Chef at Pūblico

New opening - Mykonos - May start

EU passport Holder is mandatory in order to work in Greece

Who we are

At Público, we don't just serve food we create culinary journeys that transport our guests to the heart of Mexico's rich flavours and global inspirations. We are bringing a unique twist to the table—a crossover between a taqueria and a seafood restaurant, where the magic of cooking with charcoal infuses each bite with depth and smokiness. Our restaurant is more than a dining destination it's a celebration of hospitality, where every dish tells a story of passion and authenticity. If you're ready to create and lead a team dedicated to redefining the dining experience, read on!

Food

Modern style taqueria-restaurant.

Natural, local and seasonal ingredients are the finest that Greece's hills and seas can offer.

Local vendors, fish from the shore and finest avocados from Crete.

Plant-Based menus. 50% of our menus reflect plant-based is what we looking for.

A strong presence of fermentation, pickles and a selection of salsas.

Less is more. Small but quality-driven menu.

Charcoal - Argentinian barbeque.

Authentic but not traditional.

As our chef, you'll have the opportunity to create and experiment with your culinary ideas and leave a lasting impression on every plate.