The chef

Jean-Charles Métayer grew up in western France, in a family of restaurateurs. He graduated from the Saint Michel Mont Mercure cookery school in France and then worked at the Michelin one star French restaurant Fleur de Sel in England.

A student of master seafood French chef Jacques Le Divellec, he worked as sous-chef in his 2 Michelin Star restaurant in Paris, before Divellec sent him to Elounda to take over the gourmet restaurant “Calypso” at the Peninsula All-Suite Hotel, in which won a number of awards.

Later he took over as chef at the restaurant with a Michelin star “Varoulko” of Lefteris Lazaros, where he left for the kitchen of “Premiere” of the Intercontinental Hotel in Athens, winning the distinction “3 forks by the Michelin Guide”.

For three years he lived between Switzerland and Greece, taking over the 5 different restaurants of the iconic Grischa Hotel in Davos.

In Greece, he continues to work as a chef consultant in the restaurants of the Porto Elounda hotel in Crete, receiving many awards. From 2018 until today he is a chef consultant at Grace Hotel, Auberge Resorts Collection, also receiving national culinary awards. At the beginning of 2020, he created “Brio”, the first briocherie in Greece, as well as Brilliant Tastes, an all day food bar in Nea Erythraia.

Le Pavillon is now the “home” of the chef, which he created together with his friend and partner, businessman Angelos Kontaratos.