Miami-based Chef Christos Bisiotis was born and raised in Athens, and by the age of 12 was working in his parents’ bakery. Since then, highlights of his journey as a multi-talented chef include being nominated for a Michelin Star at ‘The Greek’ NYC, launching Avra Beverly Hills and Milos Hudson Yards, and being the first Greek chef to cook at the White House during the Obama administration.

Bisiotis displayed his culinary skills in Greece as part of the MarBella Collection Greek Chefs Abroad program on September 1 at Apaggio, the fine dining Greek restaurant at Marbella Nido on the island of Corfu. Bisiotis was the first Greek selected from the American market for the program.

In the summer of 2022, Bisiotis created his own hospitality company, The CB Concepts, focusing on three cuisines including Greek (Térpsi by Christos Bisiotis, in honor of his grandmother Terpsichore), Italian (LORA by Christos Bisiotis, inspired by his wife Laura Neroulias) and Israeli (Lox n’ Love). You will now find him doing what he loves, and what he does best – consulting for restaurants, cooking, and delivering incredible weekly meals (AKA CB Meals) throughout all of South Florida, catering for events, teaching culinary classes, executing personal chef services, and creating his own line of food products.

Ahead of the holiday season, Bisiotis shared one of his delicious signature recipes with The National Herald.

Recipe for Chef Christos Bisiotis’ Signature Bruschetta with Burrata, and Fuyu Persimmon

Recipe:

• 2 slices of sourdough bread
• 1 garlic clove
• 8 ounces of burrata
• 1 fuyu persimmon
• For garnish, 1 fried sage leaf

Method: Step by step

• For the bread, you can either grill or toast on a pan with olive oil until both sides are crispy
• When bread is ready, cut the garlic clove in half, and smother the bread on both sides in order to get the garlic-y flavor
• Cut your fuyu persimmon in 8 pieces and sear them on the pan with olive oil. When it is nicely charred, place it on top of the bread, cut your burrata in four pieces and place on the bread, top with a fried sage leaf.
• Tip 1: Leave the burrata at room temperature prior to serving.
• Tip 2: If you cannot find fuyu persimmon, feel free to use a beautiful peach.