Ο Michalis Stalas is a young chef from Kalymnos, modest and discreet as a person, more daring in his cooking and is part of the new generation that expresses the future of Greek gastronomy. In 2019 he made the big leap of his career when he took over the position of executive chef at Rodos Palace together with Lefteris Kambourakis -as Damon and Fintias-. Continue reading →

Ο George Troumouchis was born in Rhodes, and literally grew up in the kitchens. With a passionate chef father, he did not have many options for the profession he would follow. So starting with him on summer vacation as a child for all jobs and in all positions, he learned that cooking means energy, dexterity and craftsmanship.

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Ο Spyros Voulismas does not belong to the category of TV chefs, nor the protagonists in successful and in restaurants. Born and raised in Corfu from grandfather to cook in his village, he learned Corfiot Cuisine for good.

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Ο Elias Skoulas, a bold and imaginative chef, who acts mainly in his shop "FoodMafia", Is no accident. He belongs to the category of personalities that creates fanatical followers who adore him while others still hate him, however in no case does he leave anyone indifferent. Continue reading →

Ο Periklis Koskinas was born and worked for the first time in Corfu, passed through England, Scotland, France, made his revolution in the Canaries and Venezuela, accepted the proposal from Spiliadis and took over Mylos, first here in Athens and then Spiliadis's operating and shops in Canada and the USA, then he passed through Alatsi and established himself as one of the most successful chefs of his generation thanks to Cookoovaya and Hoocut together with the chef's associates (Nikos Karathanos, Vangelis and Spyros Liakos, Manos Zournatzis). Continue reading →

Ο Kleomenis Zournatzis, is primarily a member of the famous team of five great chefs (Nikos Karathanos, Periklis Koskinas, Vangelis and Spyros Liakos, Manos Zournatzis), which in recent years have signed two very big success stories, the Cookoovaya, Athens city restaurant, next to the Hilton, and the street food eatery Hoocut in Agia Irini square. Continue reading →

Ο Nikos Karathanos got the first star Michelin   before he even turned 28, when after nine years he lives near Libation of the Apostle Trastelis during the time of the French Chef Jerome Serres, got his first Michelin star for Kettle and a little later another one for its summer version, the Blue Pot. Continue reading →

The Burnazi, the popular district of the municipality of Peristeri, is located on the west side of Kifissos Avenue, the river that in 1961 caused the largest flood in Athens with 28 victims. Burnazi was an industrial area, but in the last twenty years much of the old factory facilities have been converted into shops and the area has become synonymous with nightlife.

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In recent years we go to Sifnos, several friends of gastronomy together, to honor it Celemente gastronomy festival. Everyone was talking to me about him George of Ω3 fish-bar with its crockery, tartare and the like. I thought I should close my accounts with the representatives of Sifnos gastronomy. I met him for the first time this year. I'm late, lost years. I loved him.  Continue reading →

Η Konstantina Faklari became known mainly with the Greek Cuisine Awards, during her tenure in the emblematic "Moon", with her talent to make tasty dishes and with her ethos and her low profile. Continue reading →

O Thodoris Papanikolaou gave me three years ago perhaps my most impressive culinary experience. We were in Moon in Santorini when the George Hatzigiannakis he warned me that I would try a dish that would be etched in my memory. The "spinach with rice" of Theodore, was indeed something unique, delicious and artistic. Continue reading →

I was hesitant if I should write in the headline, "patriarch of gastronomy of the Aegean" or "patriarch of Greek gastronomy". I chose the first, because with the second Hatzigiannakis would be angry, and who is listening to him. I believe the latter for many reasons that I will support: Continue reading →

Ο Manolis Garnelis In the interview he gave us, he proved that he is not only a talented chef with a prosperous tenure, in great restaurants, with important chef-teachers, but also a very organized personality, with a view to the creative Greek cuisine. Continue reading →

Ο Dimitris Koullias the star of Kos was born and raised in Kalymnos. As he tells us, he spent his childhood in Telendo, fishing, picking sea urchins and chewing raw sunken octopuses (octopus carpaccio as he tells us laughing). Continue reading →

Ο Giannis Gavalas, originally from Heraklion, gave a new breath to old traditional, Cycladic recipes.

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Η Georgianna Chiliadaki completed her studies in England in Political Science. They did not win her because her mind and heart were elsewhere. In 2002, he enrolled at ICE School in Manhattan, New York, where he studied Culinary Arts and Restaurant Management Studies. In 2007 he founded the company with Nikos Roussos and Argyro Chiliadaki Funky Gourmet.

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Ο Lefteris Lazarou First of all, he is from Piraeus, with solid, well-worked hands, a warm smile, a dumb face, but also a naughty child who dared a lot. One of them is the one who conquered the first Michelin star - for Greek cuisine - in Greece. Continue reading →

Ο Harris Nikolouzos is one of the promising forms of Greek gastronomy. His main charisma and obsession is to combine traditional recipes with modernity.

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Ο Alexandros Koskinas is Chef de Cuisine at Tudor Hall, who after many years of success in well-known hotels, at King Georges specializes in what he loves, the Greek cuisine And the traditional tastes. Continue reading →

Ο Asterios Koustoudis was born in Thessaloniki in 1978. Educated in culinary schools in Greece and in seminars in Paris, he worked in well-known restaurants and hotels. Continue reading →