Son of immigrants from a village in Nafpaktia and Kozani, Nikos Koulousias’s culinary journey took him from his grandmother’s kitchen to Luxor, from the luxurious Ritz to the royal kitchens of London. He shares his life story, memories of Harry and Meghan’s wedding, and the idiosyncrasies of Queen Elizabeth.

Amid pines, olive trees, and colorful plants in the lush area of Agios Ioannis Peristeron, overlooking the Ionian Sea in one of Corfu’s most beautiful regions, lies the hotel “Avali.” Here, one could easily dream like royalty: imagining elegant tables, golden cutlery, and recalling the world’s most famous royal family, which has roots connected to this island.

Living one of his rare dreams—cooking for Queen Elizabeth and being part of the royal chef team—Nikos Koulousias has countless stories from a life that seems pulled from a novel. Having traveled the world, he now chooses the places he prefers, stopping in Corfu as a guest chef at the renowned gastronomic festival “Greek Chefs’ Abroad” by the Mar-Bella group, which celebrates its fifth year showcasing top Greek chefs abroad.

At the Ritz

“Nothing was easy or guaranteed—you can’t suddenly find yourself cooking for the royal family overnight. It takes persistence, hard work, and effort. Personally, I never forget my humble roots, and I never get complacent,” says Koulousias, who was set to cook on the magical terrace of the open-air restaurant “Apaggio” at the Mar-Bella group’s Nido hotel. A sudden storm forced a move indoors, but it didn’t stop guests who had booked days in advance to taste dishes prepared by the chef who once fed royalty.

Koulousias admits his culinary curiosity began very young: “Cooking found me early,” he says with a smile that reflects his genuine love for the craft. Growing up as the only boy in a village in Nafpaktos while his father had migrated to Germany, he helped his sisters at home.

Before he was six, he began sneaking into the kitchen to help his grandmother and female relatives, starting with stirring rice pudding and adding cinnamon. “Then, as I took a more active role, I started having fun—it felt like a game.” This continued after moving to Germany, where cooking became a nostalgic connection to Greece. That connection eventually became a conscious decision: he wanted to pursue cooking as a profession, studying it seriously and passing exams at a prestigious culinary school with standards as high as medicine or law.

Around the World

Koulousias learned German, entered his dream school, and began receiving professional offers, eventually working at the Ritz (later Le Meridien) and earning a scholarship for further training abroad at the New England Culinary Art Institute. Returning home, he worked five more years with the same group before moving on. Despite initial language barriers, the UK proved a major learning ground, ultimately opening doors to the royal kitchens.

At 24, he became head chef at a Michelin-starred restaurant in Stuttgart, a responsibility he successfully managed for four years while maintaining high standards.

The Royal Wedding

The opportunity to work with Buckingham Palace’s culinary team came from then-head chef Mark Flanagan, a connection from culinary school. Koulousias passed rigorous interviews, background checks, medical exams, and even a psychiatrist’s evaluation before joining the team preparing Harry and Meghan’s wedding.

Cooking for the royals was a strict protocol: 630 guests had to be served simultaneously, ending precisely when the Queen put down her fork. Yet it was a life-changing experience that opened doors in the palace. Meghan even taught him that street food could matter in high cuisine: she requested hot dogs for guests, which were ultimately outside protocol but highlighted that popular dishes shouldn’t be excluded.

At the Greek Chefs’ Abroad festival, his menu included a refined take on British street food—fish and chips—with cod prepared delicately for haute cuisine and served with finely chopped fries. He also incorporated family traditions, using seasonal and local ingredients, including Kozani saffron in a royal risotto.

Queen Elizabeth’s Solitude

During his time at Buckingham Palace, Koulousias interacted with Queen Elizabeth. Though not particularly demanding, she preferred eating alone, even with her grandchildren present. Once she personally asked him for fig jam at 7 a.m., revealing a glimpse into her private life. Koulousias became the palace’s regular chef until her passing, realizing early on the significance of his role when asked to have a black uniform ready for 12 days—a mark of the royal protocol and her legacy.

Love and Greece

Despite his royal career, his heart always remained in Greece. During travels as a guest chef, he met his wife, Themelina, from Leros. He spent the pandemic in Greece, embracing island life and calling himself “more Leros than the locals.” While he continues to travel worldwide offering his services, Greece remains his home base and source of inspiration.

“I certainly don’t run a MasterChef kitchen,” he notes. “Young chefs today aren’t used to pressure, but I refuse to subject my team to the harsh treatment I endured. Love, perseverance, belief, and the right to dream guided me, and they continue to guide my brigade.”

Koulousias’s journey from Nafpaktia stirring rice pudding to Buckingham Palace kitchens exemplifies talent, determination, and the fulfillment of dreams—proof that imagination and hard work know no bounds.