A journey of the Greek food has evolved over millennia through cultural, spiritual, geographical and historical influences which has shaped
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Archestratus Joined: Jan-15-2020 |
Before David started his journey in the hospitality industry, he was a swim and water polo coach. He would supplement his meager earnings in the pool or as a lifeguard on the beach with casual jobs in the hospitality industry where he picked up basic skills. In 1998 he was offered his sisters partnership at an inner west classic restaurant called Perama. At this stage his skills and knowledge of Greek cooking were very basic and his knowledge was primitive.
David began his journey of understanding Greek cuisine by going back through history and reading ancient literary texts to help build the picture of where Greek cuisine had come from, what path it has travelled and how it has evolved to where it was then. In essence David’s Greek cooking depicts Greece through the ages, portraying elements of all these periods. Perama got its first Sydney Morning Herald good food guide hat in 2001 and kept it until 2011 when he then moved to Xanthi in Westfields.
