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Petrica Ciobanescu

Chef

I am a veteran in the Mesogios kitchen, here ever since the first guests sat at the first table we served. I still apply the same discipline I did in the first day. Everything has to be done to the minute because every minute can make or brake a good dish. I am always very careful on chosing the best ingredients. That is why I cook with only the freshest seafood.

There is a lot of math in the kitchen. I add up, I substract, I multiply and at the end you are ready to take the final exam: a dish that the guest will evaluate you on, but not only for that dish, but also for your entire career. The seafood has to be cooked to perfection, to seduce the tastes and get all of the senses excited. I know I hava passed this test when the plates come back in the kitchen empty.

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Adi Grigore

Chef

When I am cooking I always keep a simple set of rules in my¬† mind: the seafood have to be fresh, the oven has to be hot and contiments must be always in arms’ reach. Then I start to improvise. I have been cooking for 7 years for Mesogios, but I still did not come across two similar days.

I believe that respect for our guests comes first, and this motivates me to create something special everytime I start an order. I like to bring a taste of the Mediterana, a hint of a Greek tavern in every dish. I love working with seafood, a passion I developed in the 7 years working as a chef on a cruise ship. The kitchen is my safe place, and every time I get my hands on a fresh octopus, ideas just start poping up.

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Petros Tsogkidis

Chef

I like to start my mornings in a noisy Greek fish market with fishermen pulling you to their booth to see the fresh fish. I love Greek taverns, it is there that I get my inspiration. The kitchen is a place that you have to respect and to own, but when cooking seafood you also need a lot of spirit. When I see the agility of an old Greek chef to transform an octopus into a delicacy, keeping its’ fresh sea flavour, I am overwhelmed. I have cooked all over the world, I did study at the Athens Culinary Academy, and yet, it is the fish market where I feel the best. I pick fresh seafood, I listen to fishing stories, I even find new receipes. This is how we can bring the simplicity and the flavour to every Mesogios guest.

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