My approach to food is grounded in the experience of growing up in Melbourne, 
in a Greek–Australian family of avid cooks and gardeners. The abundant garden 
of my parents was where I learned the importance of organic, whole food - it cultivated an appreciation for quality organic produce, and my ability to understand and connect with nature's seasonality. 

Greek tradition, and my extended family, taught me that much of the enjoyment 
of food depends upon the context in which it is experienced. The meal as a source of bonding and community is a distinct strength of the culinary cultures of both Greece and Australia, and my inspiration around food has been informed by this ethos - a belief that hospitality is not simply about enjoying exceptional meals, but also about creating a meaningful cultural and emotional relationship to the cuisine and its environment.

A contemporary connection with Greece further inspires me and continues to evolve my appreciation for simple, nourishing cuisine – maturing the holistic journey of my personal and professional lives – allowing me to further explore different ways of eating: more alternatives to processed foods, a passion for healing and plant-focused cuisine, and the establishment of a deeper perspective on sustenance which informs all of my work. 

With over twenty years of experience in hospitality, I’ve worked within restaurants in service, management, and ownership roles, and more recently as
a consultant and menu designer. Whether advising industry leaders on product development, designing menus for successful restaurants, producing content for food platforms and publications, or curating private banquets and retreats, it is the simplicity and honesty of my lived experience of food that inspires me 
to maintain an exceptional creative vision – one that pays homage to the generational insight into food that has put me on my path.

© 2023 Sappho Hatzis