Cooking the subconscious

The power of instinct

He loves feta cheese, yet one of the ingredients that fascinates him most is the torch ginger flower, an aromatic Thai blossom that people automatically either adore or reject. There is no ingredient he refuses to work with, just as there are no strict limits to his culinary curiosity. He admires the work of painter Bosco Sodi and performance artist Marina Abramović. As for himself, he describes his character in three simple words: fair, sensitive, and impatient. The latter, as he admits with a laugh, is not always a virtue. In the realm of modern haute cuisine, words like concept and philosophy are thrown around daily. Chef Dimitris Moudios, however, operates entirely on instinct.

Perhaps therein lies the key to understanding both the man and Ōre, his now legendary restaurant in Bangkok. With a mere six to eight seats and a waiting list that often stretches for months, Ōre has captivated the international gastronomic community, earning the Opening of the Year award from the Michelin Guide, among other accolades. As he notes, you do not need to compromise, you simply need to believe in your vision and work hard.

Moudios began his professional journey far from Thailand. Born in Thessaloniki, he honed his skills in some of the most demanding restaurants across Europe and the Americas. His career took him through Atelier in Munich, Pure C in the Netherlands, Cosme in New York, Alchemist in Copenhagen, and the legendary Boragó in Chile. It was there he took on the role of head of research and development alongside his mentor, Rodolfo Guzmán, a man he now unhesitatingly considers family.

The value of memory

When asked to describe cooking in three words, he chooses memories, precision, and love, in that exact order. For him, ultimate luxury is not found in the rarity of an ingredient or the complexity of a technique. True luxury lies in a dish's ability to connect you to a specific place and moment in time, making you understand exactly where you are and why. It is an approach that perfectly mirrors Ōre, a restaurant rooted in extreme minimalism and an uncompromising dedication to the finest global ingredients.

His Greek heritage inevitably surfaces through his experiences and memories, though never as a conscious pursuit. His true interest lies in personal expression, provoking and surprising the palate rather than reproducing national stereotypes.

The creation of new dishes follows this exact logic. Ideas stem from travels, images, flavors, everyday experiences, and subtle observations that quietly accumulate until they interconnect. Sometimes, as he admits, an idea strikes completely out of the blue, and he must write it down immediately before it slips away.

This creative freedom is accompanied by an equally profound sense of responsibility. When asked about the most important lesson he learned in the kitchen, his answer has nothing to do with technique. Being a good cook is not enough, he says, your character matters just as much.

Despite his impressive international trajectory, he continues to treat gastronomy as a deeply human process, one inextricably linked to memory and personal truth.

And where does he see himself in, say, twenty years? Perhaps somewhere in Greece, running an intimate boutique hotel and restaurant. Until then, he will continue transforming his experiences, his memories, and the subtle shifts in the world around him into truly unforgettable culinary creations.