Chef Pano Karatassos is the executive chef of Kyma, the country's most celebrated Greek seafood restaurant. He studied at the Culinary Institute of America and trained under world-renowned chefs Thomas Keller, Jean-Georges Vongerichten, and Eric Ripert. Kyma was named one ofthe 20 best restaurants in the country by Esquire magazine. He is a member of the prestigious Culinary Institute of America Society of Fellows.
"Pano Karatossos, Sr., is one of America's greatest restaurateurs
and practically put Atlanta on the gastro-map with his restaurants,
which includes the wonderful Kyma, where his son, Pano, Jr.,
oversees the kitchen. From that long-lived respect for Greek
cookery comes the latter Pano's excellent new cookbook that goes
way beyond the cliches of Greek food as found in America."
"Flipping through the pages of Pano Karatassos's Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts...will make you feel like you're about to jet-set to Greece. It's packed with old-fashioned Greek recipes that are home-cook friendly." -Popsugar