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You Could Get Paid $30,000 to Travel the World and Eat Cheese--Here's How

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  Published in Travel and Leisure on Friday, October 3rd 2025 at 9:17 GMT by Travel + Leisure
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Chief Feta Officer: A Taste of Greek Authenticity in Every Bite

Travel + Leisure’s profile of the “Chief Feta Officer” takes readers on a culinary journey through the heart of Greece, revealing how one chef’s devotion to the nation’s iconic cheese elevates an entire dining experience. While the title may sound whimsical, the role is everything but; it is a meticulous blend of gastronomy, sourcing, and cultural stewardship that ensures every crumb of feta in the restaurant’s dishes carries the essence of the Greek islands.

Meet the Officer

The “Chief Feta Officer” is none other than Stavros Drougkas, a second‑generation chef who grew up in a small coastal village on the island of Paros. “My first memory is of my grandfather’s salt‑laden kitchen,” Drougkas recalls, “where we’d make feta from the milk of our local sheep. That’s what fuels my passion today.” After graduating from the prestigious Culinary Institute of Florence, he spent three years honing his craft in Italy’s Amalfi Coast before returning to Greece, determined to fuse Italian technique with Greek tradition.

From Farm to Table

Drougkas’ role centers on every step of the feta’s journey—from the pasture to the plate. He works closely with a network of family‑owned farms in the Cyclades, selecting only the finest sheep and goat milk. “We’re committed to PGI‑certified Greek feta,” he explains. “The protected geographical indication guarantees that the cheese is produced in a specific region, using traditional methods.” The farms use a brining process that lasts up to six weeks, a critical period that imparts feta’s signature tangy flavor and firm texture.

Once the feta is ready, Drougkas evaluates each block for moisture content and crumb consistency, a practice he learned from his mentor in Florence. “It’s about balance,” he says. “Too dry and the feta loses its melt; too wet and it becomes clumpy.” He then pairs the cheese with local ingredients—olive oil from Kalamata, oregano from the Greek mainland, and freshly baked focaccia—to create a menu that feels simultaneously rooted and adventurous.

Signature Dishes and Innovative Pairings

At Feta 360, the boutique restaurant Drougkas runs on the island of Santorini, the menu is built around feta’s versatility. Highlights include:

• Feta & Honey Bruschetta – Toasted ciabatta topped with crumbled feta, a drizzle of local honey, and a sprinkle of crushed pistachios.
• Spanakopita with Feta Twist – Traditional spinach pastry filled with a generous amount of feta, then finished with a lemon‑infused yogurt drizzle.
• Seafood & Feta Paella – A fusion dish that marries Spanish technique with Greek flavors; the feta is folded into the rice for a subtle umami finish.
• Feta & Watermelon Salad – A refreshing combination of ripe watermelon, feta cubes, mint, and a splash of balsamic reduction.

Beyond the main menu, Drougkas also experiments with feta in cocktails, such as a Feta & Basil Martini that pairs the cheese’s briny depth with the herbaceous sweetness of basil. “We’re challenging diners to think of feta beyond the salad,” he remarks.

Cultural Significance and the Future

The profile delves into feta’s historical and cultural weight. “Feta isn’t just a cheese; it’s a symbol of Greek identity,” Drougkas explains. He cites the 1988 EU regulation that protected the name “feta” as a PGI product, ensuring that only cheese produced in Greece with specific methods can bear the name. This regulation has sparked a renewed interest in authentic Greek cheese worldwide, and Drougkas is proud to represent it.

He also acknowledges the challenges faced by small‑scale producers, from rising costs to the impact of climate change on pasturelands. “Our job is to support these farmers by providing fair trade and maintaining demand for genuine Greek feta,” he says. Drougkas plans to expand his network by collaborating with agro‑tourism projects that offer visitors a behind‑the‑scenes look at feta production, hoping to deepen the appreciation for the craft.

Where to Experience It

The article invites readers to visit Feta 360 in Santorini, a location that balances scenic beauty with culinary excellence. The restaurant is housed in a restored stone building overlooking the caldera, and the menu is available in both Greek and English. Reservations are recommended, especially during the summer months when the island’s tourist season peaks.

Final Takeaway

The “Chief Feta Officer” story is more than a quirky title—it is a celebration of Greek gastronomy, an ode to traditional craftsmanship, and a reminder that the best food stories are the ones that honor their roots. Through Stavros Drougkas’ meticulous eye and unwavering dedication, travelers and food lovers alike are invited to taste a slice of Greece that goes beyond the postcard, offering a truly authentic feta experience.