About Theo A. Michaels

Theo Michaels

Theo Michaels is a British born Greek chef known for cooking ‘elegant village food’ inspired by the flavours of Greece, Cyprus and his travels but also for creating innovative family friendly food that satisfies the reality of modern life.

Theo was born in London (in the 70’s, we’ll say no more!) comes from a large Greek Cypriot family and has lived in New Jersey, USA for five years. Theo has eaten his way around the world with a backpack and now lives in the UK with his wife and three children.

After reaching the heats of the semi-finals on Masterchef 2014 Theo resigned from his position as a Board Member of a PLC to follow his passion for ‘food’.

Since then, Theo has written three cookbooks, his latest is Orexi – a modern Greek cookbook, is a weekly food columnist for Best Magazine, has regularly appeared on ITV This Morning, The Food Network, BBC Radio and in the press. Theo continues to cook for a living both in the UK and internationally. @theocooks

A white plate filled with horta, or boiled greens with garlic.

Horta ~ Boiled Greens with Garlic

A classic and nutritious way to get your daily mix of greens—kale, anyone?—that’s based on Greek tradition…complete with a little added oomph.

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  • 15 M
  • 30 M
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Roasted potatoes with dill on a baking sheet.

Roasted Potatoes with Dill

A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.

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  • 15 M
  • 1 H, 5 M
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A cast-iron skillet filled with eggplant shakshuka made with poached eggs in a tomato and eggplant sauce, with feta scattered over the top.

Eggplant Shakshuka

The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.

  • Quick Glance
  • 35 M
  • 45 M
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