Periklis Koskinas
Periklis Koskinas from the age of 19 he travels non-stop "plowing" the continents in search of new experiences, different cultures in England, France, Scotland, Spain, America, Canada, Venezuela, Athens.
Through the prism of the seasonality and locality of the ingredients, the quality, the rules and the limits set by the Greek cuisine, it shaped its techniques, philosophy and course in the world of cooking.
Subtraction and moderation determine his food.
Tireless traveler and uncompromising cook. Philosophical theoretical knowledge and knowledge of the social sciences are considered essential tools for him in his profession. The images of his wanderings, the memory and the man mark his food and not the recipes. For him, cooking is the art of everyday life, it is what is left on the table, after a Sunday meal. In 2014, he opened the restaurant Cookoovaya, in the Hilton area, as a co-owner with 5 other top chefs. Cokoovaya in its fifth year, is still among the top restaurants in the country and full every day.
I had the pleasure of working with him many times and being part of his projects. His headshots portraits follows.
