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It’s All Greek at Dio Deka

A gorgeous blueberry-white chocolate parfait at Dio Deka.

Well, except for the chef.

Marty Cattaneo admits he’d never really cooked Greek food before taking over the head chef position at the high-end Dio Deka in Los Gatos nearly two years ago.

But that didn’t stop this talented chef who has cooked with David Kinch at Manresa in Los Gatos, Jeremy Fox at Ubuntu in Napa and helped in the development of the cookbook, “Mourad: New Moroccan” (Artisan) by Mourad Lahlou of Aziza in San Francisco. In fact, if you catch a rerun of “Iron Chef America” on the Food Network, you’ll spot Cattaneo in the background as one of Lahlou’s sous chefs in his battle.

Because of the similarities between Moroccan and Greek cuisines, Cattaneo felt comfortable enough stepping into this challenging role. Plus, it helped that he studied every Greek cookbook he could get his hands on.

He doesn’t consider what he does at Dio Deka traditional Greek food by any means. But after getting a chance to experience his food as a recent guest of the restaurant, I can attest that it’s downright delicious and inspired, nevertheless.

A peek into the open-kitchen on a busy night.

After weathering a few chef changes over the past five years, Dio Deka remains as popular as ever. Even on a Wednesday night, the dining room was packed. There were even two private parties going on at the same time. Located in the Hotel Los Gatos, it’s a loud, lively restaurant, but with quiet, subtle touches like the fresh rosemary sprig tucked into your napkin at the table.

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