NEW YORK CHEF · RESTAURATEUR · FOUNDER

Chef
G

Greek roots. New York kitchens. Decades of building restaurants, teaching cooks and chasing food that tastes like something.

George Georgiades · Chef · Restaurateur · Founder

The Story Watch Chef G

CHEF G
NYC → NJ

“Keep the technique serious.
Keep the food honest.”

CHEF G

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 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.

NEW YORK

Le Bernardin · La Côte Basque

Classical standards, speed and discipline in serious Manhattan kitchens.

SWITZERLAND

Basel

European training that broadened technique and sharpened a young chef’s point of view.

NEW YORK

Hudson River Club · Bar Six · Chez Es Saada

Years spent learning how to lead a kitchen, not just work in one.

GREEK FOOD

Avra · Varka

Seafood, olive oil, lemon, herbs and the confidence to let good ingredients speak.

MEXICO

Teaching in Puebla

Teaching cooks and helping open a culinary school — passing technique forward.

NOW

SQ Pizza · EONS · Chef G

Restaurants, recipe development, teaching and telling the story behind the food.

CURRENT OBSESSION

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