Stelios Sakalis

Chef Stelios Sakalis's culinary philosophy is a masterful synthesis of his Greek heritage and the vibrant Tuscan landscape he now inhabits. He doesn't merely adapt to the local cuisine but rather infuses it with his deep-seated Mediterranean memory, creating a unique "double Mediterranean" narrative that is both authentic to his roots and respectful of his chosen home. This approach results in a culinary language that is distinctively his own, constantly evolving through a dialogue between essentiality and precision. His dedication to ingredient sourcing is paramount, prioritizing seasonality and an "ultra-short supply chain" built on human relationships. Sakalis collaborates with local initiatives such as "L’Orto Felice" and "L’Aia Felice," social agriculture projects that supply his kitchen with exceptional vegetables, fruits, honey, and eggs, fostering a profound connection to the community and its bounty. This commitment ensures that every dish reflects the genuine flavors of the region, from the prized Laura Peri pigeon to the fresh catch from the Tyrrhenian Sea. Sakalis’s overarching vision is to craft menus that are true journeys—narrations of the landscape, imbued with memories, and weaving together seasons and encounters. His cuisine is contemporary by vocation yet deeply rooted in its place of origin, striving for honest, vibrant, and never-static harmonies. Under the mentorship of Enrico Bartolini, he has been empowered to fully express his creativity, moving beyond mere "wow factor" to focus on profound flavor, quality ingredients, and techniques that honor both animal and plant-based foods, all while maintaining a playful and imaginative spirit. Chef Stelios Sakalis demonstrates authoritative technical mastery, honed through a distinguished career that includes training with luminaries like Heston Blumenthal, Gordon Ramsay, and Simone Zanoni, and mentorship under Enrico Bartolini. His technical style prioritizes precision and depth, evident in his rigorous approach to pasta preparation (strictly 'al dente' spaghetti), controlled frying techniques (for dishes like crispy red mullet), sophisticated marinades (e.g., pigeon in ras el hanout and hay), and innovative applications of fermentation (such as garlic fermented with honey for his 'Tzatziki' dessert). His approach to flavor and plating is characterized by harmonious fusion and a "double belonging," where the Tyrrhenian and Aegean seas meet on the plate. He artfully balances unexpected elements, such as the inclusion of ouzo with prawns, and aims to evoke emotions and memories rather than simply imitate. Sakalis excels in giving "gastronomic dignity to lightness" in his vegetable creations and crafting flavors that unfold slowly, akin to a walk in a rain-soaked forest. His dishes are elegant and refined, yet possess a boldness that prevents them from being mere stylistic exercises. Among his most legendary signature dishes are: * **Gambero rosa di Capraia con insalata di fagioli all'occhio, tarama, shiso e ouzo**: A dish often cited as a manifesto of his dual culinary identity, showcasing the blend of Tuscan islands and Greek memory. * **"Spaghetto sbagliato"**: A brilliant, Negroni-inspired reinterpretation of Italian pasta, featuring al dente spaghetti, vermouth butter, orange zest, and Campari powder, which masterfully evokes the classic cocktail without imitating it. * **Risotto al fumo delicato e profumi di sottobosco**: A meditative dish that slowly builds in complexity, recalling forest aromas after rain, and reimagines a classic with subtle Greek influence. * **"Piccione secondo Stelios"**: His mature interpretation of a serious Tuscan ingredient, featuring Laura Peri's pigeon marinated in ras el hanout and hay, cooked French-style, and accompanied by Briacacio cheese aged in grape must, Swiss chard, feta, pine nuts, and a pigeon ragù sfogliatella. * **"Tzatziki" (Dessert)**: An autobiographical and playfully audacious dessert that transforms a beloved Greek family memory into high cuisine, featuring fermented garlic and honey, challenging conventional perceptions of sweet and savory.

Career

• Chef at Castello di Spaltenna, Gaiole in Chianti
• Resident Chef at Poggio Rosso, Castelnuovo Berardenga
• Chef (Overseeing) at Osteria Il Grigio, Castelnuovo Berardenga

Mentored by Heston Blumenthal, Enrico Bartolini.