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In a few words

I live in Ano Mera, on the island of Mykonos in Greece. I was born and raised in a blessed land, to a family of farmers, with vegetable gardens, orchards, vineyards, goats, chickens and other animals that gave us pure, fresh, quality ingredients every day.

Ever since I was a child I have been dabbling with cooking. After growing up and having a family, I realised that I didn’t want to only treat my family to good home-made food, but my friends as well. Then at one stage, especially during the summer months when we had an excess of home-grown fruit and vegetables, I started looking for ways to consume them. That was the start of my successful journey.

I love cooking! I’m used to experimenting with new, delicious dishes because I like to create, try and taste.

For 10 years or so, I have been cooking simple, comfort food for families visiting the island. But that’s not all! My team and I can take on any event: christenings, weddings, parties, BBQs, etc. We take care of everything, from shopping and cooking down to setting the table and tidying up the kitchen after we’re done.

The best reward for me is the smile I get from a customer
when they try my home-cooked dishes, or when they see me carrying my basket full of fresh eggs from my mum’s chicken coop or freshly picked melons from my dad’s vegetable garden.

And because I love learning new things, during winter, which is the off-season, I always make it a habit to attend cooking seminars.
What’s more, as a member of the Mykonos Gastronomy Club and the Chef’s Club of the Cyclades and Rhodes, I actively participate in exhibitions and various events to promote our local cuisine and tradition.

In the last few years I have been running cooking classes for young and old visitors to our island who want to discover the local cuisine. I introduce them to simple Mykonian comfort food, using traditional local ingredients. It is a bit weird, but also super fun, to watch the reactions of my students as they knead or touch – for the very first time – the fluffy dough for the Mykonian Onion Pie or when they pinch the Pinched Pies. And also when we chop pork meat using two knives – as was done traditionally in the past – to make minced meat for the traditional Mykonian Meatballs.
These classes almost always end up in a feast, as we taste a bit here and there as we cook. At the end of the class, we all happily sit down together to drink our wine or ouzo and enjoy the delicacies we created.