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Nikos Skamnakis

Corporate Executive Chef · Culinary Director

Athens, Greece

@nikos_skamnakis

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About

Executive Chef and Culinary Director with 20+ years of international leadership in luxury hospitality, Michelin-listed restaurants, and global flagship openings. Specializes in Japanese, Nikkei, and contemporary Asian cuisine, with deep experience in multi-unit operations, P&L management, pre-openings, SOPs, and team leadership.

Experience

  • Brand Executive Chef
    Maya Bay Restaurants
    2025 – Present

    Contract assignment supporting operations in Monaco, Dubai, Montenegro and Courchevel, with pre-opening projects in Miami, London and Mykonos. Led rebuild and standardization of Back-of-House SOPs, designed a BOH manual, developed a critical path for openings, created new dishes and recipes, and sourced key BOH leadership.

  • Executive Chef
    RDG Group · Miami, USA
    Sep 2024 – Sep 2025

    Led full culinary operations for MILA Restaurant, a high-volume premium Mediterranean and Asian-influenced lifestyle dining concept. Directed menu development, kitchen structure, staffing, service execution, cost management, and brand alignment.

  • Executive Chef
    Cool Inc · Riyadh, Saudi Arabia
    Feb 2023 – Jun 2024

    Led executive culinary operations for Sexy Fish, Wagyumafia, and Yakinikumafia simultaneously. Managed large international teams and complex multi-vendor supply chains while delivering premium Japanese dining experiences adapted to local requirements.

  • Executive Chef
    Addmind Group · Dubai, UAE | Riyadh, KSA
    Jun 2021 – Jan 2023

    Oversaw multi-location culinary operations, P&L performance, and cost control across Dubai and Riyadh. Led menu innovation, operational systems design, brand consistency, new-market entry, and pop-up brand activations.

  • Executive Chef
    Aqua Restaurant Group · London, United Kingdom
    Jun 2020 – Nov 2020

    Directed one of London’s leading contemporary Japanese restaurants. Managed large teams, supplier relations, and financial performance while maintaining high standards in a competitive market.

  • Executive Chef
    ZUMA Restaurants
    May 2019 – Feb 2020

    Directed a leading contemporary Japanese restaurant in a Michelin-influenced market. Managed large teams, supplier relations, budgeting, and overall financial performance.

  • Head Chef
    Nobu Matsuhisa
    May 2015 – Feb 2019

    Led flagship and seasonal luxury outlets under the Nobu brand. Maintained global brand standards, quality assurance, and food safety compliance across international markets.

  • Sous Chef
    Nobu Matsuhisa
    Apr 2013 – Apr 2015

    Supported executive leadership in daily operations, kitchen management, and service execution. Played a key role in staff training, quality control, and kitchen organization.

  • Chef de Partie / Demi Chef de Partie
    Nobu Matsuhisa
    Apr 2010 – Mar 2013
  • Role
    Panas Group · Athens, Greece
    May 2008 – Apr 2010

    Worked across Wagamama, Mezzaluna Athens, Ciro’s Pomodoro Athens, and Cavo Tagoo 5 Hotel Mykonos, building strong technical foundations across Japanese, Asian, and European cuisines.

Education

  • Diploma in Culinary Arts
    Le Monde Institute of Tourism Studies
    Culinary Arts · 2006 – 2008

Skills

5 to 8 years 5 to 8 years A long stretch - five to eight years.
Food Safety Quality Assurance Operations Management
2 to 5 years 2 to 5 years Several years of experience.
Training Cost Control Menu Development
1 to 2 years 1 to 2 years A year or two of steady use.
Brand Development Project Management Financial planning Document Management Supply chain management
<3 months <3 months Just getting started - under three months. This is also what shows when a level has not been set.
Recruitment Culinary Arts P&L Management Guest Experience Culinary Innovation Supplier negotiations

Languages

Native / Bilingual Native / Bilingual Their first language, or as strong as one.
Greek Speak
Fluent Fluent Comfortable using it for work.
English Speak
Basic Basic A few words and simple phrases.
French Speak

Projects

  • MAYA BAY Restaurants
    Thai & Japanese Cuisine

    Consultation and pre-opening work across Monaco, Dubai, Montenegro, Courchevel, Miami, London, and Mykonos.

  • UMAMI Restaurant
    Nikkei Cuisine

    Consultation project for Stella Island Resort in Chersonisos Heraklio, Greece.

  • PALLAS Restaurant
    Sushi Experience

    Consultation project in Chania, Greece.

  • YAKU Restaurant
    Hospitality Operations

    Consultation project for Oros Luxury Resort in Rethymno, Greece.

  • ORIGAMI Restaurants
    Japanese Cuisine

    Consultation project in the UAE.

  • MAMACHI Restaurant
    Nikkei Cuisine

    Consultation project for a restaurant in Malta; awarded No. 1 Restaurant in Malta 2025.

🏆 Achievements & awards

  • Toque d’Or, Greece · 2016
  • Gault & Millau – 16 Points, Switzerland · 2016
  • The Food & Leisure Guide – 1 Star, Greece · 2016
  • Time Out Awards – Best Japanese Restaurant, Dubai · 2019
  • Time Out Awards – Best Japanese Restaurant, Abu Dhabi · 2019
  • Michelin Guide Listing, Dubai · 2022
  • #1 Highest Grossing Independent Restaurant in USA · 2025

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