The Art of Elevated Greek Cuisine: Chef Asterios Koustoudis Transforms Heritage into Haute Cuisine

Unforgettable views provide the backdrop for celebrated Chef Asterios Koustoudis’ dishes at Michelin-starred Tudor Hall, set on the 7th floor of King George, a Luxury Collection Hotel, Athens, one of the Greek capital’s finest hotels. 

Unforgettable views provide the backdrop for celebrated Chef Asterios Koustoudis’ dishes at Michelin-starred Tudor Hall, set on the 7th floor of King George, a Luxury Collection Hotel, Athens, one of the Greek capital’s finest hotels. 

The restaurant gazes out over Syntagma Square, home to the “Evzones” Presidential Guard in their kilt-like foustanella skirts and pom-pom-tipped shoes. Just beyond rise the sun-gilded Doric columns and monumental Propylaea gateways of the 5th-century-BC Acropolis. The setting could not be more fitting: “It’s very important that a dish carries a Greek identity. It doesn’t have to be strictly Athenian, but it should reflect our culture,” says Chef Koustoudis, who has received numerous accolades and brought Tudor Hall its Michelin star in 2023, which it still holds.

An upbringing at Greece’s culinary crossroads

Chef Asterios Koustoudis is at the helm of Tudor Hall. (Photo: Marriott International)

Chef Koustoudis grew up in Thessaloniki, Greece’s city of gastronomy and centuries-old crossroads for countless food cultures, from the heady spices of Constantinople to the pickling and drying methods used in Pontic cuisine, and the wild herbs that flavour Epirus’ fabled pies. This location broadened the young chef’s mind. “When I’m in the kitchen, my inspiration comes from many places,” he explains. “It’s not just the kitchen itself: it’s the people, the ingredients, the stories behind them.”

Respecting Greece’s culinary heritage is also a guiding light. “That’s the foundation. Traditional cooking methods guide us,” he says. “They provide a structure – a methodical and precise approach that leads to excellent results. We bring something new to the table while staying rooted in tradition.”

Chef Koustoudis also places an emphasis on the way food is prepared. “Slow cooking, using heavy utensils that retain heat, and not overcooking raw ingredients, keeping them as whole as possible in a recipe – that’s the golden rule for everything.”

Finding his vocation as a chef

Tudor Hall’s culinary maestro wasn’t always destined to be a chef. He grew up working with his father, a builder, and considered training as a police officer, before finally following his passion when he was in his late 20s. After learning his trade in the kitchen of a Thessaloniki hotel, Chef Koustoudis moved to Athens, where he turned to the experimental use of ingredients that would later become his hallmark. His dishes are also devoted to purity of flavour. Examples include his sea bream with artichoke textures, sea fennel oil, tsitsiravla (wild pistachio) and caper sauce, which is on the tasting menu at Tudor Hall.

The seasons are celebrated on the chef’s plate, too. “We’re lucky in Greece to have distinct seasons. We associate each season with specific ingredients and even colours. For example, tomatoes in summer are vibrant red or green. In winter, our cuisine becomes richer and more comforting,” he says.

Working with local producers, Chef Koustoudis likes to build a relationship based on mutual support and respect. “I love figs, especially the ones from Evia,” he says. “And nuts from the Thessalian plain. We also get amazing butter from Grevena and Almades olives from Halkidiki, my birthplace.”

Local producer Nikos and his tomato farm supplies the freshest ingredients to the restaurant. (Photo: Marriott International)

He highlights an experience that left an indelible mark on his memory. “It was at Nikos’s tomato farm,” he recalls. “We walked through the fields to see exactly what Nikos does and how he grows his tomatoes. I’ll never forget that, after the walk, we sat down for a Greek coffee he made for us. And instead of the usual shortbread, rusk, or maybe a loukoumi, there was a bowl of cherry tomatoes on the table. It was a beautiful moment.”

Chef De Cuisine Nikos Leivadias works closely with the team to bring every dish to life. (Photo: Marriott International)

Working in tandem with Chef de Cuisine Nikos Leivadias, he also puts the emphasis on teamwork. “I cook with my team. I support them during tough moments, and I listen. Everyone contributes wholeheartedly to convey the stories behind each dish and to make every guest feel at home,” he adds.

The quest for perfect purity of flavour

Tomato salad and consommé, marinated bonito, and extra virgin olive oil (left) and steamed cod with lobster, ginger, chili pepper oil and butter sauce (right) are two of the masterdishes at Tudor Hall. (Photo: Marriott International)

There’s no doubt that Tudor Hall offers true adventure to the culinary curious. Consider just a few dishes: grilled langoustine from the North Aegean, tender in the centre and encased in a roasted pistachio crust; guinea fowl breast served with a velvety beetroot purée and a piquant praline-juniper berry sauce; feather-light steamed cod with lobster, ginger and chili pepper oil, spiced with Japanese seasoning yuzu koshō; or the palate-refreshing tomato bavarois with its fine layers of locally sourced olives, topped with a tangy dollop of ice cream made with Domokos Katiki cheese.

“What we’ve achieved in recent years is to offer an experience where ‘fine’ means something truly exquisite. Our cooking process is precise, and we carefully select the ingredients we use,” Chef Koustoudis points out.

Not content to stay still, the groundbreaking chef is always seeking to evolve. “In a place like Greece, especially in a major city like Athens, it’s important to look at the competition – what other restaurants at the same level are doing. We always strive to improve every year,” he says.

One thing remains unchanged, however: those sensational views that are a perfect foil for Chef Koustoudis’ dishes. "For us, being in the heart of Athens is a great advantage. The memories that guests take with them aren’t just about the food; they’re also about the mesmerising view of the Acropolis, which is truly unique and perhaps even magical. It’s something that sets us apart and makes us a true destination restaurant,” Chef Koustoudis says with a smile.

Published: December 01, 2025

Last Updated: March 10, 2026