THEODORE ROUVAS

Theodore (Theo) Rouvas was born on the island of Corfu, Greece and reared amidst its butterfly blue, bountiful seas, shimmering olive groves, and sun-kissed foothills. After having studied Technical Culinary Arts at the Institute of Vocational Education in Corfu, his first school internship experience in the kitchen was in 2006, a year later he was hired as an assistant chef at La Tabernita Mexicana, a casual dining venue offering Mexican food. He continued to refine his culinary skills and moved to the Etrosco Restaurant Group in 2008, where he occupied different roles in various departments, including chef de partie in the pastry/bakery section and a meat-saucier chef. As part of the Research & Development group, he developed innovative dishes with modern techniques and was responsible for kitchen operations. At a young age, Theo was always fascinated with cuisine; pastry, butchery and everything in between. With a Greek background, cooking and designing Mediterranean food almost came too naturally for him, so he relishes being able to do what he loves and to bring an authentic modern twist to Mediterranean and Greek cuisine in Dubai. In 2013 Theo joined the Food Fund International (FFI) as head chef at Eat Greek Kouzina, overseeing the opening of both restaurants. In 2016, he went back to Greece as a consultant of the fourth Eat Greek Kouzina at Athens International Airport, Greece. His culinary journey continued in Abu Dhabi when in 2017, he was appointed the head chef of the fifth Eat Greek Kouzina and Bentley Kitchen, and responsible for two kitchen operations. Today, Theo is the chef at FFI’s Taverna Greek Kitchen and promises a traditional taste of Greece.