Alumnus Spotlight: Executive Chef Mihalis “Mo” Tzovaras '13, Culinary Arts

Executive Chef Mihalis “Mo” Tzovaras, of Milas Restaurant & Bar in Schenectady, has shared his talent while cooking in kitchens at acclaimed restaurants across the country. From Bourbon Steak Miami and Blue Collar in Miami, to Alinea and the iconic Waldorf-Astoria in Chicago, Chef Tzovaras has made a name for himself in the industry. He returned to the Capital Region in 2021 and is now Executive Chef at Milas, which features Mediterranean cuisine, working with his longtime friend, mentor, and fellow SUNY Schenectady alumnus, chef and restauranteur Devin Ziemann ’06, who owns Milas with his wife Kaytrin Ziemann.

He shared, “The hands-on experience that I got at SUNY Schenectady really opened my eyes to what the whole industry was about in a very authentic way. It was one of the first places where I learned that I was pretty good at this. A lot of the things that I learned there - the competitiveness with your peers, the organization, learning how to prepare different foods - they all have continued to be just as important to me today. I loved my professors, especially Chef Alicandro and Chef Payne. They saw something in me that I didn’t see in myself. They pushed me to participate in the Disney College Program (DCP), a paid internship at Walt Disney World in Orlando, Fla., and I ended up interning at the Grand Floridian and having an incredible experience there. Preparing cuisine for the Casola Dining Room provided valuable hands-on experience. I have fond memories of the College. I worked with very good people and if it wasn’t for them, I wouldn’t be doing what I do.”

Executive Chef Tzovaras, who graduated with his degree in Culinary Arts in 2013, oversees a staff of 10 employees at Milas and enjoys watching people grow within the industry. “I love teaching people how to do different things they haven’t done before. Likewise, I love to learn something new. I get excited about trying out a new technique and it’s most gratifying to share that with other people. I see the employees on the line and how much they have grown since I hired them. That’s the biggest gratification. Over the years I try to lead by example and with empathy. At the same time, I take the things I like from chefs and I do those things.”