When asked what has determined his culinary personality, Greek chef Yiannis Lucacos reminisces upon childhood memories and explains that what one eats growing up can affect both the way one cooks and the way one consumes food. The smells coming out of his mother’s kitchen was what first got him interested in cooking, at a time when it hadn’t occured to him that this could be a viable professional choice. What started as a hobby, soon allowed him to make extra income while studying at the university, until it was obvious that becoming a chef was his calling and he enrolled at the Culinary Institute of America.
After returning to Greece, in 2000, Greek chef Yiannis Lucacos focused on Greek cooking with a twist, combining the country’s recipes and ingredients with various international references. This apporach results to a personal style which might change according to season, but always has quality as a cornerstone. In 2009 he opened «Psomi & Alati» (meaning «Bread & Salt»), a restaurant at Chalandri, Athens, where he also created «The Seminar Project», a place where he gives cooking lessons. Apart from these, he does consulting at other restaurants, has published books and done cooking shows on TV, and maintains a strong presence online, through his website and the social media.
One of the most distinguished Greek chefs, Yiannis Lucacos believes that Greek gastronomy has evolved impressively over the years, yet there is still room to improve while also supporting Greek producers. It is a strong belief of his that Greece has a lot to offer the international culinary scene, that’s why expanding abroad is one of his goals.