Kostas Assargiotakis: At Galea Restaurant, culinary innovation meets sustainability

Chef Kostas Assargiotakis, renowned for his innovative fusion cuisine at Galea Restaurant (Castello Infinity Suites ) in Heraklion, Crete, is at the forefront of the zero-waste movement in the culinary world. His commitment to sustainable gastronomy is a testament to the power of innovation and passion. By transforming what is often considered waste into culinary treasures, Galea Restaurant is setting a remarkable example for the industry. As consumers become increasingly conscious of their environmental impact, chefs like Assargiotakis are leading the way towards a more sustainable future.

We sat down with him to discuss his passion for sustainable gastronomy and the revolutionary steps he’s taking to minimize the restaurant’s environmental impact.

Could you share with us the inspiration behind Galea’s unique approach to food and sustainability?

The inspiration behind Galea Restaurant is deeply rooted in the rich culinary heritage of Crete, combined with an unwavering commitment to sustainability. Growing up in Crete, I was fortunate to be surrounded by an abundance of fresh, local ingredients. The older generations, including my grandmother, instilled in me the importance of using every part of what the land provides, ensuring that nothing goes to waste. This philosophy naturally aligns with the concept of zero waste. As we developed Galea Restaurant, our aim was to create a space where we could honour these traditions while integrating international culinary influences in a manner that respects both the environment and the food itself.

Could you elaborate on some of the specific strategies you’ve implemented at Galea to achieve your zero-waste goals?

Certainly. At Galea, zero waste is not merely a goal, it is a guiding principle that influences every decision we make in the kitchen. One of our key strategies involves finding creative ways to repurpose ingredients that might otherwise be discarded. For example, our sourdough bread—rather than disposing of any leftovers, we turn them into breadcrumbs, which then become an integral part of our traditional walnut pie recipe. It’s a small step, yet a significant one that reduces waste and adds depth to the dish. We apply this same approach to vegetables as well. The parts of vegetables that are often considered scraps—such as the leaves from the carrots, the ends of spring onions, or the stems of spinach—are used to create herb oils or a sauce verde. These not only enhance the flavour and presentation of our dishes but also ensure that we are utilizing the entire vegetable, leaving nothing to waste. Another example is our use of very ripe tomatoes. Rather than discarding them, we slow-cook them with olive oil, sugar, and salt to make a concentrated tomato paste. This paste, rich in flavour, adds a unique touch to our handmade flatbreads. Through these practices, we maximize the potential of each ingredient, honoring the land and the farmers who provide us with these incredible products.

Does this zero-waste philosophy extend beyond the kitchen? Does it influence other areas of Galea’s operations?

Indeed, our zero-waste philosophy is embedded in every aspect of Galea’s operations. Beyond the kitchen, we are mindful of waste in all areas. For instance, in our bar, we find ways to repurpose ingredients such as lemons. After our bartenders squeeze lemons for fresh juice, we use the peels in our seafood recipes to add extra flavour, or our pastry chef transforms them into a lemon compote, which enhances our desserts. We’ve also taken steps to reduce waste in our packaging and supply chain. We prioritize local suppliers who share our commitment to sustainability and who use minimal or reusable packaging. Additionally, we’ve invested in composting systems to handle any organic waste that cannot be repurposed in our dishes. This compost is then utilized in local gardens, creating a full-circle approach to sustainability.

What challenges have you encountered in your journey towards zero waste, and how have you overcome them?

One of the most significant challenges we’ve faced is changing the mindset around food waste, both within our team and among our guests. It is easy to fall into the habit of discarding ingredients that do not meet traditional standards of perfection, but we’ve had to shift our thinking to see the potential in every part of the ingredient. Educating our team has been crucial. We’ve invested time in training our chefs and staff to think creatively about how to use every part of the ingredients we receive. We encourage them to experiment with new techniques and ideas, which has led to some truly innovative dishes that our guests love. Another challenge lies in the logistics of sourcing and storing ingredients in a manner that supports our zero-waste goals. Working with local suppliers has been immensely helpful in this regard, as they understand our mission and collaborate with us to provide ingredients that we can fully utilize. It is a continuous learning process, but we remain committed to refining our practices and pushing the boundaries of what’s possible in a zero-waste kitchen.

What advice would you give to other chefs or restaurateurs looking to adopt similar practices in their own establishments?

My advice would be to start small and focus on what you can control. Zero waste can seem overwhelming at first, but it is about making incremental changes that accumulate over time. Begin by identifying areas where you can reduce waste, such as repurposing ingredients or minimizing packaging. Once you’ve established those practices, you can gradually expand your efforts. It’s also important to involve your team in the process. Encourage them to come up with ideas and give them the freedom to experiment. Some of our best zero-waste practices have stemmed from suggestions made by our chefs and staff. Finally, do not hesitate to educate your customers about your efforts. People appreciate knowing that they are supporting a business that cares about sustainability. Sharing the story behind your dishes and your commitment to zero waste can enhance their dining experience and help build a loyal customer base.

Looking ahead, what are your goals for Galea Restaurant’s sustainability practices? Are there any new initiatives on the horizon?

We are always exploring new ways to deepen our commitment to sustainability. One area we are currently investigating is expanding our partnerships with local farmers and producers to create a closed-loop system where the waste we produce can be returned to the land as compost or animal feed. We’re also interested in integrating more plant-based options into our menu, as these can have a lower environmental impact. Additionally, we’re working on a project to reduce our energy consumption by investing in more efficient kitchen equipment and exploring renewable energy sources for the restaurant. Sustainability is a journey, and we are excited to continue evolving and discovering new ways to minimize our impact on the environment while delivering exceptional dining experiences.

What do you hope diners take away from their experience at Galea, particularly in terms of sustainability?

I hope that when diners visit Galea Restaurant, they not only enjoy a delicious meal but also leave with a greater appreciation for the value of every ingredient. I want them to see that sustainability does not mean sacrificing quality or creativity, indeed, it can enhance both. If we can inspire even a few people to think differently about food waste and sustainability, then we have succeeded in our mission.