He began his first cooking steps in America, taking postgraduate education in Toronto, Canada.Tsilias Stamatios interview.

Greek Taste Beyond Borders (GTBB) was an opportunity to meet in short with great names of Greek gastronomy.

He began his first cooking steps in America, taking postgraduate education in Toronto, Canada. He continued to lead in gastronomic restaurants with its culinary influences mainly influenced by the Asian cuisine. He is awarded the title Chef des Rôtisseurs from La Chaine in 2014 in St. Petersburg, Russia. In 2016 he distinguished with theBest à la carte award in Bansko, Bulgaria, and for 2018 he is awarded as “Chef of the Year” by portal estiatoria.gr. He is a co-sponsor and co-creator of the well-known diet “A.B.C Nutrition”. In recent years, he has been a professor of applicationsin Metropolitan College and since 2017 he is a special associate of the e-learning department of the Kapodistrian University of Athens. He is the culinary art director of the award-winning “Molon Lave” restaurant in Moscow, Russia, while in Athens he is the Head Chef of the restaurant “En Plo” in Vouliagmeni and Asian “Aliento” which operates in the same place.In his last trip to Russia, he was the head of the dinner held in the Abrao area on the occasion of the celebration of ancient Russian history. The dinner was Greek in character and hosted high-ranking personalities from the Russian government but also from the business premises.

INTERVIEW

Let us know about the institutional campaign Greek Taste Beyond Borders, how did you see the world conference and how it visualizes the future of GTBB

 

GTBB was an opportunity to meet in short with great names of Greek gastronomy. I talked with several colleagues and for the first time maybe the occasion for the conference we talked about the problems and solutions that concern us. It was an amazing experience and I was happy that we all had the same goal. How to spread Greece through gastronomy. I hope that the next conference has the same character and goals.

 

If you had to define all that you do in a title, what would you say?

My life my rules. It’s something that may not sound politely, or it will sound strange to some. But when the time comes for setting your own rules for your life then they all look different.

 

What is your professional background?

I began my first cooking steps in America, taking postgraduate education in Toronto, Canada.  I continued to lead in gastronomic restaurants with my culinary influences mainly influenced by the Asian cuisine. I am awarded the title Chef des Rôtisseurs from La Chaine in 2014 in St. Petersburg, Russia. In 2016 I have been distinguished with the Best à la carte award in Bansko, Bulgaria, and for 2018 I was awarded as “Chef of the Year” by portal estiatoria.gr. I am a co-sponsor and co-creator of the well-known diet “A.B.C Nutrition”. In recent years, i have been a professor of applications in Metropolitan College and since 2017 i am a special associate of the e-learning department of the Kapodistrian University of Athens. I am the culinary art director of the award-winning “Molon Lave” restaurant in Moscow, Russia, while in Athens I am the Head Chef of the restaurant “En Plo” in Vouliagmeni and Asian “Aliento” which operates in the same place.

 

How did you get started creating your passion into a business—what’s your story?

Once a person told me to get as high as possible. Do I owe it to him/her? Do I owe it to me? I do not know. The only thing I know is that from that day I become more and more passionate about everything i do.

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