| It was an experience that opened the door to the chefs lifelong
love afair with the sea and all its riches.
In the early 70's Lefleris spent two years apprenticing
in various kitchens throughout Italy, and then went on to North
Africa, to Tunisia and Morocco.
He returned in 1974 and began his Greek cooking career literally
at sea, as a chef in the kitchens of the many cruise ships that
ply the Aegean each summer.
By 1987, eager to set anchor somewhere, he opened
Varoulko. Lefteris was
the first Greek
chef to prepare seafood differently frīm anyone else at the time.
His passion and perseverance have paid off. He
was awarded his first Michelin star two years ago, the only Greek
chef ever to be so lauded
Occasionally he sets sail for other shores. He
has taught and presented Greek cuisine
under the auspices of the International Olive Oil Council
in places as far away as Argentina, Japan and the US. He
has taught at the prestigious Culinary Institute of America.
In 2000, he was honored by the Athens Olympic Committee
and asked to be the sole representative of Greek cuisine at the
Sydney 2000 Olympics.
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