Evgenios Chamilothoris, the mastermind behind the internationally acclaimed brand Barbarossa, shares his inspiring story that has brought his expertise to the Athenian Riviera.
In this exclusive interview, Elsa Soimiri sits down with Evgenios Chamilothoris, the creative force behind the internationally acclaimed brand, BARBAROSSA. Beginning with a quaint family-owned taverna in Paros, and later expanding to Bodrum and Cairo, Evgenios has now brought his culinary expertise to the Athenian Riviera with the opening of Barbarossa Athens. His journey is a testament to his unwavering dedication to culinary innovation and excellence. Join us as he unveils the secrets behind the meteoric rise of his lifestyle seafood empire that dazzles more brightly with each passing year.
Can you share what it was like growing up around your family’s seafood taverna in Naousa, Paros?
Growing up in Naousa was a profound immersion into the vibrant culture of Greek hospitality. The taverna was more than a business; it was the heart of our family. This early exposure to the nuances of traditional Greek cuisine and the importance of guest satisfaction profoundly shaped my approach to the restaurant industry.
How did your father influence your approach to the restaurant business?
My father was my earliest mentor. He not only taught me the importance of hard work and the virtues of hospitality, but also the art of respecting our culinary heritage while embracing innovation. This philosophy of blending tradition with creativity became the cornerstone of Barbarossa. His influence fuels my ongoing passion and drive in this demanding industry.
Barbarossa has evolved significantly since its inception in 1987. What were some of the pivotal moments in its transformation into a lifestyle seafood restaurant?
Key moments included adopting a more holistic approach to dining, where the focus shifted from merely eating to experiencing. We revamped our menu to include innovative dishes that told stories, upgraded our interior to reflect a modern yet welcoming ambiance, and started focusing on how each element from plate to place contributes to the overarching narrative of Barbarossa. Each transformation step was inspired by my vision to share the exquisite taste of Parian cuisine and authentic Greek hospitality globally.
As you transformed Barbarossa, how did you balance maintaining its traditional charm with integrating modern dining trends?
Balancing tradition and modernity has been pivotal. We have preserved the authenticity of Greek culinary traditions while continuously introducing innovative cooking techniques and modern presentations. This blend ensures that each dish offers familiarity infused with surprise, catering to both traditionalists and modern diners. The inspiration to keep this balance comes from the strong family ties and my commitment to honor the legacy while innovating.
What inspired the expansion of Barbarossa beyond Paros, and why choose the Athenian Riviera for this new venture?
The expansion was driven by a desire to share our unique culinary philosophy with a broader audience. The Athenian Riviera, with its luxurious setting and international clientele, offered the perfect landscape to showcase our brand of innovative Greek dining in a new, vibrant context. Evolving from a local favorite to an international destination aligns perfectly with my vision to travel the taste of Parian cuisine to the most famous cities around the world.
Can you tell us more about the unique features of Barbarossa Athens at the 91 Athens Riviera Private Members Club?
Barbarossa Athens at the 91 Athens Riviera is a culmination of our culinary ethos, set against the backdrop of the Riviera’s luxury. The restaurant features an open kitchen, a seaside terrace, and private dining areas that allow guests to experience our innovative dishes while enjoying panoramic views of the sea, aligning perfectly with the holistic wellness and luxury lifestyle of the resort. This location is another step towards our expansion into global markets, as we aim to spread the essence of Greek Parian cuisine everywhere.
With Barbarossa Athens, you’re introducing a holistic F&B management approach in the luxury glamping market. What led to this innovative concept?
This concept was inspired by the modern diner’s desire for experiences that are not only culinary but also environmentally conscious and wellness-oriented. We saw an opportunity to merge luxury dining with sustainable practices and wellness, offering a complete experience that caters to the body, mind, and soul. My drive to innovate, while maintaining a connection to traditional values and family-inspired passion, makes this possible.
Staying connected to the roots while pursuing new culinary adventures keeps my love for the industry alive.
Evgenios Chamilothoris, founder of Barbarossa World
How do you envision the role of Barbarossa within the luxury market in Voula, and what are your aspirations for this new location?
We aim to set new benchmarks for what luxury dining can be. Our aspiration for Barbarossa Athens is to become a landmark that exemplifies the perfect synergy between high-end gastronomy and the relaxed, health-focused lifestyle of the Riviera.
How do you maintain your passion and drive for the restaurant industry after all these years?
My passion is continually renewed by the joy and challenges of creating unique dining experiences. Staying connected to the roots while pursuing new culinary adventures keeps my love for the industry alive.
What advice would you give to young entrepreneurs aspiring to make their mark in the hospitality industry?
Embrace resilience, continually learn and adapt, and never lose sight of the importance of genuine hospitality. It’s essential to innovate while respecting the traditions that form the foundation of your brand. The ability to blend heritage with innovation, much like we do at Barbarossa, is critical to long-term success.
As we look to the future, what are the next steps and plans for BARBAROSSA? Can we expect the brand to extend to more locations?
The BARBAROSSA brand is truly soaring, venturing into new and exhilarating territories. My vision is to bring the taste of Parian cuisine and the purest, most organic Greek products to the world’s most famous cities. We are actively working on expanding to some of the most challenging and prestigious locations globally, including Abu Dhabi, Miami, and Los Angeles. This dynamic growth underscores our brand’s vibrant future and ongoing commitment to culinary innovation. We look forward to sharing more details soon as we continue to elevate the dining experience to spectacular new heights.
