Lefteris Lazarou

The Climb

International reach did not move Lefteris Lazarou away from Greek cuisine; it carried that cuisine outward. As his name traveled beyond Greece, the cooking remained tied to the flavors and identity of home, with the sea still acting as a reference point. From 2010, his role as a panel judge on the Greek version of MasterChef placed that perspective in public view, while his teaching of Greek cuisine at the Culinary Institute of America brought the same tradition into an American classroom. In each setting, the work stayed centered on the same culinary language. Since 1987, the chef role at Varoulko has given Lefteris Lazarou an unusually long line of continuity. That tenure matters in a trade where movement is common: the restaurant’s identity has been allowed to form around one hand, one point of view, and one sustained relationship to the sea. Over time, Varoulko and Lazarou have become closely linked, with the kitchen’s reputation built through duration as much as through distinction.

Today

"I am determined to promote and highlight the warm hospitality Greece is so well known for all over the globe through my cooking and create dishes that spark conversation and create lasting memories." That statement places hospitality inside the craft, not beside it. For Lazarou, service is part of the cooking’s function, and Greek cuisine is the means through which that function is carried. The register is clear: Piraeus at the start, a restaurant opened there, a continuing chef role, and an Athens base attached to Varoulko today. Taken together, those facts describe a practice kept focused on place, sea, and repeatable standards.

In Their Words “I am determined to promote and highlight the warm hospitality Greece is so well known for all over the globe through my cooking and create dishes that spark conversation and create lasting memories.” “I took inspiration from Crete and its beautiful surroundings.”

Recognition

Lefteris's honors include Michelin star and Toques d'Or.