Chef of the Week Sponsored by Pure Ionic Water: Ioannis Grammenos, Executive Chef at Heliot Steak House
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
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How long have you worked at your current restaurant?
I’ve been at Heliot Steak House at the Hippodrome Casino in London’s Leicester Square since 2012. During that time, we’ve transformed the restaurant into an award-winning destination, earning recognition as one of the world’s leading casino restaurants. It’s been an incredible journey of constant evolution, innovation and teamwork.
Where did your passion for cooking come from and where did you learn your skills?
Cooking has always been part of who I am. Growing up in Greece, food was at the heart of family life, where meals brought everyone together. That passion developed into a career through formal culinary training, years of working in professional kitchens, international competitions, travelling, judging, teaching and, above all, never stopping learning. Every chef, butcher, farmer and producer I’ve met has taught me something valuable.
What do you enjoy most about being a chef?
Creating memories. Food has the power to bring people together, celebrate life’s biggest moments and make an ordinary day special. I also love mentoring young chefs and helping them develop their careers. Seeing someone you’ve trained succeed is one of the most rewarding parts of the job.
Name three ingredients you couldn’t cook without.
Beef, olive oil and sea salt. If the quality of those three is exceptional, you already have the foundation of something memorable.
Which piece of kitchen equipment couldn’t you live without?
A good grill. It respects the product, enhances flavour naturally and, for me, there’s nothing quite like cooking exceptional beef over fire.
What food trends are you spotting at the moment?
Guests are becoming far more interested in provenance and quality than gimmicks. They’re asking where the meat comes from, how it was raised and why it tastes different. Dry ageing continues to grow in popularity, premium beef experiences are becoming more accessible, and sustainability is no longer a trend it’s simply expected. We’re also seeing more interest in sharing cuts and interactive dining experiences.
What do you think is a common mistake that lets chefs down?
Trying to impress with complexity instead of focusing on quality and consistency. Great cooking isn’t about using twenty ingredients; it’s about respecting the ingredients you have. Discipline, organisation and attention to detail separate good chefs from great ones.
What is your favourite time of year for food, and why?
Summer, without a doubt. Growing up in Greece, summer has always been synonymous with incredible food. It’s the season of sun-ripened tomatoes, fragrant herbs, fresh seafood, beautiful vegetables and outdoor cooking over charcoal. I love the simplicity of Mediterranean cuisine, where exceptional ingredients speak for themselves. Summer is also the perfect time for great steaks on the grill, paired with fresh salads, grilled vegetables and a good glass of wine. For me, it’s the season that best celebrates freshness, flavour and sharing great food with family and friends
Which of your dishes are you most proud of?
Our dry-aged steaks are always closest to my heart. Years of studying beef, working with producers around the world and refining ageing techniques have shaped the experience we serve today. I’m also proud of creating dishes that showcase exceptional Australian beef, allowing the quality of the meat to speak for itself.
How do you come up with new dishes?
It usually starts with the ingredient rather than the recipe. I spend time talking to farmers, butchers and suppliers, travelling, judging competitions around the world and tasting everything I can. Then I ask myself one question: “How can I make this ingredient the hero?” Simplicity often produces the best results.
Who was your greatest influence?
My greatest influences were my mother and my grandmother. I grew up surrounded by home cooking, where food was an expression of love, family and tradition. My mother is a chef, so from an early age I was fortunate to learn not only recipes but also the discipline, passion and respect that a professional kitchen demands. Those early experiences shaped the way I cook today.
As my career developed, I was also greatly influenced by the farmers, producers and butchers I’ve met around the world. They taught me that great cooking begins long before an ingredient reaches the kitchen. Understanding where food comes from, how it is produced and respecting the people behind it changes the way you cook forever.
Tell us three chefs you admire.
Francis Mallmann has to be at the top of the list. His philosophy of cooking over open fire at 7 Fuegos completely changed the way many chefs think about live-fire cooking. He proves that simplicity, patience and respect for the ingredient can produce extraordinary food.
Víctor Arguinzoniz of Asador Etxebarri is another chef I greatly admire. His ability to use fire and smoke with such precision is remarkable. Every ingredient, whether it’s beef, seafood or vegetables, is treated with incredible respect.
Finally, Lennox Hastie of Firedoor in Sydney. His commitment to cooking everything over wood fire demonstrates that you don’t need complicated techniques just exceptional produce, skill and an understanding of fire.
They all share a philosophy I strongly believe in: let the ingredient be the hero and use fire to enhance, not overpower, it’s natural flavour.
What is your favourite cookbook?
Modernist Cuisine. It’s one of the most comprehensive culinary references ever produced. I also regularly revisit classic books on butchery and meat science, as understanding the product is just as important as knowing how to cook it.
Who do you think are the chefs to watch over the next few months?
Rather than focusing only on famous names, I think the chefs to watch are the next generation working quietly in kitchens across the UK. There is incredible talent coming through competitions, independent restaurants and hotel kitchens, and I’m fortunate to meet many of them through judging and mentoring.
What’s been your favourite new restaurant opening of the last year?
London continues to be one of the most exciting food cities in the world. Rather than choosing a single restaurant, I’ve really enjoyed seeing more chef-led concepts focused on exceptional ingredients, open-fire cooking and seasonal produce. It’s encouraging to see quality taking centre stage again.
