Greek-born chef Aggeliki Charami leads OMNIA Plant-Based Restaurant at Paradiso Pure.Living Vegan Hotel in the Dolomites. Through a cuisine that blends ethics, art, and memories, she has turned plant-based fine dining into a poetic and spiritual language.
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Born in Sparta and raised in the village of Elia, Aggeliki Charami learned from an early age that cooking is, above all, an act of love. Her mother would prepare simple, honest dishes - rice with cinnamon, beans, wild greens gathered at dawn - an inheritance of memory and presence that now permeates every plate she creates.
As a child, her dream was to become a veterinarian. Her love for animals, coupled with a growing awareness of the violence hidden behind conventional food systems, led her to choose another form of advocacy: the kitchen. “My anger turned into a voice - and that voice found its space in my dishes,” she recalls.
After studying culinary arts at IEK Homeros and completing numerous seminars and masterclasses in fermentation, vegan pastry, and food styling, Charami built a career that spans Greece, Italy, and the Middle East. She has served as Executive Chef at Koukoumi Vegan Hotel 5* in Mykonos, LA VIMEA in South Tyrol (the first vegan hotel in Italy), and Comptoir 102 in Dubai, awarded *Organic Café of the Year*. She also collaborates with luxury resorts such as Daios Cove in Crete and restaurants in Athens including ARK Glyfada and The Ecali Club.
In 2023, she arrived in Italy to take the helm of culinary offer at Paradiso Pure.Living Hotel, the first fully vegan hotel in the Dolomites, and its fine dining restaurant OMNIA Plant-Based, which opened in December 2024. Located 2,020 meters above sea level in the UNESCO-listed mountain park in the heart of Italian Alps, OMNIA offers a ten-course, 100% plant-based tasting menu inspired by the dialogue between ethics and landscape. With only six tables and a winter garden overlooking the most famous peaks of the Dolomites, each dinner becomes an intimate ritual of awareness and emotion.
Her culinary philosophy begins with a question: “What if nature itself were the chef—what would it cook?” The result is a sensorial journey where fermentations, textures, and harmonious contrasts tell the story of freedom. Among her most iconic creations are the butterless, yeast-free brioche flambéed tableside, served with lemon and oregano foam; the kombucha-scoby “squid”; and the Chicken of the Woods, a mushroom that mimics the texture of poultry.
Aggeliki describes OMNIA Plant-Based as “a living organism, a meeting point of ethics, art, and memory.” For her, taste is a cathartic language: “I’m not looking for luxury for its own sake - I seek emotion, truth, and respect. Tastes and flavours can change the way we perceive the world.”
Today, she is regarded as one of the most poetic and radical voices in European plant-based fine dining. Her cuisine redefines the very notion of gastronomic luxury, transforming it into an act of empathy—toward the planet and toward ourselves.
