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Top chefs of the World: Vangelis Zogas

I am so excited to share this with you. I’ve met Chef Vangelis Zogas, originally from Greece, he is chef de cuisine of the famous Rock Bar from The award-winning AYANA Resort and Spa.

I had the best time in Bali, and this was a gourmet experience with Mediterranean flavours in the middle of God’s Island.

He told me how difficult is to find some ingredients that he uses in his dishes and the most important fact is that he brings literally in his luggage from Greece, mastika oil for his genuine dessert that I also tried there and it was delicious.

Mastika is a sweet liqueur produced with the mastika resin from the Greek island of Chios. This is the original mastika liqueur, not to be confused with mastika from other Balkan nations.

Greek mastika is made by distilling the mastika crystals. Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal. It has a unique and distinct flavor, reminiscent of pine and herbs. Mastika is believed to have medicinal properties and to aid digestion.

We had 2 main courses and 1 dessert and a bottle of Peñasol sparkling white wine, the iconic Spanish brand from Felix Solis, mature under the sunny weather of Valle de las Peñas. The service, atmosphere and the food was all combined to make you feel extremely special.

I invite you to discover a part of mister Vangelis Zogas personality from the interview we had exclusively for you. Enjoy!

Why did you become a chef?

Was something that got my attention since my childhood

Who has been your biggest influence?

My biggest influence sure has been my family so far

What is your greatest achievement to date?

By being head chef at one of the best rooftop bars in the world, sure is a big achievement, personal and professional

What is your signature dish?

Hard to name just one haha

What are your predictions for the future of restaurants and dining?

Food will start getting back to olden days concept and fashion with modern touches, and technology will get involved more in the business

What are the biggest misconceptions out there about restaurants?

Hard to say, but what I don’t really like is when some guests go to a restaurant and request or create their own menu and expect it to be done exactly how they would have it at their home. This is not good at all.

If you could cook for anyone, who would it be?

Elon Musk

How did you know you wanted to be a chef?

Was something that got my attention since my childhood

What about emerging dining destinations around the world – is there anywhere in particular that is piquing your interest at the moment?

Greece of course and Mediterranean food

Thank you for your time and I look forward to meeting you again.


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