Michael Psilakis
Why he won Because he has ingeniously redefined Greek cooking in America.
Born New York City; 1968.
First career Accounting. “Then I decided to go to law school and started waiting tables at T.G.I. Friday’s to pay for it. I found out I liked the restaurant industry.”
How he got into cooking “I bought a restaurant on Long Island, Café Angelica, and worked as a maître d’. I loved it; it was like My Big Fat Greek Wedding every night. One day, the chef left without notice. Customers were coming, so I went back to the kitchen and did the best I could. It wasn’t a fun day, but it was a fortunate one.”
Flavor obesession “I’m an acid freak. The more complex a dish is, the more important acidity is—it stops palate fatigue. It keeps you going after the fourth or fifth bite.”
Fantasy restaurant partner Jim Morrison. “The food would be deeply conceptual, and the crowd would be artsy and intellectual. I’d love to know what his foodie friends—if he had any—would have thought.”
Won Best New Chef at: Anthos, New York City
- Roasted Sea Bass with Summer Squash
- Spaghetti with Cauliflower
- Baked Tomatoes Stuffed with Lamb and Fresh Herbs
- Chicken with Zucchini Salad
- Greek Salad Sandwiches
- Garlic Confit with Thyme
- Fragrant Gigante Beans with Garlic Confit and Mussels
- Herb-Roasted Potatoes with Lemon Sauce and Olives
- Grilled Pork Tenderloin Salad
- Grilled Lamb Chops with Ladolemono
- Lemony Braised Greens with Fennel
- Ladopsomo Bread
- Orange Spoon Fruit with Feta and Spiced Almonds
- Spiced Crab Tacos
- Yellow Split Pea Dip
- Chopped Greek Salad
- Crab and Artichoke Orzo Salad
- Greek Grilled Scallop Sandwiches
- Fried Greek Pastry with Honey and Nuts
- Homemade Greek Yogurt
- Grilled Watermelon with Yogurt
- Grilled Manouri Cheese with Caramelized Plums
- Greek-Style Vegetable Risotto
- Lamb Chops with Vinaigrette
- Jumbo Shrimp Salad
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