WHAT IS DIMITRIOS MELEMENIS LIKE AS A PERSON?

Having prepared extravagant meals for the US President George Bush, Greek President Karolos Papoulias, music legends Depeche Mode and many other leading foreign dignitaries and celebrities, Chef Dimitrios Melemenis joins Hilton Athens team with distinct culinary mastery .I am impressed not only with the outstanding dishes I tried last night at the Galaxy but with Dimitrio's personality as well.

Well, today’s Executive Chef of the Hilton indeed makes the difference at the Galaxy with a New air, much Passion and Outstanding creations.


I find him very charismatic and talented…

But what Dimitrios is really like as a person?

This is exactly what I want to take out of him over a friendly chat.


He comes from Athens, he is ambitious and speaks with passion and excitement about his profession and new post. At the same time he is very humble and this is what I really like about him.


Dimitrios has spent many years abroad participating in a wide range of prestigious culinary events, gaining professional experience and life-lasting memories . Throughout his career in and outside the Hilton chain, he has led a variety of upscale dining establishments preparing menus that featured Greek, Mediterranean and French culinary flavours, as well as exotic tastes of Caribbean and fleshy South American specialties.


He has cooked for intimate to very large groups –sometimes in the thousands –honoring high-profile corporate events and government delegations in Sofia, Rhodes, Strasbourg, London, Athens and Copenhagen but also onboard luxurious cruise ships in cosmopolitan and exotic destinations worldwide, including Italy, Spain, Mexico and the U.S.A.


"Tell me a few things about how it all started" Dimitri I ask.


His look recalls memories, he holds back for seconds and then he looks at me and smiles.

“I am a self-motivated and hard-working person, Popi”  he says, and I leave him go on .
 “During my career I have always been striving to develop my skills and understanding, concerning the challenging sector of hospitality. I strive for success in all aspects of my professional endeavors.”

“What is something that inspires you?” I ask. There is a wider smile now and Dimitri opens up.


“My love for cooking and traveling around the world are two really strong motivators, but my will to offer whatever I can at every given moment to the people around me, is what inspires me the most.


The conversation is more relaxed now, and I go on with some more questions.


“Do you feel lucky at all Dimitri?”  I ask.

“Oh yes, indeed I feel lucky. You see early enough into my life I decided to transform my hobby into a career and if you do something that you really like then this is luck by all means!”


“How do you work with your team?” I ask .


“It is my aim to pass on my knowledge to aspiring chefs, nurture their talents and become instrumental in them, reaching the highest level of achievement in the culinary industry. I am really happy whenever I have a good chance to create special moments for my Guests, my Team Members and Supervisors.”


“Do you think you are a strong leader to your Team?”


Oh! Yes, I believe I have the ability to understand the others, analyze and react quickly …in fact I consider this my real talent, and I have learnt to take the best from each and every colleague, and lead them by example to the fulfillment of our targets.”


“Where have you studied Dimitri and what do you consider your special qualifications are?”


“I did my training at the School of Tourism Education of Anavissos in Athens and got National Culinary Scolarship at the School of Tourism Education “Alexander Dumas” in Strasbourg .


My special qualifications include Kitchen and Restaurant Management studies at “The Emirates Academy of Hospitality Management” in Dubai, as well as USPH and HACCP Certification obtained in Miami and Athens respectively.


During the period October 2000 – June 2001 I was instructor in Culinary Art at the School of Tourism Education in Rhodes, Greece.”


The little chat we had was really interesting, but I could not leave without asking him two final questions.


“Give me one “credo” expressing the most in your life philosophy Dimitri.”
Dimitri humbly replies…


“Happiness is not to have what you want but to want what you have.”


He finally tells me that his Culinary approach fully complies with the belief that “Only what you give is really yours… .”
This, reminded me of a lyric.


I thanked Dimitri for the time he spared to me, but he wanted to make clear that his love for cooking is not ego-centric, but guest-oriented. He wants his kitchen to be a kind of school.


As we make our way towards the reception to get the lift and get to my room and Dimitri return to his kitchen, he tells me that he has a deep understanding of the financial aspects and the tools he has in place which help him to comply with the set budgets and standards.


He adds that he is always ready to prove his talents and qualities, complemented with huge amounts of hard work.


How can I agree less! The New Executive Chef of the Hilton in Athens is the new asset to the Company. Besides humble and charismatic, - the two adjectives I used above, after this small interview we had, I find him talented, capable and very skillful.


I am sure that with the coming of the new Spring/Summer Menu Catalogue Mr. Menemenis will take the Cuisine of the Hilton to an even Higher Level.