On August 1, 2019, Chef Pano competed on the Food Network's show, Beat Bobby Flay. Longtime friend and mentor, Thomas Keller authored the book's forward. In late 2018, Chef Pano released his 1st cookbook, in collaboration with his cousin, Sophia Perpera, one of the world's leading authorities on Greek wines, with photography by acclaimed food photographer Francesco Tonelli. In 2001, he opened the Greek restaurant Kyma, and continues to hold a leadership position as Corporate Executive Chef within the family-owned business that has since expanded south, into the Florida cities of Boca Raton, Miami Beach and Fort Lauderdale. We had the hummus duo on warmed pita for appetizer. My sister had the lamb chops and they were also very good. It meant getting put to the test at renowned restaurants like the French Laundry, Jean-Georges and Le Bernardin under the eyes of some of the world’s most influential chefs: Thomas Keller, Jean-Georges Vongerichten and Eric Ripert, respectively. Buckhead Restaurants - Atlanta, GA: See 15,453 Tripadvisor traveler reviews of 15,453 restaurants in Atlanta Buckhead and search by cuisine, price, and more. salmon to cranberry-crusted lamb chops for lunch and dinner. It continued with formal schooling: a degree in hospitality management from Florida International University in 1993 and one from the Culinary Institute of America in Hyde Park, N.Y., in 1996. a graduate of the Buckhead Life Restaurant Group and a definite presence in his dining. The younger Pano's culinary path really began when he was 16 years old and working in his father’s kitchens. All restaurants synonymous with the best ingredients, highest quality service and attention to detail. The legendary restaurant Pano’s & Paul’s, then 103 West, Buckhead Diner, Chops, Pricci, Atlanta Fish Market, Lobster Bar. Karatassos watched his father, Pano Karatassos, founder and CEO of the Buckhead Life Restaurant Group, trail blaze the Atlanta culinary scene. Pano grew up in the kitchen, watching and listening as his Yiayia (Grandmother) prepared traditional foods, and worked magic with traditional Greek ingredients like olives, olive oil and honey.-three tastes that are central to Greek culture and cooking. Today he is bringing this experience, passion and quest for the best to a new level, in the form of a cookbook, video series and a line of curated and imported products. Karatassos has redefined the taste, style and ingredients that comprise what he refers to as Modern Greek Cooking. It should be ready by next spring.Executive Chef Kyma and Corporate Executive Chef Buckhead Life Restaurant GroupĪs Executive Chef of Atlanta's acclaimed Kyma restaurant, Chef Pano I. Karatassos is also working to double the restaurant’s garden dining out back. Mixologist Andrej Pop now offers interactive drink-making classes Tuesday through Thursday, and half-price Greek sparkling wines are available on the front patio. Meanwhile, Kyma is open and serving its normal menu both inside and on the covered patio. When it opens July 6, Lamb Shack will be available for delivery via Uber Eats, DoorDash, and , and picked up from Kyma directly. Save room for dessert, because Karatassos is selling his family’s Greek donuts. Select ingredients Karatassos uses, such as Cretian olive oil and Aegean wild thyme honey, will be available by the bottle, too. The pitas and salads will cost $10 to $18 and include a protein, choice of spread (red pepper and feta, chickpea, olive, eggplant, or tzatziki), and toppings like arugula, Roma tomatoes, marinated red onions, coin-shaped Greek fries, and Mytilene Island feta. “It creates another opportunity for the staff and the restaurant-it’s good for everyone on the team.” Lamb Shack pitas This is adding to that,” Karatassos says. “We’ve already built this great program for to-go business out of Kyma. Based out of the Kyma’s kitchen, Lamb Shack will make lamb, pork, salmon, tofu, chicken, and octopus pitas and Greek salads, plus spanakopita, grape leaves, and an assortment of mezze spreads from Kyma’s menu. Fast forward to 2021, well into the Covid-19 pandemic: Karatassos secures the Instagram handle and prepares to launch a ghost kitchen, serving-what else-the lamb pie that cemented his fame.
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