i. Biography
Ilias Maslaris is a chef working across multiple kitchens at once, with each room carrying its own pace, title, and standard. His current posts at Efisia Greek Fine Dining in Mykonos, Greece, and Naam Yoi in Phuket, Thailand place him in different markets and formats, but the work at each is built on the same requirement: keep the line moving, keep the food in season, and keep the operation aligned.
The Climb
The reach of Ilias Maslaris is defined by volume of responsibility rather than by a single dining room. As Executive Chef of Naam Yoi, Executive Chef of Efisia Greek Fine Dining, and Executive Chef of Epico Greek Fine Dining Restaurant, he is working across three titles at once. That kind of position asks for range in management and consistency in execution; the craft is in holding distinct kitchens to the same level of control without flattening what makes each one different.
Today
At Naam Yoi in Phuket, Thailand, Maslaris serves as Executive Chef. At Efisia Greek Fine Dining in Mykonos, Greece, he serves as Executive Chef. The two posts sit in different geographies, but the method stays consistent: build from seasonality, source the freshest produce, and avoid forcing a menu around a single ingredient or fixed idea. That approach keeps the work anchored in the market and the moment, with decisions shaped by what is available at its peak. His own words make the working logic clear. “The truth is that there is no one specific ingredient that takes centre stage when I go about creating a menu. The focus is on seasonality and making sure that we source the freshest produce.” The line reads as a production note rather than a slogan: menus follow supply, not the other way around. He adds, “A very direct way of being in the world, a craft that is full of produce and for people and work free of routine.” What is notable is the emphasis on produce, people, and the rejection of routine as a working condition.
In Their Words “The truth is that there is no one specific ingredient that takes centre stage when I go about creating a menu. The focus is on seasonality and making sure that we source the freshest produce.” “A very direct way of being in the world, a craft that is full of produce and for people and work free of routine.”
Recognition
The recognition attached to Maslaris is the scale of his present remit: executive-chef responsibility across Naam Yoi and Efisia Greek Fine Dining. That is the measure here. The work signals trust in his ability to keep standards steady across different kitchens and locations, with consistency carrying more weight than decoration.
Profile updated July 2026
FAQ
Asked of Ilias
What is Ilias Maslaris known for?
Ilias Maslaris is known as Executive Chef at Efisia Greek Fine Dining in Mykonos and Naam Yoi in Phuket.
What are Ilias Maslaris's most notable roles?
His most notable roles are Executive Chef at Naam Yoi and Efisia Greek Fine Dining.
What is Ilias Maslaris's craft?
Executive Chef — Efisia Greek Fine Dining (Mykonos, Greece).
