OSMAN SEDRAROGLU

Osman Serdaroğlu spans a 15 year career as a chef. After graduating from MSA -The Culinary Arts Academy in Turkey, he continued his studies in the Scuola Di Cucina Alma, Parma Italy.

Osman’s milestones include working in two Michelin star restaurants, Napoli’s Torre del Saracino and the Sicilian La Madia.

Following his stay in Italy, Osman returned to Turkey to create his dream project, Teruar Urla, a sustainable boutique stay and culinary destination in the vast vineyards of Urla, Izmir. There the chef indulges with the fertile ground of the area, working with seasonality, local tradition and farm to table ingredients.  
 

ANDREAS NIKOLAKOPOULOS

Andreas Nikolakopoulos was born in Athens in 1983 and he has been working as a professional chef for the last 23 years in several countries all over the world including Athens, London, Paris, and Oslo.

During his time in London, he worked in Michelin-starred and Rosette-awarded restaurants:  Gordon Ramsay’s Maze, Paradise by Way, Mc Queen, and the celebrated The Wolseley, an institution in London’s Piccadilly area. 

In Oslo, his time at the Michelin-starred Oro coincided with the Scandinavian cuisine explosion. Upon his return to Greece, Andreas became a member of the Chef National Team, being one of the two chefs who won the highest ever ranking for Greece between 27 countries and 270 participants in the Team of the year category for the Detrop WACS 3 National Contest. He went on to work as a head chef in many restaurants nationwide and in 2021 he was appointed executive chef / kitchen director of the 5-star resort The Rooster at Antiparos Island. 

His cooking style is pure, opting for utilizing lesser known Greek herbs, fermentations and an economy of ingredients. His recipes are seasonal and minimalistic. Andreas is a published author of three books, with his latest nominated for the National Prize Award.

FEDERICO VIGANO

After studying economics in Milan, Federico undertook a completely different path in order to satisfy two of his greatest passions, cooking and travelling. High quality restaurants and culturally enriching destinations have been a compass for his extensive travels. 

Federico’s identity as a chef was shaped through his experiences in France, England, Spain, Australia, India, Japan and Italy, especially, the Italian Alpine region. 

He worked alongside culinary masters such as Jöel Robuchon, Pierre Gagnaire, Nobu and Christian Puglisi. Onwards he headed the “Fun Fine Dining” restaurant Maison Manesse in Zürich.

Federico’s practice is inspired by nature where authenticity, seasonality and simplicity merge. His creative cooking style is an amalgamation of Italian and French cuisine with strong influences by Japanese and Nordic flavors.