Chef Christos Christou
Aegean Cove

Born and raised on a farm in Cyprus, Christos Christou’s passion for cooking began early.  By the age of thirteen he was preparing meals for his brother and sister using recipes handed down from his mother and grandmother, and at eighteen he was cooking in his parents’ tiny restaurant.  Though he would go on to try his hand at other professions, it was the pleasure of cooking the food of his childhood that remained his greatest joy. 

In 1989 he arrived in New York and after working in the restaurant industry as a delivery boy and cook, Christou desired more classic culinary training and enrolled in The French Culinary Institute. Upon his graduation, he was asked to stay on as the assistant chef at L’Ecole, the restaurant that serves as the training ground for FCI students.  During this time, Christou had the opportunity to further broaden his education and sharpen his skills by working alongside masters such as Jacques Pépin and André Soltner.

Deciding to return to his Greek culinary roots, he joined John Livanos and Rick Moonen in opening Molyvos, taking on the position of sous chef. During his tenure there the midtown restaurant earned three stars from Ruth Reichl, former food critic of The New York Times.

Subsequently, Christou served as executive chef at Estiatorio Milos and Trata; then he was the opening chef at Avra and Ammos Estiatorio.  He now brings his critically acclaimed cooking talent to the Aegean Cove in Astoria where diners can enjoy a rich variety of dishes from regions throughout Greece.

Snapper Fillet  w/Kalamata Olives and Giant Bean Salad

Ingredients:

1 8oz snapper fillet
1    chopped tomato
1    cup of any white beans - cooked
1    cup Kalamata olives - pitted
¾   cup extra virgin olive oil
¼   cup lemon juice
¼   cup white wine
Salt and pepper to taste

Method:

In a hot oven proof sauté pan add ¼ cup of olive oil.  Salt and pepper the fillet and add to the pan, skin side up. Cook for about 2-3 minutes – turn it over and cook for another minute. Pour in white wine to deglaze the pan and place the pan in a 400° F pre-heated oven for about 5 minutes and check for doneness. When the fish is flaky, remove the pan from the oven. 

As the fish is cooking, make the salad by mixing the chopped tomato, olives and beans with the lemon juice, the rest of the olive oil, and salt and pepper to taste.
 
To plate: Arrange the fish on the plate and top with the salad.