Panagiotis Menardos, Chef & Owner of M-eating Restaurant speaks about his life’s goals and what does it take for someone to be a good cook.
Housed in a traditional Myconian building ,this Cycladic gem combines both divine flavors & outstanding service.
The Chef & Owner,Panayiotis Menardos after a solid career in 5 star hotels, decided to introduce to the public his personal aspect of Greek contemporary cuisine.
Multi-awarded M-eating restaurant remains on the spotlight of Myconian gastronomic scene for years and for many more to come.
H.A: Where were you born and in which neighborhood did you spend your childhood?
M.P: I was born in Maroussi Athens on 05/08/1980 and grew up in Mykonos.
H.A: What were the reasons that drove you to deal professionally with cooking?
M.P: I started cooking initially in order to earn a living but following my second practice and being under the guidance of a truly charismatic man, I started seeing things from a different angle and wanting to stand out in what I do.
H.A : In which school did you receive your education and what was the fondest memory during your studies?
M.P: I graduated from School of Tourism Professions in Anavyssos. My fondest memory is teamwork, companionship and collaboration, which can be found within the walls of a boarding school among the students.
H.A: What was the best advice that was given to you in regards to cooking and by whom?
M.P: The greatest and best advice I got when starting my career in a kitchen was: «listen, see, hush»
H.A: How do you spend your free time?
M.P: I like spending time with my family and with several things which will offer relaxation before and after work.
H.A: What is always there in your home’s kitchen?
M.P: Traditional products by Mykonos such as tyrovolia(a type of cheese with neutral taste), sausage from Mykonos, louza(cold cuts) and sour cheese.
H.A: What is your favorite kitchen?
M.P: The one that raised me, Greek.
H.A: Who is the chef you admire and why?
M.P: I do not want to be limited to one name, but I admire a creative man, who can hold the strings in a kitchen, while having the respect of others.
H.A: What piece of advice would you give to someone ,who would like to become a chef?
M.P: There is no advice that can be given to someone, who wants to become a Chef. Every cook finds his own way to express himself, to create and inspire respect to his partners. Therefore, key factor is his love to what he does.
H.A: What is the most important lesson you have learned so far in a kitchen?
M.P: “When leader is present, everybody else complies”
M-eating Restaurant Mykonos
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