About me

​

​I am from Crete and, thanks to my family and my origins, I have always had a profound relationship with nature's elementary materials and how our ancestors have been processing them. It was quite natural for me to start cooking at home from the early age of 14. Moving to the professional kitchens was my natural evolution.

​

By 30 years old I was already a Chef in restaurants and i was undertaking private VIP dinners between Athens, Mykonos and Paris. I am now at a point in my life that I want things to be simple and clear: with this thought in mind I also set up my dishes.I want them to remind myself and those who taste them where I'm coming from.

It took me a while to get from the complicated and very complex cooking to enjoying the preparation and presentation of even a single asparagus served in a plate. The ease with which I now cook anything and anywhere, the simplicity, the minimalism, are what characterise me today as a Chef.

The boundaries in cooking, as in all arts and techniques, are there to be overcome. And this often occurs with a sense of sudden and instantaneous creation: on the occasion of an event, of an inner memory, of a person and always the knowledge is an aid in realisation. It is worthwhile to exceed our limits, but I now consider equally important the will and the discipline not to exceed them, reaching a vain exaggeration. Because at this point, the authenticity of your feelings is lost. And to me, Truth constitutes my greatest inspiration.

The authenticity of the home-made cooking helped me in this appreciation, as it led me to the perception and to the respect of time. Because cooking takes time, every recipe needs it's time; it deserves like everything, like ourselves. It is not easy to understand this. It is not easy to feel it and not look forward to the end. For whatever end... even of a plate.