Interview with Manos Grammatikogiannis

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Manos Grammatikogiannis

Manos went to culinary school after high school for 3 years from 1996 – 1999 in Athens, Greece. After graduation, in September 1999 he was the 3rd cook (Cook C) at a Greek/French restaurant where he worked for 3 years working his way up to 1st cook. After that he moved on to another restaurant for a year, then moved to Mykonos for a season as chef for a season (6 months). From there he worked in Athens for 3 years at the largest and most famous caterer (one weekend he catered food to serve 17,000 people). He then moved to Evia Island (Aidipsos) and worked as the Sous Chef for a 5 star hotel, Thermai Sylla Spa, he was then promoted to Executive Chef where he worked for the next 7 years. In 2016 he moved to Vancouver to become the opening Executive Chef of Nammos Estiaterio.

How did you end up moving to Vancouver to work at Nammos Estiaterio?

In 2012, while I was working at the hotel, I met a guest, Nick Kerasiotis he wanted me to come to Vancouver and he pursued me for 4 years, I came to Vancouver to see what life was about, I then quit my job in Greece and moved to Vancouver, my family soon followed.

Did you have an interest in cooking when you were younger?

Ever since I was 14 years old I was cooking at home, learning from my mother and  grandmother. This gave me an interest in pursuing culinary school after I graduated high school.

What did you love to cook as a Teenager?


Greek Desserts

What were your expectations coming to live in Vancouver?

I think the food should be better here than it is. It should be more like in Europe, I specifically think the restaurants should be one or two levels higher.

What is your Favourite Greek dish to eat personally?

Keftedakia (deep fried meatballs with garlic, onions, oozo with fries and horta)

What is your favourite dish here in Vancouver outside of where you work?

Duck Confit at Les Faux Bourgeois

What are your Favourite restaurants outside of where you work?

Les Faux Bourgeois

Bodega on Main

What are your Favourite Ingredients to cook with?

Spices/Herbs (fresh mint, oregano and Greek saffron)

1st dish:

Gardides Saganaki Oyzo

Gardides Saganaki Oyzo




Chilli flakes


Cherry tomatoes

Feta cheese

Tomato sauce


Almost a traditional dish from Greece. People like prawns here but they haven’t had it in this way with oyzo and feta cheese.

What are the most popular dishes at Nammos Estiaterio?

1st – Roast Lamb

2nd – Moussaka

3rd – Beef Ragu with egg noodles


2nd dish:

Nammos Loykaniko

Nammos Loykaniko

Smoked sausage

Chilli flakes


Green peppers





Back in Greece it is made with tomato sauce, here I do it with lemon and mustard instead of tomato sauce.

3rd dish:

Grilled Halibut

Grilled Halibut



Red swiss chard

Dressing (olive oil, mustard and lemon)


Fresh vegetables, fish, simple flavourful sauce, carrots all that and fresh asparagus.

4th dish:

Chocolate Baclava

Chocolate Baclava



Fresh butter

Baked for 15 minutes in the oven, then dipped in syrop with honey and then add warm house-made chocolate sauce.


What are your Hobbies and Interests?



Family time

If you were going to add some dishes to the Nammos menu, what would you add?

Deep-fried Zucchini thinly sliced with tzatziki


Some pastas

Safron Prawn Risotto using Greek risotto

Some more desserts which may include Greek Ice Cream such as an Oyzo ice cream

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

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