Theodore Kyriakou was born in Athens and has lived in London for some time. Before he looked into the kitchens, he trained as a captain with the Greek merchant navy.
He co-founded and worked as head chef at Livebait Restaurant in 1995 and The Real Greek in 1999. This won the Time Out 'Best New Restaurant' Award in 2000, and 'Most Innovative Menu' from the Parisian Le Fooding awards.
Being a keen sailor, he has also organized regular week-long Greek cooking courses on board a large gullet, sailing the Aegean.
He has co-written with Charles Campion, The Livebait Cookbook, Real Greek Food and The Real Greek at Home. Theodore's latest book is A Culinary Voyage around the Greek Islands. This book was conceived as a day under sail, taking in the rhythm and needs of the day, as well as a sense of the natural elements and the changing seasons.