Amada Colossos ft Konstantinos Vasileiou: A Culinary Experience Beyond The Standards

This summer, Amada Colossos’ guests should get ready for a vibrant culinary experience – a mix of well-balanced simplicity and lots of love! As part of its commitment to generosity and authenticity, Amada Colossos is welcoming its
Executive Chef, Konstantinos Vasileiou. A trusted colleague with a prolific career and multiple certifications and awards from Greek and international culinary institutions. We couldn’t be more excited for the chance to talk with him and present to you a sneak peek of what you can expect this year!

 

Amada Colossos Resort: How would you describe a typical day at Amada Colossos Resort and how do you turn food into a real experience for guests?

 

Konstantinos Vasileiou: The guests always come first! The first thing I do is to check the breakfast buffet, to ensure everything is in place and make any last- minute adjustments. Next, I check the kitchen workstations and staff to make sure everything is working properly and check with the team to make sure everything is as it should be.

 

The day usually starts with meetings with department heads and assistant chefs to check orders and deliveries in process. After that, I focus on the lunch buffet and at the same time run checks with other bars and snack bars, such as Mad for Snacks and Greek Kafenion. Sometimes, I get to meet and talk to guests too.

 

Then, comes the afternoon shift, in which I repeat the same process. I check if everything is alright and discuss possible issues with staff or guests. After that, I usually work in the office between 16:00 - 17:30. When I come back, I check the a-la-carte restaurants to make sure everything is ready for dinner and all guests are satisfied.

 

At the end of the day, when the main and a-la-carte restaurants close, I contemplate the day’s events. We discuss what went right or wrong with colleagues, make notes, and arrange upcoming meetings. We leave the resort at around midnight at the latest.

 

 

Amada Colossos Resort: What has changed in Amada Colossos' food experience since its opening in 2018? What’s new?

 

Konstantinos Vasileiou: Enalia Seaside Restaurant is our newest project. Every year, we try to update our offering without disrupting the Amada Colossos unique character. We focus on raw materials, procedures, new recipes and extra services. This year, for instance, visitors can taste delicious crepes at Mad for Snacks or ask for an omelet of their choice during breakfast service.

 

We have also expanded our candlelight dinners. We have prepared a fixed 6-course menu, but we can make adaptations in case of dietary preferences. Its focus is around the Mediterranean and its multifaceted culinary tradition. This menu can serve different occasions like weddings. Candlelit dinners are a unique experience for visitors, something they are not used to. And we have a dedicated place for them on Kallithea Beach.

 

We also plan to add table service at lunchtime, and we’ve kept developing the a-la-carte menus with new recipes.
 

Amada Colossos Resort: Could you elaborate more on this? Will recipes be associated with seasonality or local produce?

 

Konstantinos Vasileiou: We aim to use locally sourced produce from Rhodes and Greece as much as it possible. Guests can enjoy enriched, all-inclusive and a-la-carte menus with recipes from all over the country. Every year, we do more and more to offer the best service possible. We’ve also reshaped and refined the menus of the Asian a-la-carte restaurant with more options with the support of our new colleagues from Indonesia. 

 

Amada Colossos Resort: What do you hope visitors take away from this food experience?

 

Konstantinos Vasileiou: The aim is to offer high-quality tasty food that caters to all tastes as well as showcase and promote traditional Greek cuisine and local products.

 

Amada Colossos Resort: How about dietary preferences? Are there options for kids, vegetarians, or gluten-intolerant people?

 

Konstantinos Vasileiou: Both Votsala, the Greek a-la-carte taverna by the sea and Enalia Seaside Restaurant offer a wide range of traditional food choices. We consider the various dietary preferences of our guests, and we have vegetarian and vegan choices. This year, we plan to increase our healthy food options even more. In case of allergies, we, the chefs ourselves, talk to the guests and create tailor-made options. We discuss with them alternatives and prepare meals suitable for any requirement. We have been working diligently to meet the needs of our guests, especially this year, when allergies are at their peak.

 

There are special menus for the little ones, and we urge them to choose a recipe from the regular menu. We are always here to help them with acquiring new tastes and having new experiences. Now, as it would be impossible to predict all allergies,we adapt the dishes on offer. For instance, soya is a big deal because it contains gluten. But there’s also a gluten-free alternative. So, we are continuously adapting and evolving our processes to manage every situation in the best way possible to satisfy everyone and to offer something to everyone.

 

Amada Colossos Resort: Which recipes from Rhodes would you recommend to visitors so that they get a clear picture of the local cuisine?

 

Konstantinos Vasileiou: Even though I am not from Rhodes, I can notice two main characteristics. One is agriculture. Regarding livestock farming, it’s done on a small scale, which provides milk and cheese produce. Then, there’s fishing;  delicious fresh fish only found near Rhodes. Wood-fired ovens, meat and legumes are used quite a lot in the mountainous areas and the villages, while dolmadakia, pitaroudia and goat meat are also classics.

 

Amada Colossos Resort: How is the local cuisine showcased through Enalia Seaside Restaurant? What can you share about its philosophy?

 

Konstantinos Vasileiou: There’s a lot of goat meat or chicken, cooked on the skewer, or flatbread from the wood-fired ovens as we said. Roasting is a Greek classic. Barbeque is common as well. We also offer Greek salad, yogurt from local produce and traditional Greek sweets. Guests can watch the food being cooked live. Everything is done live apart from the initial preparation.

 

Amada Colossos Resort: Do you consider any recipe or restaurant special to you after all these years of experience?

 

Konstantinos Vasileiou: All children are of equal value to their parents. Every year, we try to add something new, do something new, give birth to new children. Some recipes follow me everywhere, their philosophy too. I was raised in Greece and, therefore, I have experience in Greek settings. This is a strong point of mine, without ruling out other cuisines, of course.

 

Amada Colossos Resort: How would you define your philosophy in recipes?

 

Konstantinos Vasileiou: Simplicity and good taste. This is very subjective, though. For me, good taste is what most people identify with. A subtle taste, but without losing their identity. If there needs to be chili in a recipe, then so be it. But in the right amount. The same applies to cumin. I like balance but not without intensifying unique ingredients.

 

Amada Colossos Resort: I get that. Taking a closer look at the sweets on the menus, I am sure you must have an exceptional pastry chef. Can you tell us a bit about the sweets?

 

Konstantinos Vasileiou: Every culinary experience is completed with a tasty dessert. We are indeed lucky to have had an exceptional pastry chef for many years now and it’s always a pleasure to work together to introduce innovations. Our
buffet and the a la carte menus offer guests international and local sweets with a variety of options according to the special identity of each restaurant. This year, our customers can enjoy interactive table service from waiters too. Guests will have the opportunity to see how a sweet is made and taste it straight afterwards. This is a process they really enjoy! And usually, what most guests seek from a restaurant is the homemade food scenario… the mum’s-own-recipe-vibe!

 

Amada Colossos Resort: So, you try to assimilate a homemade food experience if I can say that.

 

Konstantinos Vasileiou: Definitely! Greek hospitality is legendary. And I think we do it better than the rest of the world. What remains as a great memory as we grow up is hospitality experiences, sharing food moments with family, food gatherings with loads of people, and most importantly, sharing what we have with others. Be it a tomato from the field or a loaf of bread. And we all share the same feeling! Many people come to Greece only to experience this! And we need to keep it up!
 

Amada Colossos Resort: That’s great! What about your favourite food? Does your wife cook for you? What happens at home?

 

Konstantinos Vasileiou: Well, yes! My wife mainly cooks for our kids, etc. However, on special occasions or events, I will be the one who cooks! Or in cases where my wife has other obligations and she can’t commit, I’ll do it, and my kids love it! I have two or three favorites. I’ll say moussaka and bean soup. Classic Greek favorites!

 

Amada Colossos Resort: Is there anything else you wish to share with us Mr. Vasileiou?

 

Konstantinos Vasileiou: I want to emphasize the importance of teamwork because sometimes, we tend to neglect it. Here, I am not on my own. There is a whole team of 100 great colleagues who help each other achieve the best results. Everyone contributes with their skills and knowledge and that’s how we reach our goals. Of course, there is always a leader, but without the team, nothing would ever be possible.
 

Amada Colossos Resort: We would like to thank you for being with us today. We wish you a great 2024 Amada season!
 

Konstantinos Vasileiou: Thank you for having me!