Who we are
We are hospitality professionals with deep roots in the Mediterranean — passionate about service, obsessed with details, and driven by the belief that great experiences start behind the scenes.
At Meraki Method, we bring together years of hands-on experience in hotel operations, restaurant management, menu design, and staff development. Our approach is grounded in strategy, shaped by culture, and fueled by meraki — the Greek word for doing something with soul, creativity, and love.
We partner with restaurants, hotels, and boutique concepts to design menus, train teams, and optimize every touchpoint of the guest journey. Whether you're building from scratch or refining what exists, we’re here to bring clarity, structure, and heart to your hospitality business.
With years of hands-on experience across Europe’s hospitality scene, I’m Ioannis Dionelis — a passionate bar consultant currently based in Amsterdam, originally from Greece. My mission is to elevate beverage programs, streamline operations, and help venues create unforgettable guest experiences through exceptional drinks and hospitality.
My consulting work spans boutique hotels, cocktail bars, restaurants, and cultural institutions — from hotels, bars & restaurants in Amsterdam to Athens and seaside venues in the Greek islands. I specialize in:
Cocktail concept development
Wine and spirits curation
Beverage costing and supplier sourcing
Staff training and team development
Bar layout optimization and operational strategy
What sets my work apart is the collaborative approach I bring. I don’t work alone — I lead a talented and professional team that includes chefs and operational managers, allowing us to offer full-spectrum consulting for F&B concepts. From designing a menu to building service flow, from a pop-up activation to a year-round venue — we bring both creativity and structure.
Whether launching a new bar, reinventing an existing one, or consulting on hotel beverage service from scratch, I bring tailored, on-site support with a deep respect for each venue's identity, location, and audience.
Let’s create something memorable, one drink at a time.
George Dionelis (CO founder) is an Operations Manager with a strong track record in overseeing the full spectrum of hospitality operations, including hotel management,events, restaurant service, and bar supervision the last 11 years. With extensive experience in high-demand environments, he has consistently delivered operational excellence through leadership, strategic planning, and a commitment to guest satisfaction.
He has held key management positions in well-established hospitality groups & Hotels in the center of Athens and in the greek islands where he was responsible for the day-to-day operations of hotels, in-house restaurants, and bar outlets. His role has included staff training and supervision, cost control, service standard implementation, and coordinating front- and back-of-house teams to ensure smooth and efficient service delivery.
Giorgos has a deep understanding of food and beverage operations, guest experience optimization, and quality control. He has successfully launched new outlets, restructured underperforming teams, and introduced operational systems that increased profitability and enhanced customer reviews.
He holds formal education in Tourism and Hospitality Management and has completed specialized training in service innovation, communication, and hospitality marketing. His hands-on approach, combined with his leadership and organizational skills, allows him to adapt to various hospitality settings and drive consistent performance.
Giorgos Dionelis is a dedicated professional with a proven ability to manage complex hospitality operations and deliver high service standards across all departments—from reception and housekeeping to kitchens and bars.
award winning for success story in the hospitality industry from LE MONDE Institute of Hotel & Tourism Studies in Athens