ABOUT ILIAS PATSIOS
Background
Ilias Patsios was born and raised in Greece, where early memories of picking vegetables from his grandmother’s garden shaped a lifelong respect for produce, seasonality, and flavour. That grounding—humble, honest, ingredient-led—continues to sit beneath his most refined work.
Approach
Ilias’ style is complex and visually striking, yet always disciplined—never sacrificing clarity of flavour for theatre. His menus are fully bespoke, crafted around the client’s vision and the realities of the setting, with meticulous attention to dietary requirements, allergies, and personal preferences.
Yachting & private clients
In 2016, Ilias moved into the superyacht world—bringing Michelin-level standards into environments that demand total adaptability, privacy, and precision under pressure. He has since led galleys on 100m+ yachts and works with UHNWI owners and guests whose expectations are uncompromising: impeccable timing, consistency, and a dining experience that feels effortless.
Ilias is very experienced with new build Yacht Galleys and able to both provide Kitchen Plans & act as a Consultant for builds on prestige Yachts.
Experience
His career began in Athens at Spondi (2 Michelin Stars), followed by a move to London to develop his craft inside some of the most demanding fine-dining kitchens in the world. He gained formative experience under Alain Ducasse at The Dorchester (3 Michelin Stars) and at L’Atelier de Joël Robuchon (2 Michelin Stars), before becoming Senior Sous Chef to Phil Howard at The Square (2 Michelin Stars) in Mayfair, and later Head Chef at The Arts Club (Dover Street, Mayfair - see article, right).
Beyond the plate
Whether designing a private dinner, a multi-day yacht programme, or an intimate masterclass, Ilias brings the same principles: artistry, precision, discretion, and a guest experience that feels elevated from the very first detail to the final finish. The brand promise is simple—exceptional, personalised, memorable.
