Costas Spiliadis, who built a seafood empire from scratch, still prowls its dining rooms and kitchens, worrying every detail.

Chef Spiliadis joined “CBS This Morning: Saturday” to share a few signature of his signature recipes.

Forty years ago, he opened a small restaurant in Montreal. He decided the name of the restaurant in front of the map of Greece. “I was looking for an island. A word auspicious and easy to pronounce for foreigners. I chose Milos even though I had never been there “, says Costas Spiliadis.

Estiatorio Milos reinvents itself with its new location at the Venetian. The Greek restaurant from Costas Spiliadis offers fish flown in from the Mediterranean, a new fruit and vegetable market, a raw bar, a yogurt room, and Greek wines.

One of the most celebrated restaurants in the history of Las Vegas made a big move over the course of the last year. Estiatorio Milos closed at The Cosmopolitan and just late last month reopened at The Venetian with a dynamic new space. The international sensation’s founder, Costas Spiliadis, took the time to get us all caught up on the evolution of this truly unique dining destination

On March 16, the Milos Restaurant reopened in its brand-new location at the Venetian Resort. The coming months will see other openings in Los Angeles and Dubai. Milos will then boast eleven properties around the world.

Dining and drinking experiences at Four Seasons Resort Los Cabos at Costa Palmas are highlighted by the first Latin American outpost of Chef Costas Spiliadis’ famed Mediterranean seafood empire, estiatorio Milos.

The resort’s signature dining spot is the Estiatorio Milos, a fine Mediterranean seafood restaurant founded by acclaimed chef Costas Spiliadis.

Recognised as one of the finest Mediterranean seafood restaurants in the world, estiatorio Milos by acclaimed chef Costas Spiliadis, is announced as the latest restaurant to partner with the destination property, late 2019.

In the early years of his Montreal-based practice, Alain Carle thrived on urban analysis. Although today his work focuses on high-end residential design, he still aspires to “dismantle the dream house,” as he puts it, by drawing on an awareness of alterity and context. His recent expansion of the New York location of Greek seafood restaurant Estiatorio Milos reveals a similar agenda.