i. Biography
Greek seafood dining, in this house style, began with selection before cooking: fish shown clearly, handled with restraint, and served in a room where the sea remained the organizing idea. Costas Spilliadis is the founder and executive chef of Estiatorio Milos in London, United Kingdom, and his work is closely tied to that discipline: product first, preparation second, occasion held in the ritual of choosing, preparing, and sharing fish.
The Route
The restaurant model has been the main working frame for Costas Spilliadis, who founded Estiatorio Milos and continues to shape its language. Early in his career, Costas Spilliadis worked as chef for the Greek seafood restaurant concept at Hudson Yards in New York City (from 2018), placing that approach inside one of the city’s most visible contemporary dining settings. The role carried the same operating priorities associated with his cuisine: disciplined fish sourcing, a Hellenic sensibility, and service designed to be polished without obscuring the product. The continuity of the restaurants matters more than the sequence of openings. Today, Costas is founder and chef of the original restaurant (since 1979), founder and chef of its Miami restaurant (since 2012), and founder and chef of its London restaurant (since 2015). The original address sets the base: an identity anchored in fish and in the proposition that the ingredient should carry the plate. Miami extends that identity into a coastal city where marine fare is already part of the dining grammar. London places the same Mediterranean dining experience in the United Kingdom, adjusted to that dining room without changing the central premise. The through-line is repetition with standards, not novelty for its own sake. In Spilliadis’s restaurants, the market, the act of selection, and the clean preparation are part of the craft system. Luxury is kept quiet: fresh fish shown plainly, cooking held back, and the meal organized around respect for what has come from the sea.
The Work Today
Hospitality at the London restaurant is organized around abundance, freshness, and the visual presence of the fish market. Costas Spilliadis is founder and executive chef there in London, United Kingdom, where that format is carried into a city known for global dining. The restaurant keeps the vocabulary intact: refined service, Mediterranean character, and fish presented as the central material rather than as an accessory.
Credentials
At Milos London, the signature fish market is described as the crown jewel of Milos hospitality. In trade terms, the display is both mise en place and dining-room signal: it lets the guest see the raw material before it is cooked and makes selection part of the service structure. For Costas Spilliadis, that feature defines the Milos method—open, sensory, and grounded in the belief that Greek seafood dining begins with the ingredient itself.
Profile updated July 2026
FAQ
Asked of Costas
What is Costas Spilliadis's current role?
Costas Spilliadis is founder and executive chef of Estiatorio Milos.
Where did Costas Spilliadis work before?
Earlier in their career, Costas Spilliadis worked at Estiatorio Milos at Hudson Yards.
What is Costas Spilliadis known for?
Greek seafood dining experiences.
