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." --Forbes "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