Some of the projects we worked on
39 Steps Coffee Haus
London is considered the culinary capital of Europe. Kitchens, products, and cultures from all over the world coexist and blend with each other.
The 39 Steps Coffee Haus in Soho, is a café which mainly serves breakfast and brunch meals that cater to an international crowd. Hot food as well as baked goods (cakes, muffins, etc.) and ‘’grab and go’’ items (sandwiches, salads, pots).
Techniques such as sous vide and molecular gastronomy are intertwined with a variety of products to satisfy the demanding audience of this large city. Food designed so that it can be prepared easily and quickly while at the same time pleasing the rapid-paced crowd of the city center.
There are 2 shops now in London.
Little Hudson Coffee
Little Hudson Coffee Shop in the developing east London suburbs serves dishes taken from all over the world. A mixture of techniques, products, and flavors are applied to make the merging of the culinary traditions a smooth and interesting one. Menus and recipes tailored to cater to the demanding audience of a neighborhood that combines residents, employees, and visitors.
Nisaki Restaurant
Nisaki is a Greek restaurant in the touristy area of Gytheio. I was invited to become the head of the restaurant at the beginning of the busy season. I created the menu and recipes to meet the high demands of the customers and organized the existing kitchen and equipment in a manner that it made it easier to serve the 250 guests the place could host. The menu and the food was inspired by the traditional cuisine of Mani, adapted to satisfy both visitors and locals, Greeks and tourists.
Titan Market
Astoria, New York is being considered as the ‘’Greek town’’ of the US. There, one can find the best and most authentic Greek food and products. Titan Market, the largest supermarket of Greek products in Northeast America, is in the heart of Astoria and its number one carrier of Greek products. I was hired to create the production and distribution department of hot takeaway food. What I did was to take traditional Greek recipes and adapt to prepared meals culture already existing in the US.
Blue Olive Market
Blue Olive Market is a restaurant and food market. Even though it is located in mid-town Manhattan, Blue Olive feels like it has come out of the Little Italy neighborhood of New York. Entering the establishment, one sees beautiful tables surrounded by shelves full of the products we use to prepare meals.
Not one menu but many; a menu per station. Hot food, salads, sandwiches, appetizers, delicacies, sweets and desserts, soups, yogurt bars. At the market, one can take away dishes that look like they are being served in a restaurant and eat them at the tables outside the store.
Greek and Mediterranean recipes are being tailored to fit the tastes and practices of the culinary capital of the world. Variations on moussaka, frozen yogurt with liquid nitrogen and many others are concepts that were introduced with success for the first time at the Blue Olive market.
Savanna's Restaurant
New York State’s Hamptons is the number one vacation destination for New Yorkers. They attract celebrities and high-income tourists.
Savanna's is a historic restaurant of the area, and it traditionally hosts high-profile guests because of its great food that meets the high demands of customers. I was invited to head the restaurant at the start of the busy season; to create the menu and recipes that meet those high demands, and organize the kitchen and its equipment in a way that will enable the staff to work more efficiently. Making the task of serving 180 customers easier.
Heliostasio Restaurant
Heliostasio was a restaurant that was created to promote the gastronomy of my hometown, Drama. Its concept was to combine traditional Greek aesthetics and food. Food that brings back memories of our grandmothers, and dinners with family.
The Heliostasio team and I thoroughly researched and documented a great part of the culinary culture of Drama. Culinary habits, recipes, and products combined to be presented, and our menu was created with respect to tradition. Recipes were adapted from home cooking practices so they can be presented in the restaurant without losing their glamor, taste and homemade feel. Experience, respect, and smart recipe adjustments helped complete this task.
The design of the restaurant’s kitchen and the choice of equipment helped us handle the menu and the preparation of the meals, as well as the service.
