Received his education from Granits schools, Chef d 'oeuvre, T.E.I of Athens. 23 years of presence in professional kitchens, passionate with the Mediterranean Greek cuisine, especially of the Aegean and Cycladic cuisine.
His cultural background starts in Ιraklia - a piece of land surrounded by the Aegean Sea - with exposer and culinary memories from his mother, father & grandma! Memories and flavors follow him and guide him in his constant search of local products and producers.
Strong supporter to the philosophy of the Cyclades Chamber of commerce, for the continued existence of the Aegean Cuisine.
He shares his time between Athens, where he lives in the winter and the Cyclades ... he work as a Chef in Mykonos in the summer for the restaurant “Bakalo Greek eatery” and back to Ιraklia as his retreat.
Inseparably tied to the Aegean Sea, he creates dishes for Bakalo with Cycladic character, collecting and using local products to compose dishes as creative as possible without losing their traditional identity. It is a tiresome and time-consuming effort he says, but well worth it since his visitors accepts and appreciates them.
His favorites ingredients ... fava from Santorini, the xinomyzithra (sour cottage cheese) from Ιraklia the tyrovolia cheese from Mykonos, gruyere from Naxos, louza (pork confit) from Mykonos, pure wild honey from Ιraklia, capers and wild fennel collected in Siros, crithmum (kritamo)and sundried tomatoes from Tinos, rakomelo from Amorgos .. ..And the list goes on…
Beloved food locked in his memory, the fresh fried potatoes with eggs cooked by his grandmother in the wood burning oven in Ιraklia. The traditional island dish is the stuffed goat made usually over Easter time. As ambassador of the Cycladic kitchen he would choose a fish or seafood since the qualities of the sea products are delicious and unique. A spoonful of the kakavia soup cooked on the fishing boat is enough to make feel the irresistible Aegean breeze through your body...
So, a fan of the realistic, exquisite cuisine, devoted to local products and their careful execution, with cooking techniques that highlights the taste, as a courtesy to them and to their producer.
Chef Gavalas statement: We honor our country, we honor our producers, we appreciate the Cyclades, respect the Aegean Sea: Greece ... is our life!
Note from TGC: Chef Gavalas in one of the best ambassadors for the Cyclades Islands that I have met, I still have in my memory his many wonderful dishes I’ve tasted back in 2008. He is adventures, respectful to tradition a good colleague and an excellent teacher. You have my outmost support and respect Yianni!!! Go on, impress us, the way you always did.