"Anthos restaurant was really the culmination of that for me. I started with this small restaurant on the West Side called Onera which is now Kefi, it was in the same location but Anthos really was the restaurant that I came into this city to build, I really wanted to show people that Greek food is where all the other foods of the world are and that it should be viewed on that level."
Psilakis says there's a "huge amount of sacrifice involved" in a culinary career.
"In order for you to sacrifice that much, you really have to love that thing that it is that you're going to do, because you have to have a willingness to say that I'm going to hurt people that I love because I need to focus on the thing that is going to allow me to be great."
Psilakis is quick to note that his wife and son have also sacrificed for his success.
"When I first opened up Onera here in New York City, my first restaurant, I was the bookkeeper and the hostess and the maitre d' and the reservationist and the pasta maker in the morning and the cook and the chef and everything else."
"I think for me food is really a function of an expression of emotion," he said. "I try and capture the soul of whatever it is that I'm trying to create for the individual and the idea behind it is that it's almost an artistic expression that allows me as the artist to use the guest as my canvas. And the thing about that that's very interesting, with food especially, is that it's a very sensual thing, you're using all of the senses."