Marinos Kosmas is a globetrotter Pastry Chef with passion and modern aesthetics. He speaks about Chef’s great quality and favorite cuisines.
Having worked for many years in Athens,Dubai and other countries, in awarded restaurants and 5 star hotels, Marinos Kosmas is ready to move forward and open up a new chapter in his life. With love, passion but most of all heavenly sweet delights.
H.A: Where were you born and in which neighborhood you spend your childhood?
M.K: I was born in a small neighborhood in Nikea, which is located in Piraeus , Athens .Till my 24 , I was living there ,then I moved to south coast from where I finally started travelling around the world.
H.A: What were the reasons that led you to deal professionally with Pastry?
M.K: Its was a one way decision .As far as I remember my self, I only wanted to be a pastry chef . The main reason was and still is passion for creation , emotions and memories .This is exactly what describes my relationship with pastry.
H.A: From which school did you receive your education and was the fondest memory during your studies?
M.K: I have been trained in School of Tourist Professions in Anavyssos 19 years ago .There are only beautiful moments to remember with my classmates and my teachers however I will never forget the first and last day of this journey: Ambition ,dreams ,stress , insecurity and a new world was unfolding in front of us .
H.A: What was the best advice you’ve been given about Pastry and by whom?
M.K: The most valuable advice that I was ever given was from my dearest friend Dimitris Chronopoulos few years ago , when he was always telling me to keep my feet down to earth , be humble and let my job shine.
H.A: How do you spend your free time?
M.K: I enjoy travelling , reading books and surfing to the web in order to observe and follow the latest trends in the best spots .
H.A: How do you see the level in Pastry in Greece?
M.K: Of course is really high and I’m pretty sure that this is the beginning of a bright future.
H.A: What is your favorite kitchen?
M.K: I wouldn’t be fair if I mention only one, my top three are : Middle Eastern , Pan Asian , Latin.
H.A: Who is the Chef you admire and why?
M.K: I have few favorite Chefs in my list , each of them has a specific point to shine , Janice Wong for being unique and same time understandable to her audience , Karim Bourgi has a fantastic way to present his products step by step and the Korean Chef Sang Hyeon Kim , founder of Bread Factory in Hanoi , Vietnam .I really admire his job.
H.A: What is the advice that you would give to someone, who wants to become a Chef?
M.K: To make sure they do the right choice.Being a Chef is not just an employment, but a decision by heart. So, in order to achieve success , they must make every effort, sacrifices have to be made and one day history will show the results.
H.A: You have lived and worked for many years abroad with great success. What ,do you think, is the level of gastronomy in Dubai?
M.K: Of course Dubai is a global hot spot, a destination that attracts every category of traveller . There are endless options of cuisines that someone could find however this became the problem for the F&B industry of Dubai.There are around 15.000 restaurants located only in Dubai , a huge number for such a small city of 3 million .It is really exciting the fact that you can find all the biggest brands of the world . On the other hand, the competition is very high , so it is very difficult to survive as a business when there are so many options around you.Hygiene standards are very high , one of the best I ever met so for us ,the industry people, Dubai is a mini food world itself , very rare to meet in other countries.
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