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Diane Kochilas is a chef, author and cooking teacher. She serves as a consulting chef at three Greek restaurants and has written 18 books on Greek cuisine, including the IACP-awarded Glorious Foods of Greece. She appears regularly on television and has written for publications including the Washington Post, Dow Jones wire, Food & Wine, and Gourmet Live. She serves as the restaurant critic and food columnist for Greece’s largest daily paper, Ta Nea. Together with her husband, she owns and operates Glorious Greek Food, a cooking school on the Blue Zone island of Ikaria.