Dennis Efthymiou

Coming Up

Training at the Institute of Culinary Education Athens gave Dennis Efthymiou the technical footing that carried into a run of high-pressure kitchens. From there, he worked as chef at The Fat Duck in London, chef at Nopi in London, and chef at Central in Lima, roles that placed him inside kitchens known for precision and expectation. Those stops informed a style that stays disciplined without settling into repetition. He later became Head Chef at Wicked Jane in New York City and Head Chef at Luce in San Francisco (from 2023), extending that same range into leadership. Today, Dennis is Executive Chef of Studio Mediterranean.

Where They Are Now

At Studio Mediterranean in Laguna Beach, California, Efthymiou’s cooking sits between Mediterranean structure and West Coast lightness. The fit is practical: a kitchen built around balance, where brightness, depth, restraint, and reinvention all have room to work. His own framing of the menu points to the operating logic: "The tasting menu was inspired by a combination of creativity, experience, seasonality, and sustainability." That is less a slogan than a brief for how the food is assembled. He has also said, "It's a daily consideration of how we approach each course," which reads like a working note from a kitchen that stays responsive rather than locked into a script. The arc from Greece to London, Lima, New York, and San Francisco shows up in the food as a method: measured, adaptable, and built to absorb influences without losing shape.

Signature

Dennis's signature dishes include Kampachi Crudo with white chocolate yuzu sauce and Smoke of the Water. The titles signal the method: clean lines, careful contrast, and an interest in how freshness and richness can be held in the same frame. The work is direct, but not flat; there is structure, then a controlled shift in tone.

In Their Words “Despite the fact that I have a tendency to throw in very random ideas, historical references, a multi-sensory approach, or artistic imagery, the menu items are always evolving.” “The tasting menu was inspired by a combination of creativity, experience, seasonality, and sustainability.”