Chef Dionysios Pliatsikas

Peloponnese born in 1982, considering my greatest influence and food-wise are my mother and my aunt chef and have them to thank for my early fascination with cooking.

At age 17, I got pursued a formal culinary education at the Higher Institute for Tourism and Hotel Studies in Heraklion of Crete.

To continue advancing my culinary knowledge, I was attending seminars and also cooking with acclaimed chefs in various countries including Greece, Austria, Spain, Ukraine, Indonesia. During my travels, I learned to understand different cultural approaches towards the food and cook with materials and techniques from all around the world!

Trying to be always ready to embrace new culinary techniques, keeping flavors contemporary, dynamic and surprising and at the same time as staying rooted in the traditional concepts. Walking through nature farms or markets, breathing fragrant aromas and taking in vibrant colors helps me to realize my innovative culinary vision.