Executive Olive Oil Chef – Avli Restaurant, Rethymno

Vassilis Leonidou was born in Athens and grew up in Agrinio.

After finishing school, he completed his culinary studies in Athens and began working as a professional chef in large restaurants in the capital and the countryside. From early on, extra virgin olive oil stood out as a dominant ingredient in his kitchen, and by doing seminars and further studies in the field of olive oil, he is now considered one of the leading Greeks, certified olive oil connoisseurs. In 2017, he was awarded Best Olive Chef worldwide by the international organization “Flos Olei Guide”.

Since 2013, he resides in Rethymno. He worked for 7 years at the Kapsaliana Village Hotel highlighting and promoting local gastronomy. For the last year, he has been Executive Chef at Avli Restaurant and Rakibaraki. In his kitchen, there is a large collection of the best virgin olive oils combined uniquely with each dish, local Cretan products, and handmade cold meats. The restaurant follows a supply protocol that imposes the purchase of fresh products, cultivated within a 100km distance.

Topic: Olive oil & oil olive bar: the gastronomy trend that must stay