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.
Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts
These 100 best-loved recipes served at Chef Pano’s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots. The 100 dishes are Chef Pano’s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil–Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.
Ligaya Figueras joined the Atlanta Journal-Constitution as its food and dining editor in 2015. The Midwest transplant digs biscuits, collards, and peanuts — roasted, please. She also writes for the AJC Atlanta Restaurants blog.
Modern Greek Cooking
Modern Greek Cooking: 100 Recipes for Meze, Entrées and Desserts debuted in September 2018 from chef Pano Karatassos, a Greek-inspired cookbook celebrating recipes influenced by Pano’s childhood cooking alongside his Yiayia as well as those that have defined his acclaimed menu at Kyma. Drawing on personal experience and including helpful tips and tricks in the kitchen, these recipes truly inspire how he cooks at home with his family, entertains for friends and more. Led with a foreword by mentor and chef Thomas Keller, the book is divided by sections of meze, entrees and desserts, including special sections dedicated to octopus and whole fish cookery, basic Greek-inspired staples and a Greek wine guide by Pano’s cousin and wine expert, Sofia Perpera. Photography is by Francesco Tonelli.