"Don't cook Greek. Evolve your menu with it.

  • For a modern professional chef, cook, or restaurateur abroad, the search for the next culinary trend often stops at the same familiar crossroads.

    But what if you could integrate into your kitchen a philosophy that fundamentally redefines comfort food gastronomy, backed by the signature of one of Greece’s most renowned and award-winning Executive Chefs?
    Dimitris Dimitriadis is a pioneer in Greece for transitioning traditional home-style gastronomy into the new era of fine dining. In his exclusive online course—now available with professional he does not just present static recipes.

    The course is filmed in real-time inside a demanding professional kitchen. Each dish is cooked live, while ingredients, critical temperatures, and techniques are thoroughly analyzed. Whether you possess limited experience or years of industry background, the instructional approach allows you to master both foundational classical techniques and cutting-edge, avant-garde methodologies.

Five contemporary 
Greek dishes/new era in Greek cuisine. 

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  • Instructor: Executive chef Dimitris Dimitriadis
  • Level:  Easy for beginers,
    inspir    ational for all levels
  • Available to study:
    for ever.
  •     34 videos,3 hours
        & 30 minutes
  • Q & A: yes.
Course overview
My course is designed to guide you through 5 complete, modern Greek recipes in meticulous detail. Every dish is prepared in real-time, allowing you to accurately organize your preparation and service time. Beyond the recipes, you will immerse yourself in the depth of Greek culinary culture.I focus on straightforward techniques while training your palate to recognize authentic Greek flavors. A core pillar of this course is mastering raw material management and optimizing your kitchen’s organization.Ultimately, these five dishes are crafted to stand proudly alongside international gastronomy, perfectly embodying a sophisticated Mediterranean identity."
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Certification included

The recipes:

  • Ladenia flatbread with Beetroot and Smoked Eel: 
    The ultimate upgrade to the welcome bread. The earthy sweetness of the root vegetable meets the smoky intensity of the sea within a high-artisan dough profile
  • Greep pie (pita) with wild greens, aromatic herbs and Greek yougurt sauce.
    A masterful approach to street food and fine comfort, utilizing an à la minute grilling technique that delivers speed, crispiness, and exceptional flavor.
  • Sea Bream with "Stuffed Tomatoes" Juice Grilled
    The ultimate deconstructed philosophy. The complete soul of traditional stuffed vegetables is condensed into a crystal-clear, aromatic juice that "cooks" raw fish fillets, offering a breathtaking Mediterranean ceviche experience.
  • Coarse and Sour Cretan Trahana (bulgur), with Yellow Bell Peppers, Yellow Cherry Tomatoes, Basil, and Feta:
    An ancient, probiotic ingredient that replaces classic risottos, offering depth, velvety texture, and a unique balance between sharp acidity and freshness.
  • Ekmek Kataifi (kunafa) with Pistachio Praline, Ewe's Milk Ice Cream, and Red Fruits:
    Pastry arts as a study in textures and temperatures. An innovative structure where a crispy pastry nest pairs with cool creams and vibrant acidity.

What does my course contain?

  • 5 complete recipes
  • Detailed preperation in real time
  • Service
  • 34 videos
  • PDF with all the recipes
     Theory
     Action
     Questionaire 
     Certificate of completion

Specializing in Greek cuisine

I believe in Greek cuisine and I love it.
I hope to convey this love to you through my opinions, my knowledge and my professional experiences, in Greece and abroad.

Dimitris Dimitriadis
You can always
send your question,
and Ι will answer asap.
ELEVATE YOUR CRAFT

Course Curriculum

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Write your awesome label here.
Write your awesome label here.
Write your awesome label here.

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scenes from the course
Meet the instructor

Dimitris Dimitriadis executive chef

My desire is to convey to you my opinion on the culinary evolution of Greek flavors through my online courses. The flavors with which I have grown up and with which we will continue to "live" based on tradition but upadated in techniques and flavors and inspiration.
Patrick Jones - Course author
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