“I was hungry. I wanted to make a name for myself – and I did.”
With his restaurant Myrtos, in London’s Chelsea, Asimakis Chaniotis has become the city’s Gourmet Greek God, redefining Mediterranean cuisine in the chicest of settings. Food guru DOROTHY BARRICK has known the star chef for over a decade and meets Chaniotis in his kitchen to learn a few culinary tricks.
You started at Pied à Terre in Fitzrovia.
I applied to every Michelin starred restaurant in the city. Pied à Terre was the only one that replied. I loved the fire, the energy, the shouting, the intensity, everything. I’d start at 6am and finish at 1am. The hours were insane. I was trusted to run the kitchen on the head chef’s days off. I had huge determination and drive. I sacrificed everything — relationships, family gatherings, holidays. I was hungry. I wanted to make a name for myself – and I did.
I would burn out working that hard.
I burn out every single day of my life. In pursuit of success, burnout is inevitable. You burn out, recover, then burn out again. With my own business, it’s even more intense. I’m in the kitchen, making videos, doing marketing, speaking with guests, inspiring my staff. Some mornings I wake up thinking: fuck me. But if I don’t do it, the business fails — and I fail.
“I constantly remind myself that it’s my job to stay calm, cook the best food I can and create a happy environment.”
Myrtos has incredible energy.
The most freeing thing is seeing guests genuinely enjoy being here. It feels like real recognition of the work I’ve put in. We serve around 650 guests a week. I constantly remind myself that it’s my job to stay calm, cook the best food I can and create a happy environment.
Best kitchen gadget?
A Thermomix. I’d never replace it — it does so many things and I can cook with it on specific temperatures while you move on to other jobs.
Three favorite ingredients?
Celery – it adds incredible depth to sauces and stews, though I’d never eat it raw. Rosemary – perfect for marinating steaks or finely chopped into sauces. And very fresh fish, especially sardines. I love how oily and strong of a flavor they have.
