The author of five cookbooks, including Meze and the IACP Award-winning The Glorious Foods of Greece, Diane Kochilas writes for Saveur, Gourmet, and the New York Times; runs the Glorious Greek Kitchen Cooking School on the Greek island of Ikaria; is the consulting chef at Pylos, an acclaimed Greek restaurant in New York City; and is the food columnist and restaurant critic for Ta Nea, the largest-circulation daily newspaper in Greece. She divides her time between New York City, Athens, and Ikaria.
