In Person of Interest, we engage with individuals currently capturing our attention regarding their previous and current projects. Up next, we converse with Zoe Zannos, a culinary brand designer and content creator, recognized for her gastronomic adventures across Europe utilizing Hinge.
Zoe Zannos was approaching the end of their graphic design studies and had already reached a state of burnout. It was 2024, and they desired a project that diverged from university work.
With a passion for food and connecting with others, she was actively using dating apps. One day, the idea struck: a zine featuring cultural recipes that she prepares during her dates.
Since that initial moment of inspiration, Zannos has fully embraced the concept, leading her followers on a journey through Europe via her social media series, Cook Me Something Nice. Preparing meals with Hinge dates in her kitchens, Zannos has savored goulash in Budapest, potato dumplings in Prague, and mezze in Istanbul. Up next: Athens and the Cyclades for the next few months.
The project quickly gained popularity—21,000 Instagram followers have joined her adventure, and numerous aspiring cooking partners inundate Zannos’ DMs, emails, and social media messages, inviting her over for a meal.
We spoke with Zannos about the development of Cook Me Something Nice—the inspirations behind the project, her process for vetting dates, and the insights she’s gained from the experience.
Share a bit about yourself and how your passion for food began.
I was raised in the southern suburbs of Cape Town, South Africa, nestled between the mountains and the ocean. My grandfather hailed from Santorini and chose to construct our home there because it evoked memories of life on the island.
There’s an expression in South Africa for someone who eats excessively: “Gimba.” I never escaped those claims in primary school, and I wore the label with pride. For as long as I can recall, my life has revolved around the joy of eating and the delight of savoring delicious fare.
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Was there a particular moment that initially drew you into the traditions of dining?
In sixth grade, I was close friends with a boy named Jean. Visiting his home was always exciting—he shared my love for food, and we would prepare meals and bake together. His family had French heritage and truly valued good food and the ritual of dining. When I dined there, the ambiance transformed: a warm lamp illuminated the room, the table was elegantly set, and if smooth jazz wasn’t playing on the CD player, it was his mother entertaining us on the piano. We were permitted a small glass of wine with the adults, and dessert was always included. It was my first encounter with dinner as a special ritual, conducted with intent and care.
