Who I Am Behind the Flame
My name is Ilias Zoukouridis, and for me, cooking is not just a skill or a job it’s a way of life. It's the rhythm I move to, the philosophy I lead with, and the language I speak daily.
My journey began in Thessaloniki, in a small family kitchen where food was a ritual and love was served in every dish. My grandmother didn’t go to culinary school, but she understood flavor like a poet understands rhythm. She cooked with intuition, patience, and an unshakable belief that food has the power to connect people. I watched, I learned, and somewhere in between the smell of simmering tomatoes and the scrape of a wooden spoon on a pot, I found my calling.
From Fire to Flow
My first steps into professional kitchens were marked by uncertainty and adrenaline. The intensity of service, the sheer pace, the stakes they were unlike anything I had experienced. But I loved it. I loved the fire, the pressure, the discipline, the energy of a brigade working as one.
Over the years, I climbed through every station, learning not just how to cook, but how to lead. I saw kitchens that flourished and kitchens that failed and I studied them both. I realized early on that talent alone isn’t enough. What makes a kitchen thrive is structure, respect, and a shared vision.
My Philosophy: Structure Sets You Free
Creativity is essential but chaos kills creativity. That’s why I believe in structured freedom. In my kitchens, there’s room for innovation, but never at the expense of discipline. We work clean, we work sharp, we work together.
Every detail matters:
– Mise en place isn’t preparation, it’s philosophy.
– FIFO isn’t a rule, it’s respect for the ingredients and the business.
– A clean station isn’t optional, it reflects pride.
This mindset isn't about being rigid it's about creating a foundation strong enough to hold true artistry. The more disciplined the kitchen, the more room there is to truly cook from the soul.
Head of Kitchen Operations and Culture
As Head of Kitchen Operations, my role is not just to manage it’s to orchestrate. I build systems that empower cooks, not micromanage them. I design workflows that reduce stress, not increase it. I believe in clarity, fairness, and mutual accountability.
But more than that, I believe in culture. A kitchen isn’t a machine it’s a living, breathing organism. The energy of one person affects the whole team. That’s why I put people at the center of everything I do.
You can teach anyone to hold a knife. But teaching someone how to be part of a team? How to take ownership? How to lead with humility? That’s the real art.
Growth Happens Here
One of the most rewarding parts of my career is seeing young cooks evolve. I've trained chefs who didn’t know how to julienne, and now they lead their own sections. I've watched insecure apprentices grow into confident leaders.
In my kitchens, growth isn’t a bonus it’s a mission. I give people room to rise. I provide guidance, not just instructions. I challenge them when needed and support them always.
Because when you invest in people, you’re not just building a team you're building legacy.
When the Guest Smiles, We Win
At the heart of it all is the guest. Every technique, every prep, every drop of sweat it all leads to that one moment: the guest’s experience.
When a guest takes a bite and pauses, when their eyes light up with recognition, when a dish feels like a memory that’s success. That’s what justifies the 14-hour shift, the stress, the perfectionism.
A satisfied guest is the most honest reward. But a truly happy guest? That’s a reward shared by me and every single person in my team.
Because no matter how hard we work, how ambitious our food is, if it doesn’t bring joy it’s not enough. Joy is the final ingredient.
This Is More Than a Job It’s a Craft
I don’t follow trends. I don’t cook for social media. I cook for people.
For the ones celebrating. For the ones grieving. For the tired, the curious, the romantic, the nostalgic.
Food is a medium, and through it, I try to express care, thought, beauty, and connection. Some chefs chase stars. I chase impact. I want people to walk away feeling something.
What I Bring to the Table
15+ years in high volume and fine dining operations
Expertise in kitchen design and workflow systems
Strong focus on FIFO, zero waste, and sustainability
Proven ability to train, retain, and uplift teams
A leadership style rooted in humility and results
Whether I’m optimizing prep stations, mentoring a young cook, or plating the final garnish I bring the same intention: to make things better, cleaner, sharper, kinder.
Final Words
This isn’t a résumé. This is a window into how I think, work, and lead.
If you’re someone who values discipline as much as imagination, if you believe that kitchen culture can elevate not just food but people then we already speak the same language.
And if you're a guest who simply loves a well cooked dish served with care know that you are the reason we do all this.
Because behind every great dish, there’s a team. Behind every team, there’s a leader. And behind that leader, there should always be purpose.
Welcome to mine.
Ilias Zoukouridis
Head of Kitchen Operations
Thessaloniki, Greece