For Chef Christina Theofilos, cooking is in her genes. The daughter of first generation Greek-American immigrants, Theofilos was raised eating native delicacies from her mother and grandmother, which she's subsequently brought to her MICHELIN Bib Gourmand boîte Psomi. "For me, to be able to reference those flavors and memories with everyone who comes in feels like love," shared Theofilos on the eve of winning MICHELIN's Young Chef Award in 2023.
Two years later, Psomi and Theofilos are still conquering Tampa's dining scene. Below, we catch up with the chef on where she finds inspiration, motivation, and how she's overcome obstacles on her culinary journey.
What inspired you to become a chef?
I grew up on the notion that food is love. Having grown up with a working mom who always found time to feed my entire family—together, and around the dinner table—with fresh, homemade meals, I was quick to realize the spiritual practice of eating is less about “food” and more about bringing us together to create deeper connections. Food connects us to each other, to culture, to identity, and to the rest of the world. This ideology, combined with my love for cooking, passion for flavor, and dedication to sourcing quality ingredients is what inspired me to share my food, culture, and family traditions with the city of Tampa.
What were some of the most important lessons you learned on your path to where you are today?
Think. Be thoughtful in everything you do. Pay attention to details-- the details are everything! Do things the way that make sense for you and your operation. There's not a kitchen/restaurant playbook. I think one of my competitive advantages is that I never worked in a commercial kitchen prior to opening Psomi. This "inexperience" allowed me to make my own decisions, think clearly and rationally, and create systems that make sense for us and get away from the redundancy of doing things the way "everyone does it" or my favorite, the way "you're supposed to do it."
Have you faced any challenges as a woman in the industry?
I'm sure but I don't think about it. I focus on my craft and constantly finding ways to get better, grow my business and just create the best possible product I can.
Who have been your mentors?
I'm second generation Greek-American. From a young age I was taught that hard work is always rewarded. Both my mom and dad are entrepreneurs and have mentored me and taught me everything I know about being a business owner. I'm one of the few Greek chefs that did not grow up in the restaurant industry but the keys to operating a successful business are sound no matter what industry you are in. My parents couldn't be any more different! But they are my yin and yang with both constantly teaching, mentoring, and guiding me through this roller coaster ride!
Do you have any role models?
My mom is a unicorn. She's passionate, smart, loving, patient, kind, and so talented in anything she does. She's who taught me how to cook and the importance of cooking with love (and with what's seasonal!!). I grew up in the kitchen and all my earliest cooking memories are me being her sous!
What advice would you give a young woman who aspires to be a chef?
Don’t be afraid to put in the hours, to slide your social life to the back burner, or to be overly passionate. You lead by example—be the hardest working person in any room you step into, don’t ever let people doubt your work ethic, or make you feel bad for working hard.
What has been your career-defining moment thus far?
By far, my 2023 Young Chef Award.
Who or what inspires your food today?
My passion for sourcing quality ingredients drives me daily and is at the core of the Psomi mission statement. I'm always looking for the best both in flavor and quality. I care about where the food I feed people comes from. If you start with fresh, high-quality ingredients, the cooking is easy! I like to keep things simple, let the handful of natural flavors shine. I'm constantly editing and being careful not to over-chef. I pride myself on having a seed oil-free restaurant, only serving grass-fed and wild caught proteins, organic and local produce, and being a completely transparent scratch kitchen. There's no corner we cut and, of course, it's definitely an incurred cost as a business but I have found that our loyal guests continue to patron us because there is peace of mind and comfort in knowing what you are putting into your body. You only get one body and one mind, so it's important to take care of it and fuel it with only the best. I never feed my guests anything I wouldn't eat!!
If you weren't a chef, what would you dream career be?
I can't imagine doing anything else! I would definitely be in the hospitality space. Honestly, I wish more people and restaurants understood and prioritized how important sourcing quality ingredients is! This passion of mine would be present even if I wasn't a chef so I think spreading the word and sharing my knowledge of this would be a dream career. I would love to help highlight and celebrate all the small farmers, growers, and purveyors who are prioritizing our health. They are the heroes! Their passion is what drive them to continue to produce every day because as I mentioned, the more quality focused, the slimmer the profit margins and it's these people that make restaurants like Psomi possible. They should be praised for their work and if I weren't a chef, I would build a career around finding ways to do just this.
Hero image: Magdalene Kavouklis / Psomi
