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Yiam Taste Factory
Ready meals without preservatives
Avra has had a lifelong love of Nature and left the city to settle in
the Greek countryside.
She ran a farm growing all sorts of vegetables as well as farm animals. Besides cooking for her family, 20 years ago Avra started cooking for friends, and this grew to today’s Yiam flavor lab.
Since then she has filled her jars with every taste provided by the vast Greek food traditions, firmly rooted as they are in all of Mother Nature’s products.
Cokos, her eldest son, now a chef in his own right, has trained and worked in kitchens all over the world, from Zurich to Bangkok, by the side of master chefs such as Chef Joël Robuchon (Paris) “Chef of the Century”, τον Chef Juan Mari Arzak Arratibel (San Sebastián, Spain) New Basque Cuisine, τον Chef Andoni Luis Aduriz of Mugaritz Errenteria, Gipuzkoa, Spain.
Now back home in Ayia (Thessaly region), he is at his most creative and continues to explore and create new recipes in the Yiam family business.
the Greek countryside.
She ran a farm growing all sorts of vegetables as well as farm animals. Besides cooking for her family, 20 years ago Avra started cooking for friends, and this grew to today’s Yiam flavor lab.
Since then she has filled her jars with every taste provided by the vast Greek food traditions, firmly rooted as they are in all of Mother Nature’s products.
Cokos, her eldest son, now a chef in his own right, has trained and worked in kitchens all over the world, from Zurich to Bangkok, by the side of master chefs such as Chef Joël Robuchon (Paris) “Chef of the Century”, τον Chef Juan Mari Arzak Arratibel (San Sebastián, Spain) New Basque Cuisine, τον Chef Andoni Luis Aduriz of Mugaritz Errenteria, Gipuzkoa, Spain.
Now back home in Ayia (Thessaly region), he is at his most creative and continues to explore and create new recipes in the Yiam family business.