Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Modern Greek cuisine with a twist. Mediterranean influences , fresh ingredients , modern techniques , grandmas secrets.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Cooking with my grandma as a kid is my best memory. Coming from a long line of good eaters was only natural for me to choose cooking as a profession, my culinary experiences start from my early teen years in my uncles restaurant when I nearly could hold knife to cooking school and travel around Europe as an intern until I settle in Mykonos almost 10 years ago. Now with my own catering I can make sure I provide my clients with the best services.
commis chef (Apr 1999 - May 2003)
Working as a commis chef, preparing cold cuts, salads and dips. First culinary experience.
Head Chef (Apr 2007-Now)
Mykonos based catering, in-house chef services.
internship around European restaurants (Mar 2004-Sep 2006)
Traveling around Europe and working for brief periods in different restaurants.
Chef de partie (Jun 2003-Jan 2004)
First job after cooking school, working in different departments along with my chef and mentor.
Travel: 500 kms