Alexandros Tsiotinis, a leading figure in Greece’s culinary world, began his brilliant career in gastronomy at a young age, entering into the fine dining scene at a time when Athenians were unused to his kind of culinary outlook. His resume boasts experience in star-studded restaurants and includes tales from kitchens led by global culinary giants.
Tsiotinis honed his skills at the Palmie, apprenticed at the Hytra restaurant, and then ventured to France to train at the institutes of Paul Bocuse and Ferrandi. His career reached new heights as he worked in renowned Parisian restaurants like Epicure, Arpége, and L’Astrance, learning from culinary masters such as Alain Passard, Hélène Darroze, Éric Fréchon, Michel Bras, and Pascal Barbot. Returning to his native homeland in 2010, he led the Perivoli restaurant in Santorini and later became the executive chef at the Elounda Peninsula hotel in Crete for three years before deciding to venture out on his own at age 29 with CTC Urban Gastronomy.
At CTC Urban Gastronomy, in a newly opened (in 2021) venue in Kerameikos, the culinary focus is on Greek and Mediterranean cuisine with a progressive twist. The presentation is meticulous, and the dining experience is built around an ingenious 11-course Blind Taste menu designed to delight the palate, which is revealed progressively throughout the dinner, adding an element of suspenseful fun to the dining experience. Tsiotinis’ menu is about more than just the dishes; it’s the stories they tell, the ingredients they showcase, the traditional Greek history behind flavours and the care with which they are prepared. In this interview we speak with the chef about his life and perspectives, trying to garner a deeper understanding of how and why he creates as he does.
How did your interest in cooking first emerge? What did it express in you?
I think what always has won me over in cooking is the sense of care you give to those you cook for. Before I made the final decision to become a chef, I knew I wanted to own a restaurant to “entertain” people and provide them with great food.
You are known for your innovative and creative vision in cooking. Do you have this kind of outlook in your life too?
I have given a huge part of my life to cooking. So, it is unlikely that my character is not reflected in my cooking. I am an innovative person who has ideas every day. I love creativity in both life and art.
Why is it important to you as a chef to be inventive?
I think it’s important for a chef who starts his career now to not push and punish himself and try to be convinced that they have to be creative. These results and other successes are proven through your work. It is important to be inventive but that comes with experience and balanced work.
How would you describe your approach to cooking?
I am a person who loves food. I like to eat and enjoy diverse flavours. I think that shows in my dishes. My food brings out warmth and tries to evoke or create memories to people.
What changes have you witnessed in the Athenian restaurant scene since you joined it?
A restaurant is also a business. And like any business, in order to survive, it has to be sustainable. We have noticed that Athenians have begun to entrust their time to fine dining restaurants and that has helped restaurants to flourish. Greece has also made big steps in developing even more in gastronomy attracting also the eyes of renowned, many accolades and the attention of international key media. These are all signs of evolution, which is very positive.
How has CTC changed since you opened?
I like to think of my restaurant as my growing child. We’re already nine years old, and in those years, I can now sit and tell you stories for hours. Certainly, today our food and our team are far more mature than on the first day. But now we’re entering puberty, so get ready because we still have a lot to create and develop!
How do you go from the raw ingredients to the final stage?
This is the magic that happens inside a kitchen, there is no rule. You don’t say I’m going to take a tomato and make x dish.
Gastronomy is an inspiration that evolves. You can be eating out at a taverna and a random combination at the table can give you your next culinary revelation. You may be feeling sad or happy and still, something will come out of nowhere, out of that moment and you will come up with your next creation.
For me, the most important thing is to be able to infuse that inspiration with knowledge and create dishes that stand up equally well, both visually and in taste.
What are your priorities when selecting and re-inventing ingredients in your cuisine?
I want every dish to tell a story, whether it has to do with the origin of the material, the way it was prepared, or even how it was handled historically by earlier generations.
Must people have a sophisticated palate to understand your food?
For me, a personal bet is always the opposite. I want the guest who comes to my restaurant to enjoy the food they are eating, whether they have previously dined at the best restaurant in the world or they have never been to a fine dining place before.
Please tell us about your new project ‘Otrsag’, in which once again you are making use of ingredients differently.
I think it’s no longer a secret that fine-dining restaurants produce larger amounts of unused/leftover food. Large quantities of quality food do not find a place on the menu and as you may imagine, are thrown away. Considering the things that I’ve always tried with my teams to reuse or utilise in different ways, my partners and I decided to create a space where we would take advantage of CTC’s leftover raw materials and transform them into street/comfort delights.
How important is sustainability to you, and why?
I don’t think there is a greater legacy for future generations than a sustainable planet that will accommodate them. Unfortunately, over the years, we have been abusive to nature, and it is now paying us back. If we want our children to live in a healthy environment we have to start thinking about tomorrow, which also starts from how we eat.
