Michael Psilakis: The Chef Who Brought Modern Greek Cuisine to America
Michael Psilakis transformed Greek food in America. He blended tradition with innovation, making Mediterranean flavors accessible and exciting.
Chef Michael Psilakis
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Michael Psilakis At a Glance:
🇺🇸 Greek-American chef and restaurateur
🔥 Known for: Modern Greek cuisine, Michelin-starred Anthos, MP Taverna
📚 Author of “How to Roast a Lamb” and “Live to Eat”
📺 Appeared on “Iron Chef America” and “No Kitchen Required”
🏆 Awards: Food & Wine’s Best New Chef, Bon Appétit’s Chef of the Year
From Long Island to Culinary Stardom
Born and raised on Long Island, New York, in a Greek immigrant family, Psilakis’s passion for cooking ignited in his family’s kitchen. Initially working front-of-house roles, he took over the kitchen at his first restaurant, Ecco, when the chef didn’t show up. This pivotal moment led him to discover his culinary talent and set the stage for his future endeavors.
Michael Psilakis MP Taverna in Astoria
Signature Dishes
Grilled Branzino
A whole Mediterranean sea bass, simply grilled and served with lemon and olive oil, showcasing the essence of Greek simplicity.
Sheep’s Milk Dumplings
Delicate dumplings paired with spicy lamb sausage and tomato, reflecting Psilakis’s flair for combining traditional ingredients in innovative ways.
(Coming soon to Kitchen in the Med: my versions of both)
Mediterranean Sea Bass – Branzino
His Impact on American Food Culture
Psilakis played a crucial role in elevating Greek cuisine in the U.S. His restaurant Anthos became one of only two Greek restaurants worldwide to earn a Michelin star. Through his restaurants like Kefi and MP Taverna, he introduced Americans to authentic yet modern Greek dishes, moving beyond the stereotypical gyro and souvlaki. His cookbooks have further demystified Greek cooking for home chefs.
Michael Psilakis MP Taverna
Controversies & Bold Stances
Michael Psilakis’s rise in the culinary world was not without friction. In the early 2010s, he faced multiple lawsuits from former employees—most notably a class action suit involving staff at Kefi, who alleged wage violations and unpaid overtime. The case was eventually settled out of court, and while Psilakis did not admit wrongdoing, the situation brought scrutiny to his restaurant management practices.
Despite these challenges, Psilakis remained a vocal and visible champion of Greek cuisine. He took a firm stance on showcasing authentic, often underrepresented Greek dishes in American fine dining—leaning into bold ingredients like goat, offal, and bitter greens.
And while he avoided overt political messaging, he used his platform during the COVID-19 pandemic to cook and distribute meals for frontline workers and food-insecure communities, reinforcing his commitment to food as both culture and service.
Psilakis takeout Menu during COVID19
What he’s Doing Now
His influence remains significant through various platforms:
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Cookbooks and Media: Psilakis’s cookbooks, including How to Roast a Lamb and Live to Eat: Cooking the Mediterranean Way, inspire home cooks to embrace Greek culinary traditions. His media presence, including appearances on shows like Iron Chef America and No Kitchen Required, has helped demystify Greek cooking for a broad audience.
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Culinary Philosophy: Psilakis emphasizes the importance of family meals and the simplicity of Mediterranean cooking. He encourages using fresh, accessible ingredients to create flavorful dishes that bring people together, reflecting his belief that food is a vehicle for connection and community.
Psilakis Live to Eat
Get Inspired: Cook Like Michael Psilakis
Bring Psilakis’s modern Greek flavors into your kitchen with our upcoming recipes:
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Grilled Branzino (coming soon)
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Sheep’s Milk Dumplings (coming soon)
FAQ
What is Michael Psilakis most famous for?
Elevating Greek cuisine in America and earning a Michelin star for Anthos.
Where is he from?
Long Island, New York.
Did he go to culinary school?
No, he is a self-taught chef.
What restaurants has he opened?
Ecco, Onera, Anthos, Kefi, MP Taverna, among others.
Has he been on TV?
Yes, including appearances on “Iron Chef America” and “No Kitchen Required.”
Has he written any cookbooks?
Yes, “How to Roast a Lamb” and “Live to Eat.”
What’s his cooking style?
Modern Greek with a focus on authentic flavors and contemporary techniques.
Is he involved in humanitarian work?
Yes, notably cooking for his community during the COVID-19 pandemic.
What awards has he won?
Food & Wine’s Best New Chef, Bon Appétit’s Chef of the Year, among others.
Can I cook his food at home?
Absolutely. His cookbooks and our upcoming recipes make it accessible.
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Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
