06/16/2026
“Pitmaster” fails to lock in an exact definition, and maybe that’s the best thing about that word. It can apply to multiple techniques, multiple traditions, and a multitude of people. And on the other side of the world from where that word originates is Kate Chatzikyriakou, of Fine Mess Smokehouse, where she continues to push the boundaries of that definition.
Fine Mess Smokehouse sits in the ancient city of Athens, Greece, but much of its inspiration hails from the New World after owner and pitmaster, Kostias Bastias, traveled across the US over 6 weeks in search of culinary inspiration. He instantly fell in love with barbecue. After opening Aaron Franklin’s book on cooking, Kostias and a colleague chef opened Fine Mess in 2019.
Fine Mess does not try to be Texas barbecue. It also shies away from being a Greek version of American barbecue. Rather, it employs real wood, offset smoking to honor the crossroads of creativity and tradition. This inspires Chatzikyriakou to smoke just about anything Fine Mess chooses to serve; yes, brisket, ribs, and pork belly, but also tomatoes, strawberries, rabbit, and local vegetables. To her and to Fine Mess, smoke is an ingredient, unbound by any tradition.
If you ever find yourself anywhere near that aide of the world, go see and taste where these Greek pitmasters are pushing the art of smoke.
