Dimitrios Mavropoulos

IGCAT Regional Chef Ambassador from
South Aegean, European Region of Gastronomy awarded 2019

“I draw inspiration for my dishes from various sources, the greatest being traditional cuisine, for which I have a special interest. Therefore, my ambition is to enrich my knowledge and techniques by learning from all that my country has to offer.”

Dimitrios Mavropoulos is the finalist who represented South Aegean, European Region of Gastronomy awarded 2019 at the European Young Chef Award 2023.

Dimitrios is 25 years old. In the last year he concluded his culinary studies and started working as a commis chef at M-eating restaurant, in Mykonos. “The reason why I selected this particular establishment is because it embodies values such as the respect for and use of traditional ingredients and recipes, something that I am very much intrigued by” claims Dimitrios.

He decided to study culinary arts because of his profound interest in the everyday cooking and the feelings that a well-cooked meal brings out in people: “I have always considered cooking as a way to bring happiness to my fellow people and I cannot think of a any better way to do this than offering great combinations of flavours and scents.”

“As a journey holds more value that the actual destination, my expectations related to the European Young Chef were not restricted to winning a specific award, but to focus mainly on showcasing the beauty and rich flavour of my region’s cuisine – one of the main reasons behind my plate selection,” he concludes.

At the European Young Chef Award 2023, Dimitrios presented an innovative interpretation of the traditional recipe Lard with Cabbage, which is typically prepared and served at Xoirosfagia (literally pig carcasses) folk festivals in Mykonos. In the ancient times, most Mykonian families used to keep pigs and feed them for the whole year until October or November, when they slaughtered them. Pigs and livestock in general were considered part of the family’s fortune and, as such, no piece of it was allowed to go to waste. The goal was to use the entirety of the animal (from nose to tail) to provide meals for the family for a whole year to come.