The Greek power duo, Georgianna Hiliadaki and Nikos Roussos, are the Executive Chefs and Co-founders of the Hospitality Group Modern Greek Food Group (MGFG). The flagship of MGFG is the 2 Michelin-starred Funky Gourmet Restaurant in Athens that the duo co-founded in 2009, along with restaurant manager Argyro Chiliadaki.

Georgianna and Nikos have both immersed themselves in gastronomy now, but their backgrounds are very different. Nikos studied Business Administration, and Georgianna European Studies. Their paths only crossed when they attended ICE culinary school in New York, where they graduated together in 2003.

The duo, along with Argyro, conceptualized Funky Gourmet together, from the initial ideas, through to the formulation of the restaurant concept and finally to the establishment and management of the end product. It is this teamwork that has made their group MCFG such a success.

The philosophy behind the cuisine of Funky Gourmet can be described as avant-garde Greek food. The chefs aim to rethink and reinvent their traditional Greek cuisine. They create dishes that are both innovative and playful, that stimulate their guests’ senses whilst immersing them an exciting yet unconventional culinary experience. It is this memorable culinary experience that has repeatedly earned Funky Gourmet the title of Best Restaurant in Greece by the national Xrysoi Skoufoi awards.

After the success of Funky Gourmet, Nikos and Georgianna teamed up with Alex and Andreas Labridis for another culinary venture. In June 2014, the team of 4 opened OPSO restaurant in London. In contrast to Funky Gourmet, OPSO is a laid-back, casual restaurant that focuses on social style dining, serving comfort food on sharing plates. OPSO has also received praise for its delicious food, and has been included in the Michelin Guide as a “good plate” restaurant from 2016 onwards,  as well as being ranked among the 100 best restaurants in the UK by Open Table in 2018.

The duo is constantly at work developing new concepts, with their latest addition being PITTA BUN, a Modern Greek street food project that will be launched in August 2018 in Carnaby, London.

FOUR Questions with Georgianna and Nikos

Describe your culinary philosophy in FOUR words:

Avant Garde Greek Cuisine

What is your greatest inspiration?

Inspiration can be found anywhere and everywhere! We love travelling, eating around the world, visiting art galleries, our tradition, childhood memories, seasonality/uniqueness of ingredients!

What FOUR things would you take to a desert island?

Food, drinks, a ship and a captain!!

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

We would choose a travel back in time to visit again the great pioneer Chef Ferran Adrià, in El Bulli.

Awards

Chef Georgianna Chiliadaki:

  • Best Female Chef in Greece | The Best Chef Awards 2017
  • 4th Best Chef in the World | The Best Chef Awards 2017
  • 2 Michelin Stars at Funky Gourmet | Michelin Guide 2014-2018

Chef Nikos Roussos:

  • 2 Michelin Stars at Funky Gourmet | Michelin Guide 2014-2018
Recipes

Dolmas
Greek Salad Granita

Funky Gourmet Restaurant

13 Paramythias Street
Athens
TK 10435
Athens
+30 210 5242727
info@funkygourmet.com
www.funkygourmet.com
@funkygourmetrestaurant

OPSO Restaurant

10 Paddington Street
Marylebone
London, W1U 5QL
+44 207 487 5088
reservations@opso.co.uk
www.opso.co.uk
@opso_london

Pitta Bun Carnaby (Coming Soon)

4 Newburgh Street
Carnaby
London, W1F 7RF

 

All photographs by Katerina Avgerinou.