Philip's restaurant, Bahari is approaching it’s 10 years anniversary this year and in this time it's become a sought after 'foodie' destination in Melbourne. This cosy and intimate space enables Philip the freedom to really express his palate, by constantly reinventing the way traditional Greek food is enjoyed by his guests; whilst still paying respect to its origins. The venue now has two floors, Upstairs provides more of a Cocktail bar feel, whilst also hosting many events and special occasions overlooking Swan Street.

Having grown up in Tasmania, and spending hours in the kitchen with two Cretan grandmothers, Philip was taught that balancing spice in Greek food was a fine art, ‘Keep it simple, but keep them guessing’ they said. Philip studied accounting at the University of Tasmania, and as a result, was working the 9-5. However, Philip continuously found himself being pulled into food.

In 2010, when his application into MasterChef was successful, he finally found his calling; and decided to move to Melbourne. He has spent many hours raising money for charities such as the 'Make a Wish Foundation', 'A Fighting Chance' and 'The National Breast Cancer Foundation'. In addition to charitable events, Philip has entertained audiences and contributed to the community with cooking demonstrations at high profile events, such as; The Lonsdale Street Greek Festival, The Moonee Valley Festival, Pooley’s Vineyard in Tasmania, The Sustainable Living Expo, The Prahran Market, The Darwin Glenti, The Estia Festival & The Oakleigh Greek Glendi, to name a few!

Philip has also made many media appearances since MasterChef, often currently appearing on 'Everyday Gourmet' on Channel 10, as well as Channel 10's, 'Farm to Fork', and most recently appearing on Adam Liaw’s ‘The Cook Up’ on Sbs Food.

Philip & wife Heleena run the restaurant together, and also provide catering through company ‘The Gringlish Co’.

Find out more at Bahari Facebook Page and Philip Vakos Instagram Page