Exclusive interview with Chef Xaris Xygkakis, Bordo Mavi

How did your grandmother’s kitchen influence your culinary passion?

My grandmother’s kitchen was a haven of quality, far from the city’s hustle. We enjoyed the freshest produce and boldest flavors, creating meals that were simple yet profound. Though she wasn’t a professional chef, she taught me the true essence of cooking from the heart and the importance of generosity. Her belief that what you serve your family should be good enough for your guests has stuck with me. These invaluable lessons, rooted in love and care, are something you can’t always learn from professional chefs.

How will you incorporate your diverse culinary experiences into Bordo Mavi’s seafood menu?

Every cuisine offers unique styles and techniques that hold valuable lessons. From the vibrant ceviche of Peru to the Nordics’ minimalist approach and their delicate use of herbs to enhance fish, I’ve come to deeply respect these diverse traditions. At Bordo Mavi, I aim to blend the best of many worlds, ensuring that each dish honors its ingredients and the techniques that bring them to life.

Your career has spanned various cuisines and techniques, from Nordic to South American so how do you integrate these diverse influences into your current role at Bordo Mavi?

At Bordo Mavi, I blend extraordinary techniques from diverse cultures into our dishes. Take our ceviche, for example—we use ingredients from the Mediterranean and the Black Sea, creating a fusion that is both unique and respectful of the original methods. This approach allows us to honor tradition while crafting something truly special.

Can you share a few of your signature dishes that you’re excited to introduce at Bordo Mavi, and what makes them special?

I’m particularly proud of our new baby squid chickpea casserole, inspired by the Aegean. The ingredients harmonize beautifully, creating a delightful culinary experience. Another standout is the Nemo, our unique take on seabream, which truly captures the essence of the ocean and brings it right to your table.

Bordo Mavi’s menu features 200-year-old recipes, so how do you balance preserving these traditional dishes while introducing innovative culinary techniques and flavors?

Our goal is to honor tradition while keeping it vibrant and alive. When traditional recipes are altered too much, they lose their integrity and beauty. Any changes we make are done thoughtfully, preserving the essence of each dish. We want our guests to taste, feel, and experience these cherished traditions. True evolution comes from respecting, not overshadowing, tradition.

As August is the month of happiness, how do you ensure that the dining experience at Bordo Mavi brings joy and happiness to your guests?

We’re dedicated to sourcing only the highest quality, in-season ingredients. If something isn’t at its best, we simply won’t serve it. My grandmother instilled in me the belief that what we serve our family should be good enough for our guests. This unwavering commitment to quality ensures that every dining experience brings joy and happiness to our guests.