The Good Food Guide’s latest list of trailblazers celebrates the chefs, designers, producers and businesses shaping the future of dining across NSW and the ACT – and among them are two standout Greek Australians: interior architect George Livissianis and restaurateur Timothy Cassimatis.
According to The Sydney Morning Herald, for more than a decade, Livissianis has been redefining what modern hospitality looks like. His work on The Apollo in Potts Point introduced a new language of texture and restraint — “peeled-back layers and raw definition” that have since become hallmarks of Sydney restaurant design. He followed with Cho Cho San, a light-filled, izakaya-inspired space that remains timeless. Each project captures the spirit of its cuisine and creators without falling into cliché. Olympus Dining in Redfern channels a “Greek village” atmosphere through cobblestone floors, neutral tones and bougainvillea — yet without a single olive tree or fishing basket in sight. Meanwhile, Lottie, upstairs, pairs cayenne terrazzo and pink travertine in a seamless invitation to “have a margarita”. Livissianis has become a global leader in the philosophy that less is indeed more.
Cassimatis, meanwhile, stands at the heart of Sydney’s Greek food renaissance. The year 2025 saw Greek cuisine awaken in full force, led by Olympus Dining, Myra’s Kitchen in Newtown, and Homer Cronulla — each reviving the convivial energy of the Athenian taverna. But the movement’s beating heart is Olympic Meats, helmed by Cassimatis, whose contemporary take on one of the world’s oldest culinary traditions is drawing crowds and reshaping how Sydney eats.
Source: The Sydney Morning Herald
