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-. I met them both this summer at Rhodes Palace and I was impressed by their work and their ethos, in fact in a related article gastronomic galaxy of Rodos Palace describes the interesting menus of the various restaurants in the hotel, as well as their role in spring of gastronomy of Rhodes.

The four dishes that are included in the interview of Michalis that follows, come from the menu of the restaurant "12 months" of Rodos Palace Hotel and is one of the recipes that challenge you deep emotion. Because they are dishes that contain in the first place delicious flavors, divine, deep respect to traditional central idea, that is, in the typical Rhodesian dishes (lakani, cod, curd, rice milk) and in register of flavors of Greek cuisine and from there on with modern techniques, innovative set-ups and the mastery of the creators, take you to other levels. Simple and without much, this is the future of Rhodesian cuisine and of course the corresponding Greek.

You were born: Kalymnos, Pothia

Childhood memories: My grandmother's satisfaction (Mrs. Popi) is depicted as an image when the whole family gathered to eat her food and his joy to be together in her yard. Also a strong memory are the smells from my mother's food every afternoon when I came back from school.

Children's favorite food: The red mullets with rosemary, garlic, a little pulp and vinegar that my mother often made. And of course the "leaves" dolmadas that my grandmother often made, always accompanied by yogurt or tzatziki.

Studies: IEK Rhodes School of Tourism, Culinary Technician.

When did you feel that you would dedicate yourself to cooking: It was random! Once I started cooking, then I realized that for me this is a way of life.

Cooks who influenced your cooking: Kampourakis Lefteris, an excellent collaboration and an incredible man above all, who has become a very strong friendship.

Images or events that inspired you: My father Mr. Prodromos, I owe him a big thank you because even though it has nothing to do with cooking he supported me and pushed me to start this long journey of cooking that changed my life and I can no longer imagine myself to I do something different from that.

Where did you work: I worked in five star hotels such as Rhodes Palace, Imperial Rhodes, Sheraton Rhodes resort, Atrium Platinum, but also as a stage in some restaurants abroad (Netherlands and a little Spain). For the last few years I have been a culinary art instructor at IEK Rhodes, where everything started for me.

Materials you love: Perhaps the most difficult question, although I can not separate them, for me they are all unique and necessary, but certainly olive oil, fresh herbs and spices are some of them.

Philosophy of your kitchen: My philosophy is simple, "what you give you get ...", attention to the raw material, clear tastes but always with a search for something more, good organization, honest behaviors and most importantly always humble.

(Matsogalo, with spice crumble, parfait melekouni, crunchy pasta bunch, mash foam and cinnamon aroma)Dishes you created, loved and left traces: A dish that I loved and believed from the beginning is "Matsogalo", where it started as rice milk and for the mentality of the restaurant "12 islands" of Rhodes Palace evolved into Matsogalo from Rhodesian pasta in another version with different textures but keeping the same traditional taste of the authentic dessert. It is a soil of spices, parfait of melekouni, crunchy bunch, foam from the milk and cinnamon tea. Like some other dishes that I created together with Lefteris is Lacan with the simmered beef, the cartilage and tomato textures, and the Kalymnos meze  with salted cod supple lemon gel, parsley powder and onion pickles.

The role of locality in food: It is very basic, I believe that locality should characterize the food of every cook, so that through the tradition and the bases of the gastronomy of each place there is an overall development.

Greek cuisine today: I believe that things for Greek gastronomy are only upwards, there is a tendency for development and excellent Greek chefs who through tradition have created a new identity for Greek gastronomy of a high level, highlighting unique local ingredients and the bases for a gastronomy that will not have to envy nothing of other countries.

Greek gastronomy in the face of the crisis: Apparently the crisis affected the Greeks to go out to often enjoy a good meal. But despite the recent years with a total effort from people who love food, I believe that even in the crisis gastronomy has evolved considerably.

How would you like to be considered:  I would like to be considered as a reliable cook of my generation, who respects tradition, cares about its evolution but with steady and conscious steps.

An unforgettable moment: Definitely the moment when Lefteris and I decided to come to Rhodes Palace.

Dreams of gastronomic content: Let me leave my mark at some point and offer something good to Greek gastronomy.

Life dreams: Family health and happiness above all. And why not maybe if one of my children wants to become a cook he would make me very happy.

Farewell: A big thank you to the team, which always supports and follows. Only with total work come positive and stable results.

Dedication: I dedicate this interview to Katerina my wife and my two children. Family is my inspiration and I thank them.