The Taste of Costa Navarino.

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THE TASTE OF COSTA NAVARINO

A Story of Place, People & Provenance

At Costa Navarino, gastronomy begins with the land—and ultimately returns to it.

It is a living expression of locality, where every ingredient has a clear origin, every flavor tells a story, and every collaboration carries purpose. The land of Messinia is not merely a source of inspiration; it is the very foundation upon which each culinary experience is built.

At the heart of this philosophy lies the olive and its extra virgin olive oil—timeless symbols of a rich cultural heritage. Alongside them, traditional ingredients such as chontrokatsari wheat and the region’s wild greens bring the purity of nature to the plate, guided by a deep respect for seasonality and simplicity.

The Messinian sea provides fresh fish daily, sourced from local fishermen, preserving the authenticity and balance of the Mediterranean diet.

At the core of this approach are the people.

Petropoulos Dairy reflects the enduring tradition of local cheesemaking, producing goods that capture the authentic flavors and craftsmanship of the region. Izampo and Katsou farms, together with a broader network of local producers, cultivate and supply high-quality ingredients with care and consistency, reinforcing sustainability and a strong connection to the local community.

The chefs of Costa Navarino are modern storytellers. With creativity and respect for the raw materials, they transform local ingredients into refined, contemporary gastronomic experiences—striking a thoughtful balance between tradition and innovation.

The result is more than a meal.

It is an immersive experience that connects each guest to the land, its people, and the true spirit of Messinia.

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Nikos Billis | Executive Chef, W Costa Navarino

Paul Doyle | Executive Chef, The Westin Resort Costa Navarino & The Romanos, a Luxury Collection Resort

Alexandros Tsiotinis | Michelin-starred chef, Owner of Parafrasi by CTC, Costa Navarino

Bertrand Valegeas | Executive Chef, Mandarin Oriental Costa Navarino

Stamatis Skriapas | Owner of Onuki Restaurant, Costa Navarino

Giannis Georgousopoulos | Head Chef, The Westin Resort Costa Navarino & The Romanos, a Luxury Collection Resort

CHEFS

Nikos Billis

EXECUTIVE CHEF, W COSTA NAVARINO

Chef Nikos Billis’s philosophy is rooted in simplicity, seasonality, and authenticity. Inspired by the culinary heritage of Greece and his experience in internationally acclaimed kitchens, he creates contemporary Mediterranean cuisine that respects the integrity of every ingredient.

At Costa Navarino, he works closely with local producers, fishermen, and farmers to highlight the richness of Messinia through pure flavors and refined techniques. Central to his approach is the revival of indigenous ingredients such as Chondrokatsari, a historic local wheat that reflects the region’s agricultural heritage and connection to the land.
In 2026, his work at Parelia received recognition through a nomination at the prestigious Chrysoi Skoufoi Awards, highlighting his modern interpretation of Greek seafood cuisine and his commitment to locality and sustainability.

For Chef Billis, gastronomy is about creating meaningful experiences—where tradition, sustainability, and modern creativity come together to tell the story of Messinia.

Paul Doyle

EXECUTIVE CHEF, THE WESTIN RESORT COSTA NAVARINO & THE ROMANOS, A LUXURY COLLECTION RESORT

Chef Paul Doyle brings a contemporary international perspective to Mediterranean resort gastronomy, shaped by a strong focus on consistency, quality, and refined simplicity.

As Executive Chef of The Westin Resort Costa Navarino and The Romanos, a Luxury Collection Resort Costa Navarino, his culinary philosophy is rooted in ingredient-led cooking, where seasonality, provenance, and respect for local producers define every menu.

A key expression of this vision is the new menu at Barbouni, which highlights the essence of seaside dining through fresh seafood, clean flavors, and a lighter, more contemporary Mediterranean approach. The menu reflects a deeper connection to the sea and the local Messinian landscape, elevating simplicity through precision and technique.
For Chef Doyle, gastronomy within a luxury resort environment is about balance—authenticity and global standards, tradition and modern execution—delivering dining experiences that feel both rooted in place and elevated in execution.

Stamatis Skriapas

OWNER OF ONUKI RESTAURANT, COSTA NAVARINO

Chef and co-owner Stamatis Skriapas approaches gastronomy through the lens of locality—understanding place not only as geography, but as identity, culture, and experience.

At Onuki, locality is expressed through a contemporary Japanese philosophy that respects origin and seasonality. Ingredients are selected with precision and intention, focusing on purity and balance, where every element serves a clear purpose within the dish.

At Guacana, locality becomes more expressive and layered, combining Mediterranean energy with Japanese and Peruvian influences. Here, locality is interpreted through atmosphere, sharing culture, and bold flavors that reflect a cosmopolitan dialogue rather than a single origin.
Across both concepts, Chef Skriapas defines locality as more than sourcing—it is about translating environments, cultures, and experiences into a cohesive culinary language where food reflects the spirit of its place and the people behind it.

Alexandros Tsiotinis

MICHELIN-STARRED CHEF, OWNER OF PARAFRASI BY CTC, COSTA NAVARINO

Chef Alexandros Tsiotinis is a Michelin-starred chef and one of the leading voices of contemporary Greek gastronomy, known for his refined technique, conceptual approach, and emotional interpretation of cuisine.
At Parafrasi by CTC, his work expresses a modern “translation” of Greek culinary heritage. Each dish is designed as a reinterpretation of familiar flavors, elevated through precision, creativity, and contemporary fine dining techniques.

The restaurant has gained strong recognition within the Greek gastronomic scene for its originality and narrative-driven approach, where tradition is reimagined rather than replicated.
For Chef Tsiotinis, gastronomy is a continuous dialogue between memory and innovation—transforming Greek identity into a modern culinary language expressed through taste, structure, and emotion.

Bertrand Valegeas

EXECUTIVE CHEF, MANDARIN ORIENTAL COSTA NAVARINO

The awarded Chef Bertrand Valegeas leads the culinary vision at Mandarin Oriental, Costa Navarino, bringing a refined and contemporary approach to Mediterranean gastronomy across all dining experiences, including Oliviera.

His philosophy is rooted in seasonality, sustainability, and a profound respect for Messinian ingredients, which he elevates through precision, simplicity, and modern technique. Central to his approach is a strong connection to the land and its natural rhythm, ensuring that every dish reflects authenticity and a true sense of place.

A defining element of his culinary vision is the resort’s Bostani organic garden, which supplies fresh vegetables, herbs, and edible flowers directly to the kitchens, reinforcing a farm-to-table ethos. Alongside this, the on-site beehives support biodiversity and provide honey used across dishes, symbolizing a fully integrated and sustainable ecosystem.

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