Pathways: Télémaque Argyriou, founder of Kalimera

Yes, I did an apprenticeship at Opso in Marylebone, London.

Did you do any work experience in the industry at a young age?

I briefly worked at a flammekueche restaurant in Strasbourg when I was a student. My time there was short-lived due to, let's say, ‘a difference of opinion' over the number of toppings I used on the flammekueche [a thin-crust Alsatian pizza topped with crème fraîche, onions and lardons]. Thinking about it now, I think they were right, but who doesn't love extra toppings?

What was your first job?

As an advisor at a bank in the French Alps.

What initially attracted you to working in hospitality?

My deep-rooted love for food and the way it connected me to my heritage. Growing up with a family that owns a 200-year-old olive grove in Athens in Greece, I was surrounded by culinary traditions. My grandmother's recipes, which she sent to me when I felt homesick as a young man in France, cemented this connection. The hospitality industry just felt like the right place for me to channel and share my passion for food and celebrate my cultural roots.

How did you make the transition into a job in hospitality?

Creating Kalimera, which started off as a cheap and cheerful food truck back in 2015. It served as a stepping-stone into hospitality.

Who was your first role model in hospitality?

Stephen Parkins-Knight, with whom I created the menu for Kalimera. He managed to put grams and units next to all my culinary thoughts.

Could you talk me through the steps in your career in hospitality?

I was lured into hospitality thinking it would be easy, but my lack of formal training as a chef made the journey more challenging than I ever anticipated. Ignorance is bliss, after all. However, despite these obstacles, working on the food truck taught me so much, allowing me to turn my passion for food into a fully-fledged career. Today, I am the proud founder-chef of three thriving restaurants in London, Paris and Lille, a testament to the hard work, passion and dedication.

What industry networks have you been part of that have supported you in your career?

I am proud to be a part of Kerb, a network that has been instrumental in supporting me throughout my career. Kerb has provided me with valuable opportunities to showcase my culinary skills, connect with other industry professionals and grow my business.

What are the biggest challenges you've faced?

When a group of investors, who had committed to backing my first restaurant venture in Paddington, withdrew their support at the last minute. This setback posed financial hurdles and threatened my credibility within the market. I thought I would have to shut up shop and start again, but I persisted and managed to channel my efforts in a new direction which led me to open my first restaurant in Paris.

Do you have any regrets?

Lots, but you live and learn and try not to repeat the same mistakes twice.

What advice would you give someone starting out in the industry?

To have a solid training. I skipped that and I think it would have been highly beneficial and would have prevented me from relying on other people too often.

What are your career goals?

They are centred around expanding my restaurant portfolio and sharing my culinary vision with an even broader audience. We've got a new European restaurant opening in the next 12 months and I'm also scouting for the perfect central London location to establish another eatery. My ambition is to continue creating memorable dining experiences while showcasing my passion for modern Greek cuisine.

Who inspires you in the industry?

Pizza Pilgrims. They started out trading in food markets and built a pizza empire. Their dedication to maintaining product quality while expanding resonates with me. It highlights the importance of passion, perseverance and staying true to one's values.