What was the first food-related job you ever had?
It was in a hotel in Ayia Napa where I was peeling and cutting vegetables all day long.
Why did you want to become a chef?
Food is so important in our everyday life, I simply love and appreciate food as a way of life.
What’s your favourite thing about being in this industry?
The adrenaline that comes with it.
What’s the best advice you’ve ever received?
Low, slow and love.
What’s your favourite ingredient?
I like all ingredients, especially whatever is in season since you can taste the maximum of each flavour.
What is your personal favourite dish?
I have a lot of but one of them is the potatoes and eggplant yiaxni.
What are the qualities of a good chef?
Of course, the most important quality is striving for perfection. But to be a really great chef you must have the whole package.
In your opinion, what is the future of the culinary experience?
Tasting before seeing and understanding what you just ate only after trying it.