Operator
Dimitri Panteleakis
  • Male
  • Dracut, MA
  • United States
  • Sea Satin Nino
Share on Facebook
Share Twitter

Dimitri Panteleakis's connections

  • Marcus Guiliano
  • FohBoh

My Blog

Loading… Loading feed

 

Dimitri Panteleakis's Page

Latest Activity


Operator
Dimitri Panteleakis shared a profile on Twitter
May 18, 2012

Operator
Dimitri Panteleakis shared a profile on Facebook
May 18, 2012

Operator
Dimitri Panteleakis shared a profile on Facebook
May 18, 2012

Operator
Dimitri Panteleakis liked Anthony S. Blair's profile
May 18, 2012

Operator
Dimitri Panteleakis shared Anthony S. Blair's photo on Twitter
May 18, 2012

Operator
Dimitri Panteleakis shared Anthony S. Blair's photo on Facebook
May 18, 2012

Operator
Dimitri Panteleakis liked Anthony S. Blair's photo
May 18, 2012

Operator
Dimitri Panteleakis shared Anthony S. Blair's photo on Facebook
May 18, 2012

Operator
Dimitri Panteleakis liked Anthony S. Blair's photo
May 18, 2012

Operator
Dimitri Panteleakis updated their profile
May 18, 2012

Operator
Dimitri Panteleakis liked Dimitri Panteleakis's profile
May 18, 2012

Operator
Dimitri Panteleakis posted photos
May 18, 2012
Marcus Guiliano left a comment for Dimitri Panteleakis
"Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings. Chef Marcus Guiliano"
Feb 2, 2012

Operator
Dimitri Panteleakis is now a member of FohBoh
Feb 1, 2012

Profile Information

State
New England
Title
Chef de Cuisine
Company
Sea Satin Nino
Website
http://dimitripanteleakis.blogspot.com/
Twitter Handle
DimitriTheChef
What best describes my company
Fine Dining
Interests
Consulting, Discovering New Food, Discovering New Wines, Finding Investors, Learning, Making Friends, Networking, New Locations, Organic Foods
Biography
http://dimitripanteleakis.blogspot.com/
Years in the Industry
25

Curriculum Vitae

Greek + Family Business = Restaurant


My lifelong love affair with the kitchen began in 1983, after finishing high school and drafting school in Athens, Greece. I then joined my family in the United States and entered the University to begin my studies while working in the “family business” to pay for school.
The family business was a 250 seat restaurant, talk about baptism of fire. Here, as an entry level kitchen helper I had my first introduction to the wonderful variety of fresh ingredients available on the eastern seaboard such as soft shell crabs and Atlantic cod. Of course, I also had my first exposure to what (to me) was a foreign cuisine and dishes like Crispy Maryland Crab Cakes, Baked Stuffed Lobster and Shrimp Scampi.
Two years and a few extra pounds later, my studies took me to Chicago and the Roosevelt University. I continued working evenings in kitchens all the while absorbing new tastes and techniques and began putting my childhood classical guitar lessons to use when I had free time. The experience I gained here was invaluable in terms of flexibility and enabled me to form a “big picture” perspective of restaurants that I would find priceless later on in my career. From potato peeler to short order cook to waiter, I got to know the in’s and out’s of high volume food service.
At the end of my third year in Chicago, my family decided to expand their business to the New England area and asked me to join them in their venture.
Ratatouille

They say everybody has that one moment in their lives when they realize what they love. For me it came in a small, family-owned Pizzeria in Lowell, Massachusetts.
While taking on the responsibility of managing/operating the business, I was fortunate enough to have had my very own kitchen to experiment in; and experiment I did.  I remember many a cold, New England winter night spent chopping, Sautéing, reducing, tasting and starting over again in search of the ultimate Bolognese or the perfectly emulsified Béarnaise. This period of passionate cooking served two purposes; expanding my repertoire of taste, techniques etc. and winning the heart of my future wife which apparently could only be accessed though the stomach.
Home & Back Again

In 1992 we decided to find out what Europe had to offer and I made the decision to move back to Greece. It had been eleven years and a whole lot of cooking later, my idea of an “Athens food scene” when I had left Greece was limited to Souvlaki and Mom’s Mousaka.  What a surprise it was to find a small enclave of international caliber of restaurants in Athens. I was also pleasantly surprised by the fact that my experience as a cook in the U.S.A. was a highly sought commodity in the Athens restaurant scene. Before my foot even hit the tarmac, I was hired as apprentice at what was then the most exclusive restaurant in town, “Ballade”.
Working with Jean-Luis Kapsalas at “Ballade” was the single most horizon broadening experience I’ve had in my career. His generosity with the vast amount of knowledge he acquired during his studies with Pierre Orsi and Paul Bocuse in Lyon was only shadowed by his skills as teacher. Every member of our team went on to become great Chefs de Cuisine in their own right such as  Phillip Dimopoulos of "Da Vinci" fame. In the four years I was there, Jean-Luis taught me many aspects of being a true chef and he was intuitive enough to concentrate on honing my skills as a Chef de Patisserie before I even realized that desserts would be my true calling. After four years of intense training with him, Jean-Luis opened his own restaurant and I accepted the position of Chef de Cuisine at “Ballade”. Under my direction, “Ballade” continued to be the first choice for fine dining in Athens to the high profile crowd that it catered to.
Spreading My Wings

Things were changing, and the changes were good. Whisperings of Haute Greek Cuisine could be heard from all of us in the upper ranks of the Athens restaurant scene. I was approached by Michelin Star recipient, the late Chef Directeur | Jean de Grylleau, and recruited by him for the restaurant “Pagopoieion” in Kos. Jean was an artist in every sense of the word and working with him taught me that perfect culinary skills were only half the story, that incorporating principles from other disciplines such as architecture and music is what makes difference between cooking and the art of cooking.
After the “Pagopoieion”, our work association ended and our friendship began. It was time to for me to carve out my own niche.
Mediterraneo | Crete
Pompei | Athens
Rock & Roll | Athens
Cabo del Mar | Andros
When I arrived with my wife in Andros to set up Cabo del Mar, we immediately fell in love with the island and decided to make it our home. The rural setting has allowed us to create and maintain a small organic farm and vineyard from which I derive much inspiration (and of course, ingredients).
My present position is beside my friend and colleague Chef Dimitri Giginis at Sea Satin Nino | Andros.

Dimitri Panteleakis's Photos

Loading…
  • Add Photos
  • View All

Comment Wall (1 comment)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 5:08am on February 2, 2012, Marcus Guiliano said…

Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Chef Marcus Guiliano

 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service