Meet Dimitrios Bouricas

Born and raised in Greece, my journey to becoming a chef was unexpected. While pursuing another career path in university, I discovered my true passion during a difficult period of depression. Cooking became my solace, and everything clicked.
During a lengthy discussion with one of my closest friends, I realized that I wanted to leave university and enroll in culinary school. But before committing, I wanted to ensure I had what it takes. So, I took on my first job as a steward/commis.

After working in this position, I was sure I wanted to become a chef. Despite my father’s disapproval of my decision to leave university, I persevered. I worked to fund my education and living expenses, determined to prove that this path was meant for me.

In fact, my father even bet me that I wouldn’t be able to support myself financially within two months. This challenge only fueled my determination. After winning the bet, my father started helping me with some funding, making it easier to pay my expenses.
I finished culinary school without owing anyone anything and was ready to start my first internship. The years that followed were a whirlwind of growth and ambition.

Working in a Michelin-starred restaurant was the pinnacle of my aspirations. A seasonal sous chef position in Santorini, Greece, prepared me for the next leap. I moved to Paris, where I joined a 5-star hotel’s culinary team. That’s where I met Alex, the head chef, who became a mentor and guiding light. Our connection was serendipitous – Alex’s brother was my close friend from culinary school.
Under Alex’s guidance, I thrived in the high-pressure kitchen environment, overcoming challenges and growing stronger with each service.

After 10 years in the culinary industry, I envision a future where chefs lead with empathy, communicating effectively without tearing others down. Fair pay, 8-hour shifts, and a positive work culture are essential.

What is your favorite street food?

Greek SOUVLAKI

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Palaisroyalrestaurant

What is your guilty pleasure?

Negroni

What ingredient do you find overrated?

Truffle

What ingredient do you think is underrated?

Olives and ladyfingers

What is your favorite kitchen tool?

Palette

What is your worst kitchen nightmare?

Run out of mise en place

Is there someone you would like to nominate for an interview? (Add Instagram handle)

Massimo Bottura