Tasos Mantis is a Greek chef known for his innovative approach to gastronomy and deep connection to nature. His career has taken him through the kitchens of renowned Michelin-starred restaurants such as Hof Van Cleve, Geranium, Frantzén, and The Fat Duck, where he honed his skills and developed his creative vision.
After gaining international experience, he returned to Greece to lead the team at Hytra in Athens, where he earned a Michelin star while redefining modern Greek cuisine. In 2021, he opened Soil as Chef Patron, creating a restaurant that reflects his passion for sustainability and nature. With a strong focus on botanology, farm-to-table practices, and a zero-waste philosophy, Soil has set a new standard for sustainable gastronomy in Greece.
Tasos Mantis cultivates many of the restaurant’s ingredients in his own garden, ensuring a deep connection between the land and his dishes. His refined techniques and artistic presentation showcase the essence of Greek flavors in a contemporary way, making his work a true celebration of nature and culinary craftsmanship.
