Greek food authority Diane Kochilas is an award-winning cookbook author, TV cooking show host, and peripatetic chef.
Diane divides her time between New York, Athens, and her ancestral home on the Blue Zone island of Ikaria, renowned for the longevity of its inhabitants. She is the author of 18 books on Greek cuisine, including the forthcoming Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, Spring 2015). Her latest book, Country Cooking of Greece, (Chronicle, 2012), was hailed by the NYTimes as one of the 100 best books of 2012 and by the virtual gourmet, John Mariani, as Diane’s “masterpiece.” Another tome, the Glorious Foods of Greece, won the prestigious IACP Jane Grigson Award for Excellence in Research.
In Greece, she is the host of the country’s most popular cooking show, “Ti Tha Fame Simera, Mama” – “What’s Cooking Today, Mom?” Each summer, on Ikaria, she runs the Glorious Greek Cooking School, teaching guests the secrets to the island’s longevity cuisine but also opening up the local culture with visits to farms, beekeepers, wineries, island feasts and more.
Diane is on the forefront of bringing healthy, delicious Greek cuisine to as wide and mainstream an audience as possible. In that capacity, among other things, she works regularly with Harvard University, developing healthy Greek menu options for student and retail dining services, and has consulted in the same capacity for Yale and UMass Amherst.
Chef Kochilas began a collaboration with the much-lauded, Molyvos Restaurant in NYC as of January 1, 2014. For the past 10 years, she was the consulting chef at Pylos, one of the city’s most popular Greek restaurants. She helped open and developed menus at other Greek restaurants in North America, including Volos (Toronto), Avli (Chicago), and Axia (Bergen County, NJ), and Boukiés in downtown Manhattan.
Diane appears regularly on American television, including “Throwdown with Bobby Flay,” “Bizarre Foods,” “Foodography,” the “PBS News Hour,” and “360° w/Anderson Cooper” and her writings appear in major international media outlets, such as the Washington Post, Dow Jones wire, Food & Wine, Gourmet Live, zesterdaily.com and more.