Dimitra Badounou

I’m originally from Corfu, Greece. When I was a kid, I used to make desserts for my family and they were always impressed with my creations. So, I thought, why not give this passion a shot? There are so many ingredients to mix and match, and I love that I can experiment with almost anything that comes to mind.
My culinary journey began when I was 21, and it was tough at first. I had to deal with conflicts with a chef, but despite our differences, she taught me a lot, and she’s still my mentor. At that time, I had to work in the hotel’s fine dining restaurant for dinner service. It was my first time in a demanding job in the hospitality industry. Even though I was just a trainee, I had big expectations and pushed myself to my limits. I worked long shifts and tried to absorb new information to be the best version of myself.

After that experience, I moved to Athens to start my professional career. I had many interviews, met many people in the culinary industry, and eventually landed jobs in two places I had never dreamed of working. I started as a pastry assistant, but before I knew it, I ran the show as the head of the cold kitchen department’s shift. My chef believed in me so much that he picked me to train all the new cooks, even though I wasn’t technically a cook. Then, I moved to Mykonos for a seasonal job. There, I was responsible for preparing all the delicate and technical dishes in the hotel’s kitchen and helping the head chef develop new recipes. It wasn’t easy, though—the head chef thought I was weak at first, but I soon proved him wrong.

Throughout all my experience in this industry, I’ve met some amazing people who believed in me and some who weren’t that nice, but I’m grateful for all the lessons they’ve taught me, especially how to stay calm under pressure. Currently, I live in Crete and have a blast working at @daios_cove. I hope the industry evolves and people start caring more about their jobs. If everyone gives their best, this job would be dreamy.

What is your favorite street food?

Pita Gyros

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

Seeds Restaurant (Athens Greece) @seeds_restaurant

What is your guilty pleasure?

Eating chips

What ingredient do you find overrated?

Black Truffle

What ingredient do you think is underrated?


What is your favorite kitchen tool?

My mini Palette knife

What is your worst kitchen nightmare?

Run out of preparations.