KRITONAS POULIS

Having settled in Paris since 2004, Kritonas tried a lot, but never found his favorite Greek food products to eat. Even if he found some, they often lacked taste and flavors. Encouraged by his family, Kritonas decided to build a place of his own, wherein he could gather all the wonders of his country. After a year of research, Kilikio was introduced to the world in October 2014. A passionate explorer in gastronomy, Kritonas had worked in Athens (Varoulko), London (Sketch), Seoul (Café Dior), Tokyo (Hotel New Otani), Kyoto (Ritz Carlton) and Paris (Lucas Carton, Royal Monceau, L’Arpege) ). He started off at the age of 16 in Salty’s cooking class with Lefteris Lazarou in Athens, only to perfect himself at the Cordon Bleu school in Paris with Alain Passard, Alain Senderens, and Pierre Gagnaire. In 2005, at the age of 23, he joined Pierre Hermé’s team and became Executive Pastry Chef.

 

 

 

STAVROS SERETIS

He was born and raised in Athens, while constantly seeking the opportunity to find his origins in the island of Crete, where his family has been growing olive trees for many generations. Some of these trees are today more than 800 years old. He has always loved exploring Greece, its beautiful landscapes and of course the famous Mediterranean cuisine! Like a true Cretan, his hospitality has no boundaries. He cherishes the Greek culture and experiences the joy of living! Stavros has studied theater, music, and aesthetics and is always focused on the arts, sciences and the pleasures that bring people together, just like kilikio. Kilikio is the result of many trips, millions of tastings and an undying desire to share these precious memories with people from all over the world. What began as a challenge between two friends has evolved into a sharing experience, the driving force that has led to new culinary explorations!