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.  Ο George Samoilis spoke to us. He may have studied Molecular Biology with a doctorate and so on, but life had other plans for him and without realizing it he became a cook and in fact one of the most inspired. In the winters he travels to Brazil to Belo Horizonte where he lives with his family, sucking whatever intrigues him culinary, to present it with his own look in Sifnos. I got one of the most honest and honest interviews. Friend George, I was late, but we did not grow old!

You were born:
12/12/1979 Athens

Childhood memories:
My father chases me to Koufonisia to eat red mullets while I insist that the red mullets should be eaten by the dog and I should eat the watermelon! My mother cooks dozens of meals for dozens of guests at home. My grandfather in Corfu goes down to the square early in the morning and brings for breakfast freshly fried shrimp and pudding in oil paste. My grandmother in Sifnos makes my favorite fish soup with scorpion for after swimming in the sea.

Children's favorite food:
Everything for mom: cod croquettes with garlic, olive pie, meatballs with plenty of mint, chicken lemonade with sage.

Studies:
BSc Cellular and Molecular Biology, MSc Molecular Virology, PhD Protein Biochemistry

When did you feel that you would dedicate yourself to cooking:
Summer of 2011, cooking for friends in Sifnos.

Cooks who influenced your cooking:
Originally a Californian chef girlfriend named Ariane Aumont. But when I ate at Virgillio Martinez (Central restaurant, Lima, Peru), then everything changed in terms of how I see gastronomy.

Images or events that inspired you:
An endless summer between the Greek islands and Latin America.

Where did you work:
As a cook: in Sifnos a private summer in villas and from the first day of operation of Ω3 in 2013 until today. In Brazil again seasonally at various beach resorts.

Materials you love:
I have a particular weakness for anything that lives in or near the sea, hot peppers and legumes. I generally love all materials that have an identity.

Philosophy of your kitchen:
A material "protagonist" in a set of 2-3 ingredients in each dish, given through my experiences and respecting as much as possible the triptych seasonality-locality-sustainability.

Dishes you created, loved and left traces:

• Rolled biscuit and smoked herring cookie with tomato paste.
• Carpaccio asshole.
• Vlach fillet with fresh seaweed chimichuri and sea asparagus.
• Comb with sea urchin, roe oil, sea spaghetti and beetroot chips.

The role of locality in food:
Since we are not talking about a large urban center, locality should be the compass in the kitchen.

Greek cuisine today:
Where it really happens at the moment (in the kitchens and not on TV and social media, that is!) It has a promising and interesting course.

Greek gastronomy in the face of the crisis:
One of the strongest parts of our heavy industry, tourism. Provides dozens of jobs. It networks the productive sections of society and healthy businesses with each other while isolating bad professionals. It produces a product of the highest added value which connects the visitor with the place and its people making him want to return.

How would you like to be considered:
True.

An unforgettable moment:
The birth of my son._

Dreams of gastronomic content:
On a collective level: I would like to see cooks around the world make the most of the momentum that currently exists to produce politics through gastronomy, so as to spread as much as possible the resulting wealth to its lower classes. planet. E.g. the direct "adoption" of producers by restaurants with the simultaneous reduction of as many intermediaries as possible or the information of consumers in relation to good and bad products etc. On a personal level: the detachment of my passion for cooking from the need for livelihood.

Life dreams:
A happy family, even more friends, endless trips and one last party…

Farewell: 

To friends cooks chefs: to make delicious dishes, to behave nicely to those who work in our kitchens, to go to eat at other cooks, and where you are, we make lentils and it is important but we do not save lives so let's use the reeds for fishing better…

Hello and you Pitta, go around with your nice things! Be good to go back and record the present. Thank you for the step you gave me here to write some of my thoughts. _Giorgos Samoilis