Photo: Kostas Kosmidis
He studied culinary arts in 1996 in Athens.
His desire to discover other flavors and ingredients of the world and to create a global, borderless cooking style led him to travel, initially to the Canary Islands in 2003.
In 2005, he joined Ferran Adria’s team at the three-Michelin-starred El Bulli, which was then the best restaurant in the world.
In 2006, he traveled to Paris and studied at the Le Notre school, where he learned the basic principles of pastry-making. He then returned to Tenerife and opened his first restaurant, Alkimia.
In 2007, he opened Siphon. In 2010, he joined Albert Raurich’s team at the one-Michelin-starred Dos Palillos in Barcelona.
In 2012, Dimitris, seeking new ingredients and knowledge, went to Tokyo to the three-Michelin-starred restaurant Ryugin, which held the 21st position in the world.
In 2013, he moved to London to complete his research on Nikkei cuisine worldwide. In 2014, the chef introduced Nikkei cuisine to Athens, and from 2015 until today, he has been developing gastronomic ideas around the world with projects carried out in Tulum, Paris, and Monte Carlo.
At the age of 16, Ebbe moved to London to work for the best chefs and gain experience in the finest restaurants. After honing his skills under the tutelage of renowned chefs at the time, then gaining further experience in Singapore, he returned to Sweden to start his own restaurant. He co-founded Vollmers with his brother, a fine dining establishment that embodies his philosophy of simplicity. This distinctive approach to dining earned the restaurant its first Michelin star in 2015, followed by a second in 2017.
Ebbe refines flavours. When visiting his restaurants, you will be guided on a journey and offered a unique culinary experience. Unleashing the full potential of the ingredients, Ebbe honours their uniqueness by keeping the processing to a minimum and combining them with a refined simplicity. He works with exceptional and sustainable products, always locally produced. Ebbe is a passionate chef who always encourages cross-over among different culinary cultures by inviting him to different types of chef dinners and exchanges around the globe. With his more than 30 years of experience, he inspires other chefs to expand their horizons and become more courageous.
Ebbe established his most recent restaurant concept, EBBE — Chef’s Counter, Tampa, Florida. In 2024, it earned a Michelin star.
Photo: Jonas Nyhav
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