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Meet the Chef


Chef George Delidimos was born and raised in Thessaloniki, Greece, and started cooking alongside his Yaya (grandmother) at a young age. Preparing Sunday supper with her is a cherished memory from childhood. Culinary school was a natural fit once he graduated high school. His career began at the Swiss Culinary Institute in Athens after completing his military obligations as a cook in the Greek Armed Forces. He apprenticed in kitchens across Greece and Europe before arriving in the US and finding a home with the Giorgios Hospitality Group. He now serves as Executive Chef at the newly opened Kipos (garden) in Wilmington, NC At Lumina Station.

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What makes KIPOS unique?

The vibrant decor in our dining room, curated by our very own Giorgios Bakatsias, provides a truly magnificent atmosphere while enjoying a glass of wine and a few bites off our menu. In addition, Kipos features an intentional focus on the sea and delivers a truly authentic Greek experience. 80% of our seafood is being sourced locally -- including raw oysters, fresh crudos, and a large selection of seafood entrees like wood-grilled grouper, pan seared black bass, NC shrimp and pan-fried flounder. All of this in addition to the traditional Greek dishes like Avgolemono, Spanakopita and Moussaka.

How would you describe the type of food you like to cook?


 The food in my heart, much of which I learned from my grandmother. It's a mix of the old world with the new. Honoring years-old family recipes while staying up to date with current trends can sometimes be tricky, but we are pleased with the outcome. It's an honor to be able to share these dishes with my new home and to be making a home here in Wilmington. We've always prided ourselves on the authentic Greek experience we bring to North Carolina.

What motivates and inspires you as a chef?


Young chefs seeking knowledge. I love paying it forward in the kitchen. We are responsible for molding the next generation of chefs, which should not be taken lightly.

What might diners not know about you?


I served the Greek army as a cook while fulfilling my military obligations. Cooking 3 meals for 1200 soldiers daily can be interesting, to say the least.

Current favorite dish the Kipos menu.


I'm a whole fish kind of guy. Nothing better than eating fish cooked on the bone. All you need is good olive oil and lemon.

Favorite local produce and how do you use it? 


Seafood. We are next to one of the best seafood markets in Wilmington, Mott's Channel Seafood.

Best foodie city? 

Hands down, Asheville, NC. Had the pleasure of living there for 4 years while running Golden Fleece restaurant.


What’s your all-time best comfort food? 


Braised lamb fricasseé. Tender lamb and stewed leafy greens with eggs and lemon juice.


Describe the best meal you’ve ever eaten. 


Every Easter is spent with my family in Greece. The whole lamb was slow-roasted over charcoal on a turning spit. 

Three songs on your current playlist?  

Opeth - Blackwater Park

Dream Theater - The Alien 

Tool - Pneuma

If there’s one important piece of advice you might have for cooks, what might that be? 


Do it for the nourishment of your soul, not for the money!

Kipos Hellenic Cuisine offers an elevated counterpoint to Bakatsias’ beloved and more rustic Kipos Greek Taverna located in Chapel Hill, NC. “We are really excited to bring our love for the coastal cooking of Greece to Wilmington,” explains Bakatsias, who learned to garden and cook with his mother in the quiet village of Karista, Greece. 

Tuesday – Saturday: 5:00PM- 10PM

1900 Eastwood Rd, Wilmington, NC

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