From TikTok to the Table - Off Menu with Gus Constantellis

Welcome! My name is Jessie-Sierra, and I’m a former ballerina turned cookbook author and food TV host. Pull up a chair - here’s a little coffee and cake. I’ll dish out original recipes for you to make, life stories that touch the heart, and easy gathering ideas that will help you shine among your friends. My kitchen is open to all! I share my low-fuss lifestyle on Substack about once a week, always adding a touch of hands-on beauty to the everyday.

I believe in helping you connect through hospitality - creating food and hosting experiences that leave lasting memories with those we love!

I’ve always believed that the greatest cookbooks are really memoirs in disguise. Tucked between the ingredient lists and the cooking times, are entire life stories written into the language of cooking. Childhood memories, losses, family celebrations, inside jokes, and the kind of connection that only expresses itself through feeding people.

Off Menu is a new feature here on Jessie-Sierra; The Last Bite, where I get to explore exactly that. Each installment features a conversation with a cookbook author whose work has resonated with me personally… and believe me, I don’t say that lightly. I’ll be sharing a little bit of their story, one of their recipes, and a few questions that will reveal the person behind the cookbook. No word count limits. No spin. Just good food, good stories, and great company. I’m so glad you’re here for it!

Our first guest is cookbook author Gus Constantellis, a Greek-American Comedian, writer, food creator, and TikTok digital phenom. Known for his viral “Greek Mom” impressions and mouthwatering recipes taught with a side of humor, I had the pleasure of chatting with Gus about his new cookbook, My Greek Mom’s Recipes: She Died. I Wrote This Cookbook (Quarto Publishing Group, April, 2026).

Constantellis has worn many hats in his career; as a stand-up comedian and TV comedy writer, to social media influencer and now, cookbook author. But, I think it’s his cooking videos, featuring Gus’ larger-than-life impressions of his Greek mother Julia, that have brought this multitalented creator into our pop culture consciousness. His videos are filled with deliciously over the top impressions and Greek-tinged humor. But it’s Gus’ love for his mom and his culture that is at the forefront of his work. His debut cookbook is filled with traditional and modern takes on Greek classics such as Avgolemono Soup (Greek Lemon Chicken Soup), Roast Lamb with Garlic, Lemon & Oregano (Arni sto Fourno), as well as dishes that may be new to many home cooks, including rich and creamy Galaktoboureko (custard wrapped in crispy phyllo and syrup).

Each recipe (and there are 75 of them!) begins with a story from Gus’ life; hilarious, heartfelt, and a touch wistful, Gus is able to subtly balance his personal stories and remembrances with well written and presented recipes. This book is a true celebration of Julia, of Greek-American life, and the humor found in their loving mother/son relationship.

Today, I'll be sharing my conversation with Gus on his rise in food creator media, his inspiration, and his path to writing this mouthwatering debut cookbook.

The following interview was conducted via email, and has been lightly edited for clarity and length.

Jessie-Sierra: I was first introduced to your recipes several years ago via your hilarious TikTok videos, where you channel your larger-than-life, sassy Greek mom, Julia. You also have an impressive career in comedy and writing for television. How did the idea of sharing your talents for cooking and comedy come together in such a unique way?

Gus: Honestly, I didn’t think it was that unique. The book is half memoir, half cookbook. I always wanted to do a cookbook with my mom, and when I started writing it four days after she died, it seemed like the only natural way to tell the story. My TikTok videos with my mom were usually short stories or moments, so I figured telling short stories throughout the book accompanying the recipes would be a great way to bring life to the food. The food helped me connect with my mom but telling the stories helped me grieve. I was thrilled my team and the publisher liked what I was doing and let me do it.

Jessie-Sierra: The first spark of this cookbook was inspired by your mom’s love of food and her tradition-infused Greek recipes. The book was initially going to be a writing partnership. How did the concept and the book’s point of view change after your mother’s passing?

Gus: It became a way of collecting as many recipes I had at first. I would’ve loved to do this with my mom, but it didn’t work out that way. I started four days after my mom died, after making her meatballs. I started collecting recipes and writing short stories about my mom and eventually, it turned into the book as it is today. Because it is a cookbook and a memoir, the concept changed dramatically. I used the book as an engine to talk about grief, specifically the first two years of grief after losing a parent. As I wrote the stories, there were many times where I thought they were getting too dark and gloomy. But as more and more of my friends dived into it, they found comfort in the vulnerability. I figured the best way to tell the story of this food is with as much honesty as possible. And while it wasn’t supposed to be a book about grief, it’s still a book about love that never dies.

“I used the book as an engine to talk about grief, specifically the first two years of grief after losing a parent.” - GC

Jessie-Sierra: As someone who has also lost their mom, I know just how difficult it can be to step back into the kitchen and make their recipes after they’re gone. But food has a funny way of keeping people with us long after they’ve passed. Is there a recipe in this book that feels like a personification of your mom’s personality?

Gus: A lot of the recipes in this book remind me of my mom in many ways. While recreating some of the recipes, I tapped into childhood memories that helped me find the correct texture and taste. I remember the first time I made kourabiedes (Christmas cookies) after she died, I knew the dough was right purely by the feel. And I hadn’t made those cookies with her since I was a kid. Being able to evoke those memories was very special. One dish in particular that definitely captures my mom’s personality is the pastitsio. It’s hearty, it’s complicated, and it’s a fan favorite. My mom always used to say, “When I die, you are all going to starve.” But by teaching us this [complex and simple] dishes, she made sure she wouldn’t.

Jessie-Sierra: What do you hope someone feels the first time they cook something from this book?

Gus: I hope that they get to know my mom more. And I hope it evokes memories of their lost loved ones. My mom was so popular on the Internet because people felt like they knew her. She reminded them of someone in their life. In the book, I say, “This is for all the people that have grieved and who will grieve.” That’s everyone. So I hope while you’re cooking these recipes, you understand that grief is a friend - he’s gonna visit every once in a while (if you like it or not) and you have to be ready to just sit with it - and maybe share a cookie or two.

Jessie-Sierra: If your readers only ever make one recipe from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook, which one are you hoping they choose?

Gus: Try the macaronia me kima (her spaghetti bolognese). This is a meaty tomato sauce that comes packed with cinnamon and cloves. People usually get freaked out when they hear about cinnamon in a meat sauce, but this is one of the most delicious classic Greek recipes. It is flavorful, cozy, and perfect for any dinner party.

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