a greek canvas | ctc urban gastronomy

Athens – a city where late-night souvlaki meets ancient marble – has always understood drama. It makes sense that one of its most subtly radical chefs would have a painter’s perspective. Alexandros Tsiotinis, who was born in 1986 in the Greek capital, grew up surrounded by movement, noise and food. Athens is layered, contentious, sun-bleached and sea-salted; it is not a minimalist city. For Tsiotinis, food was more than just food; it was a language that would eventually take him far from home before bringing him back with better tools. He started by attending Ferrandi Paris – the prestigious culinary school that has produced generations of French chefs – in 2007, and here he honed his intuition, learning a philosophy of precision from masters like Alain Passard and Hélène Darroze, including respect for produce, technical mastery and the notion that simplicity is frequently the most intricate gesture of all. What came next was more of a pilgrimage than a career ladder. Tsiotinis developed an obsession with flawless sourcing and a near-spiritual pursuit of detail while working in some of Europe’s most exacting kitchens. Before returning to France to work as a chef for Éric Frechon at Le Bristol Paris, he... Read more » The post a greek canvas | ctc urban gastronomy appeared first on Schön! Magazine.