Carolina Doriti

Carolina Doriti was born in Αthens (1979) where she grew up in a family with a long history of involvement in the culinary world. She graduated from Pierce – The American College of Greece in 1997 and the same year moved to the UK, where she completed a BA in Media and Cultural Studies (University of Sussex, Brighton) and an MA on Arts Administration and Curating (Goldsmiths, University of London).

Cooking, which she regards as a form of art and self expression, has been her greatest passion from a very early age. She started developing her own recipes from the age of 12 in the conducive environment of her home kitchen, a place constantly alive with creative action. Gradually, cooking became her meditation; her method to release from stress, relax and concentrate, and at the same time express her creativity.

She worked as a curator in various cultural institutions & museums (including Outlook, Αthens, 2004 and the Basil & Elise Goulandris Foundation) until 2005, when she finally decided to pursue her culinary career path. She started working as a chef and gradually got involved with the restaurant business development too, particularly focusing on setting up restaurant kitchens, designing their menus and training the kitchen stuff.

She particularly loves Αthens and she has explored the city and its culinary scene in depth, discovering every little eatery, bar, and café, learning about their history and the peοple behind them. In 2013, she started working with Culinary Backstreets, an awarded US company operating globally, known for organizing exceptional gastronomy tours in several cities around the world, with a highly successful web presence showcasing global cuisine and local culinary traditions. She is the Αthens’ Bureau chief, and designs their exclusive gastronomy tours in Αthens. In 2016 she published her first book in collaboration with them titled ‘An Eater’s Guide to Αthens’.

In 2013, she started writing about food with a special focus on the history of Greek gastronomy, the products, the regional cuisines, and the lost recipes. In 2016, she started publishing her own recipes in various publications and she joined the editorial team of Greek food magazine ‘Gefsignostis’.

Due to her artistic background, the aesthetics and presentation of food has always mattered greatly to her. During the same year (2016) she started working as a food stylist and at the same time she also began to experiment with food photography, gradually creating social media content both for herself and for various commercial food related companies, featuring their products in her recipes, as well as setting up, styling and taking the photos. Her written work and recipes are featured in various publications and websites including National Geographic Traveller Food UK, Culinary Backstreets, Gefsignostis, Vimagazino, This is Αthens, Wise Greece, etc.

Since 2016 she has been the Culinary Producer of My Greek Table, a TV series on Greek gastronomy, broadcasted on PBS across the US and Canada. She has appeared on various cooking and other food related shows on Greek and international TV and gives cooking classes and workshops in Αthens and online.

She has travelled a lot both inside and outside of Greece always in search of food traditions, small producers, and new ingredients.

As a professional chef, curator, food traveler, and passionate historian of Greek gastronomy, her work covers a wide range of culinary expertise. But what does offer the most excitement to her, is the discovery of culinary connections between different food cultures, despite the vast distances standing among them. She has recently completed her first cookbook on Greek cuisine, which has a historical and very personal approach.