Chef George Vutetakis in his garden
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Contact Chef George at:
George Vutetakis
29488 Woodward Avenue
Suite 108
Royal Oak, MI 48073
tel: 248.613.3394
fax: 888.385.6181
email: gvutetakis@aol.com
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Extracting vegetarian influences from every culture, Chef George has created a cuisine true to traditions and up to the minute in our fast paced culture. The quality of preparation, the intensity of flavor, the sensuousness of textures and shapes along with fresh vital ingredients make his food extraordinary in every sense. Every taste is an experience and Chef George wants to share this wonderful talent with the general public. Chef George Vutetakis promotes enhancing and enriching the quality of life through the use of healthy and flavorful foods. After learning to cook in India and Yoga ashrams, he operated restaurants in both the U.S. and Canada and also taught at Northwestern and Columbia Universities before settling in for 22 years as chef and proprietor of award winning Inn Season Café in Royal Oak, Michigan. Since selling the café in July, 2002, Chef George has been writing soon to be published cookbooks and teaching. He and his wife Sara Hill also historically restore and renovate homes for themselves and their clients, intertwining both food and shelter to create a timeless lifestyle.
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Classes at Whole Foods, Ann Arbor Michigan 2005
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Cooking with tradition...
Finally, a dietary approach that makes sense! We are living in unique times, where we able to choose what and how we want to eat. Climatic and economic constraints are no longer major factors affecting our decisions because quality foods are available in abundance pretty much all the time. Different styles and nationality’s of food are available to everyone. To take advantage of this amazing opportunity, it is simply a matter of knowing how. This is the mission of George’s Table; teaching people how to view their relation with food as a way to enhance the quality of life on all levels. What we consume is perhaps to most important thing we can use to effect change in, and to nourish, the body, mind and spirit. Vutetakis’ purpose with this new endeavor is more than just to convey vegetarian cooking, it is to convey the tie between cooking and the consumption of food—to embody the exciting, sensual, healthy and mystical aspects of cooking and eating, sharing the experience. The art is to teach lifestyle choices with traditions and cultures of the foods being cooked and consumed. The mission of George’s Table is…by writing, teaching and consulting, Chef George promotes his beliefs and values through vegetarian culinary arts, horticultural arts and folkloric crafts to those who seek mind-body awareness and harmony with our environment.
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A New Delhi Market
Throughout history there is continuity between culture and food. Trade routes created avenues for cultural exchange and the language of food and hospitality became common to all parties
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