Yannis Manikis

Yannis Manikis is an award winning Culinary and F&B director following an impeccable career path spanning almost 30 years all around the world. 

Chef Yannis discovered his love and passion for food in 1990 because of his family’s strong association in the restaurant industry. He started his career in 1993 at L’Auberge (2 Michelin stars) in Holland and then moved on to fine establishments in USA, like Charlie Trotter’s restaurant in Chicago and Gotham Bar & Grill in New York.

Being an eager learner and having a drive for excellence, Chef Yannis went back to his hometown, to complete his culinary arts at the RCI while gaining hands on experience in Montreal’s top fine dining scene.

After 26 years in multiple locations and several openings in his portfolio, his last one being the Conrad Dubai as Director of Culinary and F&B operations, Chef Yannis rose to success winning many awards like 2021 Chef of the year by Caterer Middle East and many more….

The mastermind behind Kimpo, his Korean street food concept is still the best performing outlet showcasing his out of the box thinking. His Innovative and passionate approach has led to several successful restaurant concepts and developments in Greece, Canada, USA, UAE, Australia, Turkey and Qatar.

Proudly describing himself as the “Non-Corporate Chef of the Corporate World”, Chef Yannis got appointed as the Culinary Director for the upcoming Waldorf Astoria Resort in Lusail, Doha in Qatar.

Discovered my passion for the F&B industry in 1990, as my family was deeply involved in the restaurant industry. In 1993, joined as an apprentice Restaurant L’ Auberge in Holland (One Michelin star and during that time awarded with a second star) and then I moved to the United States and more specific to Charlie Trotter’s Restaurant in Chicago and later renowned restaurant Gotham Bar & Grill in New York with Chef Alfred Portales.
In 1998, I returned to my hometown and while gaining more experience in Montreal’s fine dining restaurants, simultaneously completed my Culinary Arts Diploma at the RCI and three years got appointed as the Executive Chef of Boutique Hotel Place D’Armes in Old Montreal.
International career came next by getting appointed in numerous Culinary & F&B management positions (Six pre-opening tasks) in Greece (Awarded with the Chef of the Year 2018 by Greece Golden Taste Premium Awards) Dubai (Awarded with the 2021 Chef of the Year award by Caterer Middle East)., Australia, Turkey (Awarded with the Chef of the Year award by Hilton International inclusive of Waldorf Astoria & Conrad Hotels 2016) and more recently Qatar.

Riverside Culinary Instıtute, Montreal (Culinary Arts_ 01/1999)
University of Hague and Institute Paul Bocuse (Culinary Management_02/2010)