Xenophon Polimeros, executive chef at the Malabar & Cafe Tabac, The Margi's restaurants
Cooking is a profession which can make you travel the world. Xenophon Polimeros, Executive Chef at the Malabar & Cafe Tabac, The Margi's restaurants at Vouliagmeni, takes it for granted ! From Kenya, to Holland, passing through Brazil, his cooking talents eventually brought him back to his roots: Greece.
Travelling for cooking inspiration
We found in Xenophon Polimeros a chef for whom travel is not a mere word. He travels at least once a year "to the Metropolis of gastronomy, New York city and when I have the opportunity I travel to Istanbul, Nicosia, Milan, Barcelona, Valletta, Tunis and Casablanca."
A Mediterranean chef
Regarding ingredients, his preference goes for Mediterranean products from Greeks and Romans countries "which had an agricultural tradition of cultivating wheat, olives and wines".
A cooking of passion, a passion for cooking
Chef Polimeros doesn't have any preferred flavours, hot or cold, savory or sweet, all his dishes evoke the feelings and passion he has for cooking. "Love is the emotion that is a common element in my dishes. In addition to understanding the cuisine and the food trends, a synergy must exists in order for all these variables to work together to produce a taste that is memorable" he said adding that the goal of his cooking is "to evoke happiness and smiles from our guests, to initiate good, jovial conversation and to create a pleasurable and relaxed dining experience in totality".
A team philosophy
Xenophon Polimeros starts to work early in the morning, his day beginning at the central market of Athens and Piraeus to find the best quality produce at a good price.
So goes Xenophon Polimeros life with happiness and real passion for cooking, "The new day begins almost as soon as I finish the previous one", love for cooking one day after another...