Costas 350x350 - Spiliadis, Costas

Biography

Acclaimed restaurateur and chef Costas Spiliadis has championed Greek cuisine and culture for the past forty years with his estiatorio Milos restaurants. Milos has a long-standing reputation for setting the standard of impeccably fresh Mediterranean seafood and quality ingredients.
Spiliadis first arrived in New York in 1966 from his native Patras, Greece. In 1979, he opened the first location of estiatorio Milos in Montreal. Milos rapidly became one of the city’s most influential dining destinations, introducing an authentic Greek dining experience meant to be shared family-style. For his Montreal restaurant, Spiliadis drove twice a... READ MORE

Acclaimed restaurateur and chef Costas Spiliadis has championed Greek cuisine and culture for the past forty years with his estiatorio Milos restaurants. Milos has a long-standing reputation for setting the standard of impeccably fresh Mediterranean seafood and quality ingredients.
Spiliadis first arrived in New York in 1966 from his native Patras, Greece. In 1979, he opened the first location of estiatorio Milos in Montreal. Milos rapidly became one of the city’s most influential dining destinations, introducing an authentic Greek dining experience meant to be shared family-style. For his Montreal restaurant, Spiliadis drove twice a week to New York’s Fulton Street Fish Market to ensure he was getting the region’s best catch.
In 1997, Spiliadis opened estiatorio Milos in New York City. It became renowned for its signature simple yet elegant Greek style. After seven years working to establish the restaurant’s reputation in New York, the third Milos opened in Athens in 2004 in accordance with the Olympics in Greece.
Restaurant openings in Las Vegas, Miami, London, Hudson Yards, and Los Cabos followed. All showcase Greek products, cuisine, and style in an exuberant, inclusive way.
He has been called “the man who changed the world’s view of Greek food, at his Milos restaurants” by the New York Times and “the ambassador of Greek cuisine” by the Kathimerini newspaper in Athens.

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