Aglaia Kremezi was born in Athens and the last six years lives permanently on Kea, an island of the Cyclades.
She is a journalist, writer, photographer and food columnist for the Sunday Athens paper Kyriakatiki Eleftherotypia and the Greek edition of Votre Beaute magazine. She is also a contributing author for the Los Angeles Times, Gourmet magazine, BBC Good Food magazine, Bonne Appetit, Food and Wine, Food Arts and other publications.
With a group of her friends, she has created Kea Artisanal, a Culture and Food holiday program in Kea.
She is in the process of completing her next book, with the provisional title Mediterranean Hot & Spicy: Fast and Healthy Cooking from Southern Italy, Greece and the Middle East, which will be published in the Spring of 2008 by Broadway Books (Randon House).
Her latest book THE FOODS OF THE GREEK ISLANDS, published the fall of 2000 by Houghton Mifflin, was chosen as the first of the year’s best cookbooks by the NY Times and received raving reviews from Food and Wine, Time, People and many other newspapers and magazines.
Her first book, THE FOODS OF GREECE, published by Stewart, Tabori and Chang won the Julia Child "First Book" award, in April '94.
Her next two books, MEDITERRANEAN PANTRY and MEDITERRANEAN HOT, were both published by Artisan/Workman and later translated into Greek. She is part of the team of Master Chefs together with Roger Verger, Michel Roux, Richard Olney and others creating a small illustrated collection of MEZE AND ANTIPASTI, for the series "Classic Recipes" published by Weidenfeld & Nicolson, in London.
She has also published in Athens two collections of her food columns that became best sellers in Greece.
She has appeared on Good Morning America, CBS, and other major and local TV stations and also taught at Macy’s Degustibus, at the French Culinary Institute in New York, at the Culinary Institute in Greystone, Napa CA and many other cooking Schools around the country, promoting her books and authentic Mediterranean Cuisine.
Cooking was always her passion and she is an avid collector of cookbooks and recipes from all over the world. She has studied the history of ancient Greek and Mediterranean cuisines and has taken part in and given papers to many world conferences on food.
She is a consultant for Molyvos, the upscale Greek restaurant in New York (7th avenue at 55th street) which was awarded three stars by Ruth Reichl of the New York Times.
