From a young age, Demetri was a natural in the kitchen. One of his earliest memories growing up in a Greek household was baking a chocolate cake at age four while his mother tended to the garden. Now, years later, this memory serves as a glimpse into what has since become a lifelong passion for cooking.
He brings a unique perspective to the local farm-to-table cuisine by combining his experiences living in Rhodesia and Cyprus, as well as his 35 years in the restaurant business. His background began with Mediterranean food, and he has 3 full-service Greek restaurants in Southern California with strong 4 1⁄2 star ratings on Yelp. In addition, he has two licensing fast casual restaurants in the Long Beach Airport (just rated #1 best food program in an airport in the United States) and California State University, Long Beach.
Demetri has since branched out into the farm-to-table movement, utilizing influences from all over the world. He uses only the freshest produce (much of it made from the family’s own farm and garden), meat from local vendors, and artisanal cheeses. He is dedicated to preparing tailor-made menus for even the most discernible palates.