Growing up in Greece, the bold, complex profiles of Eastern cooking were virtually unknown to him. He describes his first foray into an Asian kitchen as "discovering a new planet" — a world where he had to unlearn the slow-building richness of European stocks and master the high-velocity precision of wok-fire and delicate knife work.
This "outsider’s" perspective has become his greatest asset, allowing him to approach modern Asian dining with a sense of constant wonder and meticulous respect.
Before taking the helm at Ciel Dubai Marina, Evgenios was a pivotal figure in the TATTU Restaurants group, rising through the ranks to lead the London kitchen. It was here that he refined the "TATTU DNA" — a unique intersection of modern Chinese flavours and immersive, artistic presentation. When the opportunity arose to launch the Dubai flagship in 2025, he didn't just bring recipes; he brought a philosophy.
In Dubai, alongside a talented team, Evgenios has elevated the experience to match the city's demand for "theatre." His menu is a response to the local palate, featuring richer ingredients and more expressive seasoning, yet it remains anchored by his personal favourites like the Steamed Whole Bass — a dish that highlights the elegance and purity he strives for in every service.
Evgenios' Path to Dubai
1. While you are originally from Greece, you previously helmed the kitchen at TATTU in London before moving to the new flagship in Dubai. How did that initial experience in London shape your interpretation of modern Asian cuisine before bringing it to the Middle East?
My time at TATTU London was absolutely foundational in shaping the way I interpret modern Asian cuisine. Coming from Greece, I arrived with a strong classical European technique and a deep respect for balance, freshness, and storytelling through food. But London exposed me to a completely new level of diversity, creativity, and expectation.
London’s dining scene pushed me to refine my understanding of Asian flavours not just technically, but culturally. TATTU London is a unique environment where modern Chinese cuisine meets artistic presentation, bold interpretation, and an almost theatrical sense of detail. Leading that kitchen for years allowed me to experiment, modernise, and truly understand how to elevate traditional Asian flavours in a way that feels both respectful and contemporary.
It also taught me discipline in consistency, teamwork, and brand identity. Every dish had to carry emotion, precision, and beauty. Every service demanded excellence. That experience shaped my culinary voice.
So when the opportunity came to move to Dubai and open the flagship, I wasn’t just transferring recipes I was bringing a philosophy. The Middle East has its own rhythm, its own energy, and its own expectations. The experience from London gave me the confidence and the creative foundation to adapt modern Asian cuisine to this new market, ensuring it remains authentic to TATTU's DNA while speaking to the tastes and sophistication of Dubai’s guests.
2. Your role at TATTU is centred around interpreting and executing modern Asian cuisine. Could you discuss the most pivotal moment or mentor early in your career that first exposed you to, and ignited your passion for the complex flavours and techniques of Eastern cooking?
The most pivotal moment in my journey with Asian cuisine was actually my very first job working in an Asian kitchen. Growing up in Greece, Asian cuisine simply wasn’t common at all. I had never been exposed to those flavours, ingredients, or techniques. It genuinely felt like stepping into an entirely new world.
On my first days there, I remember seeing ingredients I had never even heard of, watching methods I couldn’t fully understand yet, and tasting flavours that were completely foreign to me. It was like discovering a new planet. Everything challenged the way I’d been trained: the balance of sweet, salty, sour, spicy; the precision in preparation; the respect for depth and complexity.
That experience ignited something in me. It made me curious, hungry to learn, and excited about the endless possibilities within Asian cuisine. That sense of discovery is still what drives me today interpreting those traditions through a modern lens while honouring the authenticity behind them.
4. Moving from London to Dubai, you’ve experienced two contrasting global food cities. What are the key differences (or similarities) you’ve observed between the diners in London and the clientele in Dubai?
Both audiences are well travelled, openminded, and truly appreciate quality. The key difference is that Dubai often requires something more, more impact, more luxury, more theatre. Guests here expect a full experience, not just a great dish, which pushes us to elevate every detail even further.
5. Beyond professional kitchens, was there one particular person or experience that you feel was influential in developing the philosophy you now apply to your cooking?
It’s difficult for me to point to just one person, because the philosophy I apply to my cooking today is really the result of many people who have influenced me throughout both my personal life and my career. I’ve always believed that we are shaped by the people we meet, family, friends, mentors, colleagues and each of them leaves something with us.
Over the years, I’ve taken different qualities from different individuals: discipline, creativity, patience, resilience, curiosity, and a genuine love for food. Some lessons came from home, others from chefs I worked alongside, and many from the diverse cultures and personalities I encountered in kitchens around the world.
All of these influences come together in the way I cook and lead today. I try to take the best parts of what I’ve learned from others and apply them both personally and professionally. That blend of experiences is what ultimately forms my culinary philosophy.
1. How would you describe TATTU's dining philosophy?
TATTU's dining philosophy is to take modern Chinese and Asian cuisine and elevate it through creativity, presentation, and emotion. We respect authentic flavours and techniques, but reinterpret them in a contemporary, artistic way. The goal is to deliver dishes that are visually striking, bold in flavour, and part of a fully immersive dining experience.
2. TATTU Dubai is located on the 74th floor of Ciel Dubai Marina, one of the city's most dramatic locations. How did the unique setting and luxury context of Dubai influence the creation of the menu and the overall dining experience, compared to the established TATTU locations in the UK?
TATTU Dubai’s location on the 74th floor created a completely different expectation from day one. Dubai’s luxury, its skyline, and its demand for bold experiences pushed us to elevate the menu beyond what we offer in the UK. The city’s atmosphere inspired dishes that are more expressive, visually striking, and luxurious, while still staying true to TATTU's modern Chinese DNA.
We also adapted to the Middle Eastern palate, stronger flavours, richer ingredients, and a more theatrical style of presentation. Overall, the unique setting and the sophistication of Dubai didn’t just influence the menu; they pushed us to create an experience that feels iconic and distinctly suited to this city.
3. You created exclusive dishes for the TATTU Dubai menu. What was the creative process or influences behind the dishes?
The exclusive dishes were inspired by Dubai’s demand for luxury, bold flavours, and strong visual impact. I started by taking core Asian flavours and techniques from TATTU's identity, then adapted them to the Middle Eastern palate, richer ingredients, bolder seasoning, and more dramatic presentation. The goal was simple: create dishes that feel true to TATTU but are unmistakably made for Dubai.
4. Is there a specific dish you would recommend everyone tries on the menu?
It’s always difficult to choose just one dish, because everything on the menu has a story and a purpose. But if I had to recommend a personal favourite, it would be the Steamed Whole Bass. It’s clean, fresh, beautifully balanced, and really showcases the elegance of modern Asian cooking. It’s the dish I always come back to.
Evgenios' Craving for Travel & International Flavours
1. As a chef working with Pan-Asian flavours, which country in East or Southeast Asia has been the most transformative to your cooking knowledge, and what specific flavour profile or ingredient did you discover there that you now incorporate regularly?
For me, the most transformative influence has come from Japan. The precision, discipline, and purity of flavour in Japanese cuisine changed the way I approach balance and technique.
2. When you travel, do you consciously seek out high-end dining experiences, or do you prioritise finding authentic street food and local markets? Which type of experience do you find more creatively inspiring for your role at TATTU?
When I travel, I always gravitate toward street food and local markets. I think most chefs would say the same, we love discovering something humble, honest, and full of character, then finding ways to transform those flavours into elevated, modern dishes. Street food is where you taste the real soul of a cuisine, and that authenticity is what inspires me most when creating new items for TATTU Dubai.
3. Is there one particular dish you'd specifically hop on a plane to try again? Or a country that you always go back to, just for the food?
It has to be Japan without question. And if there’s one dish I’d get on a plane for, it’s ramen. The depth, the precision, the craftsmanship behind a truly great bowl is something I never get tired of. It’s simple, soulful, and endlessly inspiring.
4. You must travel a lot for work, and exploration. Is there something you always fall back on for a quick, but tasty bite to eat after a long day?
I’m always trying to taste what each country and season has to offer when I travel. After a long day, I don’t really fall back on one specific dish, I prefer to find something local, seasonal, and authentic wherever I am. It’s the easiest way to understand a place through its flavours, even in the simplest bite.
TATTU Dubai, Ciel Dubai Marina, Dubai
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