About Us

Born and raised in Volos, Dimitris Mamourelis discovered his passion for gastronomy early on, inspired by the aromas and flavors of traditional Greek cuisine. His culinary journey began at IEK AKMI, where he specialized in Culinary Arts. From there, he embarked on a career marked by dedication, refinement, and creativity.

Shaped by the dual landscapes of sea and mountain, he cultivated a deep appreciation for the purity of nature’s ingredients. His philosophy celebrates seasonality and locality, drawing inspiration from both the treasures of the Aegean and the produce of the Greek countryside. With respect and inventiveness, he transforms these elements into dishes that highlight their authenticity and depth.

His professional path includes collaborations with esteemed restaurants and resorts across Greece, such as Xenia Resort, Almyrida Resort, Arch in Kifisia, Chefi Boutique Restaurant, Pasta e Carne in Glyfada, and Glyfada Riviera Hotel. At each stage, he enriched his technical mastery while deepening his understanding of the role of provenance, terroir, and raw materials in culinary excellence.

Since May 2022, Chef Mamourelis has helmed the kitchen of Symposio as Head Chef. His cuisine is guided by authenticity, purity, and freshness, weaving together the gastronomic traditions of Greece and the Mediterranean with a contemporary creative approach. The result is a culinary expression that is both rooted in heritage and elevated in execution.

Committed to lifelong learning, he has pursued advanced training and seminars in fields ranging from HACCP and wine studies to European agricultural products. Through this continuous evolution, he remains devoted to his vision: to craft for Symposio’s guests a dining experience where flavor, hospitality, and memory converge in perfect harmony.