Andreas Lagos

Andreas Lagos, the nomadic chef, opens up his own magic cabinet and introduces us to his favourite objects and the unique flavours of Samos island.

My magic cabinet is a space full of positive vibes, flowers, music and objects from various moments in my life.

I treasure framed childhood photos, art de la table ornaments from my parents’ house and books that inspired me and made me think.

My favourite things connect me with my childhood, reminding me of carefree times, full of a sense of security and love that I always felt at home.

My favourite things connect me with my childhood, reminding me of carefree times, full of a sense of security and love that I always felt at home.

I come across them all around my house as they are very much a part of my everyday life.

When I was young, my family and I lived in Samos. I still remember the aromas of freshly cut vegetables from our garden and the flavour of savory, capers, lemon thyme, mint, coriander and all the other fresh herbs my mother used in her cooking. Another imprinted memory is that of freshly baked homemade bread.

My favourite photograph is of me as a kid standing in front of our Christmas tree.

The kitchen is my favourite part of the house. That’s where I get inspired, relax, entertain friends, make plans and savour flavours.

The kitchen is my favourite part of the house. That’s where I get inspired, relax, entertain friends, make plans and savour flavours.

A gift that stands out would be an amber ring.

Andreas Lagos’ favourite Greek designers and producers:

-Mary Katrantzou
-Dimitris Parthenis

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Andreas Lagos was born and raised in Samos. He studied at «Le Monde» and at just 19 won the gold medal at the Paneuropean Mediterranean Cooking competition, held in Crete. His need to exist outside the traditional confines of a restaurant in order to promote his own food philosophy led him to create the «Νomad by Andreas Lagos» concept.

Nomad offers tailored advice and back office services to restaurants, hotels and other culinary businesses. His aim is to show lovers of creative cuisine his knowledge and experience through cooking lessons and private chef services in Greece and abroad.

He has worked with established professionals and business people from all over the world and is always focused on developing innovative concepts and promoting Greek cooking.

He’s published two books, «The Flavours That Raised Us) and «A Taste of Greece».