Diane Kochilas: The Chef Who Made Greek Food a Way of Life in America
Long before Greek yogurt took over supermarket shelves, Diane Kochilas was in the U.S. teaching people how to cook with olive oil, oregano, and feta the way Greeks actually do. Through books, shows, and cooking schools, she brought the soul of the Aegean into American homes—one lemon-drenched recipe at a time.
Diane Kochilas
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Diane Kochilas At a Glance:
🇺🇸 Born and raised in New York
🇬🇷 Greek-American ambassador of Aegean cuisine
📺 Host of My Greek Table on PBS
📚 Author of over a dozen cookbooks
👩🏫 Founder of the Glorious Greek Kitchen Cooking School in Ikaria
🥗 Advocate for Blue Zone eating and sustainable Mediterranean living
From New York to Ikaria and Back
Born and raised in New York to Greek immigrant parents, Diane grew up eating traditional Greek food and learning the stories behind it. After studying journalism, she turned to food writing and eventually full-time culinary work, always rooted in the idea that food is culture.
Her deep connection to her father’s homeland—Ikaria, a Blue Zone known for longevity—shaped her philosophy. There, she built her cooking school and honed her mission: to share not just Greek recipes but the Greek way of eating.
Diane Kochilas The Ikaria Way
Signature Dishes
Lemon-Oregano Roast Chicken
Crispy, juicy, and deeply aromatic—her version of the Greek classic shows just how simple and perfect it can be.
Spanakorizo (Spinach Rice)
Comfort food from her childhood: rice, greens, dill, and lemon—a dish that’s as healthy as it is satisfying.
(Coming soon to Kitchen in the Med: my inspired takes on both)
Spanakorizo Diane Kochilas
Her Impact on American Food Culture
Diane Kochilas made Greek food personal, regional, and real for American cooks. She moved beyond the clichés of diner gyros and moussaka to show the depth and diversity of Greek home cooking.
Her impact includes:
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Promoting Greek cuisine as part of a healthy, sustainable lifestyle
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Making Blue Zone eating accessible to American audiences
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Teaching regional Greek dishes with depth—not just tourist fare
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Blending storytelling, cultural heritage, and cooking into one
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Inspiring home cooks to use olive oil, greens, and whole grains daily
She didn’t simplify Greek food. She brought its complexity to life.
Diane Kochilas Ikaria
Controversies & Bold Stances
Diane is outspoken about the commercialization of “Mediterranean” food in America. She often pushes back against the watered-down versions of Greek cuisine in chain restaurants and champions authenticity—even if it means asking home cooks to slow down.
She’s also been a leading voice in the plant-forward Mediterranean movement, advocating for vegetables as the center of the plate, not a side dish.
Diane Kochilas
What she’s Doing Now
Diane continues to host My Greek Table on PBS, where she travels across Greece highlighting ingredients, farmers, and home cooks. She also teaches immersive cooking retreats in Ikaria, writes for major publications, and works as a consultant for Mediterranean restaurants and food brands.
She’s one of the most consistent, respected voices in Greek-American culinary culture today.
Diane Kochilas My Greek Table
Get Inspired: Cook Like Diane Kochilas
Want to bring Greek island flavors into your kitchen?
Try our upcoming recipes inspired by her work:
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Lemon-Oregano Roast Chicken (coming soon)
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Spanakorizo (coming soon)
FAQ
What is Diane Kochilas best known for?
Promoting authentic Greek cuisine through books, TV, and teaching.
Where is she from?
Born in New York City, with family roots in Ikaria, Greece.
Did she go to culinary school?
No. She learned through home cooking, deep research, and fieldwork in Greece.
What’s her most famous cookbook?
Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die.
Is she on TV?
Yes. She hosts My Greek Table on PBS.
Has she taught cooking?
Yes—both in the U.S. and at her school in Ikaria.
What’s her cooking style?
Simple, healthy, regional Greek home cooking with an emphasis on vegetables and whole foods.
Does she write about Blue Zones?
Yes. Ikaria is one of the five Blue Zones, and her work connects food with longevity.
Is she a vegetarian chef?
Not exclusively, but she promotes plant-forward eating rooted in Greek tradition.
Can I cook like her at home?
Definitely. Her recipes are built for home kitchens and everyday ingredients.
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Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
