Michael psilakis beard...
Michael Psilakis, Chef
How do you manage to keep all these restaurants together without your head exploding?
How old is michael psilakis
[Laughs.] That’s a good question, man. I had a very good year this year. The thing I came into the city to do was to expose people to Greek food and show them that Greek food could really be viewed at the haute level like the Italians and Spanish and French.
And thank God I’ve accomplished that at Anthos. And through that I’ve gained a tremendous amount of resources, most importantly human resources. I have a lot of young, very talented chefs who want to learn and be a part of something that’s growing and they’re taking advantage of that opportunity and we’re helping each other grow.
Before you became a chef, you ran the front of the house at your restaurant Ecco.
A long time front-of-house man with no professional cooking experience, Michael Psilakis took control of the kitchen when, as owner of his Long Island.How did you make the transition into the kitchen? It was a forced transition. I had a chef who decided not to show up for work and take a couple cooks he was working with to his own restaurant. I went to the r