About Christos Bisiotis
Born and raised in Athens, Greece, Christos Bisiotis’ culinary journey began long before formal training. He graduated from OTEK, Greece’s highly regarded hospitality school known for its selective admissions and rigorous standards, where discipline and craft were instilled at the highest level. But his real foundation came much earlier—at home, in the kitchen beside his grandmother Terpsichore, who taught him to “cook from the heart and give smell to memories.” That philosophy still anchors his cooking today.
By the age of 12, Christos was already working—helping in his parents’ bakery and taking shifts in neighboring restaurants, starting as a dishwasher and steadily working his way up through the kitchen. Cooking was not chosen; it was lived.
In 2007, driven by ambition and curiosity, he moved to the United States on Christmas Day—choosing the cheapest flight available. He arrived in New York City with limited English, no network, and no safety net. His first night was spent in Astoria Park in freezing conditions. The next days were defined by survival and persistence: searching job listings in the Daily News, eating on Burger King coupons, and walking from restaurant to restaurant until someone gave him a chance.
That chance came from the late George Stergiopoulos at Christos Steakhouse in Astoria. From there, Christos began building momentum in New York kitchens, eventually joining the Edison Ballroom, where he worked on high-volume catering events, galas, and private celebrations. His career quickly evolved into leadership roles in some of the most respected culinary institutions in the country. He became Chef de Cuisine at Eataly NYC Flatiron, where he spent four years mastering Italian cuisine, large-scale food hall operations, and multi-restaurant management. He later contributed to openings for Eataly Chicago and international Eataly locations.
From there, Christos moved into high-performance culinary environments with MINA Group at Locale Market in St. Petersburg, Florida, overseeing large-scale gourmet food hall operations and multi-kitchen systems. His trajectory continued upward as Executive Chef at Avra Madison, followed by the opening of Avra Beverly Hills, and later a key leadership role at Estiatorio Milos Hudson Yards, where he managed a 120-person culinary brigade in one of the most ambitious fine dining developments in U.S. history.
Along the way, his work earned national and international recognition. He was nominated for a Michelin Star at The Greek (2014), became the first and youngest Greek-American chef invited to cook at the White House (2012), and participated in multiple events during the Obama administration, including the Annual United States Congress Dinner. He was selected by legendary French chef Alain Sailhac to teach at De Gustibus Cooking School at Macy’s Herald Square in New York, competed at the International Gastronomic Festival in Athens, and served as Consulting Chef for EL AL Airlines in Tel Aviv.
In 2020, Christos was preparing to open his own restaurant, Egéo in Astoria, Queens. The project gained strong press and community anticipation but was halted by the COVID-19 pandemic and partnership challenges. With the shutdown of New York City, the project ultimately dissolved, marking a turning point in his career. He relocated to Miami, where he helped launch Carbone Miami under Major Food Group, serving as Master Pastaiolo and overseeing high-volume, from-scratch pasta production for one of the city’s busiest restaurants. During this time, he also worked privately as a chef for families and high-profile clients across South Florida, developing intimate dining experiences and personalized culinary programs.
A couple of years later, Christos founded Terpsi Hospitality, a culinary consultancy and services company spanning restaurant development, private chef experiences, catering, culinary education, and weekly gourmet meal programs. Through Terpsi, he expanded his influence internationally, working across the U.S., Greece, and Cyprus, designing menus, training teams, and advising food businesses on operations, cost control, and culinary identity. In 2023, he was selected as the first U.S.-based Greek chef to participate in Greek Chefs Abroad with Marbella Collection Greece, presenting a 6-course fine dining experience in Corfu at Marbella Nido Apaggio, a sold-out international culinary event.
In 2024, Christos launched Bellita Pasta as Master Pastaiolo, a brand inspired by his daughter Bella and the joy of cooking with his son Brendan. Built on simplicity and integrity, the pasta is crafted using just flour and water, combined with natural ingredients like spinach and beet for color and character. Bellita Pasta has since expanded nationally, available online and at select markets, reflecting his philosophy of honest food made with purpose.
In 2025, Christos returned to New York City to open Selene Soho, where he leads culinary development, large-scale operations, and a 50+ person kitchen team. There, he is focused on building a modern interpretation of elevated Greek cuisine while overseeing multi-venue operations and high-profile dining experiences.
Across his career, Christos has remained deeply connected to his roots and values; family, tradition, faith, discipline, and resilience. He is known for his humility in the kitchen, often preferring the perspective of the line cook over the spotlight, and has long stated he is most comfortable in a dishwasher’s jacket—the role where it all began.
Outside of his professional work, he continues to volunteer cooking for children and families at Ronald McDonald House in New York and Cyprus. Christos Bisiotis is based between South Florida and New York with his wife Laura and their three children: Christos Brendan, Anne Bella, and Andonios Christos.