My Story
Born in Thessaloniki, a city full of flavors, aromas, and Mediterranean soul, Spyros Tzilis discovered early on the magic of cooking and the joy of creation through the simplest ingredients. With a natural gift for taste, talent in execution, and dedication to perfection, he managed to transform his passion for cooking into a distinguished professional career in haute cuisine.
Education & Experience
With studies in Economics and Culinary Arts in London, he gained valuable experience in internationally renowned restaurants and hotels, such as Sabor (1 Michelin Star) and Radisson Blu Bloomsbury Street Kitchen in London. This experience helped him develop a personal style that combines the discipline of international cuisine with the finesse and flavor of modern Greek gastronomy.
Since 2022, he has been leading as Executive Chef of the culinary team at Calilo 5* in Ios, creating two distinct gastronomic concepts that combine modern Greek cuisine with the seasonal ingredients of the Cyclades. At the same time, he works as a Freelance Head Chef at Leylaty Catering Group in Saudi Arabia, representing Greek gastronomy abroad with distinction.
Over time, he has undertaken several projects in Greece, Europe, and the Middle East that have brought him and his team distinctions and multifaceted experience.
Professional Recognition
His work has been recognized with significant distinctions
2025
Golden Chef's Hat (Toque d'Or)
Athinorama
Award for Calilo 5* restaurant in Ios, as one of the top gastronomic experiences in Greece.
Best Greek Cuisine Award
Athinorama
Recognition for the creative approach to modern Greek cuisine based on seasonal ingredients.
Formula 1 Saudi Arabian Grand Prix
Jeddah
Participation as Head Chef in catering operations for Leylaty Group, representing Greek gastronomy internationally.
2024
Golden Chef's Hat (Toque d'Or)
Athinorama
Second consecutive year of award for Calilo 5*.
Best Greek Cuisine Award
Athinorama
Confirmation of consistent quality and excellence in the hotel's fine dining concept.
Al Mirkaz Ramadan Project
Jeddah
Creation of themed menus for events of over 1,000 people during Ramadan.
Formula 1 Saudi Arabian Grand Prix
Jeddah
Head Chef in catering operations for Leylaty Group.
2023
Golden Chef's Hat (Toque d'Or)
Athinorama
First distinction for Calilo 5* restaurant, as one of the best new gastronomic experiences in Greece.
Best Greek Cuisine Award
Athinorama
Recognition for modern Greek cuisine that highlights the roots and character of the Cyclades.
FIFA World Club Cup
Jeddah
Member of the Executive Chefs team at Leylaty Catering Group for the international sporting event.
Previous Significant Milestones
Head Chef at Aqua Blu Boutique Hotel 5* & Cuvée Restaurant
Kos
Creation of fine dining menu that was awarded a Golden Chef's Hat in 2022.
Senior Sous Chef at Bloomsbury Street Kitchen (Radisson Blu 4*)
London
The restaurant was ranked in the Top 50 of the United Kingdom and No. 2 Japanese Restaurant on TripAdvisor London (2020).
Pastry Chef at Sabor (1 Michelin Star)
London
Member of the Michelin-starred team, with emphasis on French patisserie and creation of new dessert dishes.
Greek Gastronomy & Modern Cuisine
Spyros Tzilis is living proof that Greek gastronomy can combine tradition and innovation. As Executive Chef, he emphasizes Greek cuisine and local products, utilizing seasonality and reducing waste of raw materials through creative methods and pioneering techniques.
With deep knowledge and respect for gastronomic tradition, he transforms simple ingredients into dishes that impress and highlight the uniqueness of each ingredient. For Spyros Tzilis, quality and taste are not just goals; they are the result of continuous evolution, experimentation, and dedication.
Continuous Evolution and Leadership
"Be the example that those around you want to follow and be inspired by. This is how you can lead a team and open new culinary horizons."
Spyros Tzilis believes that success doesn't come by chance. Despite his position at the top of Greek cuisine, he continues to learn daily, inspire, and listen to his team – from his kitchen assistant to his head chef. Behind every great dish are the people, and his brigata is the core of every gastronomic success.