Xandros Restaurant

[Elgin Carmona]

Nothingbut drama and lies pouring out of team Xandros, the three month old Greek restaurant on La Cienega that once boasted "live Greek dancers." First there were rumors of debt and deceit, and shortly thereafter owner Adam Kariotoglou was served an eviction notice AND was caught on surveillance camera swiping restaurant loot (restaurant signage, chairs, a cappuccino machine). He has finally, publically, acknowledged the fall of Xandros in this letter sent out to employees:

XANDROS (PREVIOUSLY named AEOLUS) is an enormous catamaran featuring accommodation for 6 adults and 2 children in a Master Cabin, two VIP Cabins, and a Bunk Bed Cabin. The twin bunks with a bathroom are ideal for 2 children ($3,000 fee for use with 8 guests). The beautiful down galley allows for masterful culinary creations to appear out of thin air while you relax at one of the various of seating and dining areas around the vessel. The completely redesigned Flybridge area highlights the future of yachting and sailing onboard catamarans with a full bar, dining area, and lounges.

The bright and spacious saloon is located forward. It has a design palette that includes grey oak and beige upholstery for the sofas. A large dining table is positioned on the starboard side, with a U-shaped sofa and lounge area with a low coffee table on the port side. This first hull has a galley-down layout with four cabins. It delivers the massive main deck saloon space for guests to enjoy. From the salon, there is direct access to the foredeck terrace. This area offers features sofas, a coffee table, and an optional canopy shade that can be installed onto stainless pillars.

Sam Middeke, comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he could. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever-growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene.

After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application of ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

You all are the most special people. I know there is so much ahead for all of you to look forward to. This trip was such an amazing trip. It is something we will never forget. We will forever remember all you have done for us. These memories will be with us always.

Xandros and her special crew are incredible memories for this family. From our pet barracuda, our daily "map" briefs, using the seabobs all the time, endless laughs, chess tournaments that never end, food that constantly amazed. This trip is for the record books. You are the most special people. I know there is so much ahead for all of you to look forward to.

Thank you for such a fantastic vacation. We appreciate all that you did to make it special. From getting all the toys out and ready for us each day to finding steep runs and rocks that we could jump off of. From hanging in the dinghy in case the guys needed help kiteboarding, to teaching the kids the dice game and spike ball. From all the beautiful place settings to the cleaning/organizing fairy in our rooms each day. From the cocktail/mocktail queen to all the running around you did constantly to be sure we were taken care of. Thank you so much we wish you all the best in the future!

Thank you so much for an amazing week! We had so much fun playing with the water toys, relaxing, learning to SCUBA, learning to E-foil, and doing a little kitting. The food was amazing! You all took such good care of us all week and we really appreciated it. Thank you for pushing our adventurous side.

What an epic adventure on board. Our dashing, debonair Captain... you navigated the swells to the outer reaches of Anegada and led us on every adventure we dreamed of, thanks to your seafaring expertise and island connections. You are the perfect combination of competence and charm. And oh my, ... the quintessential First Mate! With grace and graciousness you kept the boat in shipshape and served our every need before we even knew what we needed! Thank you for nourishing our bodies and souls with your amazing culinary creations. We knew our meals would be tasty, but yours far exceeded our expectations in every way... from the fresh herbs to the array of taste and table settings... such beautiful feasting and deliciousness.

Words cannot explain how incredible this trip was. Everything, from the food to the activities were absolutely perfect. We appreciate everything that both of you did for us and you made every moment memorable. We will remember this trip for the rest of our lives and that is all thanks to you.

Words don't suffice for the extreme thoughtfulness, delicious food, and stellar service. You have spoiled us this past week! The thoroughness and beauty of detail and perfection was beyond measure. All of your talents are many and supreme. Captain, you are amazing-and have a great sense of humor-not to mention, weirdly capable of many sports and other activities. Chef to be fed by you-truly remarkable food-still don't know how you did it. We think you should package your many delicious dips, sauces, etc! The 3 of you-We are so very blessed to have had this trip with you. Every little thing, Every big thing, every everything was beyond all expectations!

Thank you and Merry Christmas

Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene. After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible. ..read more

In his free time, Sam loves to stay active. Whether it's a bike ride, hiking, or kickboxing, volleyball, soccer, or anything in the water. He also loves exploring new foods and restaurants to learn and grow his craft to contribute to whatever community he finds himself a part of. If staying inside, Sam loves to roll fresh pasta and test new ingredients and recipes, as well as reading cookbooks of various cuisines and restaurants.

Listed below are any confirmed reservations or unavailability, as well as current holds / options. Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.

Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene. After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.

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