KC Flavor Champion: Thomas Dritsas

“One of the most valuable aspects of culinary challenges like Kitchen Collaborative is the exposure to new products and culinary perspectives,” reflects Thomas Dritsas, corporate executive chef of Truluck’s Ocean’s Finest Seafood & Crab. And it was his impressive success with a completely unfamiliar product—Rosemary Agave Lamb Ham—that convinced sponsor Aussie Select to name his Aussie Select Lamb Ham & Halloumi Pintxos concept a winner in Kitchen Collaborative 2025. “To be recognized for something that started as an expression of culinary curiosity is incredibly validating,” he says. “I loved the combination of flavors in the dish, and it’s gratifying to see that it resonated with others, too.”

The product “was a pleasant surprise,” recalls Dritsas. “I was impressed. The lamb ham has this lightly sweet and salty, herbaceous profile that’s incredibly versatile. It brings interest and elevation to the equation. It immediately suggested jamón-style applications, and I decided to lean into a hybrid of Spanish and Middle Eastern influences.” He opted for pintxos, a style of tapas found in the Basque region of Spain that is typically served on a skewer. “It felt right because pintxos allow for an elegant, single-bite construction with layered flavor and texture.”

Plus, he notes, small plates speak to current diner preferences. “These are more communal, more exploratory, less structured,” he explains. “Small plates create a shared narrative at the table, which aligns with how modern guests engage with food.” Dritsas was also mindful that Mediterranean and Levantine flavor influences continue to trend.

The dish features slices of the Aussie Select lamb ham, pieces of slightly melted halloumi and small squares of country baguette, each threaded onto a skewer, then grilled to toast the ingredients. It’s finished with chive-infused oil, roasted almonds, pomegranate molasses and fresh mint. “The lamb is smoky and slightly salty, the halloumi adds creamy, briny richness, while the almonds give crunch and the mint brings brightness. The pomegranate molasses adds a dark, sweet acidity that ties it all together,” says Dritsas. “It’s a conversation of contrasts: salt, sweet, acid and fat all in balance.”

SEEDING A FERTILE GROUND

Kitchen Collaborative 2025 is a fresh iteration of the menu ideation program created in 2020 by Summit F&B in partnership with Flavor & The Menu. Concepts submitted by chefs were judged blindly by sponsor teams, who evaluated descriptions, photos and other relevant information. Winners will travel to Dubai with Flavor & The Menu and Summit F&B in January to dive into the culinary scene and attend Gulfood 2026.

“Dubai has become one of the most dynamic culinary hubs in the world, blending deep cultural traditions with an ultra-modern global food scene,” says Dritsas, who is genuinely thrilled and honored to have been selected. He’s excited to connect with other chefs from around the world, experience regional flavors firsthand and bring home fresh inspirations to his team and brand.

While Dubai awaits, Dritsas is ready to apply lessons already learned from his Kitchen Collaborative experience. “The Aussie Select lamb ham in this challenge got me thinking about ways that we can push the boundaries of charcuterie in fine-dining seafood environments like Truluck’s,” he muses. “Even though lamb isn’t something we serve regularly, the techniques and flavor pairing approaches are transferable.”

Dritsas is grateful for the creative surge he enjoys when participating in activities like Kitchen Collaborative. “I’ve always believed that creativity thrives under a bit of structure,” he explains. “Whether it’s a specific product, a regional theme or a concept, it forces me to think differently and stay focused. More importantly, I take that energy back to my brand. These exercises sharpen my thinking and expand the way I develop menus, mentor chefs and approach food overall.”

MORE INSPIRED TAKES

Dritsas enjoyed the challenge of playing with other sponsored products featured in Kitchen Collaborative 2025. The following are two additional examples of his evocative flavor storytelling.

Warm Roasted Peaches in a Paper Bag with Cookie Crumble & Cookie Crumble Ice Cream

Flavor married with tableside theater is social media catnip and certain to create positive buzz. Dritsas understands this powerful draw, elevating a simple combination of ingredients to new heights in this delectable dessert. “I wanted to deliver the Otis Spunkmeyer cookie dough—and the cookie experience—in an unconventional form,” he explains. “The texture and flavors work well with the soft roasted peaches.”

Peaches are mixed with a cinnamon simple syrup and a hint of brown sugar and vanilla, topped with a crumble made simply from frozen cookie dough and encased in a sealed parchment paper bag. The bag is placed in an oven to “roast” the ingredients and later opened tableside, releasing the aromatic steam. “It’s part of the experience,” says Dritsas. “It plays off the nostalgic idea of ‘brown bag’ lunches and en papillote, the French cooking technique, with a whimsical, interactive presentation.”

The peach crumble is served over ice cream crusted in the same cookie crumble for a hot-cold contrast. “It became a major textural and flavor component that elevated the simple, creative dessert,” Dritsas notes. “It’s playful, evocative and delicious. Who wouldn’t love that?”

Warm and Spicy Lobster Toast

Presented with a mascarpone from sponsor BelGioioso Cheese, Dritsas wanted to explore how it could take on a savory tone. “I’ve always used it in sweet applications, but I wanted to test its character in a savory application, supporting other ingredients in this play on a traditional crab dip base that is mashed up against avocado toast and a lobster roll, with added kick from Sriracha from Lee Kum Kee.

The build sees a spicy Sriracha and lobster mascarpone dip generously applied to a brioche slice along with butter, warm lobster, avocado and caviar. “Bringing in elements from a classic crab dip and letting those share the space with an avocado-style toast creates a variation with oceanic accents,” Dritsas explains of his approach to elevating the classic brunch dish with a high-lo sensibility that is very much on trend today. “The dish starts with the rich, creamy foundation of the mascarpone and sherry, along with warming tones. The spice and heat of the Sriracha bring a flavor depth that you might anticipate from a bisque. Avocado lends refreshing accents and caviar delivers luxe pops.”

The chef has affirmed the value of programs like Kitchen Collaborative for keeping him sharp and on his culinary toes. But sometimes the competition concepts themselves are a ready fit at work. “The Warm and Spicy Lobster Toast aligns perfectly with our style at Truluck’s: elevated and luxurious, yet never pretentious,” declares Dritsas. “This lobster toast could be a great candidate for a chef feature, with potential for tableside presentation. It could also be tailored with seasonal garnishes and ingredients from local markets.”

Flavor & The Menu will continue to feature profiles of each chef behind the 12 winning menu concepts of Kitchen Collaborative 2025 throughout the year.