Dimitrios Moudios

Coming Up

Since 2024, Ōre has had Dimitrios Moudios in the chef’s role, while Lahnyai Nusara has also placed him in charge of the tasting menu. That kind of brief asks for sequencing, restraint and a clean read on progression: courses have to accumulate, not simply arrive. In that setting, Moudios’s work is about translating technique, memory and timing into dishes that land with control rather than excess.

Where They Are Now

The route into cooking began outside the kitchen, after Dimitrios Moudios moved to Germany to play football professionally. When that path did not go as planned, the reset pushed him toward another trade, one that could use the same discipline, stamina and appetite for repetition. Food became the place where those habits could be applied with purpose, and the shift from sport to cooking left him working in a field where focus and endurance still matter, only now they are measured through mise en place, pacing and consistency. That change in direction still shapes the way the work reads now. As chef of Ōre and the person running the tasting menu at Lahnyai Nusara, Moudios operates in a register that depends on clarity, structure and controlled progression. The emphasis is on balance and build, with each plate doing a specific job inside the sequence.

Signature

Okra Stuffed with Shrimp Tempura, Green Mango and Cherry Leaf Pork, Ginger and Chive Relish are the signature dishes associated with Dimitrios. Taken together, they point to a kitchen working through contrast: crisp against soft, sharp against rich, fresh against savoury. The titles suggest an approach that uses texture and brightness to structure a plate, with each element carrying a clear role rather than crowding the others.

In Their Words “I often have to explain what my food concept is, which is actually my least favourite thing to do – it’s impossible to put into words.” That reluctance makes sense in a kitchen built around flavour first. Some work is meant to be described; some is meant to be read directly from the plate. In Moudios’s case, the food is asked to carry the explanation. What followed was a practical rerouting: from a failed sporting plan to a career in food. The important part is not the detour itself but the discipline it preserved, which now appears in the way Moudios handles sequence, control and the demands of a tasting menu.