Coming from a food-loving family, Cypriot Marios Philippou, Chef de Cuisine at Yamaz, Sofitel Bahrain Zallaq Thalassa Sea & Spa, lives and breathes Mediterranean cuisine. He shares his culinary influences, Michelin-starred kitchen experiences and his go-to comfort dish.

With your father being a professional chef himself and your mother’s love for cooking traditional Greek dishes, how did these early influences shape the chef you are today?
Growing up in a household where both of my parents had a deep connection to food had a profound influence on my culinary journey. My father, being a professional chef, taught me the importance of precision, technique and the artistry behind creating a perfect dish. I learnt to respect the craft and understand that cooking is as much about passion and discipline as it is about creativity. On the other hand, my mother’s love for traditional Greek dishes connected me to the cultural aspect of food. The way she would make family recipes, passed down through generations, taught me the power of food as a vessel for memory, heritage and identity. Her approach was more intuitive – focussed on fresh ingredients, bold flavours and the love and care that go into every meal. These early influences gave me a balanced perspective on cooking: the structure and technique of professional cuisine paired with the heart and soul of homecooked meals.

You’ve trained in Michelin-starred kitchens and worked across Europe. What lessons or experiences from that journey do you bring with you to Yamaz?
My experiences in Michelin-starred kitchens and across Europe have been pivotal in shaping my approach to both cuisine and the culinary profession as a whole. In Michelin kitchens, there is an unwavering commitment to not only perfecting technique but also pushing the boundaries of creativity, all while maintaining an extraordinary level of consistency and quality. One of the most valuable lessons I’ve learnt is the importance of refining every element of a dish, ensuring that every component serves a purpose and contributes to the overall experience. Working across Europe also broadened my understanding of diverse culinary traditions and ingredients. This exposure has instilled in me a deep respect for seasonality, local sourcing and the significance of tradition in shaping modern culinary practices. Above all, the experience taught me to appreciate the balance between creativity and discipline.

When you’re not in the kitchen, what’s your go-to comfort meal at home, and do you cook it yourself or order in?
My quintessential Greek comfort meal would undoubtedly be moussaka – a dish that evokes both the rich history and the warmth of Mediterranean home cooking. The delicate interplay of roasted eggplant, spiced ground lamb or beef and the silken béchamel sauce creates a harmony of textures and flavours that feels both indulgent and soul soothing. While I often relish the process of preparing it myself, the authenticity and craftsmanship of a well-made moussaka from a skilled local Greek taverna provides a sense of comfort and connection to tradition, especially on days when the demands of time make cooking less feasible.

Your signature dish, Ktenia with cucumber soup and scallop tartare, sounds fascinating. What inspired the pairing of these flavours and how will it be presented at Yamaz?
The inspiration behind the pairing of scallops with cucumber soup and scallop tartare lies in my desire to showcase the natural sweetness and delicate texture of the scallop, while balancing it with the refreshing, crisp notes of cucumber. The juxtaposition of the warm, slightly creamy soup and the raw, clean freshness of the tartare creates an interplay of both temperature and texture that elevates the experience. The cucumber, with its subtlety, complements the sweetness of the scallops without overpowering them, and the tartare adds an element of raw purity, highlighting the freshness of the seafood. In terms of presentation, I aim for a refined and minimalist approach. The cucumber soup will be elegantly poured at the table, and the tartare will be meticulously arranged on a delicate plate, garnished with microgreens or perhaps a whisper of citrus zest to add a subtle layer of complexity. ✤