Cooking is my passion. I believe that Greek Cuisine deserves her own high position in the world’s gastronomy. Greece is so much more than souvlaki and tavernas. Our cuisine is as pure and refined as our spirit, not unlike our philosophy or theatre. I am determined to share my love and knowledge of it throughout the land. The people here in Greece have cheered for me and they took me to places I never thought possible…to the top. They tell me it’s because I was genuine, simple and, like the ‘Girl next door.’ I have only ever received love from my audience. Now I am ready to pay it forward to the world. My success on TV is mostly because I bring so much energy to my cooking shows and appearances. I’ve managed to persuade even the most uninterested or unskilled person… that he or she can cook. Yes, you can make it in the kitchen! Sometimes I feel more like a cheerleader than a cook. My motto, when I first started out, was that there are NO SECRETS in cooking. At least there weren’t with me. The knowledge and techniques I give always come back to me in an encounter with a fan who’ll stop me to share a cooking victory. This includes men, and now I am meeting many, many more young people who are touched and motivated by my work.
The European Young Chef 2019 final took place on Rhodes Island just few days ago. It was genuinely an honor and a pleasure as well to be there, as head of the jury, and see these young chefs showcasing their own recipes which were actually based on a traditional recipe! The 24 years old chef Irini Giorgoudiou from the South Aegan Region, Greece was the winner of the 2019 edition.
During the first weekend of October, I had the pleasure to host an excellent Festival on Astypalaia Island. I am always into showcasing the local cuisine of every little island or village of Greece and as for Astypalaia; it has always been a special destination for me. It is the people, their lifestyle and of course their unique local cuisine that has won my heart.
A two years of great collaboration with South Aegean Region comes to an end this month with airing the TV series of “Aegean Mamas Know Best” on COSMOTE HISTORY HD. Through the dozens of gastronomy trips on the Cyclades and Dodecanese Islands, not only we discovered every little local recipe and promoted the Aegean cuisine on best we could but also we showcased how tradition is passed to the new generation. I would like to thank every person for contributing to this project!
It’s genuinely a pleasure to see Greek gastronomy featuring on such an important move such Pulses GPC. I am personally honored to represent my native cuisine on Gourmet Gurus with this article of my “Beans in Tomato Sauce with Feta” recipe. I heartily thank you!
It was a real honor, as a chairman of this competition jury for South Aegean region, to be a part of the inniative aiming to showcase traditional cuisine all over Europe. Eirini Georgoudiou was chosen to present the region on the finals on 23th October in Rhodes Island.
For the 2nd year in a raw, I was honored to co-host the 13th Cycladic Gastronomical Festival “N. Tselementes” which takes place every September in Sifnos Island. The “N. Tselementes” Festival is probably one of the biggest gastronomical gatherings in Greece where hundreds of locals, producers and associations are presenting their culture and take part in many degustation, educational, folklore music and dance activities. It is actually a wonderful celebration that I will always love to join.
It feels rewarding to read such review articles for “Papadakis”, my restaurant in Kolonaki, Athens, like this one on Elite Traveler by Alex Martin. I am so thankful Elite Magazine. Papadakis is looking forward to host you again.
I am so humbled and thankful to see my restaurant “Papadakis” making it into this “article” “Eat like a local in Athens” on Telegraph UK by Rachel Howard.
Cedar Wings magazine wrote this wonderful article on “Standout Restaurants across the globe”. I am so thankful to see my restaraunt “Papadakis” in Kolonaki, Athens being one of these!
Chef Argiro Barbarigou represented South Aegean Gastronomy Region at National Geographic 1st Traveller Food Festival which took place in Business Design Center, London. Chef Argiro chose to showcase “Aegean meatballs with ouzo” where thousand of people had the chance to taste this greek dish. You can find this recipe here .
I am humbled and thankful to see my restaurant, Papadakis, featured on this fabulous article by Ella Alexander for Harper’s Bazaar UK Magazine.
Chef Argiro Barbarigou represented Greece on UN’s #WorldMilkDay 2019 celebrated on 1st June as every year. Argiro chose to showcase Feta cheese utilizing the #enjoydairy on her social media.
A great article reffering to “Papadakis”, my restaurant in Athens, on a wonderful journey guide for Greece by Michaela Trimble for New York Times Style Magazine.
Chef Argiro Barbarigou was awarded as ‘Greek TopWomen’ of the Year for her contribution in the Greek Cuisine. The awards were hosted by ‘eirinika’ and ‘Made in Greece news’ websites. In total, 20 women from different genres were rewarded for their work.
Chef Argiro Barbarigou attended this year’s 2nd TEDxYouth, hosted in Rhodes Island. Argiro as an Ambassador of the title “South Aegean – Gastronomy Region of Europe 2019” along with the Chefs Club of Cyclades and Dodecanese gave a gastronomical impression in the event; children and their parents cooked altogther under the guidance and help of the formers. The participation in 2nd TEDxYouthwas as a part of the “Aegean mamas know best” in corporation with the South Aegean Region.
«EXPOTROF»is the largest Greek specialty food & beverage event in Greece and the premier showcase for small producers with know-how and vision as well as Greek companies with a strong position both in the domestic and international markets. Chef Argiro Barbarigou was honored as the persona of the expo and also as the ambassador of the South Aegean Region of Gastronomy which had the honor of being this year’s celebrated Region of gastronomy.
Cooking Greece: A unique gastronomic experience takes place in the kitchen of «EXPOTROF», where chef Argiro Barbarigou and accomplished Chefs prepare inspired recipes, using special products of our country. Additionally, certificated Chef Clubs from all over Greece offer a unique interactive experience sharing all of their secrets and specialties of their homeland.
4th National cooking contest GREEK CHEF: «EXPOTROF», Argiro Barbarigou and the Chef Clubs from all over Greece, co-organize the National cooking contest GREEK CHEF which focuses on the promotion of local products and our rich gastronomic heritage, as well as the beneficial quality of Mediterranean nutrition. Furthermore, the participation of distinguished Greek chefs in the jury combined with the high level of contestants contribute significantly to the success of the competition, raising the bar for unique gastronomic creations.
Drinking Greece: When Greek traditional beverages meet the last trends in the field of mixology, the result is becoming intoxicating. The talented bartender Kostas Basis and his experienced team create subversive cocktails based on our national beverages combined with special spirits and Greek herbs.
A wonderful article on my upcoming store in Washington D.C by Tierney Plumb for Washington’s Eater.
A wonderful Christmas Gala was hosted in honor of Aegean cuisine with guest star Chef Argiro Barbarigou by the Lyceum of Greek Women of Montreal.
A wonderful recommendation for Papadakis Restaurant by Fodor’s Travel Guide.
I was proud to have been on the Jury panel for the election of this years Greek Young Chef. I will be joining the young chef and the Chef’s Club of the Dodecanese and Cyclades in the European Finals in Ireland this coming November. We will be competing with a archaic recipe that is guaranteed to impress with its heritage!
Thank you for a wonderfull article.
“Argiro Barbarigou, has made a name for herself in Greece with her restaurants, cookbooks and TV appearances. Now, she’s coming to Washington.”
As part of my election as Global Ambassador, starting with the James Beard Event, we have been hosting festivals island by island across Greece in a massive effort to preserve for future generations the culinary heritage of each location. At the same time, we have been educating the children in the importance of gender equality, heritage, food waste, seasonal produce/farm to table, herbs and spices and the inherent sustainability of their Greek cuisine.
Click on the images to view the gallery for each location:
Rhodes
Kos
Karpathos
Paros
Naxos
Rhodes
Sifnos
Astypalaia
Syros
I’d like to thank Milk Street, Chef Christopher Kimball, for a wonderful interview opportunity by J.M. Hirsch who flew out to Athens to meet with me. We spent an afternoon together and I was thrilled to cook for Jason some of Greece’s most iconic recipes. Including meals such as Fasolada, Tsatziki, Melitzanosalata and more. If you’re subscribed to Milk-street don’t miss the three recipes he’s included in the July-August issue. More to come soon!
click image to enlarge
It was a delight to feature on Chef Charles Carrols, THE RECIPE podcast. He is an Eight-Time Culinary Olympian, Award Winning Author of the beststelling “The Recipe”, Producer and Inspirational Speaker. And if this wasn’t enough he is also the past president of both the World Association of Chefs Society and of the Culinary Institute of America.
In his own words:
“Greece’s Sweetheart, Argiro Barbarigou, is in the pop-up studio of The Recipe Podcast at the Worldchefs Association of Chefs Societies! She has two shows in Greece a day and has her own place! She plans on doing a tour in Houston, Texas sometime soon this year too! Listen in for all the details!”
Click on the image to listen to the podcast!
I was honored to be asked to join our international team from Greece to the “World Association of Chefs Societies” 2018 Conference in Malaysia. It was a wonderful oportunity to share and learn cooking techniques, philosophies and see how cultural differences can actually unite the global Chef’s community. I was also deeply moved by Andre Chiang’s speech on Octophilosophy as it shared so many aspects with my own Greek heritage.
Proud to have my restaurant feature in Qantas Magazine, and under such a wonderfull article “Rising Ruins” by Sally Robinson.
“The 7 Golden Rules for Making Perfect Pan-Fried Fish” A wonderful article by Lane Nieset for FOOD&WINE. Read all of my tips, tricks, and advice for perfect cooked Pan Fried fish! I’d also like to thank photographer George Drakopoulos for his incredible work. Don’t miss out, try my recipe for the Battered Cod with Garlic Sauce!
Read the whole article here.
A beautiful article by Laura Begley Bloom, on Forbes.com and I am deeply honored to have been chosen as one of her experts on Greece. This is definitely, a must-read for anyone planning on visiting Greece this year!
Read the full article here
A wonderful interview by Peggy Docu for Rhodes Dimokratiki that highlights my work abroad as Global Ambassador of the South Aegean Region of Gastronomy as well as going into depth about the impact my work with the Aegean Region is having.
A wonderfully insightful, interview by Jacob Dean a freelance food and travel writer based in New York. He truly understood and appreciated the uniqueness and health benefits of Greek Cuisine.
Click Here for the full interview.
I’d like to thank the U.S. EMBASSY ATHENS for their continued support and promotion of my constant efforts to export Greek Gastronomy.
“The event presented a special menu that highlighted the richness of Aegean cuisine, which was created by award-winning chef and Ambassador of South Aegean Gastronomy Argiro Barbarigou. […]”
Brought a LIMITED-EDITION traditional and time-honored #Greek dish to Avra Madison Estiatorio for Greek Easter.
A well-done to the chefs at AVRA for their impeccable execution of my recipe.
Argiro Barbarigou, Ambassador of the South Aegean 2019 Gastronomic Region, in collaboration with the Dames d’Escoffier, put together a special menu that celebrates the simplicity of the Aegean flavors.
Proud to have had my restaurant Papadakis Athens included in the article by Anya von Bremzen for AFAR magazine and I thank her from the bottom of my heart for her kind words.
Click here to read the whole article
Chef Argiro Barbarigou starts her own Youtube channel “KEEP COOKING – Recipes worth.. eating!“.
A cooking show that in just a short span of time saw her channels soars past 20,000 followers and is guaranteed to be the next big hit in Greek Youtube. Argiro focuses on Greek recipes, cooked with seasonal, organic and farm fresh ingredients and instills into her viewers the value of Greek Cuisine.
Young Chef Award is a competition organized and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and EUHT StPOL.
The jury panel was presidented by Argiro Barbarigou in her formal role as Ambassador of the South Aegean Region of Gastronomy and international experts, it included a competition between finalists of regional competitions from around Europe. It took place in Barcelona Spain.
More than 40 renowned chefs from across the world, including Executive chef Argiro Barbarigou, joined forces for the annual Chefs’ Tribute on Monday June 12th. Because of their generosity and commitment to nourishing our homebound elderly neighbors, $840,000 was raised.
“Thank you to everyone who joined and made a difference in the lives of N.Y city’s most vulnerable population.”
is an annual awards hosted by UNESCO in order to honour “extraordinary and inspirational” women from a variety of fields, including entertainment, business, sports, music, science, medicine, education and politics. Argiro Barbarigou was awarded for her contributions as a Greek Chef to Greek Culture and also to Greek Cuisine abroad.
Read the whole article here
Chef Argiro Barbarigou was invited as a Keynote speaker to the World On A Plate -WORLDCHEFS CONGRESS & EXPO 2016, where in front of thousands of chefs she gave her speech entitled “The Emergence of Greek Cuisine on the Global Food Stage”
Snippet: “Greek Cuisine is an International Phenomena and it’s not just about souvlaki and moussaka. Greek Celebrity Chef and TV Personality Argiro Barbarigou Shares a Brighter Future for Greece through Culinary Partnerships that emphasize the spirit and nutritional wisdom of Greek Cuisine.”
Chef Argiro Barbarigou starts again in her own show hosted on channel ANT1 named “Tis Alpha Ta Zymomata“, the show was such a large success that by popular demand another season was filmed. It ran for one season from 2016 till 2017 and featured unique pie recipes from all over Greece and their heritage.
In the framework of its information initiatives, the non-governmental organization “LIFE CENTER” is proceeding with the implementation of a campaign “Put a STOP to the STIGMATISM“. Its aim is to raise public awareness of HIV / AIDS and, in particular, the social stigma associated with it.
Argiro: “I’m extremely happy to be part of the Center for Life campaign. Put a stop to the stigma, support people who live with HIV / AIDS”
Chef Argiro Barbarigou takes her show on the road. Hosted on channel ANT1 named “Tis Alpha Ta Zymomata“, the show traveled the whole of Greece and Chef Argiro sought out unique pie recipes that were passed down from Mother to Daughter for generations. It ran for one season from 2015 till 2016 and featured unique pie recipes from all over Greece and their heritage. Thousands of people gathered at their stops causing impromptu celebrations to occur!
Chef Argiro Barbarigou co-hosts with acclaimed Anastasios Papalazarou PhD Dietitian in their own show hosted on YouTube named “Symvoules Metaxi Fyllon“, it focused on the health benefits of Greek Pastry and Pies and demonstrated how simply anyone can eat healthy. It ran for one season from 2015 till 2016.
Argiro Barbarigou is welcomed into Greek homes cooking daily and live on the channel ANT1’s show “To Proino”, a chart breaking Morning show, alongside Greek Celebrity TV Host Fay Scorda. She is with the show from 2014 till 2017.
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television.
Books from 205 countries participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages.
Argiro Barbarigou’s “Hellada Mou” wins her this years “Best TV Chef Cookbook in Greece” award.
Argiro as Owner and Executive Chef, introduces us to Homey, the new tasty arrival in Halandri, her latest Restaurant.
Homey’s space is beautifully landscaped, with the comfortable hall accommodating wooden tables and the decoration “playing” with tones of wood, white and charcoal. Corner sofas surround the room, while near the entrance there is a large bar where you can enjoy your cocktails in the evening.
Homey also has a beautiful courtyard, which is what you need for the summer evenings, beautifully landscaped with plenty of tables and plenty of green spaces.
The menu of the restaurant shows its weakness to meat, while every day the wood-fired oven brings us fresh bread and succulent meats while its kitchen makes select dishes that demonstrate Greek cooking philosophy – Organic, Fresh and Seasonal, Farm to Table, Ancient Wheats.
WASHINGTON, D.C.— The health benefits of the Greek Mediterranean Diet took center stage at the U.S. Congress in an event organized by the Greek Embassy in Washington, D.C. Among the participating Congressional dignitaries were Joseph Crowley (D-NY), Gus Bilirakis (R-FL), and Carolyn Maloney (D-NY).
A packed Rayburn House Office Building Lobby of guests enjoyed authentic Greek cuisine created by the world’s most famous Greek and U.S. chefs who create it. Invited chef Argiro Barbarigou, also the Global Culinary Ambassador of Chefs Club of Northern Greece, partnered with Chefs Club President George Mastrodimistris (Thessaloniki) at Mourayo Restaurant (D.C) to design a custom menu reflective of the Greek Diet. All recipes used an abundance of greens, antioxidant-packed herbs, olive oil or legumes, based on the Ancient Greek diet.
Chef Argiro Barbarigou was proud to have create a Greek menu for the Hellenic Initiative Banquet. It was at this event that Bill Clinton both tries her food for the first time and also delivers a speech on Greece at the Hellenic Initiative Banquet.
The former President was the honorary patron of the event that took place on October 3rd, 2013 in New York City.
Chef Argiro Barbarigou starts in her own show hosted on channel ANT1 named “Tis Alpha Ta Zymomata“, the show ran from 2013 till 2016 and featured unique pie recipes from all over Greece and their heritage.
A over the top event featuring music, dance, art, food, history and more all in celebration of Greek culture and Cuisine. Greek celebrity Chef Argiro Barbarigou planned a special dinner at the Golden Vine Winery in the famous Disney California Adventure park. Greek cuisine at its best Fine dining experience was offered. Food that was both innovative and also playful, that activated the senses, that truly engaged the guests in a stimulating, exciting and unconventional way.
She has cooked for James Bond, Pierce Brosnan and Billy Zane, with Jean Paul Gaultier a regular customer at the Papadakis restaurant. During the Gabby Awards, where the best and brightest Greeks of America will be honored, Argiro Barbarigou became the representative of Greek cuisine and enchanted the scores with her wonderful recipes.
She was responsible for all menus and VIP dinners but also for after-party food at Paramound Studios. The next day she also participated in the Disneyland celebrations.
Argiro’s recipes from this even were also available in all the Disneyland restaurants as well as in Greek flavors in all areas of the park.
Chef Argiro Barbarigou with the charitable foundation “Care for a Child” hold a charity gala. Argiro created the menu, oversaw it’s creation, cooked herself and also donated all of the labor and materials required.
The event was a huge success and all of the proceeds went to the charitable foundation.
Argiro Barbarigou joins ANT1 channel and cooks live every weekday till 2013 on their show “Morning with ANT1”.
Argiro Barbarigou starts her own cooking show on the channel ANT1 named “OREO COOKING”.
The oldest USA chef’s club, the Epicurean Club Of Boston presented to Chef Argiro Barbarigou their “SERVICE TO THE INDUSTRY AWARD” for her years of dedication to educating the world with her Cookbooks, Articles & Culinary demonstrations & to Inspiring our next generation of chefs in the Cusine of Greece.
Argiro Barbarigou is interviewed on the Radio Show “Greek Melodies”, a show funded by the Greek/American Community and which is broadcast on “1550 WNTN” in the greater Boston area.
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television.
Books from 205 countries participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages.
Argiro Barbarigou “Every Day Greek” receives this years Best Woman Chef Second Place Award.
Papadakis Restaurant Athens receives the “Toques d’Or – Best Greek Cuisine award”. The Toques d’Or are the most authoritative gastronomic awards in Greece with the hallmark of “Athinorama” and “AlphaGuide” the two largest food critic publications and websites in Greece, and are only presented to the very finest restaurants.
is an annual awards hosted by Life&Style magazine in order to honour “extraordinary and inspirational” women from a variety of fields, including entertainment, business, sports, music, science, medicine, education and politics. Argiro Barbarigou was awarded for her contributions as a Greek Chef. The awards started in 2003.
Argiro Barbarigou is welcomed into Greek homes cooking daily and live on the channel MEGA’s show “Kafes me tin Eleni” alongside Greek Celebrity TV Host Eleni Menegaki. She is with the show from 2006 till 2009. The show received multiple Greek TV awards.
Papadakis Restaurant Athens receives the “Greek Cuisine” award for their excellence in preparation, flavours and their promotion abroad of Greek cuisine. The award is from the prestigious and famous Greek publication “Gourmet Magazine“.
Papadakis restaurant is in Athens, and set in the foothills of Mount Lycabettus in Kolonaki.
Papadakis is Argiro’s second successful venture on the heels of her native Paros restaurant where the global glitterati would often arrive by boat.
From Jean Paul Gauthier, Carla Bruni and a throng of celebrity diners to Athenian media, locals and tourists, diners flock to Argiro for her coveted tables, her signature Aegean Island cuisine and her personal touch.
Argiro Barbarigou’s second year on Greek Nation TV channel “Mega” now as a Chef TV Host. The show was hosted by celeberity TV Presenter Grigoris Arnaoutoglou and was the years most successful show for it’s time block.
Argiro Barbargiou’s first appearance in a documentary was for the channel ERT’s documentary series “AEGEAN NYN AND AEI” which told original stories of the AEGEAN people capturing a unique perspective on the uniqueness of island life.
Footage from the original show, taken outside her “Papadakis” restaurant in Naousa Paros.
Argiro Barbarigou cooks her signature Island Lobster Pasta right outside her restaurant Papadakis Naoussa in Paros. Though by this point accustomed to appearing on television this is the first time she is given the opportunity to appear live with another famous Greek Chef Elias Mamalakis. The show was a critical success and during it’s 5 years in production even received a “Rose d’ or” award.
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television.
Books from 205 countries participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages.
“AEGEAN RECIPES” her first cookbook, received the first place for the award of Best Local Cookery Book in Greek and was nominated for the finals Best In the World.
The unforgettable Papadakis restaurant name remains in the family history with her father as the leader of it during the 1970s. Its characteristic menu was the fresh fish and the seafood, indigenous to the Greek islands.
Argiro revived the myth of Papadakis restaurant in March 1996 by re-opening the restaurant’s doors in Naoussa, Paros. The menu was based on Aegean Island Cuisine with an emphasis on fish, seafood and authentic local products from all over Greece.
