Greece On A Plate

Passionate about his native Greek cuisine, Head Chef Antonios Chasanos of Astéria restaurant adds a modern twist to classic favourites. He dishes up insights on a unique ingredient, rewarding moments and his signature dish from the kitchen.
You’ve worked in kitchens across the world, from Mykonos to Chicago and the Maldives. Is there a particular city that has left a lasting impression on your cooking style?
All the cities and restaurants I’ve worked at left an impression on my cooking style and shaped my character as a professional. If I had to choose one, it’s likely to be a place with a unique food culture, like Mykonos, which has had a big influence on my cooking style. The freshness of Mediterranean ingredients, with a focus on seafood and simple but bold flavours, is a foundation for Greek cuisine.
Your motto is all about loving what you do and giving your maximum effort. What’s the most challenging or rewarding moment you’ve experienced in the kitchen?
The most rewarding moment for me in the kitchen is when everything comes together perfectly after a lot of hard work, especially when you try to create and introduce something new in a completely new environment with a completely new audience. The moment when I see the dishes come out just right and the guests enjoying them, makes the whole experience feel worthwhile. If I had to choose one moment that felt challenging from my overall experience until now, it would be the time I was working on St Barths, a tiny island in the Caribbean, where everything was challenging, in terms of finding the right ingredients to present proper Mediterranean philosophy and taste.

You’re bringing a modern twist and new techniques to Greek cuisine. What’s one unexpected ingredient or method you’ve incorporated into a classic Greek dish?
One unexpected ingredient I’ve brought into a classic Greek dish is tamarind paste. I love using tamarind to add depth and acidity to the traditional Greek-style grilled fresh fish. Instead of just relying on lemon oil and herbs, I blend a little tamarind paste into slow-cooked onion and garlic to make a marinade. It creates a rich, savoury complexity that still honours the freshness and tradition.
In terms of technique, I’ve been experimenting with sous vide cooking for meats like beef. Traditionally, it is roasted or grilled but sous vide allows for perfect, even cooking and keeps the meat incredibly tender and juicy. It’s a modern approach that still respects the heartiness of Greek cuisine.
Your menu at Astéria highlights classic Greek dishes with a difference. If you had to choose just one signature dish that best represents your vision, which would it be and why?
If I had to choose one signature dish, it would likely be our Seabass Kakavia. This dish combines tradition with innovation, using sous vide fish fillet infused with aromatic herbs and combined with fish velouté, but with a twist. We take the classic preparation of fish kakavia with vegetables and herbs cooked in a pot and elevate it by incorporating modern flavours like saffron and a hint of citrus zest to brighten the richness of the soup.
The reason I’d choose this dish is that it embodies our philosophy of honouring traditional Greek flavours, while adding a layer of creativity and refinement. It’s flavourful and comforting, yet unexpected in how we layer the ingredients and bring new tastes to the table. It’s a great example of the past meeting the present in a single, memorable dish. ✤
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