She was born in Paros, an island in the Aegean Sea nested between Mykonos and Santorini. She was raised among smells and flavors, pure Greek pictures and a family that had the hospitality and the family lunch as a very special characteristic.
Her parents were the owners of the beautiful traditional hotel, full of Aegean colors, in Naoussa, Paros, called Papadakis Hotel. Argiro’s mother, and sister Nikoleta, have been the landladies of this hotel up to this day.
The unforgettable Papadakis restaurant remains in the family history with her father as the leader of it during the 1970s. Its characteristic menu was the fresh fish and the seafood, indigenous to the Greek islands.
Argiro revived the myth of Papadakis restaurant in March 1996 by re-opening the restaurant’s doors in Naoussa, Paros. The menu from 1996 until today is based on fish, seafood and authentic local products from all over Greece.
In her own words…
“I believe that Greek Cuisine deserves her own high position in the world’s gastronomy. Greece is so much more than souvlaki and tavernas. Our cuisine is as pure and refined as our spirit, not unlike our philosophy or theatre. I am determined to share my love and knowledge of it throughout the land. My motto, when I first started out, was that there are NO SECRETS in cooking. At least there weren’t with me.
I am so very proud of the Greek cuisine and our whole ingredients. I always cook with pure Greek produce to accompany my philosophy of a Mediterranean diet. That means healthy local products – easy and fast to make – with a flavor that allures everyone who tries them, but also, everyone who watches them on my show.
I am ready to carry ‘the Olympic torch’ of Greek Cuisine…on behalf of the Greek people and my beloved country. For the good Greek food, our unique ingredients and most importantly, the spirit of Greece that it captures and carries to people all over the world.”