What was your first industry job?
I started working in a pastry shop in Athens when I was 10, during my summer school break. Even before that, I spent most of my time in the kitchen of our family hotel, where my interest in food first began.
If you weren’t in kitchens, what would you do?
I’ve always been lucky to know what I wanted to do, but if I had to choose another path it would be wildlife photography — especially marine life. I just love being in the sea.
What industry figure do you most admire, and why?
Grant Achatz has always been a chef I’ve deeply admired — a true pioneer with a relentless pursuit of perfection. He runs one of the best restaurants in the world and, remarkably, even during his recovery from cancer, when he lost his sense of taste, he continued to create groundbreaking menus. He found a way to translate and communicate flavour to his team, which makes his story even more extraordinary.
What’s your pet hate in the kitchen?
Noise and unnecessary movement — I really can’t stand the chaos they create.
What’s the oddest thing a customer has said to you?
I was once asked to make steamed cod crispy…
Sum up your cooking style in a single sentence
There isn’t a single style that defines my cooking — it often depends on my mood. Ultimately, my focus is on seasonality, using the whole animal and surprising guests with unexpected flavour combinations.
What’s the worst review you’ve ever had?
The hardest moments are when a guest dislikes everything you cook and there’s nothing you can do to change their mind or improve their experience. It leaves you feeling deflated, as it goes against everything we strive for in delivering genuine hospitality.
What advice would you give someone starting out in the industry?
Work hard, ask lots of questions and never stop learning. Everyone can teach you something new — and taste everything.
Which single item of kitchen equipment could you not live without?
My Vitamix. It delivers results that are simply impossible to replicate with anything else.
What would you choose for your last meal?
Very difficult, but I’d go for BBQ lamb followed by a crème caramel.
À la carte or tasting menu?
À la carte on most occasions.
What’s the best meal you’ve ever had in a restaurant?
Hof van Cleve many years ago - which contradicts my à la carte answer.
What’s your favourite fast food joint?
Five Guys, but just for the hot dog.
What’s the dish you wish you’d thought of?
The abalone dish I had at Atelier Crenn in San Francisco — probably the best dish I’ve ever tasted.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Pasta. Sorry to all my Italian friends.
You’re restaurant dictator for a day. What would you ban?
Microherbs. I think they’re bad for the environment and don’t taste as good as fully grown plants.
Who would your dream dinner party guests be?
Always my partner — then Dominic Crenn, Kate Moss, Elton John, Snoop Dogg and a good sommelier.
What’s your earliest food memory?
I’m not entirely sure, but probably my grandmother’s quince marmalade with yoghurt.
TikTok or Instagram?
Instagram — I’m not that young.
What’s the closest you’ve ever come to death?
While diving in Indonesia. My oxygen tank suddenly stopped working, leaving me with almost no time to react and get help.
Where do you go when you want to let your hair down?
Sager & Wilde.
What’s your tipple of choice?
It depends on the mood, but a Negroni is a safe bet.
What’s your favourite food and drink pairing?
Milk with spicy pepperoni pizza.
What do you consider to be your signature dish?
I don’t believe in signature dishes as they limit creativity. You should always be trying to make something better. As you develop as a chef, so should your dishes.