Tasos Andriotis is one of the most famous chefs in Greece. Just a few days ago, he and his team received the Award of Modern Greek Cuisine 2022 in Thessaloniki. The team was honoured for their achievements regarding the Rose Garden Restaurant in Moraitika on Corfu.

Tasos is a real team player and brings with him that little bit of calm and composure that is needed to be a chef – he also likes to share his knowledge and is always open to new inspirations. Only through this attitude is it possible nowadays to achieve such a continuous and ultimately award-winning team performance.

Tasos has many gold and silver medals to his name – he is a chef who celebrates Corfiot traditions in particular, but is always interested to fusion aspects. In addition to his much-acclaimed restaurant, he is the chef at Angsana Corfu and thus culinary responsible for all restaurants of the house.

Of course, I took the chance of our meeting to place some questions about Taso’s career and love of cooking.

[Erik]: Tasos, when did your love of cooking begin?

[Tasos]: I have always loved cooking. As long as I remember I was helping my mother to prepare the daily table and later on I would cook for the family. I was also a cook during my military service – it has been forever, I guess!

[Erik]: Who inspired you?

[Tasos]: I was inspired by my mother, the other ladies in my family and the neighbors who would go foraging for wild greens and wild asparagus, collect the eggs, make the cheese for the family or even the men who went hunting for game.

My father taught me how to fish and collect prawns from the lake Korrision (A lagoon), how to clean samphire and what time of the year is the best to collect it.

My uncle and older cousins taught me to spear fish for octopus. This is all still very fascinating for me. Nature provides all we need and in return we ought to provide respect.

[Erik]: Where and how long were you trained?

[Tasos]: I was officially trained in Athens and attended a couple of culinary schools. I have worked beside great chefs both in Greece and abroad and still train in new techniques and methods when these become available.

[Erik]: What are your favourite dishes (starter, main course and dessert)?

[Tasos]: I really do not opt for a particular dish. I enjoy eating seasonal and definitely local produce wherever I am. I support this in my cooking as well. Locally sourced seasonal products treated with love and respect.

[Erik]: What are your goals for the future?

[Tasos]: My personal ambition is to alleviate the Corfiot Gastronomy and make Corfu a food destination.  We have so much to offer but have to work much harder to achieve it.

[Erik]: When will your Restaurant, the Rose Garden, get a Michelin star?

[Tasos]: A Michelin star would be a dream come true. It would also increase many standards for the whole island. Who knows maybe one day!!!

 

Nature & Sustainability

Sustainability, cooking with seasonal ingredients and culinary closeness to nature are of particular concern to Tasos. He is and was always inspired by the island’s nature, which is why many of his creations reflect the character of Corfu. Through his partnerships with local farmers, dairy farmers and fishermen, he always has access to the freshest ingredients, whether from the field, the garden or the sea.

Not only out of passion, Tasos also maintains his own small farm – here he can try out new things himself and supply his restaurant, the Rose Garden, with freshly harvested herbs, vegetables, edible flowers and fruit. In addition, he provides a traditional farm in family management and a fully ecological, i.e., organic approach – what more could you want.

I take my hat off to so much personal commitment to flying the flag of Corfiot gastronomy and sustainability at the same time. To have enough time left over for the culinary management of a 5-star hotel is proof of a firm will to develop further and that this would not be possible without a good and reliable team.

Last but not least, I have to mention that I jumped at the chance to cook something for Tasos at Angsana Corfu – namely a Yam Nua (Thai beef salad) – so something completely different for him.

As you know, I always enjoy cooking, but for a cook of Tasos’ calibre, this was a real challenge – and what can I say, he enjoyed it and “the day was mine”.