Having spent the greatest part of my professional life inside a kitchen’s chaos, I believe that food is all about communication, sharing and pleasure.
My mum and grandma taught me everything I know about food and cooking. I grew up in Samos surrounded by beautiful gardens, fields and orchards. My childhood years have defined who I am today. I try to bring those years back every day when I use Greek vegetables, fruits and spices. The beauty of old traditional values, of pure and natural ingredients, is all that matters to me.
Something deep inside prompts me to express how I came to know and love cooking, to share the inspirations that led me to create flavors drawn from classic recipes, to convey the philosophy and rituals of my own cuisine, to reaffirm that authentic food brings back memories and experiences that please the eyes and delight the soul.
My career took a slight turn in my early 30s, which saw me stepping out of restaurants’ kitchens in order to promote my own food and cooking philosophy and reach a wider audience through consulting, various media platforms and publications. Unique opportunities knocked to share my philosophy in the United States, Canada, UK and France through synergies with excellent professionals and entrepreneurs.
As a child, I was restless and rebellious. I enjoyed experimenting, getting into creative adventures, taking risks. I always wanted to be involved in new endeavors, to learn and live more through my interaction with people, to seek challenges. And since our upbringing defines our personality, Ι still live the same way, with the same passion, tenacity and zeal I had as a child. Besides, I am a firm believer in “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.”
The term Nomad, as I perceive, experience and use it in my kitchen, is the ability to blend various elements, spaces, situations and concerns with harmony, creating unique experiences. Nomad is taking me outside the confines of a restaurant’s kitchen. It allows me to travel, “enter homes” and create gastronomic moments, to communicate the philosophy of cooking to the ones who are searching for it and to enjoy it with them, to get inspired by a piece of art, to write about cooking, to look for the unexpected… A chef should offer distinct tastes, free of redundant ingredients. Simplicity, respect to primal elements and the use of seasonal ingredients - the ultimate gift of nature - should always be a priority.
This is my philosophy about cooking, simple and precise, like a classic recipe...
My own recipe, an idea molded with sounds, spelled with the hands, vocalized with scents, conveyed with words, that pleases the eyes and rejoices the soul…