Step into the culinary world of Mediterranean Grill by Assembly and immerse yourself in the creations of Chef Athanasios Kargatzidis. After two decades of culinary exploration, beginning in the streets of Greece and spanning to the Middle East and beyond, Chef Athanasios brings a wealth of experience and a passion for global flavours to the table.
We met Athanasios to delve into his journey, his philosophy on Mediterranean cuisine, and his innovative approach to creating unforgettable dining experiences.
- How did it all start?
My love affair with food began over twenty-five years ago in my native Greece. It wasn’t just about the delicious dishes, but the vibrant atmosphere of restaurants and the joy of sharing meals with loved ones. This fascination propelled me on a culinary adventure across the globe – from Vancouver’s multicultural scene to the bustling streets of Paris, Shanghai’s hidden gems, Beirut’s aromatic kitchens, the magic of Cairo, and all throughout the GCC. This journey culminated in the creation of BARON, a landmark restaurant in Lebanon and the MENA region, celebrating the vibrancy of international flavours.
- Tell us about the food concept at Mediterranean Grill by Assembly
At Mediterranean Grill by Assembly, and a champion of global flavours, I believe a successful Mediterranean concept should focus on fresh, seasonal ingredients and bold yet balanced spices. It’s a cuisine that celebrates the bounty of the sea, the richness of the earth, and the art of simple preparations that enhance the inherent flavours.
- What about the drinks?
The perfect complement to Mediterranean food is a selection of wines that reflect the region’s diverse offerings. From crisp whites and rosés ideal for seafood to robust reds that pair beautifully with grilled meats, the focus should be on wines that pair well with the food without overpowering it. Additionally, incorporating handcrafted cocktails with local spirits and fresh herbs can add a unique touch.
- Open flame cookery is an art. What are your top tips?
Open flame cooking is all about understanding the heat source and using it to your advantage.
- Master the Temperature: Learn to control the heat of your grill or open fire. Sear for a perfect crust, move food to indirect heat for gentle cooking, and understand the difference between direct and indirect flames.
- Preparation is Key: Have your ingredients prepped and ready before you even light the fire. This ensures smooth cooking and minimises overcooking.
- Don’t Overcrowd: Give your food space to cook evenly. This allows for proper heat distribution and prevents steaming instead of searing.
- Embrace the Smoke: Smoke adds depth and complexity to tastes. Use it strategically to enhance your dish, but don’t overdo it.
- Greek, Lebanese and Mediterranean food are similar and different in so many ways. What is your personal favourite?
As a chef who embraces fusion cooking, all three cuisines share a love for fresh ingredients, olive oil, and herbs, but they also have distinct characteristics. Hellenic cuisine highlights seafood, legumes, and vibrant vegetables. Lebanese food features exciting spice blends, mezze platters, and slow-cooked stews. The broader Mediterranean region offers variations based on local specialities and influences. The beauty lies in appreciating the unique elements of each while exploring the creativity of fusion.
- How has the global Arabic food scene changed in the last 10 years?
The global Arabic food scene has witnessed a remarkable evolution in the last decade. There’s a growing appreciation for the diversity of Arabic cuisines beyond hummus and kebabs. Chefs are getting more adventurous, incorporating modern techniques and international influences while staying true to the essence of their heritage. Additionally, there’s a focus on local, seasonal ingredients and sustainability, making Arabic food even more exciting and relevant.
- Can sustainability in UK restaurants ever become the norm?
Absolutely! Sustainability is not just a trend but a necessity. There’s a growing awareness among chefs and diners of the importance of sourcing responsibly and minimizing waste. UK restaurants can achieve sustainability through local sourcing, responsible waste management practices, and energy-efficient operations. By supporting sustainable practices, chefs play a crucial role in shaping a greener future for the restaurant industry.
- Any future dishes you are currently working on that you can tell us about?
As a chef, I’m constantly experimenting and exploring new flavour combinations. One dish I’m excited about is a fusion creation that combines the bold spices of Morocco with the freshness of Portuguese seafood. It’s still under development, but it promises a unique and exciting taste experience.
- Top 3 favourite restaurants in the world?
This is a tough one! There are so many incredible restaurants around the world. However, a few that hold a special place in my heart are:
- A tiny, tucked-away restaurant in my home city SAVVAS BEST GYROS that serves the best GYROS over charcoal.
- A vibrant restaurant in London KILN. that bursts with flavour and exemplifies the magic of simple, authentic Asian cooking.
- Another small vibrant Spanish tapas restaurant in Barcelona, El Xampanyet
For more information visit Mediterranean Grill by Assembly.
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Imagery courtesy of Mediterranean Grill by Assembly.