Globe-trotter and communicative, classic but modern, visionary and innovator, Dimitris Skarmoutsos is the chef who manages well in both Mediterranean and French cuisines, but also in sushi and street food. In every type of meal or cuisine, the starting point of his work is to create tasty and filling food.
Rather associated with «experimental» Greek cuisine, the chef introduces modern recipes, with respect to the Greek tradition, and focus on local ingredients, which he promotes with passion. In his hands, humble dishes like spinach with rice or a pumpkin pie go to the next level. Traditional dishes like moussaka seem innovative, while baked eggplants with lentils add an unexpected surprise to every meal.
Everything started while living in USA, where Dimitris Skarmoutsos completed his studies in economics from UCLA, and continued studying in the Culinary Institute of America. On the other side of the Atlantic Ocean, he apprenticed to world-class chefs, learned all the secrets for international cuisines and worked for top restaurants and hotels until 2000. In 2001, he returned back to Greece to focus on Greek cuisine. His move was faced with success considering the fact that while working as a chef in «Alatsi» he won the Golden Skoufos («Toques d’or») and Gourmet awards, leading to wider recognition.
His successful television career started in 2010, with prime time shows («Master Chef» and «Junior Master Chef», «Without Recipe», «Blind Taste»), establishing him as one of the most recognizable, familiar και popular personalities in Greek gastronomy.
Topic: Chefs and responsible gastronomy: saving food raw materials, rethinking safety in catering and food waste management