Aglaia Kremezi

With a group friends she has created Kea Artisanal, a Culture and Food holiday program in Kea.

 

She has written a number of books, among which Mediterranean Hot & Spicy, Mediterranean Pantry and Mediterranean Hot. The Foods of the Greek Islands, published in 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 multiple other newspapers and magazines, and her first book, The Foods of Greece, won the Julia Child "First Book" award, in April 1994.

 

She has also published two collections of her food columns, both 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 United States, 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 international conferences on food.

 

She is a consultant for Molyvos, the upscale Greek restaurant in New York, awarded three stars by Ruth Reichl of the New York Times.