Q&A: Chef Dimitri Moshovitis, Chef & Co-Founder at Cava Mezze Restaurant Group
It’s been a hell of a year for Dimitri Moshovitis and his brand, Cava. Making up one-third of the Cava Mezze Restaurant Group co-founder trio, alongside Ted Xenohristos and Ike Grigoropoulos, Dimitri is the man behind the food at Cava Mezze and its fast-casual spinoff, Cava Grill. The name of the game, if it wasn’t already obvious, is Mediterranean — putting an American twist on Greek dishes in an affordable, healthy way using fresh ingredients. Dimitri and the guys are also behind Brusco, a sandwich counter attached to the Cava Mezze location in Baltimore, and Sugo Cicchetti, a small-plates, Italian concept, where he is also chef.
Earlier this year, Cava Grill raised $16M in funding. And most recently, they received another $45M investment in a Series B. The funds will go toward the already-begun expansion of the Cava Grill brand to the west coast, starting in LA.
Not long ago, Dimitri was selected as one of five chefs [video] to compete in Lamb Jam 2015 at the James Beard House in New York City, where he whipped up a lamb shoulder half-smoke and a lamb shoulder chili, seasoned with a bit of cinnamon, as well as a mustard-tzatziki with smoked feta and marinated onions. While it did not take first place in NYC, it did take No. 1 in the DC leg of the tour.
The chef attended Baltimore Culinary College and honed in on his culinary style of bringing American flare to heritage dishes when he studied abroad in Ireland and Greece. Growing up in a Greek household, with many influences from his mother’s cooking, Dimitri knew he wanted to cook for a living since he was 16 years old.
Aside from being a multi-kitchen chef and parent, Dimitri also advocates for causes he finds important, like Adoptions Together and World Food Program USA.
Below, we ask the chef six quick questions.
Read the full article here on foodabletv.com
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