As a young Australian man I was repatriated back to Greece with my parents in the late 70s. I worked in my father’s wholesale liquor store as a delivery driver to the various Athenian Greek restaurants.
My passion for the traditional Greek cuisine had already started with my Grandparents in the Spartan village of Perivolia. However as I would make my deliveries and walk through the various Greek restaurants, the various aromas coming from the kitchen captured my attention, triggering my desire to be a part of this. Eventually I then made a handshake deal with one of these restaurateur’s, a Mr Kostantinos Papadopoulos (couldn’t get any more Greek) and this is where my formal training began in the traditional Greek cuisine.