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Dimitris Skarmoutsos

World traveler and communicative, classic and modern, visionary and innovator, he is the chef who copes equally well with Mediterranean cuisine and sushi, French and street food, having as a constant reference point the hearty food of good quality.
Now identified with the "tweaked" Greek cuisine, he introduces novelties with respect to the Greek tradition, focusing on local raw ingredients, which he defends with passion. In his hands, humble dishes such as spinach or Kolokythotyropita, reach a level of excellence in imagination and taste, whereas typical dishes such as Moussaka attain their fullness. Gastronomical novelties such as baked eggplants with lentils will happily surprise you.

It all started when, at a young age, he began his career in the USA, where, after getting his degree in economics from UCLA, he continued his studies at the Culinary Institute of America. On the other side of the Atlantic he studied and worked alongside with top chefs, learning the secrets of international cuisine. He worked in top restaurants and hotels until 2000. In 2001, he returned to Greece in order to devote himself to Greek cuisine. His move was a successful one, since as a Chef in "Alatsi" restaurant (2005) he won Golden Skoufos and Gourmet awards and became widely known.

In 2010, he began his television career with primetime broadcasts ( «Master Chef» and «Junior Master Chef», «Without Prescription», «Blind Taste»), making himself one of the most recognizable, familiar and popular faces of Greek gastronomy.