Contemporary Greek cuisine
In 2004, Athens Olympics loomed. Chefs began to look to traditional and regional Greek cooking for inspiration. Better transportation networks within Greece helped make once obscure regional food products accessible in urban areas. A handful of progressive food companies began to reshape both the contents and image of Greek packaged foods. Contemporary Greek cuisine, which fuses the techniques of haute French and, to a lesser degree, molecular, cooking with traditional Greek products, flavor combinations, and recipes was born.
Today, Contemporary Greek cuisine is practiced by numerous well-known chefs both within Greece and beyond its borders. Chefs such as Kostas Tsigas, Christoforos Peskias, Lefteris Lazarou (who has a Michelin star), in Athens, Michael Psilakis, Michael Symon, and Panos Karatassos in the U.S., George Mavromatis in Paris, and George Calombaris in Sydney are the shining stars of new Greek cooking.
