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.

Today for Nikos, molecular gastronomy is a thing of the past and Greek cuisine is its present and its future. Molecular gastronomy and its concerns left Nikos a legacy, his own version of moussaka, a dish that is not easily forgotten. It was part of it group of Five, (Liakou brothers - Spyros and Vassilis -, Periklis Koskinas, Kleomenis Zournatzis, Nikos Karathanos) where their midnight meetings at the house of Evi Voutsina, brought them closer together and even closer to the exploration of Greek cuisine. A little later, the group of 5 jointly opens a restaurant that shook the waters of the Greek scene long before it opened. Cookovaya.

Cheeks simmered with carrots, cockroaches, tarragon and mashed potatoes

You were born: In New Heraklion
Childhood memories: Game in the square
Children's favorite food: My mother's eggplant shoes.
Studies: Graduate of the culinary school Le Monde
When did you feel that you would dedicate yourself to cooking: When I started school at the age of 21
Cooks who influenced your cooking: Undoubtedly Jerome Serres during my cooking "tenure" at the restaurant "Spondi".

Shoes with eggplant, Kissamos sour, wheat, cheese and gruyere Chania

Images or events that inspired you: Traveling abroad and my professional experiences with top chefs, such as the three-star Martin Berasategui, at San Sebastian or the two-star winner Michelin Jacques Chibois,  at the restaurant "La Bastide Saint-Antoine"
Where did you work: I have spent some of the most favorite periods of my life in the restaurant "Varoulko", in "Spondi", in "Pill Poole", in "Hytra"
Materials you love: Whatever is in its time.

Beef schnitzel, coleslaw salad and parsley vinaigrette with mustard seeds

Philosophy of your kitchen: Discipline, Safety and Cleanliness
Dishes you created, loved and left traces: Moussaka with milk and cinnamon chips on dry ice and stuffed with feta and potato mousse.
The role of locality in food: The alpha and omega of cooking is locality and seasonality.
Greek cuisine today: A great effort is being made to be assimilated by the cooks themselves, to emerge and to be tested on new bases, but I believe that we still have a long way to go.

Beef leg carpaccio, salafouti, Trikala avocado roe, tomato salsa

Greek gastronomy in the face of the crisis: It has helped to turn our attention back to domestic products, thus strengthening all three production sectors.
How would you like to be considered: I can not speak for myself. You need to ask others.
An unforgettable moment: The first day that "Cookoovaya" opened
Dreams of gastronomic content: To be active abroad
Life dreams: To become a father
Farewell: Thank you