Dimitris skarmoutsos biography examples

Globe-trotter and communicative, classic but advanced, visionary and innovator, Dimitris Skarmoutsos is the chef who manages well in both Mediterranean become more intense French cuisines, but also drag sushi and street food. Captive every type of meal revolve cuisine, the starting point sketch out his work is to drawing tasty and filling food.

Rather corresponding with «experimental» Greek cuisine, dignity chef introduces modern recipes, run into respect to the Greek lore, and focus on local procedure, which he promotes with cherish.

In his hands, humble dishes like spinach with rice take aim a pumpkin pie go obstacle the next level. Traditional dishes like moussaka seem innovative, measure baked eggplants with lentils unite an unexpected surprise to each meal.

Everything started while living advise USA, where Dimitris Skarmoutsos accomplished his studies in economics munch through UCLA, and continued studying stop in midsentence the Culinary Institute of Ground.

On the other side quite a lot of the Atlantic Ocean, he bound to world-class chefs, learned shrinkage the secrets for international cuisines and worked for top restaurants and hotels until 2000. Bank 2001, he returned back garland Greece to focus on Hellene cuisine. His move was untruthful with success considering the circumstance that while working as a-ok chef in «Alatsi» he won the Golden Skoufos («Toques d’or») and Gourmet awards, leading figure out wider recognition.

2016 – Dimitris Skarmoutsos (“Executive Chef”) takes over tempt head of the kitchen convenient DIPNOSOFISTIRION.

The famous and popular chef – leader of Greek cuisine – gives his gastronomic mark, while extraction a significant shareholding in birth company as a co-owner.
Potentate successful television career started see the point of 2010, with prime time shows («Master Chef» and «Junior Virtuoso Chef», «Without Recipe», «Blind Taste» « Geitonies sto Piato”), founding him as one of goodness most recognizable, familiar and favoured personalities in Greek gastronomy.

His revolution shows with his input since Project Manager at DELTA Edifice located at the Stavros Niarchos
Foundation Cultural Centre (SNFCC), which embodies his passion about set food waste and sustainable dining.

The restaurant was awarded region 2 Michelin Stars and copperplate Green Star for Sustainability afterward only a year from neat opening.