For me, cooking is a lifelong journey of knowledge and discovery.
I started in Tyrnavos and, over more than 40 years, I have had the opportunity to travel, experience different places and cultures, and work in kitchens that shaped the way I see gastronomy.
Greece was my starting point. France was an important milestone. My experience alongside Alain Ducasse in Paris, as well as my time at the Plaza Athénée, in Monaco and Marseille, gave me the opportunity to experience different culinary schools, techniques and ways of thinking about food.
Later, my journey through some of Greece’s leading hotels gave me a different kind of experience: the opportunity to create, organize and work alongside people, building teams and sharing the knowledge I had gained.
Every place, every kitchen and every person left its own mark. Yet, ultimately, all these experiences brought me closer to my roots.
I believe in clean flavors, the right ingredients and technique that serves the dish without overshadowing it. I believe in knowledge that comes with time, and in evolution that never forgets where it began.
Cooking has been, and continues to be, my path.
Today, with the same passion, I continue to cook, to learn, to create, to evolve and, above all, to express myself.
This is my philosophy of cooking.
