the multiple prize winning restaurants alarie up profits from the talents of chef eco. brought what he learned in a star restaurant in britain back to. his approach to reinterpret classic recipe. and make simple dishes. most of europe or here we live in and. age of cultural exchange but we shall travel a lot gather inspiration and experiences and apply them to our very own cuisine. that's exactly what i do. i find inspiration and keep developing my own cooking style. but when i reinterpreting a classic dish you have to be careful that it doesn't lose its original taste. so rather than prepare the traditional hard topi kind of green as this world he stuck it on a boat but it still meant to be eaten with the fingers of the new generation of greek chefs may be creative but they're mindful of their roots alexa ruling spends much of his time in athens fruit and vegetable market. waters no you're surely a little bit broke really i like to go to the market and pick out my ingredients and fruit and vegetables and person. that way i can determine the size and quality myself too