharing.
His other kitchen
He is also Executive Chef at Krama Mykonos, where his contemporary reading of Greek and Cycladic cooking has been widely recognised.
