Theo Papouis (Attended 1997-2003)

Published November 2022

Often we are told to look at the bigger picture; focus on that which is of greatest importance.

However, the details and components that comprise this bigger picture should not be neglected.
Theo Papouis, owner and chef of Oikos speaks to the advantage of honing in on the specifics and how he went from a deviant Scots College student to a thriving businessman.

Entering Theo’s restaurant you see a décor of rustic and earthy tones, photos hanging along the walls, tables laid, friendly, welcoming smiles greeting you as you open the door. As the night begins -or as Theo describes it “the curtains open”, wine bottles are placed on the tables for the customers to pour freely, tables moved around, laughter encouraged – all contributing to the casual and boisterous environment found at Oikos.

Theo, having learnt a lot from his parents, did not enter the chef business without masses of knowledge. From a young age, Theo says “my parents always brought fresh, good food to the table no matter what”. His life is abundant with culinary experience, having travelled around the world, to Cyprus where he was the chef of the American Ambassador for four years, and the UK prior to that, where he worked at one of Jamie Oliver’s restaurants.

His father, also a chef, had advised Theo to “use your brain and not your hands.” but Theo knew his strengths were found in the hospitality business. At Scots College, Theo experimented with many extracurriculars, such as water polo and football. He recalls Mr Boyce who was the Head of the Prep School at the time, was an involved and encouraging figure for Theo. He speaks fondly of his time, feeling fortunate to have attended Scots College – reminiscing in particular of the games of four square that he would play with his friends during lunchtimes.

Having so many factors to attend to as a business owner, Theo encourages anyone heading into entrepreneurship to refrain from having too many outside commitments, because you will have to work hard. Theo has come across many challenges, the pandemic being one. However his attention to what people crave left his customers itching to come back during lockdown – he went on to describe the semi-crusted feta with honey and thyme and slow roasted lamb as being two of his star dishes.

Without his focus on these multitude of details, he wouldn’t have created what he has today.

For that he feels grateful.

Words: Vaishalee Bhana