Greek Master Chef Dimitris Scarmoutsos Coming
to Montreal!
Top chef Dimitris Scarmoutsos will travel to Montreal to demonstrate
his culinary skills at the Christmas gala organized by the Lyceum of Greek
Women of Montreal (LGWM) Montreal on December 18th, 2022, 5.30 p.m. at Embassy
Plaza. The purpose of the event is to raise funds to support the clinical
research of the “DovEEGene” Project led by the renowned oncologist, Dr. LucyGilbert of McGill University.
Dimitris Scarmoutsos, with roots in Los Angeles, said he was excited to participate in this expatriate event as he feels tremendous bonds with the Hellenes of North America.
The president of the LGWM, Justine Fragouli-Argyris, noted: "I am moved by the voluntary participation of the great Greek chef, Dimitris Scarmoutsos, who will come to Montreal to display his art and to contribute, without remuneration, to the pioneering research of Dr. Gilbert.
The “DovEEGene” project has already detected pre-cancerous cells in two women that were referred by the LGWM, two ladies who were saved from the "silent killer" that is ovarian cancer by undergoing prompt hysterectomy. It is hoped that this new test will catch millions of similar cases once it becomes standardized.
The event will be emceed by Aphrodite Salas, Assistant Professor and Graduate Diploma Program Director of Journalism of Concordia University.
Live music will be provided by the Artemis Lago orchestra.
Dimitris Scarmoutsos: Rocking the Greek
Cuisine!
Master Chef Scarmoutsos, a pioneer of the new gastronomy that
Greece has to offer, went to America at the age of 18 where he studied
economics at UCLA and then at the Culinary Institute of America. His thesis was
on French and Japanese cuisine. From 1993, he took his first professional steps
alongside Thomas Keller and, in 1996, he began working in major hotels, such as
the Sheraton, where he was the executive chef, as well as in well-known
restaurants.
In 2001, he returned to Greece, to Chania, in Crete, where he immersed himself in Cretan cuisine and locally sourced products. Since 2005, he has been a chef in a Cretan restaurant that has been awarded the Golden Chef Cap Award and many other Gourmet distinctions.
In 2010, Chef Scarmoutsos was asked to be one of the three judges (along with Lefteris Lazarou and Gianni Loukakos) on the initial “Greek Master Chef” reality show which was won by Akis Petretzikis. He remained on Master Chef for three years and went on to work on other well-known cooking shows such as "Junior Master Chef,” "No Recipe” and “Joy," where he showcased the delicacies of Greek cuisine. Concurrently, he was the executive chef of ERGON restaurants in Greece and abroad.
For every famous chef, when it comes to the culinary arts, after the knowledge and the astute application of the principles of cooking, comes the "personal" creation, the moment when the master’s temperaments are passionately channeled into flavors.
They are few and far between, those chefs that, when you try one of their dishes, you can perceive an entire philosophy in their creations. Dimitris Scarmoutsos is one of those few whose plates are completely and immediately recognizable with one bite.
Unconventional from adolescence, a lover of life and adventure, Chef Scarmoutsos was and remains a kitchen “rocker.” From his beginnings in America to his studies and apprenticeship with Thomas Keller, he has traveled the world, indulging in the kitchens of many cultures. Upon his return, enriched and mature but more content than ever with the blessings of Mediterranean Crete, he has gone on to redefine Greek cuisine with its precious ingredients but also the entire culture around Greek food and its social function.
The event will be emceed by Aphrodite Salas, Assistant Professor and Graduate Diploma Program Director of Journalism of Concordia University.
Live music will be provided by the Artemis Lago orchestra.
