I was born and raised in Chania with roots from Cyprus and Minor Asia. I took my first culinary steps alongside my grandmother who masterfully combined the Eastern cuisine with Cretan recipes, resulting in mouthwatering magic.

Following my academic studies and coming back to Chania, I took my first cooking lessons alongside a brilliant restauranteur who owns one of the most well-known restaurants in Chania city. It was during that time that I suddenly realized the grandeur of the Cretan diet and how much I personally enjoy and take pride in sharing the food I make, as part of an overall cultural experience that is so authentic and genuine. As Cretans, the food, its flavors and scents play a central role in our culture. Its methodic preparation and serving it on a table where everyone gathered around can share and enjoy, called ‘mazoxi) is of utmost importance.