i. Biography
For contemporary kitchen work, dough remains one of the clearest tests of time management, handling, and continuity. In Konstantinos Sakellariou’s current setting, that test appears as a Greek-style slow-proved sourdough focaccia made with beef tallow, raised from a seven-year-old starter. The bread course carries the practical demands of maintenance, patience, and repeatable precision: a culture kept alive, a dough handled with care, and a result built through time rather than speed. “Out bu the sea side seeking inspiration. Cold weather, salty seaweed and a dog. What could be better?” Konstantinos has said.
The Making
Kitchen leadership is measured in consistency as much as authority: the ability to hold taste, pacing, and detail through service. Konstantinos Sakellariou stepped into the role of Head Chef at Kuzina in Edinburgh, United Kingdom (from 2023), a position that required clarity in flavor, control under pressure, and a coherent point of view carried through aroma, finish, and balance. Flavor harmony, enticing aroma, and attention to detail are craft outcomes, not descriptors added after the fact. At Kuzina, those qualities became associated with Konstantinos Sakellariou’s cooking through composition: plates that read as arranged rather than crowded, aromas that prepared the palate, and textures that gave movement to the dish rather than simply supporting flavor. Modern cuisine rewards restraint when technique is doing the work. As Executive Chef of Moss, Konstantinos Sakellariou carries the discipline developed from Head Chef at Kuzina in Edinburgh, United Kingdom (from 2023), into a more focused frame, where craft is expressed through structure, timing, fermentation, and the control of small decisions.
The Work Today
The restaurant’s modern cuisine is built through structure, timing, aroma, and fermentation. In Konstantinos Sakellariou’s work at Moss, those elements function as practical tools: structure gives the dish its architecture, timing determines its lift, aroma reaches the guest before flavor, and fermentation introduces depth through repetition and care. Slow-proved sourdough focaccia is a direct expression of that method. The Greek-style version made with beef tallow at Moss uses a seven-year-old starter, giving Konstantinos Sakellariou a living culture that must be carried, fed, watched, and worked into dough before heat fixes the final texture. Beef tallow brings richness; slow proofing gives the focaccia time to develop complexity; the craft sits in the management of both. Greek-style technique enters the work through fat, fermentation, and slow proofing. In Konstantinos Sakellariou’s focaccia, that reference is technical rather than decorative: memory and method are held in the same process, then brought into a contemporary restaurant setting without separating the bread from its working discipline. Texture and visual composition remain central to the cooking. The qualities associated with Konstantinos Sakellariou’s work at Kuzina — harmony of flavor, enticing aroma, and attention to detail — continue at Moss through more exact choices: the degree of proof, the handling of fat, the balance between softness and structure, and the point where aroma gives way to taste.
Standing
Recognition in 2024 placed both kitchen and table under review. Konstantinos's honors include Michelin star at Moss (2024) and Star Wine List ranking, first place at Moss (2024). The distinctions acknowledge the cooking at Moss alongside the broader restaurant experience, including the wine program as presented through that ranking.
Profile updated July 2026
FAQ
Asked of Konstantinos
What role does Konstantinos Sakellariou hold?
Konstantinos Sakellariou is Executive Chef.
Where did Konstantinos Sakellariou work before?
Earlier in their career, Konstantinos Sakellariou worked at Kuzina.
What recognition has Konstantinos Sakellariou received?
Michelin star at Moss (2024).
