Chef at The Chopping Block since: 2021
Favorite class to teach: Pasta
Training/education: DCA Culinary Group
Cooking since: 1995
Favorite childhood food experience: My mother making slow-cooked Greek dishes in the fall.
What made you want to become a chef? I was inspired by my mother's cooking at home and fell in love with cooking.
What is your signature dish? Ossobuco
What are the 5 ingredients you can't live without? Garlic, olive oil, fresh herbs, wild mushrooms, chilies
What do you love about cooking? I love the process from taking something raw and turning it into something incredible.
When you're creating a new recipe, what influences and inspires you? The seasons, beautiful places I've visited all over the world and the guests.
What advice would you give a new cook? Don't go to culinary school, mentor with the the best chefs in the world.
What are you doing when you're not cooking? I like to paddle board with my girlfriend, golf, workout and watch soccer.
Describe your perfect evening. Having a beautiful dinner with friends.
If you had friends in from out of town, where would you take them to eat? Tzuco, Cafe Ba-Ba-Reeba or Etta
Where are you from? Born in Loannina, Greece and raised in northern Florida
What was your favorite vacation? The Amalfi Coast
What are your hobbies? Playing chess binge-watching Netflix
What is your favorite band? U2
What is your favorite sports team? Liverpool
If you could have dinner with one person, who would it be? Denzel Washington
What are your guilty pleasures? Dark chocolate, gelato and fast cars
Who is your favorite celebrity chef? Massimo Bottura
What 5 tools should every new cook have in the kitchen? Chef's knife, Microplane, Viamix, cast iron skillet, probe thermometer
What resources would you suggest for Chopping Block clients? A Food Lover's Bible, A Wealth of Insight and The Cook's Companion
List three of your favorite tips or techniques you use in the kitchen.
1. When making pasta, sift the flour.
2. When making sauces, make sure herbs are vibrant and fresh and butter is room temperature.
3. When making custard, always use cold water in the water bath so that the custard will turn out smooth and rich.