Chef Michael Psaromatis

I am ambitious and an overachiever. I have been a professional Chef for over 10 years with experience in multiple cuisines, focusing on Greek, Italian, American breakfast and street food, and in multiple positions including sous Chef, in charge of specials at Nostos restaurant in Virginia, head chef of Oinosophia, a pop up restaurant in Washington, DC and cofounder of Cheema restaurant in Elafonisos, Greece. I aspire to work in a progressive environment where there's room for creativity and innovation, where redesigning the "standards" of gastronomy is a normality, and cooking is celebrated as an art form that inspires individuals to express themselves.