George Jiojioras, 59, came to England from Greece when he was 21 and spent time as a labourer before he ended up finding his place as a chef.
He talks cooking for Ralph Fiennes, his inspiration to cook in the army and the hostile takeover of big companies and chains in the restaurant industry.
What first inspired you to become a chef?
“Early on in my army days 40 years ago, I loved to make my friends happy by cooking for them. That was it!”
What was the first meal you cooked for someone else?
“It must been for my parents when I was 14 years old. Chicken soup. They hated it.”
READ MORE: Meet the chef who impressed Marco Pierre White with steak
Tell us a bit about your career so far…?
“I started working from the young age of 14 as I left school. I’ve done anything available. Hard labour, builder help. I came to England at 21 after I finished tourist school abroad, started work in an Italian restaurant and after three years I opened my first pizzeria – Trattoria.
“By the age of 30 I opened two more restaurants. I sold them all about 10 years ago and opened my current one, Soleto Bistro, eight years ago.
“Lots of celebrities dined here. Ralph Fiennes, Bobby Davro, Steve McFadden, Peter Andre, Paul Whitehouse, Les Dennis, Michael Praed, Fern Britton. It was a pleasure to cook for Simon Rogan and his family, including Dan Rogan his son from the amazing A/O Restaurant.”
“Having my own business early in my life, 24 years old.”
What is your signature dish?
“I don’t have one. I’m naturally putting all ingredients available together.”
“Many places change over the years but currently I love going to The Hut on the Isle of Wight.”
What is your favourite meal to cook at home?
“I’m not cooking at home, my wife’s cooking is amazing.”
“Butter!”
What is your culinary guilty pleasure?
“I love fresh bread and butter, and anything with chocolate.”
What is your favourite Hampshire ingredient or delicacy?
“Isle of Wight tomatoes and blue cheese.”
“Marco Pierre White for me as he started the revolution of chefs in the UK.”
What’s your career ambition?
“To finish what I do on a high. I’m 59 and still enjoying it.”
What do you think will be the next big restaurant trend?
“Chains and big companies take over unfortunately. What I do as a chef patron, it’s non-existent at the moment!”
