Chef
Zoi Antonitsas
- Discipline
- Chef
- Based in
- Vashon Island, Washington, United States
i. Biography
Food & Wine named Zoi Antonitsas a Best New Chef in 2015, after a 2014 Seattle stretch that put her in two kitchen posts: executive chef at Westward and chef de cuisine at Madison Park Conservatory. The recognition sits on the back of work done in a specific market, with both roles tied to the same city and the same year.
At a Glance - Award: Food & Wine Best New Chef, 2015. - City tied to her named 2014 roles: Seattle, Washington. - Named 2014 roles: Westward and Madison Park Conservatory.
Signature
The bagel work and the octopus dish mark the range in Zoi Antonitsas’s named plates: a wood oven baked bagel with house-cured wild salmon gravlax and labneh, and Westward's Braised Octopus with Tzatziki. Both read as kitchen-forward dishes built from cure, smoke, and temperature control rather than ornament.
Recognition
Zoi Antonitsas has received Food & Wine, Best New Chef (2015).
Profile updated July 2026
FAQ
Asked of Zoi
What is Zoi Antonitsas known for?
She is known for being named a Food & Wine Best New Chef in 2015.
Where does Zoi Antonitsas work?
Her named roles were in Seattle, including executive chef at Westward and chef de cuisine at Madison Park Conservatory in 2014.
Who is Zoi Antonitsas?
She is a chef with national recognition from Food & Wine and named roles at Westward and Madison Park Conservatory.
