2.Michael Psilakis Early Life
Michael Psilakis was born in Astoria, Queens, New York on October 21st, 1968. He grew up in a Greek family that owned a restaurant called “Taverna Kyclades,” which served traditional Greek cuisine. From a young age, Michael was exposed to the culinary world and developed a passion for cooking. His parents taught him the basics of cooking and he soon began experimenting with different flavors and techniques.
At the age of 14, Michael began working as a dishwasher at his family’s restaurant and continued to work there throughout his teenage years. During this time, he gained valuable experience in the kitchen and started to develop his own unique style of cooking. After graduating from high school, he attended Johnson & Wales University where he studied Culinary Arts with an emphasis on French Cuisine.
3.Michael Psilakis Career
After graduating from college, Michael moved back to New York City where he began working as a sous chef at various restaurants in Manhattan. In 1998, he opened his first restaurant – Onera – which quickly became popular among food critics and diners alike for its creative Mediterranean-inspired dishes.
In 2004, Michael opened two more restaurants – Anthos and Kefi – both of which were highly successful and earned him numerous awards including two Michelin stars for Anthos and three stars from the New York Times for Kefi. In addition to his success as a restaurateur, Michael has also written two cookbooks: “How to Roast a Lamb” (2008) and “Live To Eat” (2011). He has also appeared on numerous television shows including Iron Chef America (2005-2010), Chopped All-Stars (2012) and most recently MasterChef Junior (2014).
4.Michael Psilakis Biography
Michael Psilakis is an acclaimed celebrity chef who has achieved success through his many restaurants, cookbooks, and television appearances. Born in Queens, New York on October 21st 1968 into a Greek family that owned their own restaurant called “Taverna Kyclades”; Michael was exposed to the culinary world from an early age – developing his own unique style of cooking over time through experimentation with different flavors and techniques throughout his teenage years while working as a dishwasher at his family’s restaurant. After graduating from high school he attended Johnson & Wales University studying Culinary Arts with an emphasis on French Cuisine before moving back to New York City where he worked as a sous chef at various restaurants in Manhattan before opening his first restaurant “Onera” in 1998 which quickly became popular amongst food critics for its creative Mediterranean-inspired dishes; leading him onto open two more successful restaurants “Anthos” (2004) & “Kefi” (2004) earning him numerous awards including two Michelin stars for Anthos & three stars from The New York Times for Kefi respectively – as well writing two cookbooks “How To Roast A Lamb” (2008) & “Live To Eat” (2011); appearing on numerous television shows such as Iron Chef America (2005 – 2010), Chopped All-Stars (2012) & MasterChef Junior (2014).