Giannis Bratsolias, Executive Chef at Wyndham Loutraki Poseidon discusses about the future and the vision accompanying Greek gastronomy.
At the popular tourist resort of the prefecture of Corinthia, Loutraki, famous for its springs of natural mineral and thermal water, Executive Chef of Wyndham Loutraki PoseidonYiannis Bratsolias enriches the culinary canvas of Greek cuisine creating dishes with a distinct personality and finesse as for himself the pairing of elements of our cultural heritage with modern trends forge bonds stronger even than the linguistic ones.
The infrastructure in which the storyline of flavors unfolds capture the true spirit of Loutraki region and not alone by offering rejuvenation of body, spirit and soul. Besides, gastronomy is not only limited to the depths of knowledge related to people`s diet but compose a unique communication channel of all senses.
H.A: Each recipe and each dish reflects the influences of its creator. What elements you believe that those who taste your flavors will easily become familiar with?
Giannis Bratsolias: In my cooking, the quality of the products always determine the end result. Therefore, my main goal is to study and find the appropriate raw materials. I feel like I can through the ingredients to offer and express myself and that is why I prefer processing products the least possible so as tastiness is showcased. I find sheer interest in various international cuisines and thus I also give the corresponding flavors to my dishes. This “union” of aromas and culinary philosophies is an element that one can say is characteristic of the flavors of my dishes.
H.A: For most of us the quest of well-balanced flavors and acquaintance with the culinary culture of every Chef starts first and foremost at the restaurants. Do you think that hotels have both the intent and vision to change it?
Giannis Bratsolias: The most successful hotel businesses attach great importance to their culinary profile. A restaurant, if structured correctly, can become the very soul of a hotel, benefiting and transfusing prestige to it. The competition has formed the will to invest in the culinary sector, but I think that not everyone is ready for this venture yet. There needs to be a plan, concept and most importantly the right business partners accompanying the vision.
Η.Α: In addition to your professional presence in Greek and foreign kitchens, your contribution to exhibitions and charity events is equally important through your participation at the Chef”s Club of Attica Acropolis.
Giannis Bratsolias: Chefs’ Club of Attica ¨Acropolis¨ was introduced many years ago. Along with all members, we follow the same path with vision and love for gastronomy. Many trips and many friends with a common feature, thus of love and selflessness contribution to fellow people. It’s important to have friends you can lean on and stand by you. At the club, friendship comes first and subsequently business. That is why we offer and are the best version of ourselves in every exhibition we participate as well as our charity endeavours.
H.A: Food is the connecting link of every human being to get in touch, to communicate, to collect experiences, to inspire and to be inspired. What is the culinary narrative that the guests of Wyndham Loutraki Poseidon will take in their luggage?
Giannis Bratsolias: Wyndham Loutraki Poseidon resort is a hotel situated in a wonderful location where everyone can enjoy carefree holidays. Our cuisine is comfort Greek, as befits the vacations style of every traveller that chooses to visit Greece. Whether guests select dishes from our buffet, or our tavern on the sea side, will taste authentic, qualitative and fresh Greek flavors. Of course, the taste combinations and influences from abroad will always be there.
H.A: Has the profile of the modern foodie traveler shifted given the change and preference for a healthier lifestyle?
Giannis Bratsolias: Yes, quite clearly! Visitors are now adopting a healthier lifestyle. Our customers expect more imagination and creativity, not from cooked food with too many dressings, which has been limited to a significant extent, but from recipes and techniques with local raw materials being the ultimate protagonists. It is therefore abundantly clear that we need to revolve, from quantity to quality and tastiness, to become holistically conscious and learn from the wisdom of tradition, to delve into the healthy way of cooking, so that we can give the best taste result to all travellers who are looking for an intact and healthy dish, an embodiment of authentic Greek personality.
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