I am Antonis Raptis. I come from a family of chefs!
During my childhood, my parents owned the most known restaurant on the west coast of Greece, and since I can remember myself, I was somewhere in the middle of a buzzing kitchen amongst smells, tastes, and ingredients.

Cooking became for me the way to connect with people and create connections beyond cultures, sharing the common joy for living.

Growing up, I lived and worked in more than 25 countries, training in different cooking techniques and dietary approaches. In Amsterdam, I studied macrobiotic cooking at the Kushi Institute, while in India I explored the Ayuverdic tradition of holistic diets. Since I led my first kitchen team at BANFF center in Canada in my early twenties, I have worked as a chef in various set-ups, from hotels and restaurants to catering and retreat centers around the world. My cooking style has grown to be a fusion of Eastern and Mediterranean flavors, blending macrobiotic and ayuverdic principles, with exotic twists and seasonal herbs.

Nowadays, I spend most of my time in Greece, on the island of Lefkada, where I run my two businesses: the Foodpath, two holistic retreat centers offering accommodation, workshops and trainings, and My Guru Chef, offering private dinners, catering and local culinary experiences.