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Athens-born Georgianna Hiliadaki came to ICE after completing her studies in European Relations at the University of Reading in the UK. Upon earning her degree in both Culinary Arts and Culinary Management, she returned to Athens, working in various kitchens before departing again to complete an internship at El Bulli in Spain. With this experience, Georgianna launched a private chef business with Nikos Roussos (Culinary Arts ’03), which became the foundation for their first restaurant, Funky Gourmet, in her hometown. 

The restaurant was a critical success, and in 2012—only two years after opening—earned its first Michelin star. In March 2014, Funky Gourmet was awarded a second star, earning it the distinction of being one of just two 2-star Michelin restaurants in Greece (the highest Michelin designation currently awarded in the country). With that, Georgianna (at the time, 34) became the youngest and, and only female, Greek Chef to earn the distinction. The review highlights the restaurant’s “immeasurable thought, creativity and, above all, taste, which matches [the chefs'] playfulness." 

In 2014 Hilidaki and Roussos brought their take on modern Greek cuisine to London, opening such successful concepts as OPSO (, INO & Pittabun. In contrast to the Michelin airs of Funky Gourmet, Hilidaki's London concepts focus on laid back casual dining from comfort foods to street foods. Now operating under the umbrella of of her and Roussos hospitality conglomerate The Modern Greek Food Group (MGFG), Hilidaki recently returned to Athens to open her newest concept, IODIO.

In addition to her impressive accolades in the hospitality world, in 2021 Hilidaki was invited to be a guest lecturer at Harvard College teaching Culinary Psychology throughout 2021.