The Value of Good Ingredients Always Begins at the Source.

No matter how many years you spend in kitchens, there are moments that remind you that everything begins with the ingredients.

In Platamonas, by the sea, we went out for the area’s famous shrimp. A process that may seem simple to many, but for a chef, there is something almost magical about it. Because before an ingredient reaches the plate, there is always hard work, knowledge and people who live with the sea every day.

I have always believed that a chef should know an ingredient from the very beginning of its journey. To see the fisherman at work, to listen to the sea, to understand seasonality and to respect what nature has to offer.

The shrimp of Platamonas have a clean, sweet flavour that does not need much. When the ingredient is good, cooking should take a step back. It should bring out its flavour, not cover it.

These are the experiences that keep my connection with cooking alive. It is not only about what happens in the kitchen, but the entire journey before the flavour reaches the table.

Because in the end, behind every good dish there is always a story that begins long before the fire is lit.