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One thing you don't know about me is that I have performed Greek folk dancing, in costume, on Long Island.
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I'm most proud of my three-year old son Gabriel.
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My fondest food memory is a meal I had on my honeymoon in Italy. I was disappointed at first because they brought a boring bruschetta to the table. But its flavor absolutely blew my mind. It was a real lesson in the beauty of simplicity.
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If there were no caviar, I'd improvise.
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My greatest inspiration is my mother who I still think of when crafting dishes.
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If I was on death row, my last meal would be roasted lamb on a spit.
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The thing I hate about this business is being away from my family so much.
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If I could change one thing about me it would be my temper.
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My idea of a perfect day is grilling outside in my backyard on a sunny spring afternoon with my wife and son.
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If I could do it all over again I would have gone to France and started staging when I was 12.
Michael Psilakis is the chef/owner of two New York City restaurants, Kefi and Anthos. He was recently named Chef of the Year by Bon Appetit, and several months back Food & Wine named him a Best New Chef. In 2006 Restaurant Hospitality named him a Rising Star.
