What was your first industry job?
My first job in the hospitality industry was working as a waiter when I was 17 years old at a five-star hotel in Mykonos.
If you weren’t in kitchens, what would you do?
I absolutely love what I do and wouldn’t change it, but I have always thought it would be amazing to be a captain on a cruise ship, travelling around the world. It was my childhood dream as I have always loved the sea.
What industry figure do you most admire, and why?
If I had to pick one chef it would be the world renowned Thomas Keller due to his immaculate cooking techniques and the way he has built up an incredibly successful business.
Pet hate in the kitchen?
Call me pedantic, but I dislike when ingredients in the fridge are not labelled properly.
What’s the oddest thing a customer has said to you?
I did have one customer ask for my telephone number.
Sum up your cooking style in a single sentence…
Contemporary French with Greek influences.
What’s the worst review you’ve ever had?
The worst review I have had is that my food isn’t creative enough. I absolutely love being creative in the kitchen when working on recipes, dishes and how to plate them.
Which single item of kitchen equipment could you not live without?
My handmade knives, they are the most important piece of equipment for me.
What would you choose to eat for your last meal?
My mother’s braised snails with red wine and tomato sauce.
À la carte or tasting menu?
Tasting menu.
What’s the best meal you’ve ever had in a restaurant?
At Pigneto 1870 in Rome.
Favourite fast food joint?
MEATliquor.
MasterChef or Great British Menu?
Great British Menu.
Who would your dream dinner party guests be?
The Red Hot Chilli Peppers.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
When I crashed my motorbike in 2018.
What advice would you give someone starting out in the industry?
Always work incredibly hard and strive to become the best.
