Estiatorio Milos, a Montreal-based restaurant hospitality group, is working with investment bank Moelis to explore strategic options, CEO Joey Simons said.

The family-controlled provider of Greek fine dining experiences is open to a full acquisition of itself or minority participation, he said.

The formal process, which began in October, has no timetable and could move quickly based on robust initial interest from potential investors, Simons said.

The CEO described it as an opportunity for the company to create the financial and organizational structure for it to create and develop opportunities.

The company, whose executives are based in New York and Miami, is at an inflection point and it needs capital to support its pipeline of new locations, internal hires, and existing growth, Simons specified.

He declined to comment on valuation, the amount of capital it aims to raise, revenue, or EBITDA.

In addition to Moelis, who was hired in March, law firm Miller Thomson is providing the company with legal advice, Simons noted.

Preferred investors include strategic hospitality groups that own other luxury brands and can support growth or realize synergies, as well as strategic private equity firms that understand the culture, and the investment needed to preserve its supply chain, real estate, and the finish of its restaurants, he explained.

Simons also included family offices in that mix of potential partners.

Estiatorio Milos, founded in Montreal in 1979, currently has 12 locations, including Montréal, Midtown and Hudson Yards in New York City, Miami Beach, West Palm Beach, Las Vegas, Four Seasons Resort at Costa Palmas in Los Cabos, Toronto, London, Athens, Dubai, and Singapore, he said.

Of those, eight are owned and operated, while the remainder are either via management agreements or international licensing, Simons said.

It serves over 1m people at all of its locations annually, he said.

To give an idea of individual restaurant performance, Simons said that both New York locations served over 700 guests each on October 29, 2026, with an approximate average spend of USD 150 per person.

Diners hand select fish and vegetables to be cooked and that averages out to be about a pound per 1.5 guests. Restaurants also sell olive oil, salt and honey, which customers can take home, he said.

Estiatorio Milos has nine agreements in place for future locations in North America, Europe and the Middle East that will be opened over the next four years, Simons said.

“Three locations are planned to open in 2027—Mykonos, Ánima Village in Cabo San Lucas, and Mexico City,” he said.

“The future pipeline includes additional owned-and-operated locations in North America and a combination of licensed and managed locations internationally,” Simons said.

The company also receives inbound interest from REITs and hotel brands to open new restaurants, he said.