Hello, I’m Sara Konstantinou, a 38-year-old chef from Thessaloniki, Greece, now calling Athens my home base, though my heart and curiosity have taken me far beyond. If you’re a woman in the kitchen—whether you’re running the line, leading a team, or carving your own path in the culinary world—I’m thrilled to share a bit of my journey with you.
My love affair with food began in my mother’s kitchen, where I learned that cooking is both an act of care and a form of self-expression. I remember the pride in her eyes when I first rolled out phyllo dough by hand, and the laughter we shared when my first attempt at baklava ended up more like a sticky puzzle than a dessert. Those early lessons—equal parts patience, resilience, and joy—have shaped the chef I am today.
After graduating from the Hellenic Culinary Academy, I set out to see how far my passion could take me. I’ve worked in kitchens from Athens to Paris to London, and every city has left its mark on my style. I’m rooted in Greek tradition, but I’m always hungry for new techniques and flavors. I love the challenge of reimagining a classic—like giving moussaka a vegan twist or pairing local seafood with unexpected spices. Not every experiment is a success (ask me about the time I tried to make a deconstructed spanakopita and ended up with a plate that looked like modern art gone wrong), but I’ve learned that the best ideas often come from the boldest risks.
As a woman in this industry, I know the unique challenges we face—balancing confidence with humility, finding our voices in a room that isn’t always ready to listen, and supporting each other through the long hours and high expectations. I’ve led teams in high-pressure kitchens, mentored young women chefs, and built friendships that have carried me through the toughest services. I believe that our strength lies in community, in sharing knowledge, and in lifting each other up.
When I’m not in the kitchen, you’ll find me at the market, chatting with farmers about the season’s best produce, or hiking in the mountains, foraging for wild herbs. These moments keep me connected to the land and remind me why I fell in love with food in the first place.
To all the women chefs in the USA and beyond: I hope my story encourages you to keep experimenting, to embrace your mistakes as much as your triumphs, and to never stop learning. Our kitchens are stronger, more creative, and more joyful because of the passion and perspective we bring. Let’s keep inspiring each other, one dish at a time..