Born in Kymi, Evia, 1971, raised and worked in Athens, Kyriaki Dovinoy, was a photographer in major Greek Magazines. One of them was the MENU magazine, where she came in contact and got to know a fascinating new world to her, the Culinary World.

Kyriaki comes from a traditional Greek family and has all info a Greek Cook needs from her childhood. Her work in the “Nouvelle Cuisine” styled magazines gave her the tools to view the traditional Greek Cuisine under a different angle of view.

Working together with other journalists, photographers, stylists etc, she had the opportunity to test her recipes in real, and decide which of those could be applied to a real restaurant’s menu.

She worked for various small or bigger restaurants in the Islands (e.g. Santorini) in order to get the experience needed and to get in touch with the clients. She then worked as an executive (and only) chef in the charter yachts area. There, she had to shop, schedule and prepare three meals per day for some very demanding clients, who had payed vast amounts of money in order to enjoy their vacation on a yacht to the Aegean Sea. The responsibility of cooking high quality food for high quality clients, in a very limited space, using the very basic appliances only (very small oven, just one pan and one casserole etc) was a real lesson to her, as she had to invest in the highest possible quality ingredients, rather than experimenting with complex, chemistry alike, recipes.

And that is what characterises Kyriaki’s cooking today. She produces traditional Greek dishes, with a modern touch, always based in fresh high quality ingredients.

Willing, quick and practical, will apply her knowledge to any modern restaurant that is based in Greek / Mediterranean Culinary Philosophy.