Fresh Fish and Sea Salt: Georgiana Hiliadaki on Her Bold New Venture, IODIO

“The core value at IODIO lies in the daily delivery of fresh fish sourced from local suppliers in Chalkida and from trawlers in Kalymnos and Leros. This commitment forms the foundation for crafting dishes that embody exceptional flavor and the purity of taste.”

Amid the understated elegance of Kolonaki, Georgianna Chiliadaki, Greece’s only chef with two Michelin stars, invites us to explore her culinary ode to the sea. Her new restaurant, IODIO, radiates freshness and authenticity, blending “catch of the day” offerings with a philosophy rooted in seasonality and the purity of flavors—a concept poised to become a significant milestone in the gastronomic world.

“What is the most personal element of IODIO’s menu, and how does it reflect your culture and roots?” I asked her during our recent conversation, under the watchful gaze of Neptune, whose figure graces the wall.

“The most personal element of the menu at the IODIO restaurant is the use of sea salt, Mediterranean ingredients and fresh fish! The symbolism of IODIO in the restaurant’s title reflects the strong link between Greek cuisine and seafood. The dishes are not limited to fresh traditional ingredients, but we try to give a modern interpretation with techniques that still respect our roots and culture”.

Each dish at IODIO narrates the story of the day’s freshest catch, elevating the treasures of the Greek sea into a contemporary gastronomic journey. Aptly named “Catch of the Day,” the menu emphasizes seasonality and the pristine quality of the fish, seamlessly blending traditional Greek flavors with innovative culinary techniques.

But how does one harmonize the unparalleled freshness of the fish with the sophistication of modern cooking methods while staying true to the rich heritage of Greek gastronomy? This balance lies at the heart of Georgianna Chiliadaki’s vision, where tradition and innovation meet on every plate.

“At IODIO, our core value lies in the daily delivery of fresh fish from local suppliers in Chalkida, as well as trawlers from Kalymnos and Leros. This ensures we have the freshest ingredients to craft dishes that are bursting with flavor and authenticity. By employing modern cooking techniques, we aim to highlight the unique tastes of each fish and seafood. Our goal is to blend traditional recipes, rooted in local ingredients, with a contemporary aesthetic and expert touch“.

IODIO stands out not only for its culinary excellence but also for Georgiana Chiliadaki’s management approach, which fosters a spirit of creative collaboration. By working alongside two talented women in the kitchen, Erasmia Balaska and Danae Voridou, she challenges the traditional gender norms of the culinary world, which has long been male-dominated.

This unique team composition raises both challenges and opportunities. As Chiliadaki reflects, “Working in the kitchen with my fellow ‘Charlie’s Angels,’ Erasmia and Danae, does indeed challenge the stereotypes of the culinary industry, especially considering it’s historically been a male-dominated field. Opening a brand new restaurant in such a context adds its own set of challenges. However, having women in leadership positions in the kitchen sends a powerful message and can help pave the way for other women to follow in our footsteps, ultimately promoting female empowerment in spaces traditionally dominated by men.”

As I stand in the kitchen, surrounded by the hustle and bustle of activity, I observe the perfect coordination of the three women, working seamlessly with a young team. Together, they are preparing to welcome their first customers, cleaning, chopping, weighing, and organizing all the ingredients for the menu. A large fish, freshly caught, glistens on the counter, its scales still shimmering with the essence of the sea, as it is expertly prepped to become part of the next dish.

Curious about her personal favorites, I ask Georgiana: “Do you have a favorite fish or seafood ingredient that you like to use on the menu? And how do you adapt to the changing seasons or weather?”

Her answer comes with enthusiasm:
“Oh, I really can’t decide! I’m a sucker for whole mullet, I love aubergines and oysters! I’m particularly fond of the fresh, juicy sterlet or grouper roasted in our custom-made modern clay oven (charcoal grill). Then there’s the crayfish, which we cook whole in the wood-fired oven—they get this light, crispy texture that drives you crazy! Or the iodine-scented purpurea or sea snails, which are one of our signature dishes. In general, whatever the sea brings that’s fresh, that’s my favourite!”

Gastronomy as Philosophy and Art: From Ingredients to the Plate

Gastronomy is both an art and a science. Where is the delicate balance between artistic inspiration and technical precision, which you undoubtedly master, as evidenced by your two Michelin stars?

This balance is achieved when a chef possesses a deep understanding of both technique and ingredients, yet dares to explore new possibilities. The ultimate goal is always to offer a unique experience to the guest savoring our dishes. Technique isn’t merely about execution—it’s the essential tool that allows us to bring the most ambitious ideas to life.

Greek gastronomy is constantly evolving. What trends do you see shaping its future, and how do you envision your role in this evolution?

The modern reinterpretation of traditional recipes is certainly a dominant trend, alongside the growing emphasis on sustainability—both in the selection of raw materials and in their management and distribution within the kitchen. Gastronomy is not just a culinary experience; it’s a holistic expression of hospitality that encompasses food, ambiance, atmosphere, and service. My role is to weave all these elements together, showcasing the authenticity and uniqueness of Greek gastronomic heritage in the most refined and impactful way.

How do you cope with being the only Greek chef in the world with two Michelin stars, and what challenges have you encountered in the male-dominated field of gastronomy?

I feel immense pride in representing Greece on the global gastronomy stage with this honor. Surprisingly, I haven’t faced challenges specifically related to being in a male-dominated field. From the start of my career, I co-founded Funky Gourmet, which earned two Michelin stars and where I served as both chef and co-owner. For me, the biggest challenge has been finding the balance between a demanding professional life and my personal life, especially as a mother, ensuring I have time to spend with my family.

Was there a defining moment or meal that inspired you to dedicate yourself fully to gastronomy?

While I’ve always been deeply connected to Greek cuisine and the scents of my childhood, one moment stands out. At 18, I was studying political science in Bologna, Italy, when my mother came to visit. She had an Italian friend who took us to a traditional trattoria. There, we were served simple butter spaghetti, cooked perfectly al dente. That moment—a seemingly humble dish transformed into a masterpiece—ignited something in me and set me on the path to gastronomy. I didn’t even know what a truffle was, it was the first time I’d seen the stuff, and when I tasted it I was truly mesmerised! I realised how vast the world of gastronomy and food is, and since then the seed of cooking has germinated in me.

f you could travel back in time and dine with any chef, past or present, who would it be and why?

I don’t need to travel back in time! Right here and now, I would choose to dine with my beloved team—Danae and Erasmus. Every time we go out, it’s an unforgettable experience. We share an unspoken understanding of food, analyzing every dish at a glance after so many years of working together. We try the entire menu, drink, laugh until we cry, and simply enjoy the moment.

If you had to describe the experience of dining at IODIO in three words, what would they be?

Upset, excitement and delight!