Pano  Karatassos-Modern Greek Cooking

Pano Karatassos

Bio

Pano I. Karatassos is executive chef of Kyma and corporate executive chef for Buckhead Life Restaurant Group. Karatassos graduated with a degree in hospitality management from Florida International University in 1993, followed by formal chef training at the renowned Culinary Institute of America. Karatassos started his career under the tutelage of three of America’s best chefs: chef Thomas Keller at Michelin three-star restaurant, The French Laundry in California’s Napa Valley, chef Jean-Georges Vongerichten at The New York Times four-star reviewed Jean-Georges in New York City and chef Eric Ripert at Michelin three-star restaurant Le Bernardin in New York City. His journey came full circle when he returned to his roots in Atlanta, working for the company founded by his father, Buckhead Life Restaurant Group.