The hospitality leaders: Three executives explain how gastronomy is reshaping the Athenian Riviera
Gastronomy has evolved into one of the main pillars of luxury hospitality, surpassing the role of a simple hotel service. In the Athens Riviera, where investments in high-end hotels are changing the tourism landscape, Food & Beverage is emerging as a key element of differentiation and experience. Gerald Krischek, General Manager of One&Only Aesthesis, Pierre Feuillas, Group F&B & Quality Coordinator of Divani Collection Hotels, and George Tsantirakis, General Manager of Ace Hotel & Swim Club Athens, explain how gastronomy is becoming a strategic asset for hotels, why restaurants are now operating as autonomous destinations, and how the beachfront is claiming its place on the international map.
Gerald Krischek, General Manager of One&Only Aesthesis
Gerald Krischek leads One&Only Aesthesis, the ultra-luxury beach- front resort that marked the entry of the international brand One&Only along the Athens Riviera. As General Manager, he is responsible for over-seeing the operation, guest experi-ence, and strategic direction of the resort and Private Homes, bringing with him over 15 years of leadership experience. His proven track record includes successful collaborations with prestigious European hotels such as the Prince de Galles in Paris, Hotel Bristol in Vienna, and Hotel Goldener Hirsch in Salzburg.
The strategy of polyphony in F&B
“At One&Only Aesthesis, every outlet reflects a different facet of the Athens Riviera lifestyle: the vibrant energy and South American spirit of Manko; the relaxed elegance and Mediterranean philosophy of Ora by Ettore Botrini; the internationally acclaimed Japanese experience of Sumosan; and our newest addition, Terrazza Campari, which brings a distinctly Italian aperitivo culture to the waterfront.” “Our restaurants are often the first introduction guests have to One&Only Aesthesis and, increasingly, the reason many choose to visit in the first place.”
International travelers and the local community at the heart of the experience
“The most successful hospitality destinations are those embraced by both international travelers and discerning residents.”
“By welcoming Athenians to our restaurants, we foster a genuine sense of place and ensure the resort remains connected to the cultural and social fabric of the Riviera throughout the year.”
“Our guests always have a choice. They can immerse themselves in the local scene when they wish, or retreat into complete privacy when that is what they value most.”
Building long-term value for the brand
“A hotel’s gastronomic offering becomes a strategic asset when it goes beyond serving food and starts creating meaningful reasons for guests to choose, remember and return to a destination.”
“A strong culinary ecosystem creates value far beyond restaurant revenue. It strengthens brand awareness, drives guest loyalty, supports room demand and attracts new audiences.”
“Ultimately, the best culinary concepts do not simply generate revenue—they build lasting relationships with guests and enhance the long-term value of the brand.”
The ingredients of international competitiveness
“The Athens Riviera has all the ingredients to become one of the world’s leading gastronomic destinations.”
“Today’s international traveller wants to discover different cuisines, different atmospheres and different experiences. The more compelling options a destination can offer, the more attractive it becomes on the global stage.”
“The future is not about replacing local culture with international concepts, but about striking a balance where both coexist and enrich one another.”
Pierre Feuillas, Group F&B & Quality Coordinator, Divani Collection Hotels
Pierre Feuillas has more than 35 years of experience in the hotel and food & beverage (F&B) industry, specializing in F&B management. He has held managerial positions at Astir Palace Vouliagmeni while, since 2011, he has been working at Club Med Hellas as Head of Procurement and F&B Management Support. His professional career includes collaborations with leading international hotel groups, such as Hilton and InterContinental; he has significant experience in hotel operations management, food safety, and food service optimization.
The dynamic of autonomous concepts within a single ecosystem
“At Divani Apollon Palace & Thalasso we provide six different dining options, from morning to evening, in different environments, so that we are a complete gastronomic destination, even for those who are not staying at the hotel”.
“The goal is to give the visitor a reason to stay here for all their gastronomic needs, as the variety that we offer covers different dietary preferences, entertainment options and experiences, at any time of the day”.
“It is no coincidence that in seaside resorts the share of venues from dining in the total turnover amounts to approximately 30%”.
Gastronomy as a multiplier
“With the right value proposition, a restaurant can evolve into a destination in itself, initially attracting external guests who will make it a point of reference”.
“The prestige that a restaurant’s operation within a five-star hotel gives significantly strengthens its competitive advantage, especially in the Athens Riviera where competition is now particularly intense.”
“The emergence of an F&B outlet into a stand-alone asset is often a motivation as far as the choice of accommodation by the international visitor is concerned, especially when the comparison is made through online travel agents.”
An emblematic coastline
“The Athens Riviera meets all the prerequisites to evolve into a modern gastronomic destination. This is thanks to both its unique geographical location, next to the sea and along an extensive coastline, and the concentration of high-end hotels that have substantially invested in gastronomy.”
“We are now seeing hotel brands investing in internationally recognized restaurants, renowned chefs and signature cuisines, offering a demanding audience new reasons to visit, even without accommodation.”
George Tsantirakis, General Manager, Ace Hotel & Swim Club Athens
George Tsantirakis has been active in the hospitality industry for over twenty years, having developed his professional career in Greece, the United Kingdom and the United States. He is currently at the helm of Ace Hotel & Swim Club Athens, contributing decisively to the shaping of the hotel’s new identity in Glyfada.
Every restaurant should have its own personality
“One of the most common mistakes in the hotel industry is to treat the restaurant as an extension of the lobby or a multi-purpose space that serves the needs of the hotel as a whole. To create a real point of reference, each venue must have its own identity, its own history and a clear differentiation in the way it operates”.
“Our strategy is based on four pillars. Each F&B outlet develops its own identity; we invest in design and atmosphere; we create a dynamic program of experiences with chef collaborations, pop-up concepts and musical events; and, above all, we invest in our people”.
A hotel should belong to the city
“Our philosophy is based on a simple principle: a hotel should not only be in a place, but also be part of it.”
“From the very beginning, our goal was to express the essence of Glyfada and the Athens Riviera, creating an all-day destination that appeals to both hotel guests and the people of the city.”
“The hotel’s spaces are home to international travelers with creative interests, people who travel for design, art or music, residents of Glyfada, visitors from the northern suburbs, as well as people from the city center who love music.”
“The guest of Ace Hotel Athens seeks a sense of participation, connection and belonging.”
F&B and its benefits in brand development
“When a hotel transforms F&B into a strategic pillar of its operation, the benefits extend far beyond the results of a single financial year. The department ceases to be simply a source of revenue and evolves into a lever for creating long-term value for the brand.”
“A strong and recognizable gastronomic identity, combined with thoughtful design, a distinctive atmosphere and an authentic human connection, can transform a restaurant into a destination in its own right.”
“In an era where competition is fiercer than ever, such a contribution is an invaluable asset for any hotel brand.”
F&B and its benefits in brand development
“When a hotel transforms F&B into a strategic pillar of its operation, the benefits extend far beyond the results of a single financial year. The department ceases to be simply a source of revenue and evolves into a lever for creating long-term value for the brand.”
“A strong and recognizable gastronomic identity, combined with thoughtful design, a distinctive atmosphere and an authentic human connection, can transform a restaurant into a destination in its own right.”
“In an era where competition is fiercer than ever, such a contribution is an invaluable asset for any hotel brand.”
The article was published in “The Table,” NouPou Media’s new premium publication dedicated to gastronomy on the Athenian Riviera.