Deep roots for the son of Greek soil

Great chefs learn the baseline of their art while training but they never stop learning. They synthesise techniques, ingredients and countless kitchen experiences into a style uniquely their own.

Greece (his home) and France (his culinary passion) are the two pillars of influence in his culinary world. His take on French cuisine is to merge Greek and wider Mediterranean influences.

But that is merely the beginning for, at risk of a cliché, the whole world is his culinary oyster. From Japan came his dish Yumenishiki rice with wagyu beef and padron peppers.