The Life And Times Of Pano Karatassos

Pano Karatassos is a renowned chef and restaurateur known for his contributions to the culinary scene in Atlanta, Georgia. In 2008, he received the NRN Fine Dining Legend award, joining the ranks of other legendary chefs such as Wolfgang Puck and Sirio Maccioni. Karatassos started his culinary journey at a young age, working in his father's restaurant business, Pano's Food Shop. He graduated from The Culinary Institute of America in 1960 and honed his skills in various prestigious restaurants across the United States and Europe. Karatassos made his mark in the restaurant industry by opening PANO'S & PAUL'S in 1979, which became an instant landmark in Atlanta. He then expanded his culinary empire, establishing multiple successful restaurants under the Buckhead Life Restaurant Group, including Kyma, where he serves as executive chef, known for his modern take on Greek cuisine. Pano Karatassos is currently in his 80s and continues to be an influential figure in the culinary world, with his restaurants leaving a lasting impact on the dining scene in Atlanta and beyond.

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Pano Karatassos is the founder and CEO of Buckhead Life Restaurant Group

In 1979, Karatassos, along with longtime friend and chef Paul Albrecht, opened PANO'S & PAUL'S in Buckhead. They envisioned it as a neighbourhood bistro, defying fine-dining conventions with a blend of casual sophistication and innovative gourmet fare. The restaurant became an instant landmark and the first of many successful ventures for Karatassos. Over the years, he expanded his culinary empire to include renowned restaurants such as the Atlanta Fish Market, Chops Lobster Bar, and Kyma, among others.

Kyma, which opened in 2001, showcases Karatassos' modern take on Greek cuisine. The restaurant quickly gained recognition, with Esquire restaurant critic John Marianni naming it one of the top 20 restaurants in the country in 2002. Karatassos also received numerous awards honouring his restaurants, business leadership, and charitable activities. In 2008, he was named the NRN Fine Dining Legend, joining a prestigious list of awardees.

Karatassos' philosophy for success is centred around attention to detail. He believes that "running a restaurant is not one big thing, it is a thousand little things." This mindset has guided the Buckhead Life Restaurant Group, with his sons, Niko and Pano I. Karatassos, taking over the day-to-day operations. Pano I. Karatassos serves as the corporate executive chef, carrying on the family legacy.

While the Buckhead Life Restaurant Group has faced challenges, such as temporary closures during the coronavirus outbreak, it remains an important part of the Atlanta community. Karatassos' impact on the city's dining scene is undeniable, and his restaurants continue to be sought-after destinations for locals and celebrities alike.

He is an award-winning chef, known for his modern take on Greek cuisine

Pano Karatassos is an award-winning chef known for his modern take on Greek cuisine. He is the executive chef of Kyma, Atlanta's most exciting Greek restaurant concept, and the executive corporate chef of the family business, Buckhead Life Restaurant Group.

Karatassos was born in Savannah, Georgia, and got his first taste of the restaurant business working in his father's restaurant import business, Pano's Food Shop. After graduating from The Culinary Institute of America in 1960, he worked at several prestigious restaurants, including the Greenbrier Hotel in White Sulfur Springs, the DeSoto Hotel in Savannah, and the Gstaad Palace Hotel in Gstaad, Switzerland. He then decided to launch his own restaurant, Pano & Paul's, in partnership with Chef Paul Albrecht, which debuted to critical acclaim in 1979.

Over the years, Karatassos has expanded his culinary empire, which now includes over 10 internationally renowned restaurants, such as the Atlanta Fish Market, 103 West, Pricci, the Buckhead Diner, and Chops. He is known for his passion for food and his innovative approach to fine dining, blending casual sophistication with gourmet fare.

In addition to his culinary achievements, Karatassos is also recognized for his charitable work, particularly his focus on ending hunger. He has received numerous awards, including the 2007 Cornerstone Humanitarian Award from the National Restaurant Association and the NRN Fine Dining Legend Award in 2008. He is also a past recipient of the Golden Chain Award and the Silver Plate Award from the IFMA for being the Independent Restaurant Operator of the Year.

Karatassos is a philanthropist, supporting charities focused on ending hunger

Pano Karatassos is a Greek-American celebrity chef, restaurateur, and philanthropist. He is best known for his modern take on Greek cuisine and for putting "Atlanta on the face of the culinary map". In 1979, he opened his first restaurant, Pano & Paul's, which became an instant landmark. Since then, he has built a thriving restaurant empire, the Buckhead Life Restaurant Group, comprising more than a dozen eateries. Karatassos is also known for his charitable work, especially his efforts to end hunger.

Karatassos is a prominent philanthropist, supporting charities focused on ending hunger. He has said that those who work in the food business are "obligated to help those who need food assistance". For over 20 years, he has served as the chairperson for Atlanta's Share Our Strength Taste of the Nation event, which has helped raise over $15 million towards ensuring that no child goes hungry. He also launched Atlanta's "Taste of the Nation" event for Share Our Strength and Atlanta's Table, a project of the Atlanta Community Food Bank. In recognition of his charitable work, he received the 2007 Cornerstone Humanitarian Award from the National Restaurant Association and the 2006 Great Oak Award from Share Our Strength.

Karatassos developed the country's first "prepared food program" for the hungry, moving away from the traditional method of offering leftovers or canned food. He has also been a prominent fundraiser for the March of Dimes. His charitable work extends beyond hunger relief, as he is also dedicated to mentoring and leading talented people to achieve success within his company and beyond. He is known for his accessibility, honesty, and consistency as a leader, and for his commitment to supporting his employees and the wider community.

Karatassos' philanthropic efforts are deeply intertwined with his career in the food industry. Growing up working in his father's import food business, Pano's Food Shop, in Savannah, Georgia, Karatassos developed a strong work ethic and a passion for the restaurant business. After graduating from the Culinary Institute of America in 1960, he worked at various prestigious restaurants and hotels across the United States and internationally, including the Greenbrier Hotel in White Sulfur Springs, the DeSoto Hotel in Savannah, and the Gstaad Palace Hotel in Gstaad, Switzerland. He also spent time in the U.S. Navy's food department.

Karatassos' culinary expertise and innovative spirit led him to open Pano & Paul's in partnership with longtime friend and chef, Paul Albrecht. The restaurant defied fine-dining conventions with its blend of casual sophistication and innovative gourmet fare. The success of Pano & Paul's allowed Karatassos to expand his culinary empire, introducing a range of restaurants offering diverse cuisines, including Italian, Greek, French, and American. His restaurants are known for their high standards, attention to detail, and unique takes on traditional concepts.

He is a graduate of the Culinary Institute of America

Pano Karatassos is a graduate of the Culinary Institute of America, where he majored in culinary arts. He graduated in 1960, and his journey to becoming a renowned chef and restaurateur in Atlanta began. Karatassos did not initially intend to build a dynasty, but his passion for food and pioneering spirit led him to launch a company and culinary renaissance that put Atlanta on the map in terms of its restaurant scene.

Karatassos honed his craft through a combination of formal education and hands-on experience. After completing his degree at the Culinary Institute of America, he went on to do his apprenticeship at the Greenbrier Hotel in White Sulfur Springs, West Virginia. He then held numerous prestigious positions in hotels across the United States, including the DeSoto Hotel in Savannah and the Palm Beach Everglades Club in Palm Beach, Florida.

His hard work and dedication paid off, and in 1979, he debuted his first restaurant, PANO'S & PAUL'S, in partnership with longtime friend and chef Paul Albrecht. This fine-dining establishment defied conventions with its blend of casual sophistication and innovative gourmet fare. It quickly became an instant landmark, and Karatassos expanded his culinary empire from there.

Over the years, Karatassos has received numerous awards and honours for his restaurants, business leadership, and charitable activities. He is known for his modern take on Greek cuisine, which combines his intense French training with a respect for his Greek roots and authenticity. In addition to his role as executive chef, Karatassos is also the Corporate Executive Chef for the Buckhead Life Restaurant Group, which has expanded beyond Atlanta into South Florida.

Today, Karatassos continues to leave his mark on the culinary world, with his restaurants known for their upscale dining and innovative menus. His success can be attributed not only to his talent and passion but also to his philosophy that "running a restaurant is not one big thing. It is a thousand little things." This attention to detail and commitment to excellence have made the name Pano Karatassos synonymous with fine dining in Atlanta and beyond.

Karatassos is the author of the cookbook, 'Modern Greek Cooking'

Pano Karatassos is a renowned chef and restaurateur, known for his modern take on Greek cuisine. He is the executive chef of Kyma, Atlanta's most exciting Greek restaurant concept, and is the executive corporate chef of the family business, Buckhead Life Restaurant Group. Karatassos did not initially intend to build a culinary dynasty, but his passion for food and pioneering spirit led him to launch a company that sparked a culinary renaissance in Atlanta.

Karatassos grew up in Savannah, Georgia, and was introduced to the world of restaurants by working in his father's restaurant import business, Pano's Food Shop. After graduating from The Culinary Institute of America in 1960, he honed his skills at prestigious restaurants across the United States and trained under world-renowned chefs such as Thomas Keller, Jean-Georges Vongerichten, and Eric Ripert.

In 1979, Karatassos debuted PANO'S & PAUL'S in partnership with longtime friend and chef, Paul Albrecht. The restaurant defied fine-dining conventions with its blend of casual sophistication and innovative gourmet fare. This marked the beginning of Karatassos' culinary empire, which now includes over ten internationally renowned restaurants.

In September 2018, Chef Karatassos released his first cookbook, titled "Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts." The cookbook showcases Karatassos' modern approach to Greek cuisine, featuring classic Mediterranean dishes with a personal twist. Each recipe is fresh, flavorful, and brilliantly executed, making it accessible and appealing to home cooks.

"Modern Greek Cooking" is a collaboration between Karatassos and co-authors Francesco Tonelli, a world-class food photographer, Thomas Keller, Jane Sigal, and others. It offers a stunning visual experience with gorgeous photographs accompanying the recipes. The cookbook has received praise from various sources, including Forbes, which credited Karatassos for going "beyond the clichés of Greek food as found in America."

Chef Pano I. Karatassos is not just an accomplished chef and restaurateur but also a legend in the fine dining industry. His contributions to Atlanta's culinary scene and his charitable endeavours, particularly his focus on ending hunger, have earned him numerous awards and recognition.

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