1 Michelin star chefs: Kostas Papathanasiou, Lita
Kostas Papathanasiou is the culinary director at Lita, the Michelin-starred Mediterranean restaurant in Marylebone.
Born and raised in Lamia, Greece, Kostas has spent more than two decades working in leading kitchens across Europe and Asia. His career includes The Fat Duck, The Ledbury, Jason Atherton’s The Social Company and three-Michelin-starred Restaurant Frantzén in Stockholm, where he was executive chef.
Kostas joined Lita in November 2025, taking over from former head chef Luke Ahearne, before his appointment as culinary director was formally announced in February 2026, after it retained its Michelin star.
He now leads the restaurant into its next chapter, combining Mediterranean flavours with the technical precision developed throughout his international career.
Early career and background
Kostas began his career with an internship at Ashford Castle in Ireland at the age of 16.
He later joined Heston Blumenthal’s three-Michelin-starred The Fat Duck in Bray, initially working in pastry before progressing through the kitchen and rising to sous chef.
Further experience followed at Nouri in Singapore and The Ledbury in Notting Hill. Kostas then spent five years with Jason Atherton’s The Social Company, where he became head chef at Little Social.
He later joined Studio Frantzén at Harrods before moving to Stockholm as executive chef of Björn Frantzén’s three-Michelin-starred Restaurant Frantzén.
Joining Lita
Lita opened in Marylebone in spring 2024 as a modern Mediterranean neighbourhood restaurant centred around open-fire cooking.
The restaurant was launched by George Bukhov-Weinstein, Ilya Demichev and Daniel Koukarskikh, with Luke Ahearne as its original head chef. It received its first Michelin star in February 2025, less than a year after opening.
Following Luke’s departure in July 2025, Kostas joined the restaurant that November and was later named culinary director. Under his leadership, Lita retained its Michelin star in the 2026 Guide.
The name Lita is taken from abuelita, the Spanish word for grandmother, reflecting the warmth and generosity the restaurant aims to bring to its style of hospitality. Its dining room combines the feel of a neighbourhood restaurant with an open kitchen, counter seating, a private dining room and a terrace.
Kostas Papathanasiou’s cooking style
Kostas describes Lita’s food as elegant but approachable, with the restaurant’s neighbourhood spirit sitting at the centre of its identity.
The menu is Mediterranean in outlook, drawing particularly on the food of southern Europe while changing with the seasons. Open-fire cooking plays an important role, supported by close relationships with suppliers and a strong focus on the quality and provenance of each ingredient.
Dishes under Kostas have featured produce including Devon duck, Cornish cod, Scottish lobster, Sicilian red prawns and Lake District beef. His cooking is assured and restrained, using the technical discipline developed in three-Michelin-starred kitchens without losing the warmth expected from a neighbourhood restaurant.
“The philosophy behind Lita starts with the neighbourhood spirit. It is about warmth, elegance and generosity,” Kostas told The Staff Canteen.
Leadership at Lita
Lita operates seven days a week for lunch and dinner, serving around 80 guests per sitting alongside its terrace.
For Kostas, consistency begins long before service. He places importance on the condition of produce when it arrives, precise recipes and methods, and ensuring every member of the kitchen team understands how each component should look, feel and taste.
The open kitchen also allows chefs to interact directly with diners and see their reactions to the food. Kostas believes that connection helps create a more relaxed atmosphere for both guests and the team.
Developing chefs is another central part of his role. After more than two decades in the industry, he has said that helping members of his team improve and progress remains one of his biggest motivations.
Michelin star at Lita
Lita was awarded its first Michelin star in February 2025 under opening head chef Luke Ahearne.
Kostas took charge later that year and led the restaurant through the retention of its star in the Michelin Guide Great Britain & Ireland 2026. His appointment marked a new phase for Lita, maintaining the standards that earned its original recognition while gradually developing the restaurant through his own experience and outlook.
The Michelin Guide entry says of Lita: “This is roll-up-your-sleeves sort of food – the type that leaves you licking your lips and planning your return.”
Today, Kostas leads Lita with a focus on seasonality, consistency and ingredient-led cooking. His move from some of the world’s most technically demanding restaurants into a busy Marylebone neighbourhood setting has allowed him to bring together precision and a more relaxed style of Mediterranean hospitality.
“The Michelin star demands a big commitment to consistency and quality,” said Kostas.
“I told the team the day we received our star, it's something that you celebrate every year.
“Receiving a star outlines the performance and everything that the team has done through the year.”
Other Michelin Star Chefs
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