Executive Chef of Cleveland's newest hot spot, Demetrios Atheneos, has put gastro pub Deagan's Kitchen and Bar on the map through the use of local ingredients and continental techniques.
Demetrios’ culinary career began at age 14 with his first job as a pantry cook at Prezzo, in south Florida. It was then that he knew he had found his calling. Despite the fact that his parents wanted him to be anything but a chef, Demetrios followed his passion and entered Johnson and Wales University to study culinary arts after graduating high school.
Following culinary school, Demetrios apprenticed under several chefs in south Florida before becoming sous chef at Bistro Zenith under Chef Michael Pitillo. At age 25, he accepted his first executive chef position at St. Tropez in Boca Raton.
Demetrios moved to the Cleveland area in 2001. The change of seasons and the accessibility to locally grown ingredients are an inspiration for his menus. He found himself departing from his fine dining roots and leaning more towards a style he refers to as “regional American with continental influences”.
Demetrios was Executive Chef at Bella Luca and Bodega before opening Deagan’s Kitchen and Bar in September 2010. A position that has earned him outstanding reviews and the award “Best New Restaurant” by both The Scene and Cleveland Magazine within six months of being open.
On the rare occasion that he is outside of the kitchen, Demetrios loves to spend time with his family, work in his garden and play his Strat. His love of deep-sea fishing takes him back home to south Florida once or twice a year. He currently lives in Cleveland with his girlfriend Susan and his two daughters.
Lobster Nachos with Avocado, Corn, Sweet Soy and Coriander Blooms
