A.S.I. Hospitality is a fully integrated hospitality group that operates, manages and owns hotels, restaurants and other food and beverage venues started from Mykonos and expanded in major European and Middle East destinations.

Our portfolio of hotels includes Belvedere, a luxury boutique hotel in Mykonos Town, which we own and manage, and the Belvedere Villas. Together comprising approximately 100 rooms and 2 villas.

With over 20 years of experience in the hospitality industry, we have researched and identified our core brand values and the luxury brands that share our vision.

In addition, in partnership with Chef Nobu Matsuhisa, we supervise or manage a portfolio of seven restaurants consisting of Matsuhisa Athens, Matsuhisa Mykonos, Matsuhisa at Badrutt’s Palace in St. Moritz -Switzerland, Matsuhisa Munich in Mandarin Oriental, Matsuhisa Paris in Royal Monceau,  Matsuhisa Limassol at the Amara Beach Resort (opening in spring 2019), Matsuhisa @Cala di Volpe and KAITO restaurant in the Four Seasons Hotel Megève.

As part of our operating strategy, we dedicate significant resources on identifying exciting and creative food and beverage concepts, based on transparency, innovation, theatricality, energy and sophistication. We are continuously looking for ways to re-energize our food and beverage offerings and improve concepts around hotel scenes and key destinations.

A.S.I. Hospitality currently has various hospitality and food and beverage major projects in Europe and Middle East.

Tasos Ioannidis was born in 1970 and graduated from the Greek French Lycee Leonin in Athens in 1988. He holds an LLM from Georgetown University and Paris Pantheon Sorbonne and graduated first of class in his undergraduate law studies in Paris Pantheon Sorbonne.‎ Tasos is also member of the Athens and Paris Bar. With his family, they are owners/operators of the Belvedere Hotel in Mykonos, which opened in 1995 as a four-star family boutique hotel.

In late 2000, after working for 4 years in Paris as a lawyer, initially with a French Mergers & Acquisitions law firm and subsequently with the English law firm Linklaters, Tasos joined his brother Nikolas in the family business. The two brothers embarked on an ambitious plan to upgrade the hotel’s Food & Beverage operation and its facilities into an international standard lifestyle boutique resort, a first of its kind in Mykonos.

Over a 7-year period a plan to modernize the Belvedere hotel was implemented, which involved the creative direction of the Rockwell Architectural Group and the top lighting designer Clark Johnson.

The plan also included collaboration with celebrity Chef Nobu Matsuhisa. Matsuhisa Mykonos became an instant success, recognized as one of the best restaurants in Greece, while gaining major international accolades. Matsuhisa Mykonos established a seasonal winter location in the legendary Badrutt’s Palace Hotel, St. Moritz-Switzerland, which in 2014 was recognized as the best restaurant in ‎St Moritz according to “Gault & Miliau” magazine. In October 2008, Nobu Matsuhisa Athens opened in the Astir Palace hotel complex, quickly becoming a great success. Meanwhile, “Marechiaro” Mykonos opened as the first authentic Napolitan pizzeria in Greece with a signature Napolitan custom made wood oven also recognized by the “Associatione de Verace Pizza Napolitana”. Due to his expertise in the Food & Beverage industry, Tasos collaborated recently with the Four Seasons hotel in Megeve for the establishment and operation of the KAITO restaurant in their premises and with the prestigious Cala di Volpe hotel in Costa Smeralda, where the first pop-up Matsuhisa restaurant operated for the 2018 summer season with remarkable success.

The success of the Matsuhisa restaurants has attracted the attention of the European gastronomical scene. Short-term culinary promotions are conducted by Matsuhisa Mykonos and Athens in some of the most prestigious hotels in major European cities. Pop-up restaurants opened for periods of ten days to five months within a number of European Luxury Properties, including, “Baur au Lac Hotel” in Zurich-Switzerland, the “Ritz Hotel” in Paris-France, “Mandarin Oriental Hotel” in Munich-Germany and “Raffles Royal Monceau” in Paris-France. In the last quarter of 2015 and the first quarter of 2016, two further Matsuhisa properties opened, namely the Matsuhisa Munich located at the “Mandarin Oriental” Munich and the Matsuhisa Paris at the “Raffles Royal Monceau” in the Golden Triangle of central Paris. Recently, Tasos agreed the further expansion of Nobu Matsuhisa, with the establishment in Cyprus of the Matsuhisa Limassol restaurant, within the soon-to-open Stademos hotel, thus bringing the total number of European Matsuhisa Restaurants with Tasos as the Managing Partner to six. At the moment, more new Matsuhisa restaurants are in the pipeline, thus expected to expand the brand’s reach to further exciting destinations.

An international cooperation began in 2013 with Four Seasons Hotels & Resorts combining the Nobu Matsuhisa culinary experience with an exclusive concept consisting of the creation of a new small Japanese restaurant.