1. Born in Athens at the dawn
of the 11th of December 1973
with origins from Odessa ,
Smyrna , the island of Kos
and Polydroso of Epirus .
He has studied Hotel
Management and have
been general manager of
four and five stars Hotels
for 17 years. In November
of 2013 he decided to
occupy himself with his
favorite practice …
2.
3. Father of gastronomy is
considered to be the
Syracousian poet and
philosopher Archestratos.
His work “ Sensuality “ or
“Gastonomia” (mid 4th
century b.c.) , in which he
speaks of the most
exquisite foods of his time ,
their places of origin and
the best ways to prepare
them , holds a top ranking
position among
gastronomy texts of the
antiquity.
4.
5. The wealth of the Greek
land in herbs , which rank
among the best in the
world , makes Greek
cuisine particularly
fragrant. With over 1200
kinds of indigenous herbs
, fragrances , flavours and
delight go hand in hand
with health , and this is
something that the Greek
gastronomy has been
supporting from
Hippocrates time to our
days.
6. The Greeks have made olive oil an
integral part of their nutrition.
Philosophers have extensively studied
the history of olive oil. Aristotle
described the cultivation of the olive
tree , Solon legislated for its protection
and Plato taught in its shade. The
Goddess Athena offered humanity an
olive tree as a symbol of peace , wisdom
and prosperity. For over 4000 years
Greek olive groves produce the most
distinctive ingredient of Greek
nutrition. Extra virgin oil.
7. In Ancient Greece milk was considered to be
holy food while according to Greek
Mythology the craft of cheese making was
given as a present to commoners by the
Gods of Olympus . According to figures
and statistics cheeses are the “heavy
artillery” of the Greek nutritional culture.
Cheese consumption per capita in Greece
reaches 27 kilograms / a year ranking
Greece together with France first
internationally in cheese consumption.
Over 1300 cheese – dairies throughout the
country continue a tradition going back to
Polyfimos times. Different varieties and
methods of cheese making from
“kopanisti” of Mykonos to “Arsenico” of
Naxos , the “Gravyere” of Crete to
“geremezi “of Paramythia and the
winecheese of Kos to “Volaki “of Tinos , all
these varieties create the unique pallete of
the flavours of Greek cheese making.
8. Over 600 (six hundred) wine
factories and 300 (three hundred)
distilleries constitute a thick
network of pathways of wine and
distillation that expand throughout
the country . Every stop is a unique
gastronomic experience. With over
a hundred indigenous varieties of
grapes the Greek vineyard presents
a uniqueness that is hard to
encounter anywhere else.
9. The mountain wild
greens , the unrivalled
deli meats , the exquisite
salted fish and sea
catches of the Greek seas
are some of the treasures
of Greek gastronomy .
10. The modern Greek gastronomic
identity began to form in 1922
the influx of refugees from Asia
Minor , Pontus and Eastern
Romylia , in connection with the
incorporation of Thessaly ,
Macedonia , Western Thrace and
the Aegean islands into the
newly established Greek state
brought flavours and products of
the Byzantine cuisine onto the
Greek table.
11. The emperial cuisine brought
about “the Meze” , a word
borrowed from Persia meaning
“taste”. The taste that the first
tsipouro – makers from Asia
Minor sought to give to small
quantities of food to accompany
the drink with. The love of the
Greeks for “meze” goes back to
the ancient Greek “Symposium”
– banquets where the so called
‘propomata” which were seafood
delicasies were consumed.
12. The late Albert Arrouh , well known
as Epicure , had prophetically said:
“When the Cooks of New Greek
Cuisine walk out in the scrubs , on
the top of hills , on the mountain
ridges and the seas , when they
discover small and unconventional
producers with whom to cultivate
their materials and supplies , when
they will indulge in the local
cultures of nutrition to see far and
wide, beyond their own memories ,
what people used to eat before the
advent of the tomato and potato ,
then they will manage to give us a
trully New Greek Cuisine .”
13. A group of people of
gastronomy who roam the
country , collaborate with
small producers , cultivate ,
discover and reveal
everyday on their dishes
the impressive
multiformity of Greek
cuisine in the way it is
imprinted in the regional
cooking of the country.
