“I am not a businessman. I am not the owner of any restaurant. My job is in the kitchen. I am just making the menu,” he emphasized.
The menu of the restaurant will include exclusively Greek food and will be based on top gastronomic products that Greece produces. Fish roe (avgotaraho) from Messolonghi in Western Greece, is produced primarily from the flathead mullet caught in Greek lagoons; Prosciutto from Drama, town in northeastern Greece; Greek giant beans (gigantes) from Prespes, a municipality in the Florina regional unit in Greece. All this gastronomical delicacies will be included among others in Skarmoutsos’ menu for the new restaurant.
Skarmoutsos was born in Athens. He studied Economics at UCLA in the USA and at the Culinary Institute of America. He took his first professional steps in 1993 and from 1996 he worked in big hotels in the USA.
In 2005 he became chef in a Cretan restaurant in Athens that was awarded with a Golden Cap (Chrysos Skoufos award) and Gourmet Awards. In 2013 he moved to Thessaloniki, where he worked in a restaurant. He became famous after participating in the Greek TV show Master Chef.