27 Apr 2023
Stories Talk | Presentation Skills and Effective Storytelling
By Christina Katsantoni
Love for cooking was in the DNA of Lefteris Lazarou who has never thought of doing something different other than cooking.
He was born and raised in Piraeus. His childhood hero was his father who was a ship cook, alongside whom Lefteris discovered the secrets and the real value of food. Later he traveled to many different countries and experienced various cuisines. He gained valuable experience and knowledge working as a cook in boats and cruise ships.
In 1987, he decided to return permanently to Greece and launched restaurant “Varoulko”, in Piraeus, which introduced a new sea cuisine. “Varoulko” was loved by customers and was later transferred to the center of Athens and then back to Piraeus again, next to the sea. In 2002, his restaurant became the first ever Greek restaurant of Greek cuisine to have won the Michelin star.
Lefteris Lazarou has repeatedly represented Greek cuisine abroad, has won multiple awards and has cooked in special occasions. Indeed, he is the chef who planned and cooked a menu based on Greek products in the recent banquet held by the president of Greece for the bicentennial of the Greek War of Independence (1821-2021).
In his Leaders Talk, Lefteris Lazarou the internationally renowned chef who has won the first and only Michelin star that has ever been awarded to a Greek restaurant, recounts moments of his great cooking life adventure, reveals successful secrets hidden in his famous dishes, highlights the merit of imagination and parthenogenesis, talks about the importance of taste and the function of a restaurant like “Varoulko”, and clarifies the reasons that cooking requires truth above all.
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