Ο Spyros Voulismas does not belong to the category of TV chefs, nor the protagonists in successful and in restaurants. Born and raised in Corfu from grandfather to cook in his village, he learned Corfiot Cuisine for good.

And after finishing his professional training and his first Greek and international wanderings, mainly in the Hotel area, he returned to the island trying to make the hotel food of large units, quality food, local food. Big and difficult project.

President of Chef Club of Corfu, tries to entice the young cooks, to leave the impressions and to fight for the renewal of the Corfiot cuisine. With him we.

Spyros Voulismas - The Corfiot Don Quixote

Κες You were born: In a beautiful village, in Agios Mattheos in Corfu.

~ Childhood memories: In my village with my friends we play cyrillic, long ass and our baths on the beaches of the village in summer. Of course, the deepest childhood memory I have is the presence next to my grandfather, at all the weddings and engagements as my grandfather was the cook of the village!

~ Favorite children's food: Rooster pastitsado, at the Sunday table with the family together.

~ Studies: Culinary Art at S.T.E. Parnithas in Athens.

Ότε When did you feel that you would dedicate yourself to cooking: From the time I helped my grandfather and then with my start at the hotel of Chandris, a promise to myself and not only that I finally kept.

~ Cooks who influenced your cooking: My mentors-teachers at school (Dimitris Koutrouvitsis, Michalis Potamousis, the late George Tsoros, George Papadopoulos) and of course all the chefs I met on this culinary journey of my life.

~ Images or events that inspired: All the childhood years in the village being the offspring of a rural family, going to the fields and orchards with my parents, I knew first hand what land means, its smells, its aromas. Hence my absolute respect for the primary sector.

~ Where did you work: In small and large restaurants / hotels of Corfu, Athens (Caravel, Titania, Chandris, San Stefano, Intercontinental). In between I worked for several years in the Netherlands, France, Belgium. For the last 15 years I have been working at Kontokali Bay Hotel and from this year as Executive Chef in both hotels of the company (Aeolos Beach Hotel).

~ Materials you love: The products of land and sea. My favorites are: wild greens, fruits, vegetables and fish, shellfish.

~ Philosophy of your kitchen: Away from complexities, clean seasonal products and minimal dishes without exaggeration.

~ Dishes that you created, loved and left traces: Scallops with honeycomb, orange sauce and thyme. Roll of chicken pastitsado in spaghetti crumple with kefalograviera caviar. Octopus with petimezi mandarin and juniper root. Squids with herb pesto (Louisa, basil and mint).

~ The role of locality in food: I believe that the role of locality is fundamental, invaluable. You get the product from the land of your place with all the special features that it has, giving it an added value precisely because of its locality.

~Greek cuisine today: Trails have been opened but there is still a long way to go. We ourselves must realize the value of our products, what the Greek land produces and only then will we draw safe conclusions for the establishment of Greek cuisine.

~ Greek gastronomy in the face of the crisis: The only good thing, if it can be said so, that the crisis did is that it forced a lot of young people to return to the primary sector, that is, to agricultural production, processing, etc. I do not think that the crisis helped the Greek gastronomy in the slightest.

~ How would you like to be considered: I would like to be considered a good cook and above all a good person.

~ An unforgettable moment: There are 2 unforgettable moments, The birth of my daughter and my son.

Νει Dreams of gastronomic content: At the moment my dream is together with the rest of the productive team of the island, to co-shape the gastronomic map of Corfu.

Ζωής Life dreams: Beautiful cooking trips with my dear friends and family.

~ Farewell: Awareness by all of us for the protection of the earth. Activism, participation.