Ioannis Chantakis – Nea Diagonios: Talent and tradition in taste

Reposted from: flaginlife.gr

Ioannis Chantakis, the youngest member of a family with a tradition of catering, follows in the family's footsteps, but having all the assets to spread his wings and chart new paths.

Although Nea Diagonios is a well-known restaurant in Thessaloniki , my first contact with the restaurant was only a month ago. And I admit that on the one hand, it is in an excellent location next to the sea , which makes it an ideal destination for the summer (with a neat hall for the coldest days of the year), and on the other hand, that the composition of the menu - with an emphasis on meat - and the dishes I tried clearly state that Yiannis Hadakis is a talented chef . Although I will talk in detail about the flavor profile of the dishes in the near future, this time I had the opportunity to meet the chef and ask him a few questions.

DK: As the dishes we tried show, you are a young and up-and-coming chef. What got you into focusing and what has been your path so far?

I.C.: I have been involved in catering since 2008 because of our family business. The goal was to develop it and give it a new air. From the beginning, things went very well, since Nea Diagonios was the first restaurant that, within six months of operation, was awarded the Gourmet prize of Eleftherotypia. Several accolades followed, both personal and for the restaurant.

DK: What is it that, despite the fact that we are next to the sea, made you emphasize meat?

I.C.: As I mentioned above, taking over the family business, I could not escape from the dishes that were a trademark of the restaurant we had.

DK: Having already got a first impression of your talent and your potential in a more complex and attractive cuisine, tell me why you are so involved with meat dishes that do not require special talent but simply need a good grill and of course good quality meat?

I.C.: Our initial goal was to highlight the quality of our products. Our menu includes both appetizers and main dishes, which have more modern touches and techniques that follow global gastronomy.

D.K: In which direction of cuisine and flavors should the focus move in Thessaloniki?

I.C.: Thessaloniki cuisine has been influenced by many cultures. That is why she must highlight the dishes that characterize her, however simple they may seem to young chefs.

D.K: At Nea Diagonios do you intend to keep the same philosophy in the menu that you propose today or to change direction and if so what will it be?

I.C.: Our menu changes periodically. New additions are being made and some dishes are evolving. Right now I'm brainstorming whether to make some big changes to our menu, with the addition of some fish dishes.

DK: What are the main elements that make a consumer choose a restaurant?

I.C.: Consumers choose a restaurant based on many factors. Certainly the primary reason is the quality of the raw material, but also the presentation of the dishes. The atmosphere and the location also play a big role, but of course the recommendations that a restaurant has influence its choice.