**Republished from:** flaginlife.gr

Giannis Chantakis, the youngest member of a family with a long-standing tradition in gastronomy, follows in his family’s footsteps—yet possesses all the qualities needed to spread his wings and carve out new paths.

Although Nea Diagonios is a well-known restaurant in Thessaloniki, my first encounter with it took place just a month ago. I must admit that, on the one hand, its excellent seaside location makes it an ideal destination for summer (with a carefully designed indoor dining room for the colder months), and on the other hand, the structure of the menu—with a clear emphasis on meat—and the dishes I tasted leave no doubt that Giannis Chantakis is a talented chef. While I will speak in detail about the flavor profile of the dishes in the near future, this time I had the opportunity to meet the chef and ask him a few questions.

**D.K.:** Judging by the dishes we tasted, you are a young and rising chef. What led you to pursue a career in gastronomy, and what has your journey been like so far?

**G.C.:** I became involved in gastronomy in 2008 due to our family business. My goal was to develop it further and give it a new direction. From the very beginning, things went extremely well, as Nea Diagonios became the first restaurant to receive the *Eleftherotypia Gourmet Award* within just six months of operation. Several distinctions followed, both personal and for the restaurant itself.

**D.K.:** Despite being located right by the sea, what made you place such a strong emphasis on meat?

**G.C.:** As I mentioned earlier, when I took over the family business, I couldn’t move away from the dishes that were the restaurant’s signature.

**D.K.:** Given your evident talent and your potential for a more complex and refined cuisine, why do you focus so much on meat dishes that may not require elaborate techniques, but rather a skilled grill master and high-quality meat?

**G.C.:** Our initial goal was to highlight the quality of our products. Our menu includes both appetizers and main courses with more contemporary touches and techniques that follow global gastronomic trends.

**D.K.:** In which direction should gastronomy in Thessaloniki move, in terms of cuisine and flavors?

**G.C.:** Thessaloniki’s cuisine has been influenced by many cultures. For this reason, it should highlight the dishes that define it, even if they may seem simple to younger chefs.

**D.K.:** At Nea Diagonios, do you intend to maintain the same philosophy in the menu you currently offer, or are you considering a change in direction—and if so, what would that be?

**G.C.:** Our menu changes periodically. New additions are introduced and some dishes evolve. At the moment, I am considering making some major changes, including the addition of fish-based dishes.

**D.K.:** What are the key factors that influence a customer’s choice when selecting a restaurant?

**G.C.:** Customers choose a restaurant based on many factors. Above all, the quality of the ingredients is crucial, as is the presentation of the dishes. Atmosphere and location also play an important role, as do recommendations and word of mouth.

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