DUBAI: Vlassia Anagnostou grew up in Volos, Greece, learning to cook at her grandmother’s side — absorbing recipes and techniques she describes as a vanishing part of her heritage. Her culinary journey began with traditional Greek cuisine before expanding to take in Italian, French, and broader Mediterranean cooking.
After more than a decade working in UAE kitchens, she arrived at Avli by tashas in Dubai in 2021.
When you started out, what was the most common mistake you made?
Rushing the process because of over-excitement to see and taste the final product. My day-to-day advice to my team is that, in our lives, everything needs its time in order to bloom. Food is defined by time; it is one of the most important elements to make a recipe right. So, I always say that if you want your food to awaken all of your senses, you must take time and care to produce it.
What’s your top tip for amateur chefs?
Dare to try. Explore! Be bold but be true to yourself. Remember that cooking is about bringing people together and making them happy. The sky is the limit for your cooking creations.
What one ingredient can instantly improve any dish?
Salt. Seasoning is the basic but vital ingredient to enhance the flavor of a dish. Many times, when I go out for a meal, although the food might look stunning, texture might be superb and cooked absolutely with perfection; something is missing. I catch myself adding salt because the flavors don’t come through. In Greece, we always say that if the food is on the saltier side, the cook must be very much in love. Allow me to add that if a dish doesn’t have enough seasoning, then there is a lack of love in it!
When you go out to eat, do you find yourself critiquing the food?
Not at the time, no. Because, then, I am not Vlassia the head chef; it’s just me; a person who chooses to have fun and build new memories with people I love. I sit back, relax, laugh and enjoy the moment of being out of my white jacket. The next day is a different story: I play over in my head the meal choices, the service and ambience.
What’s your favorite cuisine or dish to order?
Asian, Latin American and Mexican cuisines, with extremely bold, rich and refreshing flavors, are my favorites. Growing up in a Mediterranean environment and learning how to cook with familiar ingredients has awakened a need to research and explore unknown flavors and learn techniques that are different from anything I know or grew up with. I will definitely order a ceviche, a tiradito, a warm and hearty mole or a Malaysian curry — such comforting food. Having a diverse palate and allowing flavors to transport you to every corner of the Earth is a blessing!
What’s your go-to dish if you have to cook something quickly at home?
Pasta. Oh, I love pasta! It’s comforting, nourishing, and never fails to satisfy. And it’s diverse — it allows you to innovate by choosing random ingredients and creating new flavors effortlessly. For me, it’s not just a quick meal but a snack I can keep eating, stop to catch my breath and start over again. It’s a dish that defines one of my favorite moments while at home: relaxing and watching a movie with people I love.
What customer behavior most frustrates you?
None. As a younger chef, I was short-tempered — like all young people. As I got older, I realized that there’s nothing that I can do about it, so why get upset? As chefs, we are sworn to a secret oath, which is to do anything in our power and ability to make our guests feel special and leave with a sense of pure satisfaction. I simply smile, because I want to be remembered as the chef who listened and cared, and made someone’s meal one to cherish.
What’s your favorite dish to cook and why?
Anything barbequed — from fish, to meat, to vegetables, to a roast. Cooking on firewood is a ritual: preparing the fire, nurturing it, building and maintaining the heat, being patient and careful with how you cook. It is similar to a baby — it always requires your attention but the result never fails to captivate your senses. If I had to choose a dish cooked over wood, it would be simple mussels with lemon and garlic in their own juice.
What’s the most difficult dish for you to get right?
Definitely desserts! I have huge respect for all pastry chefs — they come up with creations that are stunning… pure art. In my head, I can conceive a dessert, define the flavors, texture and looks with clarity. But when I have to bring the idea to life, I need countless hours and many attempts before it can be sent to a table of guests.
As a leader, what are you like?
I am motherly, loving, caring, lots of fun, constantly teaching, developing and growing my people. But I also ensure discipline is in place and orders are followed to maintain high standards. As a mother, of course, I can be tough and raise my voice. But I never shout, I always respect and protect, resolve problems with communication, and listen. Isn’t that what mothers do: be patient and focus on their goal?
Chef Vlassia’s recipe for moussaka:
Chef Vlassia’s moussaka.
Serves 6-8
Béchamel
Ingredients:
20g unsalted butter
120g plain flour
1L full-fat milk
50g grated Parmesan
2 eggs + 2 egg yolks
Pinch nutmeg, salt & black pepper
Method (use a medium saucepan and whisk):
Melt the butter over medium heat. Add the flour and cook, whisking, until lightly golden and bubbling.
Gradually pour in the milk, whisking continuously until smooth and thickened. Season with salt, pepper, and nutmeg.
Remove from heat, stir in the Parmesan until melted.
Whisk in the eggs and yolks until silky. Set aside.
Beef Ragù
Ingredients:
70ml olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
700g beef mince
450g blended peeled tomatoes
½ cinnamon stick
1–2 bay leaves
1 tbsp dried oregano
1 tsp ground cinnamon
Salt & pepper
Method (use a large, wide sauté pan or shallow pot):
Heat olive oil over medium heat. Add onion, garlic, bay leaves, and cinnamon stick. Cook until soft and fragrant.
Increase heat, add the beef mince, and cook until well browned.
Stir in oregano and ground cinnamon, cooking briefly to release flavor.
Add the tomatoes, reduce heat, and simmer uncovered until thick and rich. Season to taste.
Roasted Vegetables
Ingredients:
550g potatoes, sliced lengthwise
500g eggplant, sliced into rounds
150ml olive oil
2 tbsp dried oregano
Salt and pepper
Method (use a large roasting tray):
Preheat oven to 180°C.
Arrange vegetables in a single layer, drizzle with olive oil, and season with oregano, salt, and pepper.
Roast until golden and tender.
To Assemble:
You will need a 30 x 20cm baking dish.
Lightly oil the dish and sprinkle with a thin layer of breadcrumbs.
Layer the potatoes, followed by the eggplant.
Spoon over the beef ragù.
Finish with a generous layer of béchamel and a sprinkle of Parmesan.
Bake at 180°C for 30–35 minutes, until golden and bubbling.
Chef’s Tips:
Cover béchamel, while preparing the other ingredients, with cling film touching the surface to prevent a skin forming.
Let the beef mince sit at room temperature for 15–20 minutes before cooking for better browning.
Don’t worry about perfect cuts — rustic is part of its charm.
Serve with plenty of feta, a simple tomato salad, and crisp lettuce on the side.
