Chef Konstantine began his career in the kitchens of Toronto in the 1980s, when fine dining in Canada was still finding its voice. Over the next four decades, he would help define it — earning a place among Canada's Top 10 Chefs and cooking for some of the most recognized names in entertainment and music: Al Pacino, Tom Hanks, Julio Iglesias, and countless private clients who valued discretion as much as flavor.
In 1994, at the Mövenpick Restaurant in Toronto, Konstantine sat across from Chef Anthony Mossiman — personal chef to Princess Diana — for a culinary exchange that he still describes as one of the formative moments of his career. Two chefs, two traditions, one shared belief: that great cuisine begins with great ingredients, and that everything else is technique in service of that simple truth.
Today, Konstantine has returned home to Nea Koroni, on the southern coast of the Peloponnese. From his base in Messinia, he creates private dining experiences for villas, hotels, weddings, baptisms, and intimate gatherings across the region — from Kalamata to Methoni, Finikounda to Pylos. The clientele has changed. The philosophy has not.
“I do not cook for crowds. I cook for the people sitting at one table.”