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. Kleomenis Zournatzis tells us a few words about his history and thoughts, despite being sparing in conversations and exuberant in cooking, about how from the family tavern in Karditsa and his studies in cooking, he traveled abroad to end up in Cucina Povera. He remembers with nostalgia the days of Cucina Povera for how his restaurant in Mets made a cut in his time and how without big budgets, but starring the cook and the sommelier, they ran a shop based on the right ingredients and the right concept. Cucina Povera helped him on the one hand to evolve and leave his mark on the gastronomy of the country (tails, cheeks and tongues to enter more and more menus of the city) and on the other hand not to be afraid of the next projects of his course, which came without much delay. He loves street food and regrets that they have not yet developed as well as they should.

· You were born: In Karditsa

· Childhood memories: Toys in grandfather's tavern

· Children's favorite food: Meatballs with french fries

· Studies: Tourism Professions / Cook

· When did you feel that you would dedicate yourself to cooking: At the beginning of the Lyceum, being a third generation tavern owner

· Cooks who influenced your cooking: My grandmother and my father

· Images or events that inspired you: Gournochara (Christmas custom, the slaughter of the pig in which the neighbors also helped) in Karditsa, the street stalls with all kinds of food

· Where did you work: Athens, Greek islands, Berlin and southern France

· Materials you love: Olive oil, sea salt and herbs

· Philosophy of your kitchen: Seasonal ingredients and Greek flavors

· Dishes you created, loved and left traces: Eggplant millefeuille with feta, Tart with pears and caramel

· The role of locality in food: The absolute connection with the primary production and the household economy, that is, the popular wisdom of the years

· Greek cuisine today: It begins and finds its place on the world stage

· Greek gastronomy in the face of the crisis: The difficult conditions led her to move away from the pre-moussaka and to turn in a positive way to the Greek tourism industry.

· How would you like to be considered: Cook

· An unforgettable moment: All the openings of the restaurants in which I participated

· Dreams of gastronomic content: To make souvlaki a global street food

· Dreams of life: Health and good friends

· Farewell: Good cooking and good wines