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A Culinary Journey of Love and Flavor
Giorgos Grigoriadis grew up with deep roots in Italian culture thanks to his mother and grandmother. He was immersed in the Italian philosophy of cooking and pastry-making. This passion eventually blossomed into Sotto Voce, his cherished café in Kifissia. For 18 years, it was a haven of simple yet delightful flavours, served with love and care to the northern suburbs of Athens.
Giorgos humbly describes himself as a “simple cook,” but his dishes speak volumes. Hand him a pan, and he’ll craft a mouthwatering seafood pasta or a vegetable medley crowned with fresh, light Greek mizithra cheese.
His culinary expertise expanded during his apprenticeship with legendary chef Ismail at Pandeli restaurant in Istanbul. There, he mastered the secrets of authentic Istanbul cuisine: delicate spices, fresh herbs, a touch of cinnamon, and the bold flavours of eggplant and lamb. He also became a virtuoso of traditional Turkish desserts, perfecting the subtle sweetness of kazandibi and kunefe.
Giorgos is a whirlwind of energy in the kitchen, often humming or whistling his favourite Italian aria from La Traviata. Whether whisking up a fluffy tiramisu cream or meticulously preparing his signature crispy, aromatic porchetta, his passion for food is evident in every dish.
Giorgos Grigoriadis is more than a chef; he’s a storyteller, bringing cultures and traditions together on a plate, one flavorful bite at a time. Check out his website, Taste local Greece.
