Welcome to Aria Fine Catering
Good food feeds the mind,
the body and the soul
Discover Our Story
Every day is a magnificent day, available for our fantasia.
Our mission is to provide our customers with the finest and highest quality food and beverage along with the most efficient, courteous, and professional service and have fun doing it while at the same time. For over 20 years since its establishment, Aria Fine Catering has been loved.
Our mission is to provide a bespoke event catering service of the highest standard for all our customers with the finest and highest quality food and beverage along with the most efficient, courteous, and professional service and have fun doing it while at the same time.
We are very proud; at the helm of our team is our Culinary Director, Yannis Manikis.
Yannis Manikis is an award-winning Executive Chef with an innovative and passionate approach for F&B quality, following a career path with extensive exposure in fine dining restaurants and Hotels.
With extensive knowledge and experience in the Food industry, you can trust our highly talented and professional team led by Award Michelin Creative Culinary Director Yannis Manikis to create and deliver your perfect event.
We work hard to transform your ideas into reality.
We are not happy unless you are happy.
We Create Recipes To Spread Happiness
Our Chef Yannis Manikis
Like an Executive Chef, a Culinary Director oversees the creation and preparation of food. While a Chef usually works at a restaurant, however, you typically work for a much larger operation, such as a hotel, resort, university or convention center, or perhaps an entire restaurant chain. That’s where the conducting comes in; because you’re in charge of an entire culinary program, and not just a single eatery, you’re tasked not only with cooking but also conceiving, creating and coordinating.
SO TELL US A BIT ABOUT YOUR CAREER SO FAR.
Yannis Manikis was born in 1975 in Montreal, Canada. In 1990, he discovered his passion for cooking as his family was deeply involved in the restaurant industry. In 1993 he joined the Restaurant L’ Auberge (One Michelin star and during that tıme awarded wıth the second star) as a traınee and then he moved to the Unıted States and more specıfıc to Charlıe Trotters Restaurant ın Chicago. He then moved on to NY to contınue growıng hıs culinary knowledge ın some of the Bıg Apple’s restaurant establıshments.
He then returned to his hometown to complete hıs studıes, whıch he graduated with Honors from the Riverside Culinary Institute in Montreal whıle workıng ın some of Montreal’s fıne restaurant establıshments (“Toque” Member of Relais and Chateaux, 5 Diamond Award from the Canadian CAA).
Hıs hotel career started ın 1999 when he was appoınted as the Executive Chef of Boutique Hotel Place D’Armes in Old Montreal. He then joined the Hilton and Jumeırah Internatıonal chain of hotels, and sınce he was appoınted ın numerous culınary management posıtıons ın Dubaı, Australıa, Greece and more recently Turkey. He currently holds the posıtıon of Executıve Chef ın Hilton İstanbul Bomonti Hotel & Conference Centre (three pre-opening tasks). In February 2015 Yannis was awarded as “2014 EMEA Chef of the year” by Hilton Worldwide.
WHAT HAS BEEN YOUR PATH INTO THIS INDUSTRY?
My culinary inspiration comes from the freedom of creating something from scratch. To be able to create concepts, plates according to the last society trends… Marrying all elements together for a perfect meal. The music, the ambiance, the table set up… And food-wise from the farm to your fork…
I do not have a favorite meal… For me, a well-cooked meal made with love is always good. I do prefer homemade simple cooking and I am a big fan of local cheese, a good sourdough bread and a nice bottle of red wine.
WHAT IS YOUR FAVOURITE DRINK? WHAT IS YOUR FAVORITE WINE?
I enjoy a nice whiskey on the rocks and my favorite wine is Alpha Estate Syrah / Merlot / Xinomavro 2009…
WHAT DO YOU LIKE BEST ABOUT YOUR JOB?
The adrenaline a kitchen can provide you… The endless education concerning the culinary world. As once said we were born commis and we will die commis.
WHAT IS YOUR KITCHEN / SERVICE NIGHTMARE?
I would not see it as a nightmare… Indeed I would see it as an opportunity to become better…
WHAT IS YOUR MOTTO IN LIFE?
Culinary… If you love what you do, you do not have to work a day in your life…
Life… Simplicity is the ultimate sophistication…
WHAT IS YOUR KITCHEN / SERVICE HEAVEN?
A well-executed event and the quality time spent with my team after that.
THE MOST MEMORABLE EVENT YOU HAVE WORKED AT FOOD BEVERAGE or CATERING?
The Hilton Worldwide F&B summit.
WHAT IS YOUR SECRET INGREDIENT? LOVELY?
I do not have a secret ingredient… If you treat any product with respect, it will respect you back. But at this point, I would like to mention that I do have a tremendous respect of the craftsmanship of the cheesemakers, the traditional bakers and that all of these people dealing with original cooking techniques and methods… The world would have been much more tasteless without them.
Monday to Friday: 9.00 – 20.00
Saturday and Sunday: 10.00 – 20.00
+30 210 9656 388
Leof. Koropiou Markopoulou 1
Koropi 194 41, Greece