№ 01
GeorgeLaidis
“Cuisine is memory
made edible.”
Chef · Mediterranean fine dining
As a chef deeply rooted in Mediterranean culinary traditions, I create refined, elegant dishes that balance technique, authenticity, and innovation. With over a decade of experience across Michelin-starred restaurants, private yachts, and bespoke fine dining concepts, I specialize in crafting immersive gastronomic journeys that celebrate seasonal ingredients, precise execution, and thoughtful presentation. My work reflects a commitment to excellence and creativity — whether I’m curating a private menu at sea or consulting on high-end kitchen operations around the world.
Michelin-starred kitchensPrivate yachtsBespoke fine diningKitchen consulting
40 dishes
The work
№ 02
Sea urchin, quail yolk, green apple
№ 03
Beetroot carpaccio, pistachio, aged balsamic
№ 04
Squid ink spaghetti, salmon roe
№ 05
Grouper soup, grouper tartare, squid ink tuile
№ 06
Burrata, strawberry, blueberry, chamomile honey
№ 07
Potato gratin, bottarga
№ 08
Langoustine, Oscietra caviar, herb oil
№ 09
Aubergine nigiri
№ 10
Jerusalem artichoke soup, wagyu tagliata
№ 11
Scallops, cauliflower, bottarga
№ 12
Cannoli, cod tartare, olives
№ 13
Paccheri, octopus, saffron
№ 14
Sea bass, mango, truffle
№ 15
Dusky grouper, salsify, morels
№ 16
Raw shrimp, peach, edamame
№ 17
Wakame cone, taramosalata
№ 18
Pappardelle, aged cheddar, truffle
№ 19
Citrus-marinated sea bass
№ 20
Sea bream, kefir, beetroot biscuit
№ 21
Seasonal vegetable tartlet
№ 22
Noodles, lamb, lemon sauce
№ 23
Scorpion fish, grapes, herb oil
№ 24
Beef cheek, quince, Vin Santo
№ 25
Scallop carpaccio, marinated asparagus
№ 26
Squid “carbonara”
№ 27
Panko-crusted cod, beetroot, kefir
№ 28
Gazpacho, feta mousse
№ 29
Soba, grouper, dashi
№ 30
Sea bass carpaccio, wild greens
№ 31
Potato waffle, salmon, egg mayonnaise
№ 32
Beetroot ravioli, goat cheese, pistachio
№ 33
Sea bass, pappardelle, mushrooms
№ 34
Corn soup, shrimp, truffle
№ 35
Potato “noodles”, Camembert, truffle
№ 36
Dentex, tapioca, orange
№ 37
Fresh pasta, shrimp, edamame
№ 38
Sea urchin, yuzu
№ 39
Pistachio in three textures
№ 40
Limoncello tiramisu
Private dining · Yachts · Consulting