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Antonis Kourkoutas
26 Mar 2017
‘I haven't worked at a Michelin starred restaurants or next to a famous chef so I would say I'm self taught chef’
Antonis Kourkoutas, Executive chef



A dish is a proposal, a composition. How is the idea born?

Usually I choose 1 seasonal ingredient that I want to make something with it. Then step by step I add flavors and textures that work well together to create something interesting.


When you compile a dish what is your aim?

 My aim is to create something tasty, balanced, unique and beautiful of course. It must be interesting, must have texture, shape, movement….


Lightly seared tuna belly | almond gaspacho foam | truffle | nitsume pickled yellow mustard seeds | olive oil


What are you hobbies?

My hobby is martial arts but I like watching movies and travel when I have the opportunity.


Where are eating trends heading, you reckon?

Globally we see a mix of cultures and cuisines where there are no limits. The base is to choose local and traditional ingredients and use modern techniques. Some food trends that are going on are sophisticated street food, fermentation, zero waste, healthy snacks and also we have a huge rise in vegan and vegetable cooking.


Gin tonic oyster | onion-cucumber-ginger relish | tosaka nori | tobiko yuzu


Lots of male chefs are inspired also by women. What about you?

Yes indeed, many times when I create a new dish I have in mind some ladies that maybe going for this, so it has to be light, healthy, elegant and like this way a new dish is born inspired by women

I also get inspired by the season, something that  I ate or smelled, a book that I read, a restaurant that I visited, tableware, weather, photos


Colour and food?

Colour is very important in a dish since it's the thing you see before you taste it. It has to be vibrant and natural and it has to match the atmosphere of the plate that is going to be served in.


Pomegranate mackerel ceviche | hummus | green apple | lime | jalapeno



David Kinch/Heston Blumenthal/Daniel Humm/Pascal Barbot/David Chang/Grant Achatz/Dominique Crenn


What are new ingredient marriages you think?

There is no certain marriage but we see that chefs tend to use Japanese cuisine often in their dishes mixed with their county's cuisines and products


Yellowtail tartare | cherry tomatoes confit | basil | tapioca cracker | horseradish aioli | nori powder


What is the future for Antonis?

As every chef I would like to open my own restaurant...until then I continue to experiment with my personal cooking style and become better as time goes by.


Quick bio

Antonis literally grew up in a Greek restaurant and didn't believe that he would become a chef.

He started as a pastry chef and although loved desserts he quitted that to eventually become a Head chef, now with 14 years experience in the kitchen.

He graduated a private cooking school “chef Doéuvre’ but he also has a food and beverage management degree.

He has been working mostly at restaurants and caterings and at the moment he is the Executive sushi chef at Ithaki restaurant in Vouliagmeni –Greece. He is a food consultant, responsible for developing many menus and organizing food theme events.


‘I haven't worked at a Michelin starred restaurants or next to a famous chef so I would say I'm self taught chef. I spend a lot of time researching into books and I am deeply interested about taste, techniques, quality and the presentation of a dish. Everything I post online is not only to show something beautiful but something that tastes good as well.’ 


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