Diane hails from the Blue Zone Greek island of Ikaria and New York City and brings a combination of innate Blue-Zone wellness and result-oriented NYC spirit to everything she does. She is an award-winning author of more than 18 books on Greek-Mediterranean Cuisine and runs the Glorious Greek Kitchen on Ikaria Cooking School every spring and fall on the island. Diane also organizes culinary excursions and walking tours in Greece and cooking classes throughout the United States.
She has been on the forefront of bringing healthy Greek and Mediterranean cuisine to an American audience for more than 25 years. Diane has been consulting chef for many of the top Greek restaurants in the United States and for years has worked with university dining services at Harvard, Yale and UMass Amherst to bring healthy Mediterranean cooking to student dining halls. She is a frequent speaker at the CIA and other major culinary institutions.
- Taste Achievement Award, 2020, My Greek Table
- IACP Nomination 2019, My Greek Table
- Best Cookbook, 3 IACP Awards
- Books for a Better Life Award
- Art of Eating Award, long list
WHERE IS DIANE
May 1-3, 2019
I am thrilled to be a presenter at the Culinary Institute of America’s first ever Global Plant-Forward Culinary Summit, May 1-3 in Napa.
May 18-21, 2019
McCormick Place, Chicago
I'll be doing a cooking demo at the booths of several My Greek Table sponsors. Tune in soon for more info!
CONSULTING & OTHER CULINARY SERVICES
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RESTAURANTS (... and here?)
Diane is available for restaurant, retail and food-travel consulting for culinary professionals who want to learn more about Greek-Mediterranean cuisine. Contact Diane here, for further information or with specific requests: [email protected]>
Diane has worked with a long list of restaurants, retail food markets, and editorial and marketing entities to help shape the perception of Greek food internationally.
She helped open Pylos Restaurant in NYC in 2004, and worked with the restaurant for a decade to serve forth rustic, elegant Greek cuisine, efforts which were rewarded with great reviews, top ratings in Zagat and many honorable mentions in the Michelin Guide.
She has worked with Axia in Tenafly, NJ, and Avli in Chicago in the same capacity, helping to shape their menus. In 2011 she helped open Volos Restaurant in Toronto.