George Georgiades
George Georgiades has come full circle. He first became interested in cooking as a boy, helping his mother make Greek pastries for her catering business. After years spent in kitchens of every variety, he now finds himself leading one in a restaurant of his own beloved Greek heritage.
Born and raised in the Chelsea section of Manhattan, Georgiades is the son of parents born in Greece. Cooking and eating played a big part in his family life. "While other boys were out playing sports, I was inside watching TV cooking shows or helping make the baklava", says Georgiades. "I always knew I wanted to cook". He graduated from Johnson & Wales culinary school in 1985, and then began his career with a two-year stint in the catering kitchen of the Hotel Pierre. In 1987 he joined the staff as saucier at La Cote Basque, and in 1989 moved to Europe for a year to further his training in Basel, Switzerland. Back in New York in 1990 he became chef tournant under Waldy Malouf at Hudson River Club, a position he held for two and a half years. Eager to lead a kitchen of his own, in 1993 Georgiades was named executive chef of Bar Six in the West Village. In 1998 he moved over to the French-Moroccan fantasy Chez Es Saada, prior to being named executive chef of Avra Estiatorio in January of 2001.
At Avra, Georgiades is thrilled to be working in the cuisine he grew up with. The restaurant specializes in grilled seafood, and Georgiades seeks out the freshest and most flavorful for his menu. "Simple cooking is the best cooking", says Georgiades, "A beautiful filet of lithrini dressed only with olive oil, fresh herbs, and lemon, or a classic grilled octopus; these are the dishes that are the essence of Greek cooking". Beyond using the best ingredients in simple preparations, Georgiades believes there is another element that makes a good chef; he says, "Loving what you do is most important." And he does.
Chef's Recipes :
Tender Grilled Octopus with Red Wine & Oregano Vinaigrette
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