Ο Harris Nikolouzos is one of the promising forms of Greek gastronomy. His main charisma and obsession is to combine traditional recipes with modernity.

With special respect for the raw material, all its products are from suppliers by name, while it likes the endless "laboratory" experiments in order to make a difference.

• You were born: In Corfu, I grew up in the village of Kassiopi located in its northeastern part.
• Childhood memories: My memories are simple, my mother's sofrito and my grandmothers' cod pies, a lot of fishing and endless walks and disturbances.
• Children's favorite food: η pastitsada on Sundays
• Studies: In Le Monde, as well as the postgraduate course of Le Monde (Eurochef) and at the same time the postgraduate course Sommelier and the school of the creoles.

(Handmade cold cuts with cheese, local vegetables and strawberries, pickle and vinegar for a year - all produced by the chef)

• When did you feel that you would dedicate yourself to cooking: I always wanted to do creative things since I worked as an electrician when I was young - I finished technical high school electronics - I had to do part-time work as a child and one summer I went into a kitchen, and I never went out and I feel very happy about it.
• Cooks who influenced your cooking: In the beginning I worked in taverns - I am very proud of that - and when I wanted to make the change and learn "other" things I started working in Etruscan in Corfu. I was lucky enough to meet Etrusco himself who really made me think about food differently. After 5 years with Hector I worked in Halkidiki with Herve Pronzato. If there is one thing I have to say to my teachers, it is the passion for what they do. They are busy cooking 24 hours a day… While I was in the kitchen with them, whatever they told me was a tip, so I have kept almost everything, these are a big part of my base.
• Images or events that inspired you: Fishing, Hunting and lots of cookbooks and evening home with chef friends talking until morning about cooking.

Cuttlefish cigarette - Cuttlefish with Greek peanut butter, with cigarette (pieces of cuttlefish, hot mountain greens - heartburn in the Corfiot dialect - thanks to red pepper) with spinach ice cream.

• Where did you work: In 2 taverns and then to Hector Botrini for 4 years, then to Herve Pronzato at the Danai Hotel in Halkidiki, as a chef at Dionysus 2,5 years and in 2017 at 2MAZI.
• Materials you love: The tomato, the roe, the good olive oil, the very good salt, and fresh fish.
• Philosophy of your kitchen: To insist on Greek with fresh ingredients of the time and to cook traditional recipes. My goal is to prove that the right technique and the game with the intensity in the flavors can highlight recipes that - in my opinion - inadvertently - are considered "outdated"…
• Dishes you created, loved and left traces: The Corfiot cod pie in dumpling leaves, hot potato foam, egg yolk and crumbled Trikalinos, is the pie with which I grew up and of course the sofrito with lamb and kankiofoles (Corfiot artichokes).

Pork fricassee - Organically raised pork from the Vavouraki estate (cooked like the piglet), fricassee greens in puree, celery root puree, pork juice and egg-lemon.

• The role of locality in food: In order to cook properly, you must have the appropriate bases. Besides, a precondition for the correct performance of the "modern" cuisine is the deep knowledge of the traditional, therefore of the local cuisine. The "modern" is the evolution of the traditional and the local and we must take this seriously, but with prudence, because with wrong moves modernism can become the worst enemy of tradition.
• Greek cuisine today: At its best because we, the young cooks, are simply as united as ever, exchanging views and knowledge, something that the older ones did not have.
• Greek gastronomy in the face of the crisis: S.at its best, we are working on more and more local materials from small producers
• How would you like to be considered: A creative cook and a good person.
• An unforgettable moment: On the Etruscan boat to tell us stories and that the food must be well cooked and served on a hot white plate. My first time I used as a chef by my teacher Michalis Dounetas and took over the kitchen of a shop with the history of "Dionysos", and my huge responsibility to set up and support its menu.
• Dreams of gastronomic content: Let the whole world see how important Greek gastronomy is.
• Life dreams: My own hangout in Corfu, to cook only with ingredients that I will find around and of course a beloved family.

Corfiot cod pie in dumpling leaves, hot potato foam, egg yolk and crumbled Trikalinos, a modern interpretation of the pie with which Harry grew up in Corfu.