Diane Kochilas

🇬🇷 Greece · Greek cuisine · b. 1960

The chef and food historian who has done more than anyone to document modern Greek cuisine in English.

Biography

Diane Kochilas is a Greek-American chef, food writer and television host who has spent 30+ years documenting and championing Greek cuisine in English. Born to Greek immigrants in New York and based for much of her career on the island of Ikaria — one of the world's five Blue Zones — she has written more than 20 cookbooks and presents the long-running PBS series 'My Greek Table.'

Her work has been particularly important in distinguishing the regional cuisines of Greece (Cretan, Ikarian, Macedonian, Pontic, Asia Minor refugee cuisine) and in bringing serious academic attention to Greek food history — particularly the link between the Mediterranean diet and the longevity of Ikaria.

She also runs cooking schools on Ikaria and consults on Greek menus internationally.

Cooking Philosophy

Greek food is the original Mediterranean diet, and its regional traditions are far richer than the gyros-and-feta stereotype. Kochilas's work treats Greek cuisine as a series of distinct regional traditions — island, mountain, refugee, monastic — each worth documenting on its own terms.

Restaurants

Ikarian Cooking School
Ikaria, Greece
Cooking school on the longevity Blue Zone island.

Awards & Recognition

IACP Cookbook Award (multiple nominations)
James Beard Award nominee
Daytime Emmy nominee (My Greek Table)

Iconic Dishes

Regional Greek cuisinesIkarian longevity dishesModern Greek vegetarian cookingAsia Minor refugee cuisine

Cookbooks

The Glorious Foods of Greece
Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die
The Greek Vegetarian Cookbook

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Signature Recipes Inspired by Diane

Original recipes we created as homages to Diane's cooking style and signature dishes. Not direct reproductions of any copyrighted material — these are our interpretations of the traditionsDiane has worked with throughout their career.

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Ikarian Longevity Stew (Soufiko) — Diane Kochilas-Inspired

Slow-stewed eggplant, courgette, peppers and tomatoes — the everyday Greek vegetable dish from one of the world's Blue Zones.

20m prep · 50m cook · ⭐ 4.8

Recipes in Diane's Style

These recipes from our database reflect the greek cooking tradition that Diane works in. They are not direct reproductions of Diane's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.

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Traditional Greek Moussaka

45 prep · 90 cook · ⭐ 4.8

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Greek Tzatziki – Thick Yogurt with Cucumber, Garlic and Dill

15 prep · 0 cook · ⭐ 4.8

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Classic Greek Salad – Horiatiki with Feta, Olives and Oregano

10 prep · 0 cook · ⭐ 4.8

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Greek Souvlaki with Tzatziki

25 prep · 15 cook · ⭐ 4.8

Frequently Asked Questions about Diane Kochilas

What are the Blue Zones?

The Blue Zones are five regions in the world identified by demographer Dan Buettner where people live notably longer than average — Ikaria (Greece), Sardinia, Okinawa, Nicoya (Costa Rica) and Loma Linda (California). Diane Kochilas has done extensive work on Ikarian food traditions and their link to longevity.