Cooking has always been very important for me. I remember myself as a child visiting grandmother Efterpi (with her delicious baked lamb in the oven) and grandmother Georgia (with her delicious kalitsounia).
They were always in the kitchen with an apron on, preparing local dishes while passionately talking about the recipes, the nutritional values, the flavours, the smells and the secrets of the Cretan cuisine. I vividly remember that when I was visiting my grandmothers as a child, it felt like travelling in a magical world full of tastes and aromas. I was thrilled by these unique sensations and every time my interest and curiosity grew stronger. I was very curious to know everything about the recipes that turned simple raw materials to culinary miracles.
As an adult today, I have turned my curiosity into a profession with the hope of being able to offer the sensations I once experienced through my work, to all my guests and I strive on this daily.
My food philosophy is simple: The time for Greek food is now!
It is my strong belief that the foundation of the Greek cuisine lies in its simplicity and the 3 ‘f’s, as I like to call them, freshness, fragrance and family. Family style is our style, everyone shares everything. No complicated sauces, just good quality of fresh ingredients, correct use of flavourings (herbs) and spices and the famous Greek olive oil.
Greek food is the mother of all Mediterranean diets: historically rich, fantastically delicious, and supremely nutritious. My life’s mission as a chef is to bring my deep knowledge and passion for the island’s healthiest food to the visitors of Crete.
Cretan cuisine strength lies in the quality and freshness of its ingredients, the use of wild greens, and purity of taste and the copious use of olive oil, Crete’s liquid gold.
The nutritional advice points to Greek food and the rich tapestry and lore of Greek culinary traditions as the perfect way to eat: simple, healthy, delicious and convivial.