Chef Dimitrios Dimitrios
Chef At Home In Crans-MontanaI am a professional with a vast experience acquired through the long hour day to day grind over all those years, having accumulated under my belt more than 40 thousand hours of work in very busy and exceptional restaurants all over the globe, with the majority of my experience coming from Michelin starred establishments with a reputation that exceeds them.
Through the years of constant learning i have managed to obtain great knowledge in a lot of different areas, so as a professional i would be considered a generalist, although having said that my love and focus i have dedicated it to the liquid world of the kitchen (Stocks - Sauces - Essences, etc) and Fermentation be it solid or liquid (Charcuterie - Cheese -Beer - Wine, etc) so, now i am also a specialist.
All of this became possible because i did R&D practically about everything that i needed to learn and as a chief of R&D teams that is one of the things i teach first, "Question everything until you understand the why behind something"
Now, after 15 years of cooking (14 professionally) i am looking for Collaborations, New and Fresh Projects, Consulting - Monitoring restaurants, Leading seminars about Fermentation or Stocks and 4 hands or Guest Chef Events - Teaching High end techniques and how to in Hospitality Schools
More about me
For me, cooking is...
Sharing feelings, information and having fun.
I learned to cook at...
I knew I was a kid but I wanted knowledge so I left Greece to work at the best restaurants of the world & did a course of science & cooking at Harvard
A cooking secret...
My main ingredients: TIME - TEMPERATURE - TEXTURE My main flavours: UMAMI - SALTY - ACIDIC -BITTER - HISTORY
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