Milton Mavromoustakos

Born:

Rhodes, Greece.

History:

My journey began in the world of hospitality in the 70s in my hometown on the beautiful island of Rhodes. A busy tourist destination, it predetermined my future, having finished a hospitality TAFE course, I began working as a waiter in various restaurant in Rhodes and Athens.

I then entered the kitchen at my family restaurant and started cooking under the guidance of the best possible teacher, my Mother Georgia.

Since then, I have mastered my skills in various food venues in Greece, Cyprus and Australia until I opened Mavs Greek Restaurant in the heart of Geelong in 2017.

Have you always wanted to be a Chef?

I inherited my passion for cooking from my Mother. I was nurtured on love and respect for cooking food for other people. From an early age, I loved experimenting with tastes and ingredients so a kitchen career came naturally.

What is your feature flavour these days?

Born and raised on a Mediterranean island, I can't live without seafood, especially octopus. I remember days diving for octopus, tenderising them on the spot on the rocks and cooking them over fire.

Obsessive-compulsive about?

Delivering a quality dining experience to my customers. It requires attention to every little detail and I always take time to teach my Chefs this simple truth.

What do you love about this business?

We have managed to create a space where customers feel like part of our family.

An ingredient you can't live without?

Extra virgin olive oil and lemon - Greek cuisine's alpha and omega.

Most 'eyebrow-raising' menu item?

Fileto kotas - chicken breast stuffed with prawns, scallops and kefalograviera, baked in the oven and served with homemade sauce on a bed of lemon potato and steamed vegetables.

Signature dish:

Moussaka - layers of potato, eggplant, zucchini and beef mince, covered with bechamel sauce. This is one of my Mother's original recipes and tastes exactly like when she cooked it.

What can diners expect when they dine at your restaurant and what makes the experience special?

We pride ourselves on providing our customers with an elevated experience of traditional Greek cuisine. We use the finest and freshest local produce and never compromise on quality. What makes our restaurant stand out is the atmosphere where everyone is welcome and appreciated. 

What is your go-to meal at home when you don't feel like cooking?

I always have a tray or two of homemade spanokopita in my freezer, It only takes half an hour in the oven and makes for a perfect dinner. 

Born and raised on a Mediterranean island I can’t live without seafood,
especially octopus. I remember spending days diving for octopus, tenderising
them on the spot on the rocks and cooking them on fire... Nothing tastes better
than octopus... mmm... maybe, octopus with ouzo...