"The Real Greek" Shares His Thoughts

In Person with Super-Chef Theorore Kyriakou

Fiona: What is the driving force that has led you to become one of the most passionate and innovative chef-restauranteurs in such a competitive, food-obsessed city like London?

Theorore: Very simple! I was brought up with excellent flavours and food on the table. When I decided to become a cook, I knew already what good food is and the only work that I had to do was to learn the basic cooking techniques. The passion I got it from my parents. London was an easy city to launch myself as a cook as it does not have a strong gastronomic history. On the other hand, the English are very open to new flavors and as long as you give them something different on their plates they will come and visit you.

Fiona: The Mediterranean diet is one of the healthiest in the world, and the older generation in Greece still live well into their nineties. What's your secret for a long and happy life?

Theorore: Eat variable seasonal food, use plenty of olive oil, eat pulses regularly, do not worry about eating meat - but not on an every day basis - and take regular holidays.

Fiona: Do you have any plans to open a restaurant in Greece or America?

Theorore: I have never worked in Greece. As soon as I turned 18, I left home and I started working on the Greek merchant navy as an apprentice captain. I am not familiar with the Greek working mentality. A restaurant needs military discipline and I am not sure whether the Greeks have such a mentality. As far as working in America might sound easier especially as my mother was born in Detroit by Greek parents, but at the moment, my strength is here in London.

Fiona: You share some very unique recipes in your book "Real Greek Food" - what would you make for a vegetarian dinner party?

Theorore: Greek summer cuisine is very good for vegetarians. My mother stops cooking meat as soon as the calendar hits the month of June until early October. My favourite vegetarian dishes are; bamies (okra), fasolakia yiahni (green beans in oil), yemista (tomatoes and peppers stuffed with rice) , melitzanes imam (baked aubergines with tomatoes, onion and garlic).

Fiona: With three successful restaurants in London, to say you're busy is an understatement! But, if you could take a year off, what would you do and where would you be?

Theorore: I love sailing and last academic year I went back to school to take my papers as a skipper. If I could be part of this utopia, i.e., to have a year off I would sail along the Greek mainland and the middle eastern countries.

See Fiona's summer recipe for Green Peppers Stuffed With Feta now..

Reprinted by Permission. Originally published online.