Ο Periklis Koskinas was born and worked for the first time in Corfu, passed through England, Scotland, France, made his revolution in the Canaries and Venezuela, accepted the proposal from Spiliadis and took over Mylos, first here in Athens and then Spiliadis's operating and shops in Canada and the USA, then he passed through Alatsi and established himself as one of the most successful chefs of his generation thanks to Cookoovaya and Hoocut together with the chef's associates (Nikos Karathanos, Vangelis and Spyros Liakos, Manos Zournatzis).

You were born: In the area of ​​Analipsi in Corfu.

Childhood memories: To fish with plastic bottles of gobies on the beach of Kardaki in Corfu, where the entrance was not yet free. This is the beach located inside the palace of Mon Repos and then still belonged to the former royal family. So I had to go down a cliff and then walk rock-and-rock around the beach until I found the perfect spot to fish.

Children's favorite food: The Stuffed

Studies: Culinary and Management at Birmingham College

When did you feel that you would dedicate yourself to cooking: At the age of 19-20 which marked the beginning of my travels in the world. The story began with an innocent lie, an innocent promise that was finally kept to the fullest.

Cooks who influenced your cooking: Carlos Gaig a Catalan cook with whom I worked for a year in the Canaries, Costas Spiliadis, Evi Voutsina
Images or events that inspired you: All the years of my life that I spent in Corfu. The enchanting images of nature there, its architecture, the changes of its colors over the seasons, images different from the countries I visited, the people I met and the cuisines I tried.
Where did you work: In restaurants small, neighborhood but also awarded Michelin stars, in England, Scotland, France, Spain, Venezuela, Canada, America, Greece. From where I went I gained the same experiences in knowledge and value.

Materials you love: Everything related to seafood, wild greens and chili.

Philosophy of your kitchen: Subtraction, simplicity and accuracy.

Dishes you created, loved and left traces: suckling juvette, chicken soup with eel, grilled spaghetti, carpaccio curlers

The role of locality in food: The use of local ingredients in food smoothly completes the cycle of nature and life. Food acquires a huge dynamic when it comes from materials that have been produced from the soil and water that constitute our roots and contain life itself.

Greek cuisine today: I believe that the seed for something big has been planted and the results will be seen in the coming years.

Greek gastronomy in the face of the crisis: The economic crisis did not do anyone any good, it did not create opportunities, it did not separate the wheat from the chaff, it did not help to cultivate the concept of cooperation and solidarity and other such loud things that are heard. Greek gastronomy is gaining momentum mainly at the same time because the tendency for a diet that respects man and nature prevails all over the world. The crisis has created and continues to create great harm.

How would you like to be considered: Not interested.

An unforgettable moment: The birth of my daughter.

Dreams of gastronomic content: I am thinking and preparing various non-announcements yet.

Life dreams: Countless boating and taper food with my family.

Farewell: No rubbish, no plastic on seas and shores.