For some people, cooking is not just a necessary skill or a means to an end, but a form of expression, an art that releases something magical and beautiful deep inside, which they then transform into the preparation of sumptuous dishes. Michael Symon and Michael Psilakis belong to this group of people; give them an apron and a kitchen, and the delicacies they will create will both amaze and satisfy you. Michael Symon and Michael Psilakis are two amazing top chefs who have received some of the greatest accolades in their profession for their magical cooking skills and the culinary experiences they create.
Are Michael Symon and Michael Psilakis Twins or Related?
People are used to asking if Michael Symon and Michael Psilakis are twins or at least somehow related. This confusion is understandable since both men are top Greek-American chefs who have the same first names. They opened their Greek restaurant at about the same time. To make matters worse, both are bald and practically the same age, although Psilakis was born a year earlier.
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The only clear difference between Michael Symon and Michael Psilakis is that the former has a soul patch and the latter a goatee. If you take a look at the two you can easily see why they are often accused of being doubles or blood relatives. However, Michael Symon and Michael Psilakis are neither twins nor in any way related beyond the lucky coincidence of their profession and origin.
How Michael Symon Rose To Fame
Born in Cleveland on 19 September 1969, he grew up in North Olmsted, Ohio. Michael Symon is of Greek, Italian, and Eastern European descent. He graduated from St. Edward High School in 1987 and then went to the Culinary Institute of America in New York, where he graduated in 1990.
Symon began his career in restaurants in the Midwest of his hometown, helping them all become critically acclaimed establishments. He opened his first restaurant, Lola, in 1997, and today it is recognized as the cornerstone of Cleveland’s restaurant scene. Symon cooks with his soul log and his cooking style is usually focused on meat.
His other restaurants include Lolita, a Mediterranean-style bistro; B Spot, where he shows his passion for bratwurst, burgers, and beer; Roast, a restaurant at the Westin Book Cadillac Hotel in Detroit; Bar Symon, a taverna restaurant; Mabel’s BBQ, a restaurant that focuses on meat; and Angeline, a restaurant operated from the Borgata Hotel Casino & Spa in Atlantic City.
When not running his many businesses, Symon devotes his time to television and appears on culinary shows such as Melting Pot, Sara’s Secrets, FoodNation with Bobby Flay, Ready, Set, Cook, Iron Chef America, Dear Food Network: Thanksgiving Disasters and Best I’ve Ever Eaten. Symon also did his fair share of food shows like Dinner: Impossible, Food Feuds, Cook Like an Iron Chef, The Chew, and Burgers, Brew, and ‘Que.
The esteemed chef has found time to write a few cookbooks. His first piece entitled Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen, was released in 2009, followed by The Chew: Food. Life. Fun in 2012 – written together with his host colleagues in The Chew. Symon was also co-author of The Chew: What’s for Dinner and Michael Symon’s play with fire.
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Michael Psilakis‘s Career Attainments
Born in 1968, Michael Psilakis is often referred to as the pioneer of modern Greek cuisine, because his newly interpreted and traditional Greek menus have helped to put Greek cuisine on the culinary radar. The New York City-based chef has earned all kinds of recognition for his craft, including a nomination for the James Beard Award for Best New Restaurant and the high honor of cooking for President Barack Obama at the White House.
Psilakis opened his first restaurant, Onera, in Manhattan in 2004. This was followed by Anthos, Kefi, Mia Donna, Gus & Gabriel Gastropub, MP Taverna, and Allora Italian Kitchen and Bar, all in different parts of New York City. He is one of only two Greek chefs in the world to receive a Michelin star for their culinary skills.
On television, the restaurant owner is best known for his appearances in Ultimate Recipe Showdown, where he acted as judge, The Best Thing I Ever Ate, and No Kitchen Required. Psilakis also appeared as a contestant in Iron Chef America and Cutthroat Kitchen’s Superstar Sabotage Tournament. He has published two cookbooks: How to Roast a Lamb: New Greek Classic Cooking, published in 2009, and LIVE TO EAT, which came out in 2015.
From their age, looks, and career to their successes, it’s easy to see why many people like to believe that Michael Symon and Michael Psilaki are twins.
