You'd typically expect the grizzled veterans in the kitchens of Greek restaurants to be members of families who've come from Greece and settled in the United States and making their way through food but Radu Grigore, from Romania, has shown he knows how to make Greek specialties too.

Grigore is the executive chef of Elaia Estiatorio, an authentic Greek eatery located in Bridgehampton, New York, waaaaaay out on Long Island and he got experience working in casual and high class restaurants in New York at places such as Ai Fiori, Barbounia, and Sunday in Brooklyn.

The site Dan's Papers said the restaurant uses fresh seasonal ingredients and has a range of Greek dishes such as Arni Kleftiko, slow cooked lamb shank in parchment paper, and features a house-made salad dressing with Greek extra virgin olive oil, imported Greek oregano and sea salt, and other Greek delicacies.

Born and raised in Romania, his love of cooking came from helping his mother in the kitchen at home and working in various local restaurants throughout his schooling before – at 15 – earning a culinary certificate from the Colegiul Național Economic Viilor in Bucharest.