Nikolaos Nikitas, Executive Chef at Eco Beach & Magic Garden Hotel and member of 200 Chefs at WMCS recommends culinary recursion to locality.
His cooking philosophy is based on the roots of his birthplace, combining traditional recipes with a contemporary aspect, Nikolaos Nikitas, sharing his thoughts about Greek culinary scene and his new professional ventures.
H.A: What style of cooking represents you?
N.N:
I believe the components that represent me in cooking are the clean and pure flavors.
I don’t like elements with strong flavor to be mixed in one dish.
There is a tremendous process to be able to designate the flavor of each ingredient in the maximum possible way and this is what I aspire to do in every dish I prepare.
Another integral part of my character is the love for my place of origin, Olympos in Karpathos, which in itself is a notable feature of my cooking style, as I utilize cooking techniques and methods that still lie around in the daily life of its inhabitants.
H.A: Career in the brigade of an internationally renowned Chef or Greek Chefs?
N.N:
Nowadays where information is more easily accessible compared to the past, I strongly reckon that it is up to each individual’s goals and purposes as to which destination wishes to reach.
When the specific goal is set, then it’s a great launching pad to start looking and tracing the steps needed to be followed.
Gastronomy in Greece is rising rapidly, but according to my experience, in order for anything to thrive, it must be “tried out” in foreign kitchens.
Greek Chefs have nothing to envy with Chefs abroad.
In my point of view, the horizons of reflection and creativity open up widely when much is seen and tested ending up in a personal hodgepodge of diverse ideas and thoughts.
H.A: Do you agree or disagree with the opinion expressed by factors in the tourism sector that 80% of the hotels in our country use Greek products?
N.N:
It is very difficult for Greek cuisine to remain unspoiled with influences from literally everywhere.
For instance, various preparations and techniques flow into the respective kitchens not limited to only local and Greek products and this is not necessarily a bad thing, on the grounds that the stagnation of Greek gastronomy is avoided.
There are restaurants and hotels that raise Greek gastronomy to the highest level worldwide.
For better or for worse, the heavy industry of Greece is tourism and it is reasonable the demand to be far greater than the supply, but I consider that with the new trend of gastronomy we are much closer than ever to throw off the yoke of the dominance of foreign products, swing back to locality and eliminate the distance between a Chef and his purchases.
A good way to start with, along with the various parameters required to be taken into account when purchasing raw materials, is to look over the carbon footprint that each product demands in order to reach one’s hands.
H.A: You are the only Greek Chef among 200 who belong to the WMCS (World Master Chefs Society). What are the goals and objectives of the association?
N.N:
My inclusion in this admittedly closed club came as a surprise to me, because each candidate is not well informative that his work in each restaurant or hotel goes through various bodies that manage to observe character, crisis management and of course above all his work.
The purpose of this community is to preserve gastronomy at the best possible level.
With different conferences held around the world, each member presents problems and solutions concerning the food industry.
In addition, the worlds master chefs society is the only global organization that can officially award the title of Master Chef.
Therefore, there is no need to mention the special honor and pride I feel, representing our country at every conference or meeting of Chefs.
H.A: With the arrival of the world-famous Michelin Guide in Greece, do you think that blazed a trail for the recognition of the culinary identity of hotels outside Athens?
N.N:
There are various bodies that arbitrarily bestow various “awards” in Greece and there are many examples.
It should also be noted that I have also been approached by companies that merely distribute a certificate in exchange for money and the more ingrained the awards are, the higher the price.
The Michelin guide in my opinion is one of the most reliable bodies if you will, that can award some title.
I have been employed in several Michelin star restaurants of a different mentality compared to the one in Greece, where the editor-in-chief of a specific company awards titles and is simultaneously engaged in water bottling for example, urging you to include the specific brand in your menu in order for your business to receive a distinction.
Τhus, I think with the arrival of the Michelin guide was the beginning of the end for such bodies.
Undoubtedly the reputation of each business will travel beyond the borders of our country, being advantageous for every business raising its standards, for every Chef and cook giving 110% of himself in order to get the opportunity and the greatest honor to be included in the Michelin guide.
H.A: As Executive Chef at Eco Beach & Magic Garden Hotel, what are the elements that your guests distinguish?
N.N:
At the hotel where I curate the menu, at the Eco Beach & Magic Garden hotel in Gennadi, Rhodes, guests are indulged with every single attention.
Being a small boutique hotel we can cater most of our guests’ requirements, who can also enjoy the property’s private beach and the tranquil surroundings that the hotel structure can offer.
They can visit our farms and see for themselves where 60% of the raw materials of the multi-awarded elements organic restaurant come from, which, as the name suggests, is a farm to table restaurant, with all the products being organic.
Our visitors can taste unique flavors, as our products come from the land of South Rhodes, and from all over Greece, made by the hands of people who have sculpted the gastronomy of our region!
Cracked wheat from Gennadi with sea bream, a dish made by grandmothers from Gennadi in Rhodes, handmade noodles from a producer in South Rhodes, with organic vegetables and chicken from our farm, as well as many others produced by the hands of grandfather and grandson from Kattavia in South Rhodes, fava beans from Santorini with fresh thyme from our garden, beef stew from a farm in Serres with greens from Gennadi.
For the winter season I was approached by 2 remarkable people to curate the menu in a brand new concept in the medieval town of Rhodes.
I am referring to the owner, Mrs. Maria Hatziemmanouil and Mr. Konstantinos Marinis, where together we are about to embark in a brand new culinary project.
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