Chef of the Week: Christina Konstantopolou, Executive Chef at Stoke Brasserie & Grill in Radisson Red Hotel, Liverpool

How long have you worked at your current restaurant?
2 years.

Where did your passion for cooking come from and where did you learn your skills?
I am a creative and curious individual who loves to explore new horizons. My journey began with part time jobs when I was at university, in a restaurant where I discover my deep appreciation for food. This sparked a desire to learn more, eventually leading to a passion for cooking.

I feel incredibly fortunate, to have had mentors who emphasizes the importance of attitude and a love for nature, which profoundly shaped my prospective on life and cooking. They taught me to see the beauty in ingredients and to approach cooking with heart and dedication.

What do you enjoy most about being a chef?
Creativity, imagination, continuous learning, new technique combinations, creating and cooking for people to enjoy, creating memories.

Name three ingredients you couldn’t cook without.
Salt, olive oil and butter.

Which piece of kitchen equipment couldn’t you live without?
My knife and Thermomix.

What food trends are you spotting at the moment?
Alternative sources of protein (like insects), fermented food is coming back, hyper-local products and sustainable practices.

What do you think is a common mistake that lets chefs down?
More than 5 elements on a plate will bring confusion and not correct use of mother nature’s gifts.

What is your favourite time of year for food, and why?
Summer in Greece because of the fresh produce, vegetables and fruits. Seasonal fish inspire me every time to create a fresh dish.

Which of your dishes are you most proud of?
Grilled swordfish served with a kale tartare salad, lemon curd and dill oil, simple and so fresh.

How do you come up with new dishes?
I often draw inspiration from my childhood memories and the experiences gathered during my travels around the world. I reflect on the moments that excited me and the flavours that created lasting memories. These reflections guide me as I craft my dishes, allowing me to weave those emotions and stories into every plate I create. Its my way of sharing the joy and wonder I’ve felt through food.

Who was your greatest influence?
Clare Smyth and Lazarou at Varoulko (1 Michelin star) in Greece.

What is your favourite cookbook?
Larousse Gastronomique, Grand Livre de Cuisine.

Who do you think are the chefs to watch over the next few months?
What’s been your favourite new restaurant opening of the last year? Pharaoh (Athens), 8 (Liverpool), Sphere (Paris).

www.radissonhotels.com/radisson-red-liverpool/restaurants-and-bars/stoke