Experience David Tsirekas’s Culinary Magic

A Q&A with David Tsirekas: A Culinary Maestro Revitalising Greek Cuisine-

At The Greek Providore, we are thrilled to spotlight David Tsirekas, a celebrated chef renowned for his innovative approach to Greek cuisine. David Tsirekas is a name that resonates with culinary excellence and creativity, blending traditional Greek flavours with contemporary techniques to create a truly unique dining experience. 

A Culinary Journey

David Tsirekas’s culinary journey is a testament to his dedication and passion for Greek cuisine. With roots deeply embedded in Greek culinary traditions, Tsirekas brings a fresh perspective to classic dishes. His approach marries time-honoured recipes with modern flair, resulting in a dining experience that is both authentic and avant-garde.

Innovative Creations: Known for his imaginative dishes, Tsirekas reinterprets traditional Greek fare with a modern twist, creating memorable and delectable meals.

Award-Winning Chef: Tsirekas’s talent and creativity have earned him accolades in the culinary world, establishing him as a leading figure in contemporary Greek cuisine.

Global Experience: With experience working in prestigious kitchens around the world, Tsirekas brings a global perspective to his Greek culinary roots, enriching his dishes with a diverse range of influences.

Signature Style and Philosophy

David Tsirekas’s cooking style is characterised by its balance of tradition and innovation. He believes in preserving the essence of Greek flavours while pushing the boundaries of conventional cooking. His dishes often feature a harmonious blend of fresh, local ingredients and cutting-edge culinary techniques.

What Sets David Apart

Fusion of Flavours: David excels in creating dishes that fuse traditional Greek ingredients with modern techniques, resulting in extraordinary flavours and textures.
Seasonal and Local Ingredients: He emphasises the use of seasonal and locally sourced ingredients, ensuring that each dish reflects the freshest produce and flavours available.

Presentation and Technique: He pays meticulous attention to the presentation of his dishes, treating each plate as a work of art and enhancing the overall dining experience.

We sat down with David, asked him some questions about what he has been upto.

Tell us about Life in the USA now- we are so excited to hear about everything that’s happening!

Over the past six years, I've been deeply involved with the Avli Hospitality Group, initially as a consultant, helping them expand from a single location in the outer suburbs of Chicago to a dynamic group of six venues. The growth has been tremendous, with one of our most exciting expansions being into Milwaukee, where we partnered with Giannis Antetokounmpo, one of the shareholders.

Unfortunately, I missed out on two openings due to COVID-related travel restrictions, but I continued to support the team remotely.
Since the end of 2023, I've taken on the role of Culinary Director for the group, a position that prompted me to move to the USA on a rotational basis—three months here, followed by two to four weeks back home to decompress. The role has been incredibly rewarding but also quite intense as it involves

overseeing and updating the entire network.

We’re currently working on three exciting new concepts: Pitaki, a quick-service restaurant that blends the traditional elements of a souvlatzidiko with a bakery and features make-your-own salad bowls; Meze, a wine and meze bar located in Chicago’s equivalent of Surry Hills and Potts Point—a vibrant, eclectic area; and Terraza, an event space that we are eagerly developing.

These new responsibilities keep me quite busy as I navigate a whole new approach to hospitality in the U.S. It’s a fast-paced and intense environment, but it’s also an incredible learning experience, allowing me to blend my 30 years of industry knowledge with the innovative trends and practices here. I'm thrilled to be part of this journey and to contribute to the growth and success of Avli.

How has life in the USA shaped your perspective on Greek culture and cuisine?

Living and working in the USA has given me a unique lens through which to view Greek culture and cuisine, particularly in the context of a country that is both fiercely traditional and incredibly diverse. I've observed that many in the Greek-American community hold on tightly to traditional practices and recipes, which is admirable and speaks to their deep pride in their heritage. However, this strong attachment to tradition can sometimes slow down the evolution of arts, food, and thought. While there are certainly pockets of contemporary innovation, the sheer size and diversity of the USA can sometimes cause these modern ideas to be overshadowed.

In the realm of Greek cuisine, it feels as though much of the scene here has been encapsulated in a time bubble from the 1980s. There are, of course, some outstanding chefs who are breaking through these barriers with innovative approaches, but overall, the progression has been slower than in other parts of the world.

This environment has fuelled my passion for bringing a fresh perspective to Greek cuisine, one that respects the richness of our culinary history while also pushing the boundaries and exploring new possibilities. I’m excited to introduce my own 'outside the box' approach to Greek food, drawing on the vast and varied influences that have shaped our cuisine over the centuries. By blending traditional elements with contemporary techniques and ideas, I aim to create dishes that honour the past while also embracing the future. This experience has deepened my appreciation for Greek culture, but it has also reinforced my belief that evolution is essential for keeping our culinary traditions alive and relevant.

What do you miss most about Australia while living in the USA (other than the Girls and Misty)

The thing I miss most is the ability to slow down. Life in the USA is incredibly fast-paced and electric, and while that energy can be exhilarating, it also means you're constantly operating on a buzz. In Australia, there’s a different rhythm, one that allows for more moments of calm and reflection.

I also miss the ocean. Although Lake Michigan is massive and sometimes feels like an ocean, especially since my apartment overlooks the lake and marina—giving me a sense of living on Elizabeth Bay—it’s not quite the same as the true expanse of the sea back home. The view is beautiful, and it does provide some comfort, but nothing really compares to the sound of the waves and the salty air of the Australian coast.

But more than anything, I miss the girls. They are the heart of my life, and I miss cooking for them, having them around, and sharing those everyday moments that fill my life with joy. While technology helps us stay connected, there’s no substitute for their presence. Being away from them is the hardest part of this journey, and I look forward to the times when we can be together again.

How does the food culture in the USA compare to what you experienced in Australia?

The food culture in the USA is an incredible melting pot, reflecting the vast diversity of cultures from around the world. One of the most fascinating aspects of American food culture is its regionalism—each part of the country offers something distinct, from Southern barbecue to New York's bagels and pizza, to the Tex-Mex flavours of the Southwest. The spectrum here is vast, covering everything from street food to fine dining, but it can also be a bit of a gamble.

With such a massive population, the law of averages means that the likelihood of encountering an ordinary or even subpar meal is higher than in Australia. In contrast, Australia’s smaller population fosters fiercer competition among eateries, which generally results in consistently high standards across the board.

You’re less likely to have a bad meal down under because the market demands excellence at every level.

One of the most remarkable differences is in street food. The USA truly excels here; it's the Champions League of street food, offering an astonishing variety of high-quality options that deliver great value. In contrast, while Australia has a robust street food scene, it's still playing catch-up to the sheer scale and consistency found in the US. However, when we look at mid-range dining, the picture changes. The US can be hit or miss in this category, with more variability in quality and consistency. Fine dining, on the other hand, often delivers outstanding experiences, though the European-inspired cuisines here can sometimes feel a bit dated, reminiscent of the 90s or early 2000s, whereas Australia’s culinary scene has evolved more rapidly, particularly due to the influence of Asian cuisines.

Australia's proximity to Asia and its migration from all corners of the globe has had a profound impact on its food culture, with Asian flavours and techniques driving much of the innovation and evolution in the culinary scene. This richness in Asian cuisine is something that stands out in Australia, creating a dynamic and ever-evolving food culture. The US, on the other hand, draws much of its culinary inspiration from its neighbours in Mexico and South America, leading to a vibrant and diverse food landscape

that is particularly strong in these areas. When it comes to pricing, Australia is surprisingly well-positioned.

Believe it or not, we get great value for our money, especially when you consider portion sizes, the quality of ingredients, and how that translates to Australian dollars. From street food to fine dining, Australia offers incredible value for the quality we produce. While the cost of dining out might sometimes be a point of contention, it’s worth recognizing that we’re getting top-notch food at competitive prices. In summary, while the USA offers unparalleled variety and a street food scene that’s second to none, Australia stands out for its consistency, the influence of Asian cuisines, and the exceptional value for money across all levels of dining.

How does the availability and variety of Greek ingredients in the USA compared to Australia? Have you had to adjust your cooking habits?

Surprisingly, being on the other side of the world isn't as challenging as it might seem. In Australia, particularly on the East Coast, access to Greek products is quite rich and diverse. The supermarket chains there offer a broad variety of Greek ingredients, which makes it relatively easy to find what I need.

This stands in contrast to the USA, where, despite the enormous market size, Greek products often get overshadowed by a vast array of consumer goods. The sheer scale and density of the American market mean that Greek delis and specialty stores, which could offer a range of Greek and neighbouring European products, are harder to come by. In Australia, Greek delis and

supermarkets are more prevalent and cater specifically to the

demand for high-quality Greek ingredients.

Here in the USA, the availability is more hit-or-miss, and finding specialty items can be a challenge, particularly outside major cities with large Greek communities.

Another significant difference is in the quality of fresh produce. In Australia, fresh produce is generally of high quality and readily available, reflecting a strong demand and focus on freshness. In contrast, the USA often relies on gas treatments to extend the shelf life of fruits and vegetables and frequently resorts to frozen seafood, especially in the Midwest.

While you can find good-quality produce here, it's often at a higher price and not as prominently featured in everyday shopping compared to Australia. The prevalence of corn syrups and various additives in the USA, used to prolong shelf life and meet the extraordinary demand, presents another challenge. This reliance on additives can affect the flavour and authenticity of ingredients, making it harder to replicate traditional recipes that rely on the freshness and purity of ingredients commonly found in Australia. Overall, while I've had to adjust my cooking habits and adapt to the local availability of ingredients, this experience has also

encouraged me to be more resourceful.

I’ve learned to experiment with locally available products and find creative ways to achieve the flavours and textures I’m accustomed to, while also embracing the unique qualities of American produce. This adaptability has been a valuable part of

my culinary journey here in the USA.