Gavro (White Anchovies)
arinated White Anchovies, Gavro or Boquerones…whatever you decide to call them is up to you but I’m warning you, these little guys are EXtremely addicting! This recipe is… Read More »
Creamy Manouri Risotto
The inspiration for this dish comes from one of my instructors at FCI who’s technique and passion just stood out from the first day I walked into his… Read More »
Greek Meatballs – Keftedakia
eftethes are a staple for any Greek menu, and every YiaYia has their own secretly guarded recipe. Traditionally made with either lamb or beef, this choice is completely… Read More »
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I graduated from The French Culinary Institute in NYC and I am currently chef/partner of my family's Restaurant in White Plains, NY | 
