Your
Chef
For Ioannis Chantakis, the kitchen of Nea Diagonios is not merely a place of creation, but a living organism that evolves daily, with roots deeply anchored in Greek culinary tradition.
Raised among the flavors and aromas of Thessaloniki, he developed from an early age a profound connection to food of memory — dishes that are simple, essential, and built to stand the test of time. This relationship continues to define his culinary philosophy today.
At Nea Diagonios, Ioannis Chantakis combines the primal power of fire with technical precision and absolute control. The grill serves as a core means of expression, while ingredients are treated with respect and clarity, free from unnecessary intervention.
His approach is honest and restrained. He believes that quality does not require embellishment, but proper handling, consistency, and daily care. From the handmade bread prepared each day to the careful management of meat cuts, every detail matters.
His aim is not to impress, but to create experiences that remain in memory — a cuisine that honors its roots, respects the guest, and places Greek flavor at the center of a contemporary, meaningful dining experience.
PEOPLE · CRAFT · MEMORY
Chef Ioannis Chantakis
Ioannis Chantakis begins with familiar Greek flavours and revisits them with clarity, technique and respect. Ingredients are never decoration; they sit at the centre of a cuisine shaped by memory, fire and the sea.
At Nea Diagonios, the chef’s creative approach can be experienced in signature meat recipes, fish and seafood dishes, and house-made desserts. The kitchen team works with seasonality, responsible partnerships and close attention to detail so that every plate remains direct, balanced and full of character.
Learn more about the story of Nea Diagonios or explore how this philosophy comes to life in the restaurant menu. The blog also features interviews, press stories and articles about contemporary Greek gastronomy.
Getting to know the chef
Who is the chef at Nea Diagonios?
Ioannis Chantakis leads the Nea Diagonios kitchen, bringing Greek culinary memory together with contemporary techniques and clear presentation.
What defines his cooking philosophy?
His approach is built around ingredient quality, seasonality, respect for the product and a balanced dialogue between tradition and creativity.
Which dishes best express his style?
Handmade gyros and Thessaloniki soutzoukakia are signature dishes, alongside grilled meats, seafood choices and creative house-made desserts.
Where can I experience his cuisine?
Chef Ioannis Chantakis cooks at Nea Diagonios, located at 64A Themistokli Sofouli Street in Kalamaria, Thessaloniki.