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Diane Kochilas was born in New York to Greek parents and shares her time among Athens, Ikaria and the United States.
Since 1993 she has written about gastronomy and restaurants for Ta Nea newspaper. She has published articles in several newspapers and periodicals abroad including The New York Times and Gourmet magazine. She is consultant chef to Pylos restaurant in New York and teaches at many cookery schools abroad. She runs her own cookery school, The Glorious Greek Kitchen, in Athens in winter and on Ikaria in summer. She regularly appears on television in Greece and the US and has presented Greek cuisine in Europe, Asia and Latin America. Her books include The Glorious Foods of Greece, which won the Jane Grigson Award from the International Association of Culinary Professionals.
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