Lefteris Lazarou
Chef & Owner of VAROULKO SEASIDE
Lefteris Lazarou was born to a father who worked as a ship’s cook. His path in life was shaped from an early age: at fifteen, he began accompanying his father on voyages around the world, discovering firsthand the richness of different national cuisines. Even more influential, however, was his own professional experience at sea, where cooking for people of different nationalities and cultures led him to reinterpret traditional Greek recipes and adapt them to diverse tastes and dietary habits.
In October 1987, he fulfilled his dream by opening his restaurant, VAROULKO, on Distomou Street in Piraeus. Lefteris Lazarou not only introduced seafood cuisine into the realm of fine dining in Greece, but also brought lesser-known and humble fish varieties to the forefront, giving them a starring role in his culinary creations. Many of his dishes became so successful that they are now considered classics.
In 1994, VAROULKO moved to a larger venue on Deligiorgi Street in Piraeus, and awards and distinctions soon followed.
Throughout his career, Lefteris Lazarou has received numerous prestigious awards and recognitions:
He has twice been voted "Chef of the Year" by the readers of leading culinary magazines.
Since 1993, VAROULKO has been awarded the "Golden Chef's Hat" every year.
In 2000, he was invited by the Hellenic Olympic Committee to represent Greek cuisine at the Sydney Olympic Games.
In 2002, he received one of his most significant distinctions—a Michelin star, the first ever awarded to a chef serving Greek cuisine—which he has maintained over the years.
In 2004, VAROULKO relocated to Pireos Street in Athens as both the restaurant and its cuisine continued to evolve.
In 2014, VAROULKO returned to Piraeus, where it was originally founded, continuing its creative journey.
In 2021, he was invited by the President of the Hellenic Republic, Katerina Sakellaropoulou, to curate the menu for the celebration of the 200th anniversary of the Greek War of Independence, attended by the then Prince Charles of the United Kingdom.
He has participated in official state dinners for heads of state and members of royal families.
In 2021, he took part in the "Morias '21" project, creating dishes inspired by the Greek Revolution following an invitation from the Captain Vassilis & Carmen Constantakopoulos Foundation and the Region of Peloponnese.
In June 2023, he was invited by the Stavros Niarchos Foundation to cook for Barack Obama during his visit to Greece.
In June 2024, he participated in Elafonisos Eco Week, held on the island of Elafonisos with the support of Prince Albert II of Monaco.
His activities extend far beyond Greece. Over the years, he has traveled to Argentina, Japan, the United States, Australia, Africa, and numerous European capitals as an ambassador of Greek cuisine, actively promoting it internationally. In the United States, he taught Greek cuisine at the Culinary Institute of America (CIA).
In addition, Lefteris Lazarou collaborates with hotels and restaurants in Greece and abroad, curating menus tailored to the culinary traditions and cultural preferences of each destination. Drawing on his extensive experience in developing and operating successful hospitality concepts, he has established himself as an expert in creating highly functional and acclaimed restaurants.
A multifaceted chef, Lefteris Lazarou has never ceased evolving his culinary craft. Combining creativity, influences from his travels, a passionate pursuit of exceptional ingredients, and impeccable technique, he creates dishes distinguished by their inspired and harmonious flavors, seamlessly blending tradition with innovation.