Ioannis Liapakis
For me, tradition is not a boundary — it’s a foundation. It gives us the roots to create, to innovate, and to carry our culture forward through every dish we serve.
Born and raised in Crete, Ioannis Liapakis has been connected to gastronomy for as long as he can remember. His culinary journey began at the age of two, cooking alongside his mother and grandmother, where he learned the essence of Cretan tradition, the seasonality of ingredients, and the transformative power of food.
By the age of 14, Ioannis was already working in a neighbourhood restaurant, confirming that cooking was more than a passion — it was his life’s calling. His early talent didn’t go unnoticed: in 2011, he was awarded Youngest Chef of Greece, after years of participating in competitions organised by the Chef’s Club of Crete.
For Ioannis, cooking is a language — a way to express thoughts, emotions, and memories. His philosophy is rooted in tradition and innovation, constantly evolving through new ingredients and techniques while remaining faithful to the island’s culinary heritage. “As much as art and creation define gastronomy, so do history and the people behind it,” he explains.
His greatest inspiration is nature itself — Crete’s hills, seas, and people. Drawing from the island’s extraordinary biodiversity, he studies ancient techniques and forgotten ingredients to craft modern interpretations of Cretan cuisine. For Ioannis, tradition is not static, but a living foundation that nurtures creativity and forward-thinking gastronomy.
Representing Crete, European Region of Gastronomy awarded 2026, at the European Young Chef Award, Ioannis sees the competition as a stage to showcase his vision:
“A cuisine that blends tradition with creativity, respect for nature with innovation, and local identity with a global perspective.”
Driven, reflective, and deeply rooted in his homeland, Ioannis is determined to highlight Crete’s authentic flavours and bring its culinary story to the world.