Chef
Argiro Barbarigou
Argyro Barbarigou born and raised in Paros. He made the first steps in the kitchen at the side of her mother Constance, understanding that from very early on that the kitchen will become the base of operations and the personal kingdom. He grew up among scents, flavors and images full of Greece and family. Nurtured with the principles of hospitality and promotion. Her parents were the owners of the small, beautiful, traditional hotel "Papadakis" Naoussa Paros, which never stopped working, with his mother and sister indulge be the queens in the heart of the hotel visitors, who are faithful and feel like home. Argyro learned to making bread, pastries and remember secrets of fish, seafood, of herbs, meat and vegetables. He loved the homemade cheese and olive oil and distinguished by little their particular taste. He watched, listened and was produced in the pocket of the little notebook to write things to impress and did not want to forget and synechisie exploring. Until it's time to fly away from the island and begin to share with all those who love passionately cooking her experiences, recipes created. Is professionally engaged in cooking the last 16 years, having along with his talent and experience, studies accompanied by French cuisine studies at Cordon Bleu Cooking School in London, pastry seminars next to Stelios Parliaros and Pastry School Valhrona in France. Since 2004 she has been living in Athens and there is none, after all these years, that does not love his chef awarded, the passionate cook, the woman has accomplished in her own original way to upgrade the Greek cuisine and transmit we all love the home cooked food.
