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). Dimitris is the case of a very modest and very capable chef, who honors the Greek hotel and the gastronomy of Kos and proves that you can exist nowadays with an important is without a trace of communication it seems. Dimitris' dishes would be very happily signed by prominent chefs, and his pen would be envied by many pens. And one is moved when he states: "The moments of my childhood are engraved like tattoos in my mind, these moments are the tattoos only that I have as a cook ”.

• You were born: I was born in Kalymnos, the navel of the earth as we call our island on 10/11/1976

• Childhood memories: The most intense of my childhood memories, the one I miss is my childhood in Telendo, Barefoot in a shorts all day, in the sea fishing octopuses, sea urchins and purple (purple), without masks, feathers and the like, with an improvised wooden harpoon. Unforgettable taste and texture of sea urchin, this was the snack at noon with a piece of bread, our hands were filled with thorns, in our attempt to open them, then we dipped the crumb into the shell and pulled their flesh which became the best meal in the world, especially if we had a little olive oil, we ate them too horseshoes peeling them from the rocks, we beat the octopus and rubbed it for hours, there was a competition with friends, who will make the crispiest octopus, and we ate it raw, knowing that it would become fashionable and even with a spectacular name, carpaccio, these moments are engraved like tattoos in my mind, these moments are the tattoos only that I have as a cook.

• Children's favorite food: My favorite food is what they always offered me with a smile, it is what he had inner firmness, soul and love, the bread with oil and grated tomato with a little chopped and crumbled from our mountains.

• Studies: I am a graduate of the school of tourism professions in Rhodes, I graduated in 1994 and I am lucky that I got this state school in full force, I also had a Teacher as we called him, the late Angel - Cook in the adjective, which passed the philosophy of art to us: "the recipes will be shaped by you" he told us, based on your culture, the limits of your thinking and your creativity.

• When did you feel that you would dedicate yourself to cooking: A small booklet About cooking, was the reason for my dedication to cooking, there I read the best quotes about cooking, I saw the most beautiful paintings and I realized that cooking is a personal and inner affair, it springs from within us, every time I read it it is as if I see it in front of me, exist like a beautiful girl, and tell me, if you do not find me inside you, do not bother to look for me anywhere.

• Cooks who influenced your cooking: No cook has influenced my cooking, my style comes from my place, not from selfishness, from the age of 22 I had seen my brigade and worked as a chef in kitchens of 5 star hotels in Kos, after all everyone's cooking is case personal and inexhaustible.

• Images or events that inspired you: Images and events that inspired me are described above, but I will also mention the kitchen as a place where everything has its own meaning, smells contain a meaning that connects us with the past and the future. We also knew from children the sanctity of food from our home, we were not allowed to throw away a single piece of bread without kissing and kissing it, the lesson is respect for honest food above all.

• Where did you work: For the last 15 years I have been working as an executive chef at Horizon Beach Resort on the island of Kos a model hotel for the island, with many distinctions honored by the European Tourist Market, I am next to remarkable employers with a vision, I thank them for trusting me.

• Materials you love: I have a special love for the sea, I love that it comes from it, because it raised me.

• Philosophy of your kitchen: My culinary philosophy is shaped by my experiences, I try to pass on my memories, the culture of my place, aromas and flavors with a strong traveler temperament Kalymniou.

• Dishes you created, loved and left traces: Dishes that I loved and have left traces in the minds of many friends are the red mullet liver paste with sea urchin - only for friends, the spirit of the octopus that comes from memories but also experience, also my fish soup, the one with the scraps and its famous cockroach today. These are not like suxe, but like dishes that hold on to time and I will always make them.

• The role of locality in food: The role of locality, of local products, in food is always protagonist, fashions and imports, although they are often contained in my dishes, are always the accomplices of my own cuisine.

• Greek cuisine today: Greek cuisine today. We live in the past with amnesia, our cooking tends to be recognized in the past because it has not set goals for the future; evolution is the correct preservation of traditions, but also their adaptation to the present, (turmoil) has always been a characteristic of the Greek cook, the improvement of Greek cooking presupposes self-knowledge and self-observation. When each of us recognizes his place, and lives with the habits of his place, then we will talk about a unique Greek cuisine that differs from place to place and from island to island ..

• Greek gastronomy in the face of the crisis: Greek gastronomy in the face of the crisis? we have always had a crisis of recognition of our products. The crisis has helped the development of the primary sector, shaken societies to revive forgotten traditions and productions, troubled pointless consumerism, and is slowly organizing local productions, we live in a country where we can produce everything.

• How would you like to be considered: I would like to be considered a successful person in my 40s bio-wrestling cook, because I spent my 25 best years in winter and summer in kitchens, from a tavern to the kitchen I run today where 40 cooks work.

• An unforgettable moment: The unforgettable moments for me are two and not one, this one the birth of my daughter, and the next one, the birth of my son ..

• Dreams of gastronomic content: Gastronomic dreams are many, the mind of a cook with appetizing daydreaming has no limits.

• Life dreams: Dream of life is my own restaurant, I twice sought it and made it back, I hope the next, that it will not be long before I realize it.

• Farewell: I will close by saying that cooking has incredible aspects that extend, it is the customs of every place, it is playful, it is a field of permissible sentimentality, it is fuel, it is pleasure, taste, image, memory, cause of separation, cause of reconciliation, reason to talk for hours and days.