Born and raised in a mountainous village on Crete, i have always been an avid advocate of the Greek and especially the Cretan cuisine.

Through my work, I became a worthy ambassador of native Crete and have managed to travel to many places in the world, from Napa Valley,  California to Kuwait, and Japan  bringing with me the flavors and aromas of the raw materials impressing along the way the most demanding of palates.

My dishes can be characterized by my fondness for simplicity combined with various elements.

I have  encountered  at travels around the world and experimentally combined with Cretan and Greek ingredients, respecting the character and  tradition with a strong focus on organic products.

I use olive oil almost exclusively as the main ingredient for all my culinary creations. “Olive oil for me is precious but also an easy ingredient in the kitchen”


“Spanakopita” Spinash Pie

  • With Feta
  • With “Myzithra”