Chef of the Month
Photis Nasaris who lives in Sale is the owner
and on occasion chef at Sokrates 2 Greek Taverna in
Sale. Photis bought Sokrates in 2000, then a
failing Greek restaurant he turned it around to become his third successful
restaurant, Photis also owns Sokrates in Bolton (Horwich) and the well know
Bouzouki by Night in Manchester which was his first restaurant in the UK.
What inspired you to become a chef?
My father had a restaurant in Cyprus so I grew up in the business although it
wasn’t my first choice of career. In Greece I trained to be a chemist but the
type of work I was looking for wasn’t available when I qualified so I then
retrained as an accountant. I helped pay for my accountancy training by working
in a restaurant, I was able to employ the skills I had learned growing up with
the accountancy knowledge I was learning and realized there was money to be made
in the business, after 3 years I bought the business.
What did you find the hardest skill to learn?
In terms of practical kitchen skills for some reason I have never quite mastered
the art of precisely dicing an onion.
What ingredient couldn’t you live without?
Onions and Tomatoes on which most Greek dishes are base.
What is the best/worst dish you have ever cooked?
I would find it hard to single out a best dish, but my personal favourite is
Stifado a Beef Casserole.
Who cooks at home?
We both cook, but I tend to cook more. I have reached a stage in my career when
having built up a loyal team around me I can now choose when I work. My wife has
a busy life with her own career and we now have a young child so it gives me
great pleasure to be able to cook for my family.
What piece of kitchen equipment did you really want
then never use once you’d bought it?
I bought an industrial cheese grater 15 years ago and its sat on the shelf ever
since, you never need to grate that amount of cheese in one go!
Favourite School Dinner?
Our school day started early and finished at 1pm so we didn’t have lunch. We
were given a mid morning snack of milk and porridge, I wouldn’t say I enjoyed
the porridge but when you are hungry you appreciate what is given to you. |
Is there any food you won’t eat and why?
Dog and Snake - it’s just an instinctive thing.
Is there any food you
won’t cook and why?
Growing up I was more connected and comfortable with where meat came from. Since
coming to the UK I have absorbed the British ability to disconnect what’s on
their plate to the animal in the field and this allows me to continue to cook
and enjoy meat. As part of my faith I observe the Lent & Christmas Fast, at
these times of year I personally abstain from foods derived from animals
containing red blood, and from dairy products, and for me personally I feel this
gives me a better sense of balance in my life.
Who would you most like to cook a meal for/Is there
someone or some special occasion you have enjoyed cooking for?
If I had to single out one person it would be my mother who has worked hard all
her life looking after her family and working in the family restaurant. However
I enjoy the pleasure that good food engenders in people. In a restaurant setting
there is no better feeling than when you send a dish out and the diner sends
back compliments on the food.
If you weren’t a chef what would you be?
I would have been an accountant. I have a creative side which I can express
through cooking and music. I have enjoyed building up my team of staff and
training them, even though some have moved on I have retained a good
relationship with many who have become like an extended family. An accountant
however has the ability to diagnose when a business is going wrong or needs help
and can help support a wide range of businesses.
To Book at Table at Sokarates 2
Call 0161 282 0050
Follow the link to a recipe for Photis’s favourite meal which you to try at
home.
Stifado |
