H.A: Describe yourself in 3 words
S.T: Leader, creative, multitasking
H.A: What criteria do you use to select someone in order to become member of your team?
S.T: Attention to detail, team work capacity, seriousness, matureness, cleanliness, love for cooking, learning, willingness to work in every post, passion for new targets, ability to accept criticism.
H.A: Cooking and TV. What is your opinion?
S.T: There are avid fans. Why not? However, cooking is dynamic, science combined with talent and love. If the TV show teaches you, offers taste, sense and even better a teased version of your own dish, then surely is successful.
H.A: What infuriates you in a kitchen?
S.T: Messiness, sloppiness, indifference and lack of respect in team members and kitchen’s ingredients.
H.A: Many cooks declare themselves as Chefs. What is your point of view?
S.T: We all started from somewhere. It is vital to remember where you begun. It demands maturity to know and accept, who you really are, where you have reached at and what you can conquer. Only then, you will respect yourself, people and your team and you can declare either being a cook or a Chef.
H.A: How do you criticize cooks’ looks with tattoos?
S.T: My role as a Chef is not to judge my Cooks’ looks with tattoos but to pass judgement on their appearance, their effort and taste of their dishes.
H.A: Where can we taste your dishes?
S.T: In workshop by Aliento experience in Galatsi where in collaboration with Tasos Ntoumas, you will try Latin-American dishes and Nikkei kitchen in an alternative restaurant workshop. In blue lagoon by Aliento in Elounda beach located in Crete, with which I partner. In Molon Lave in Moscow where I curate the menu these last years.
H.A: What is your favorite cuisine and why?
S.T: Grandma’s kitchen. Authentic “politiki” kitchen with intense flavors, spices, aromas and main ingredient: love.
H.A: How many bitter and how many joyful moments did your work bring you with?
S.T: Like all jobs with happy and sorrowful moments, I preserve the whole part of joy for every new creation but also team’s own evolvement in a balance with every sorrow separately, so as it becomes an experience pushing us all forward and evolving.
H.A: What are your kitchen’s ground rules?
S.T: Rules are set by the very nature of work, kitchen itself and not by me personally. Respect, modesty, obedience and lots of love, are the main ingredients we use all in the team, like a family, in order to succeed in carrying out a “harmonious collaboration” recipe both in kitchen and every post respectively.
Chef’s Social Media presence
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