I know that I would like to be chef since I was 20 years old and after then I worked hard as a bartender to earn the money to attend a culinary school.
I studied at “le monde culinary institute” in athens, Greece.
I love Japan-ethnic cuisine generally because I love travelling and eating.
So I express my experiences through my dishes.
The fusion part in “nami sushi lounge” where I am the chef is like a tuna seared on grill with caper sauce, basil dressing with haricots and a “soil” of thyme and rosemary for example.