Our Team
Having made my hobby a profession, I created this website to share experiences and knowledge.
I live in Munich with my family, and I aim to connect my name with the success of Greek wine in the German market.
The WSET studies are essential for a career in the wine industry. So I passed Level 3 and the Modern Sommelier Study Program with distinction. Soon Diploma will follow.
I have an entrepreneurial spirit in everything I do. It led me some years ago to set up a wholesale business, and now I develop a brand for the olive oil I produce under Yannis Estate.
I have professional wine experience in various positions. I have been a clerk in a cellar, a salesman in Ho.Re.Ca, a copywriter in an e-shop, a sommelier and currently a wine director at Atlas Großhandel Gmbh.
Travelling by car is the best time of the year (I have done Tuscany-Bordeaux non-stop). I want to experience the place and the people I visit. I will always have a book to read and generally devote much time to reading.
I am always calm with a high level of self-awareness. The word that characterizes me is evolution. I am a Marvel fanatic, with my favourite superhero being Iron Man. The music depends on my mood, and in my free time, I play Clash of Clan or board games with my daughter.
Concluding, I would like to point out that opinions and tastes are subjective and only expressed by the one writing them down. But usually, a group of people accept or agree with them. So, no matter if you belong to those who agree or disagree, I wish you to have fun!
Yannis Athanasakopoulos
Nicolas Pelegrinis was initially focused on a promising career in psychology. After graduating from Middlesex University in London, he started exploring his cooking skills. He was soon charmed by the creativity associated with cooking and decided to study culinary arts.
After graduating from Le Monde culinary school in 2003, he started his culinary journey, expanding his experience and knowledge in highly demanding positions.
Athens and Mykonos were notable milestones, but Greece was only the beginning for Nicolas. In 2010 he travelled to France and spent a decade working alongside some very influential chefs such as Stefan Demichelis, Yorann Vandriessche and Eric Fuchs.
His travels include a vast part of the country, learning about each region’s specific recipes and ingredients. His working experience involves gastronomic restaurants such as Les Templiers in Vence, South France and the Michelin star L’arbre Gastronomique in Gruson, North France, and four-star hotels such as Le Bailli de Suffren, Golf of Saint Tropez and Hotel Les Pins, Haguenau Eastern France.
Nicolas decided to return and spend his most productive years on Mykonos island. He set up a cosy restaurant offering the locals and visitors an authentic French food experience influenced, of course, by his Greek roots.
This is our chef!
