Q1: Thank you Yannis for taking the time to answer some of our questions. First of all, why don’t you give a little bit of your background history for some of our readers who might not know you?



My name is Yannis Stanisiere, Chief Operating Officer since 2021 for COYA Restaurant & Pisco Bar's and I have over 30 years of global hospitality expertise. Graduating in Hotel and Tourism from Strasbourg, France, and English studies from the United States International University in San Diego, California, my career started at the Alain Ducasse Group.

It is here where I climbed the ranks from waiter up to Director of New Builds and Service. Following that, I then served as Director of Operations for April Bloomfield's restaurants and as Operations Director USA for D&D London, before becoming Director of Projects, Development & New Builds at Dream International in August 2018, ahead of joining the COYA team a couple of years ago.

Q2: Is there a defining moment, that you can recall, when you knew you wanted to pursue a career in food and hospitality?

From a very young age, my passion for a career in the hospitality industry was clear. I vividly recall being just 12 years old, daydreaming about embarking on a journey across the globe as a bartender on a cruise ship.

I was exceptionally fortunate to have parents who not only accepted my aspirations but also wholeheartedly supported them, as long as I pursued a path that brought me happiness.

My journey began as a waiter for Royal Caribbean Cruise Line, specifically on the majestic Majesty of the Seas, which, at the time, proudly held the title of the largest cruise ship in the world.

Q3: What was it like opening the first COYA restaurant in London back in 2012?

Although I was not part of the team during the London launch in 2012, I do remember the opening, as a customer who regularly visited. I would often attend with colleagues and friends, knowing I was going to be treated to some excellent Peruvian food and great Pisco cocktails! What truly left an impression on me, and something I recall warmly, is the family welcome and approach the team hosted us with.

Q4: You now have many restaurants spanning the globe, was this vast global expansion always on the cards, or did it develop as the business evolved?

Indeed, we currently have an impressive portfolio of 11 venues across 8 different countries, and we're thrilled to announce that we have 5 more restaurants in the pipeline, set to launch in 3 additional countries.

The global expansion we've undergone wasn't always a clear path; in fact, it all began when we opened our very first restaurant in Mayfair. At the time, we couldn't have foreseen the emergence of the COYA 360 lifestyle experience, where our focus extended beyond culinary delights to incorporate a Pisco infusion beverage program, our own music label, art exhibitions, garnering such immense interest from a global audience.

In that sense, growth has been organic and flowed naturally. Considering the strong links between the cities of London and Dubai, it felt natural to open here after becoming established in the UK. From there we added a second UAE branch with COYA Abu Dhabi, and established opportunities in Monaco as we realised that many of our guests like to holiday in the French Riviera. 

After cementing our position as one of the world’s leading luxury lifestyle brand’s it then felt natural to set up in Mykonos, the Greek island that had quickly become the most famous party spot in the world. 

Most recently, we felt compelled to join the rapidly developing and exciting market of Saudi Arabia, a chance to satisfy Dubai’s gap in the market for a sophisticated night spot, and a place that offers a 360-degree immersive lifestyle experience. 

And finally, we've set up COYA in Spain, with Marbella and Barcelona becoming part of our ever-expanding network. These locations were chosen to align with our South American roots.

Q5: For those entering their local COYA for the first time, can you tell them what to expect from the brand?

At each COYA across the world, guests are taken on an immersive journey to Latin America, through exceptional and authentic Peruvian food, innovative pisco infusions, cultural events and unforgettable parties.

Each venue carries authentic elements of the Incan heritage from decorated and bespoke furnishings, that use hand carved wood from Peru and an array of painted murals, that invite guests to unravel the vibrant roots and culture of Latin America from the moment they walk into COYA.

The ultimate destination for foodies and culture enthusiasts alike, COYA’s open kitchens, charcoal frills and ceviche counters are the beating heart of each venue. Coupled with the transcendental beats of COYA’s inhouse music label, live music and DJs, adds an extra layer of excitement to the overall dining experience.

Q6: Luxury restaurants with flair have become extremely popular within the industry, what does COYA do stand out from the crowd?

What sets the COYA concept apart is the multifaceted experience that we offer. This is unique! There is a journey, a full experience which goes beyond dining and makes our customers want to go back. We want to repeatedly give our customers this unique and memorable dining experience. But before anything, COYA is a restaurant with fantastic food and service. We are consistent. This is the key to sustainability and loyalty from our guests. Our teams on the ground make it happen.

Q7: I see that art plays a big role in the décor and ethos at COYA, why is this such an integral part of the brand?

From the beginning we always wanted to include the local community in the experience of the restaurant and we felt a natural way to incorporate this was to use a wall in our venue as gallery space for upcoming local artist to show their works. This brings an added experience when you visit a COYA restaurant.

This year COYA has worked with Zoobs to exhibit ‘Retrospective’, a collection of 25 years of iconic works. He works in various mediums, including drawing, painting, photography, digital images, mixed media works, collage, montage and literature. Zoobs (Zubair) Ansari is a British artist of Indian and Pakistani heritage. He draws on personal experience to explore contemporary society’s preoccupation with physical perfection, popular culture and celebrity, acknowledging the seductive allure of beauty, fame and wealth, while recognising the troubling psychological, emotional and physical consequences of blindly pursuing these goals.

Q8: I hear your private members club in Mayfair is the place to be, can you tell me a little more about what you offer for potential members?

Members of COYA are welcomed into the family through exclusive access to our Members’ Clubs in Mayfair. Brightly decorated with opulent furnishings and antique Incan gilding, the Members’ club invites guests to treat it as a home away from home, where they can enjoy exclusive dishes, refined cocktails from the premium bar menu or host private meetings. In the evenings, members can enjoy live music and cultural events.

Q9: Finally, do you have any advice for those looking to set up their own luxury establishment and enter into the hospitality industry?

Creating a luxury establishment in the hospitality industry can be a rewarding but challenging endeavour. Numerous exceptional luxury establishments already thrive, setting yourself apart, requires a clear understanding of "Why". As Simon Sinek eloquently advocates in his book "Start With Why," this fundamental question serves as a guide to securing your luxury establishment’s purpose and identity.

COYA's essence is summarised in its mission: "Born from the spirit of adventure, we are young-at-heart; a family of fun individuals with a shared mission to seek out the most exciting flavors in Peruvian contemporary cuisine and bring them to as many friends as possible around the world." This mission-driven approach not only sets us apart, but also resonates deeply with our guests, creating a sense of belonging and a compelling reason to return.

Yannis, thank you for taking the time out of your busy schedule to talk to us today, For those wanting to know more about COYA, please visit their website: www.coyarestaurant.com