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Michael Psilakis

is responsible for putting Modern Greek cuisine on the culinary map.  He has earned many of the food world’s highest honors, including a Michelin Star, James Beard Award nomination, named Chef of the Year by Bon Appetite and Esquire, and Best New Chef by Food and Wine magazine.  He has written two award winning books: How to Roast a Lamb and Live to Eat.  Owning and operating numerous restaurants over the last 25 years to much acclaim; Ecco, Anthos, Dona, EOS, Onera, MP Taverna and Kefi.  He often can be seen judging on Food Network and has had the honor of cooking at the White House for President Obama for    Greek Independence Day.


I have been cooking for so long that it is easy to take for granted the skills and techniques I use in the kitchen every single day - both at work and at home.  This came into especially sharp relief when I began preparing family meals with my wife Anna, who did not grow up cooking.  She would ask me to slow down or stop all together while preparing dinner so that she could really master segmenting fruits, or understand how to make randomly chopped beets look good. Comprising plates, choosing ingredients, presentation, cooking tools and preparation techniques are things that come naturally to me, and perhaps I take for granted.  In this section I will share with you some of my favorite tools, techniques and even some secrets.

a close up of a logoa bunch of different types of fooda bottle of wine on a table