Sotiris Kontizas, Nolan chef and jury of Master Chef Greece.

Born in Athens from a Japanese mother and a Greek father, he was familiar with both cultures very early on. "We were eating yaki soba for lunch and pasty for dinner", he explains. His mother was a good cook, and when he came to Greece from London, where she studied and met his father, he learned all the Greek recipes. So, he cooked, both Greek and Japanese, dishes that served as a magnet for the little Sotiris who wanted to eat and taste everything.

"I was sitting next to my mother and watching her. I loved the vapors that came out of the pots, the smells, the sounds of the cigarette. I liked the food so much - since I was a bit plump before my father sent me to the karate - which at some point was a matter of curiosity to know how it is. In fact, when they asked me what I wanted to be when I grew up, I was saying a food taster, not knowing that this property is.

After graduating from school, he went to Panteion, in the Department of Economic and Regional Development, and when he got his degree, he had to decide what to do. "I had three choices: to work on my degree, to take a master's degree, or to deal with what I loved most, cooking. If I chose the first two, I would be 50 years old and I would not have done my repatriation yet! "

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