Le Bernardin · La Côte Basque
Classical standards, speed and discipline in serious Manhattan kitchens.
NEW YORK CHEF · RESTAURATEUR · FOUNDER · CONCEPT BUILDER
Chef G
George Georgiades
Greek roots. New York kitchens. A lifetime of building restaurants, teaching cooks and chasing food that tastes like something.
LE BERNARDIN·LA CÔTE BASQUE·STUCKI · BASEL·CULINARY INSTITUTE OF MEXICO · PUEBLA
CHEF G
NYC → NJ
NYC → NJ
“Keep the technique serious.
Keep the food honest.”
THE CHEF
A New York cook with Greek blood.
George “Chef G” Georgiades grew up in Chelsea, Manhattan, cooking alongside his mother in her Greek catering business. After Johnson & Wales, he built his career in demanding New York kitchens and kept expanding his point of view abroad.
His path includes Le Bernardin, La Côte Basque, training at Stucki in Basel, Switzerland, the Hudson River Club, Bar Six, Chez Es Saada, Avra and Varka. In Mexico, he taught and helped open a culinary school in Puebla.
That mix — classical technique, Greek simplicity, restaurant instinct and a little irreverence — still defines the way he cooks today.
THE JOURNEY
Not a résumé.
A life in kitchens.
Restaurant Stucki
European training at the celebrated Basel restaurant associated with legendary Swiss chef Hans Stucki — broadening technique and sharpening a young chef’s point of view.
Hudson River Club · Bar Six · Chez Es Saada
Years spent learning how to lead a kitchen, not just work in one.
Avra · Varka
Seafood, olive oil, lemon, herbs and the confidence to let good ingredients speak.
Teaching in Puebla
Teaching cooks and helping open a culinary school — passing technique forward.
Founder · Concept Builder · Chef G
Creating restaurant ideas from the ground up — food, identity, operations and the story that turns a concept into a brand.
SQ Pizza · EONS · Chef G
Restaurants, recipe development, teaching, media and telling the story behind the food.
CURRENT OBSESSION
SQ
Roman pizza, through a chef’s eyes.
SQ Pizza grew from George’s obsession with the pizza of Rome: light, airy dough, crisp edges, long fermentation and a bakery mentality. It is chef-driven food without the stiffness — made to be seen, shared and eaten with your hands.
LONG FERMENTATIONROMAN STYLECHEF DRIVEN
CHEF G · ON CAMERA
Chef G in the kitchen.
A few dishes that show the food, technique and personality behind the restaurants.
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GREEK COOKING
Shrimp Santorini
A bright Greek seafood dish that connects Chef G’s roots, restaurant cooking and straightforward technique.
Watch on YouTube →
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SIGNATURE GREEK
Greek Grilled Octopus
Tender octopus, a hard grill finish, olive oil, lemon and oregano — technique without overcomplication.
Watch on YouTube →SELECTED KITCHENS & CHAPTERS
LE BERNARDIN•LA CÔTE BASQUE•STUCKI · BASEL•AVRA•VARKA•MEXICO•SQ PIZZA
BEYOND THE KITCHEN
Family. Adventure. Curiosity.
George is a husband, father and dog dad to Peaches. He loves hiking, rock climbing, foraging and getting outdoors with his family.
LET’S TALK FOOD
Restaurants.
Consulting. Media.
Collaborations.
For culinary, business and media inquiries for Chef G:
info@chefgeorgegeorgiades.com