Cosmas Bisticas

Background

About Cosmas Bisticas

I am a South Carolina native but my childhood took me from there to Pittsburgh, Portugal and then to Greece where I spent most of my adolescence. In my initial walk of my professional life, cooking remained for me a passionate hobby and not a profession. The curiosity for more and more knowledge relating to food became a never-ending journey that included travel and experimentation and with life’s twists and turns I eventually found myself traveling extensively working in restaurants from Denver Colorado to Melbourne Australia. Eventually I returned to Greece and worked as a private chef catering parties for US embassy officials and high net worth individuals. With a deteriorating economic situation in Greece to the US working as a chef and consultant with emphasis on Modern Greek food During my last years in Greece I discovered how profoundly the culinary scene had changed with fresh herbs available in abundance in the local markets and ingredients lost in time brought back to life reincarnated as elements of exquisite modern dishes. Most Greek restaurants had moved away from the tired traditional fare and were now employing chefs with talent and creativity, calling upon them to transform old classic standbys into modern culinary masterpieces and effectively set the foundations for what is now commonly referred to as new Greek cuisine. This relatively new trend has made it's way past the borders of Greece and into the culinary scenes of New York, London, Sydney and beyond. Greek food is being transformed from peasant-like in appearance and quality to modern, sexy and seductive cuisine. This has been my emphasis over the past three years and I have developed many dishes based on inherently Greek flavors with world class apeal.