Chef, restauranter, and MAD alum Dimitris Afentakis has dedicated himself to bringing authentic Mexican cuisine to Greece. But it hasn’t always been easy, thanks to a lack of visibility, rising debts, and many that only want the kind of ‘Mexican’ smothered in melted cheese. But while Athens has taken time to warm up to restaurant Atole, Dimitris ambition hasn’t gone unnoticed. This month, Dimitris shares how his yearly pilgrimage to Copenhagen keeps him inspired, including by learning from MAD hall-of-famer Rosio Sanchez, and an exciting offer on the horizon.
The first time you became acquainted with MAD, you attended Symposium in 2018— how did attending change your perspective?
It was nothing short of a transformative experience for me. I had already lived in several countries—London, Spain, and New York—but visiting Copenhagen opened my mind in a completely new way. The level of collaboration and the way the restaurant industry functions, to me, is unlike anything I’ve seen before. At the Symposium, I saw a different approach—chefs supporting each other, exchanging ideas, and truly working as a community. It was the first time I felt that kind of openness, and it reshaped my outlook on the industry. I realized that food is not just about business; it’s about creating something meaningful, something that can inspire and educate others. Now, I’m in Copenhagen at least once a year to get that boost!
How does a Greek chef end up opening an authentic Mexican restaurant?
Back in 2010, I took a course at WSPC (Wine, Spirits, Coffee, and Beverages), and I was introduced to tequila and mezcal. That experience instantly sparked my curiosity about Mexican gastronomy. At the same time, I was following noma’s pop-up in Tulum, and it reinforced the idea of bringing it to Greece. The only representation of Mexican food was Tex-Mex, with heavily commercialized dishes like nachos and burritos. I wanted to change that by introducing real Mexican flavors, techniques, and traditions while also incorporating the incredible ingredients available in Greece. This is the foundation of Atole.
You got to train with Rosio Sanchez here in Copenhagen before you opened. How did that come about?
Sheer persistence! After eating at Sanchez for the first time, I was blown away by the flavors and execution of the dishes. I knew that if I wanted to open an authentic Mexican restaurant, I had to learn from the best. So, I started emailing them—again and again. It took me two years, but I finally got the opportunity. I only spent four days with Rosio doing a trial run before they made me an offer to stay. Unfortunately, at that time, I couldn’t relocate to Copenhagen but the experience was invaluable.
Did attending MAD Academy back in 2020 help you as a restaurateur?
MAD Academy was a life-changing experience. The Leadership and Business course didn’t just teach me how to run a restaurant—it taught me how to think differently, how to navigate challenges, and how to stay resilient in a tough industry. For me, it’s not just about running a restaurant—it’s about educating people, creating awareness, and proving that a better way of doing business is possible. I even sent my restaurant manager to Academy, and despite his initial hesitation, he came back transformed. He told me it felt like he’d traveled 10 years into the future. That’s the kind of impact MAD has—it changes the way you see things, and once your perspective shifts, there’s no going back.
What has been the biggest challenge of getting Atole up and running?
Probably visibility. Atole is the only place in Greece serving traditional Mexican cuisine, which means I’m often introducing customers to what real Mexican food is. It’s a slow process, but I believe in what I’m doing, and the positive reactions I get from well-traveled customers encourage me to keep going. That, and, of course, the challenge of keeping a business afloat in this economy.
But you recently received an exciting offer—can you tell us anything?
Some influential people visited my restaurant without me knowing who they were. After their meal, they told me they felt like they had been transported abroad—that was a huge compliment. One of them even said my tortillas were the closest thing he had since the real thing in Mexico. I’ve been offered an exciting opportunity—I can’t share too much yet—but it is validation of everything I’ve ever worked for. In essence, it could be a real chance for growth for Atole—stay tuned!