Maria Elia
Professional
Guest
Food (5/5)
Vibe (5/5)
Contact (5/5)
Value (5/5)
(6)
Location
Hackney, London
3 followers
6 recommendations
Awards
Awards
Skills and awards earned through WeFiFo.
Food Hygiene
Level 2 Hygiene Certificate
Hosted First Event
5 Events Hosted
10 events hosted
50 events hosted
100 events hosted
Cheese & Cheese making
Spice Blending
Knife Skills
Butchery 1
Bread & Baking
Fish & Fish Preparation
Foraging
Charcuterie
Cooking on Fire
Pasta Making
Cuisine based 1
Coffee
Pizza making
Preserving
Health & Nutrition
Hosting
Wine 1
Five Cupcakes
Top Reviewer
Top Sharer
WeFiFo Mentor
I've fed 250 people
I've fed 500 people
I've fed 1000 people
Food Hygiene Level 4
Level 3 Food Safety Certificate
About Me
I am happiest
Making food for my family and friends.
Dietary requirements
I'm allergic to: Nothing
I'd rather not eat: Offal
Bio
MARIA ELIA knew she wanted to be a chef at the age of four, citing her father’s Cypriot restaurant as a source of inspiration. Her progression through the culinary world after a rigorous apprenticeship began within the kitchens of Stephen Terry at Coast, along with estages at El Bulli, and Arzak in San Sebastian. These experiences proved invaluable for her first head chef position at Delfina in Bermondsey St, a position Maria held for nearly a decade before setting up The Whitechapel Gallery Dining Room, a role that garnered her rave reviews, 2AA rosettes, and a Michelin recommendation. Her deceptively simple, multilayered dishes influenced by the cuisine from the Orient to the Occident, has won her many accolades. Maria’s Gourmand award winning second cookbook, Full of Flavour, develops themes expounded in her bestselling debut title, The Modern Vegetarian, where she coaxes the reader to wake their palates with unique flavour combinations.
Her third book, Smashing Plates (2013, Kyle Books) draws on her Anglo Greek heritage and gives the cuisine a much-needed contemporary twist with bold new flavours and surprising ingredients, redefining Greek cuisine as we know it. Shortlisted as the Guild of Food Writers Cookery Book of the Year and as a Food52 prestigious Piglet Awards semi finalist. It also received a special commendation award at the Andre Simons.
Maria was the Executive Chef of ‘Jimmys’ restaurant at The Landing, a five star boutique resort in California. Here she created a unique fresh and eclectic Greek Californian cuisine, launched in December 2013 to rave reviews.
Now based in London where she writes, cooks and teaches. She has also established herself as a consultant in demand, working for restaurant start-ups worldwide.
Currently working on her next exciting project including pop ups in Cannes, Rwanda and London.
