An Extended Intro
If you’ve made it this far, then you’re probably here for the How’s and Why’s. So, welcome! And thank you for staying. We appreciate you!
If you’re anything like me and you find something good, then you try it, end up loving it, and then tell anyone who will listen about it. After that, you want to know everything! It sort of becomes a mini-hyperfixation for a while. So, if we’re you’re mini-hyperfixation, let’s dive into all things GT.
It started super organically. With Yannis teaching me how to hold, chop, and dice an onion.
Well. Actually it started with me chopping–butchering–in his opinion, the poor onion, with him cringing in my periphery. So I asked him to show me; more for his sanity than anything else.
That moment sparked a cascade of lessons. Yannis, my business partner, grew up immersed in professional kitchens, where precision and technique were second nature. I, on the other hand, learned to cook with heart, soul, and a dash of “a little bit of this, a little bit of that” – the quintessential Jamaican way.
As he taught me professional methods, like how to chiffonade herbs, balance acidity, and respect mise en place, I felt like I was unlocking a new level of culinary magic. At the same time, I introduced him to the flavours of my childhood. We’d stand in the kitchen, me explaining how pimento (allspice) transforms a pot of curry goat or why Scotch bonnet is more than just heat—it’s about its floral, fruity essence.
What started as “show me your way, and I’ll show you mine” turned into evenings spent trading recipes, reminiscing about our childhood kitchens, and challenging each other to push the boundaries of what we knew.
Then one day, as we whipped up dinner together, Yannis paused, mid-sentence, and said, “What about Greek and Jamaican fusion food?”
At first, I laughed. Fusion? What would that even look like? But the idea stuck. Before we knew it, our experimental dinners evolved into something more intentional. We started blending the two cuisines—the brightness of Greek lemon with the rich spices of Jamaica , the smoky char of jerk balanced by the cool tang of tzatziki.
It wasn’t just about merging flavours; it was about telling our stories. Every dish became a love letter to where we came from and where we were headed. And just like that, Greek Tings was born—a celebration of heritage, flavour, and the magic that happens when two cultures collide in the most delicious way possible.
