Chef Stamatios Misomikes
Chef At Home in Athina
Get to know me better
I spent fifteen years earning Michelin stars across the world so I could come home and cook the real Greece — now I bring that table to yours.
I'm a Greek chef who learned the craft the long way — through kitchens like Alinea in Chicago and Maaemo in Oslo, into the head-chef and executive roles where I earned two Michelin stars and a Gault & Millau 18/20. Along the way I kept returning to one idea: that the biodiversity, the forgotten recipes and the sheer generosity of the Greek table belong at the very top of fine dining. Today I cook that conviction privately. What I bring to your villa isn't a scaled-down restaurant — it's a tasting menu built around your guests, your week, and the day's best catch and harvest, served with the precision of the kitchens that shaped me and the warmth of a Greek host.
More about me
For me, cooking is...
...the most honest way I know to tell a story. A single Greek ingredient — a tomato grown in volcanic soil, a fish landed that morning
I learned to cook at...
..Ferrandi in Paris — and then in the only school that really matters: the pass of some of the world's best restaurants.
A cooking secret...
..is that I source before I season. I'll drive to the right grower or meet the right boat before I reach for another technique.
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