Vassilis Alexiou

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Εmbodies a holistic approach to gastronomy, serving simultaneously as a Winemaker

and an Active Consultant Chef.

 

His journey represents a cyclical quest that began and returned to Samos,

the birthplace of his family’s winemaking tradition.

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His professional foundation was laid in Santorini, where, influenced by the Slow Food philosophy and Carlo Petrini, he opened his own restaurant. His initial engagement

with winemaking intensified there, complemented by time spent working at Sigalas Estate.

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The crucial period of Global Mastery came in Paris, where he ran his own restaurant

in the 3rd Arrondissement, the Marais, for 14 years.

This tenure allowed him to collaborate with winemakers worldwide, enriching

his understanding of the full spectrum of gastronomy, from the vineyard to the table.

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This accumulated knowledge became the Logos (Principle) behind the establishment

of his winery in Samos in 2017 and the birth of the Sous Le Végétal project.

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Today, as the creator of Sous le vegetal-Philia Wines, Vassilis Alexiou remains actively engaged

in the culinary world.

 

Through his Private Lab Kitchen, he conducts R&D (Research & Development)

and gastronomic testing, offering high-level Consulting services to boutique hotels

and select restaurants.

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Ιs the Chef who understands winemaking, and the Winemaker who thinks gastronomically.