Rodos Park: What does it mean to be a Nomad Chef?

Andreas Lagos: Being a Nomad Chef means being constantly on the move, not only geographically but also intellectually. It is the art of carrying with you the flavors, traditions, and experiences wherever you go, while simultaneously learning from and being inspired by the places and people you encounter. It is a state of freedom, but also of responsibility: to honor your roots while forging new paths, transforming mobility into a gastronomic dialogue that brings together cultures and souls.

Rodos Park: You have built a career and philosophy based on PDO products and the Greek gastronomic tradition. How do these connect with contemporary discussions about sustainability, sense of place, resilient experiences, and so on? How, as a chef and professional, do you incorporate these trends into your work?

Andreas Lagos: Tradition and the land are inseparable parts of our identity, and through PDO products, the truth of this relationship is expressed. Today, when sustainability is not simply a trend but a matter of survival, connecting with the land takes on a deeper meaning. As a chef, I strive to make gastronomy a bridge between the past and the future by choosing ingredients with respect for nature, supporting the local economy, and creating experiences that honor time, people, and the earth. In this way, each of my recipes becomes a small act of resistance against alienation and mass production, and at the same time, an invitation to a deeper and more authentic dialogue with food.

Rodos Park: Could you explain how you design a tasting menu? What is your process for choosing the sequence of flavors, the ingredients, and the accompanying narrative?

Andreas Lagos: A tasting menu is like a wordless story, a composition that speaks to both the heart and the palate. Its creation begins with the essence: the ingredients, their quality, seasonality, and identity. Then, I consider the story I want to tell, the memories and expectations I wish to evoke. The sequence of dishes follows an internal logic, where flavors are built, contrasted, or balanced, much like a musical composition. Every bite is a journey, and the narrative accompanying the menu is the bridge that connects the guest to the essence of the food, creating a unique and beautiful experience.

Rodos Park: The cuisine of the Dodecanese is heavily influenced by the East and Italy, featuring dishes with pasta and legumes, aged cheeses, and spices. What new experiences can we try this year at Rodos Park?

Andreas Lagos: This year at Rodos Park, I invite guests to discover a new interpretation of tradition, with dishes inspired by the Ionian Islands. We will present creations that reveal the delicate balance between the old and the new—such as pasta with local spices, served with aged cheeses that tell the story of their origins, or legumes transformed into dishes brimming with freshness and innovation. The new does not reject tradition, but rather celebrates it, through experimentation and respect.

Rodos Park: What has been the most important—and perhaps unexpected—benefit you have gained from your collaboration with our Executive Chef Konstantinos Vasileiou and Rodos Park?

Andreas Lagos: The greatest gift of this partnership has been the realization that gastronomy is, above all, a social experience—a space where people, their stories, and their values take center stage. It was truly a great pleasure to work alongside Konstantinos Vasileiou, as well as the outstanding team of chefs at Rodos Park; this made our work even more enjoyable and creative. I admire Konstantinos for his humility, professionalism, the way he supports his colleagues, and of course, for his profound knowledge of gastronomy. All of these elements have fostered an environment of mutual trust and inspiration, which I consider invaluable.

Rodos Park: This is your second year collaborating with Rodos Park. How has your experience evolved since the first event? What have you gained, and how has it shaped this year’s event?

Andreas Lagos: The experience of the first year was the beginning of a journey of discovery. This year, in our second collaboration, I feel the project has matured, as has my own perspective. I have managed to combine flavors with storytelling more effectively, enriching the event with elements that resonate more deeply with our guests. The audience’s response encouraged me to delve further into the philosophy of locality and sustainability—an approach that shapes the character of this year’s proposal, making it more vibrant, more conscious, and more complete.

Rodos Park: What are your future professional plans?

Andreas Lagos: My plans revolve around continuing this pursuit: bringing Greek gastronomy closer to people, with respect for tradition and innovation. I am developing projects that bridge tradition and the present, with an emphasis on sustainability and locality. I aim to create experiences that are not only about taste, but also about emotional and cultural connection. At the same time, I plan to collaborate with young producers, to promote PDO products through my show on ERT and my new book “81,” and to inspire people to rediscover the meaning of “food” as the most essential element for human happiness.

Rodos Park: What does the Greek summer mean to you? Which food do you most associate with your memories?

Andreas Lagos: The Greek summer is a melody of light, sea, and breeze—a season when time seems to slow down so we can experience the simplicity and fullness of the moment. It is the light that embraces the flavors, the aromas of basil, tomato, and lemon, the sweetness of watermelon, and the saltiness of the sea on the skin. The food I most associate with these memories is fresh fish grilled over charcoal, accompanied by boiled greens, as well as stuffed vine leaves with a bit of feta and wine, where every bite is a celebration of life and nature, a moment of absolute harmony and joy.

Rodos Park: We would like to thank you for sharing with us your insights, and the passion that fuels your culinary journey. It has been a pleasure to explore the deeper meaning behind your work and the inspiration behind this year’s collaboration. We look forward to welcoming you back to Rodos Park this September.

Andreas Lagos: Thank you for having me!