PETROS DIMAS

Born in the North Epirus of Greece in 1988, Chef Petros Dimas grew up in Thissio, Athens, playing among the agoras (markets) in the shadow of the city’s iconic citadel, Acropolis. Keen cooks, his parents owned a farm in ancient Corinth, and he remembers only ever eating the fruit, vegetables and herbs directly from there: nothing was purchased in the city. Immersed in this tangible connection to land, produce and nature melded to a world of ancient architecture and culture, the young Petros’s future career was almost predestined.

Petros Dimas’s approach to cooking is innately holistic, and he draws inspiration from his past and heritage and the ancient history of Greek cooking and gastronomy. In all Makris by Domes restaurants, he has implemented an ethos of “ingredients first”, dictating the supply chain in each before technique or plating is even considered. All four collaborate with local producers to support their regional economies, promote community, culture and tradition and provide guests with a true sense and taste of place.