Kalogriwnh 6, Plaka, Athens 21 3036 4214

The Chef

My Philosophy

A VERY POWERFULL GIFT is the power to create and the FREEDOM to do it because without freedom nothing is possible. We must cook from the heart.

Ιt is not only about feeding the body, but also feeding the spirit.

COOKING is one of the largest expressions of liberty that can exist. All I need is a table a couple of knives, some product to work with and I can make it happen. Cooking techniques, both classic and modern, are a heritage that the cook has to know how to exploit to the maximum.

There are two main paths towards attaining HARMONY of products and FLAVOURS: through memory (connection with regional cooking traditions, adaptation, deconstruction, former modern recipes), or through new combinations.

Food without SOCIAL SPIRIT does not serve any purpose. For chef’s frontiers, barriers are like old vehicles that must be removed to clear the PATH. A chef must also make his food accessible to those without money in this social world. We must share everything, food, skills, and knowledge.

Honesty, creativity, and a lot of love. The last one is the most important because without love nothing is possible.After traveling around the world i start to develop my mistura. This book is a small sample of it.

I cook what I am.. Cooking is a process which not only requires much attention to detail, but also the will to take risks. To be focused, as much as being creative. The Chef interacts with all the ingredients and combines them to make them better, his place being in between TRADITIONAL cooking and artistic expression. Cooking requires one’s good grasp on reality and a kind attitude towards everything, as a way of life, being ready to apply your personality. To know the rules, to make them yours, so that you can go beyond them. Next to beautifully executed dish, the best pages written by our greatest writers seem inadequate, the best musical compositions seem weak and tasteless, what I mean to say is that a beautifully executed dish leaves the experience of a textile or a melody reduced. A dish, a great dish, is the most complex work of art, as it should appeal to all five senses and, once devoured, it must remain in MEMORY like a painting, a melody or a beautiful view. The kitchen is taste and zest, and the reason I cook is to make the world HAPPIER.

Dimitris Katrivesis

Chef’s Bio

Studied culinary arts in 1996 in Athens and then started working in several restaurants and hotels. The desire to explore different flavors and ingredients of the world in order to create his own global style of cooking with no borders, made him decide to travel. His first stop was the Canary Islands in 2003 where he worked as a chef in a small Greek restaurant.
After two years in Spain he joined the team of El bulli in 2005, which was by then the best restaurant in the world and worked with Ferran Adria for one year…
Read More…