Chef’s Collaboration at Otium: Modern Greek Cooking with Chef Pano Karatassos
Join us for a special chef’s collaboration dinner featuring a multi course curated family style Greek menu by our special guest Chef Pano Karatassos, Chef Timothy Hollingsworth, and the Otium team. Chef Pano is an acclaimed restaurateur, author, and chef representing some of the best Modern Greek cuisine in the world
Housemade Pita with Spicy Red Pepper Spread, Grilled Eggplant, Spiced Chickpea Spread, Tzatziki
Grilled Octopus, Hen of the Woods Mushroom, Red Onion, Fennel, and Red Wine Vinaigrette
Watermelon Salad, Feta, Mixed Herbs and Watermelon Sorbet
Calamari Pasta, Kalamata Olives, Zucchini, Squash, Chili Flakes, Saffron Yogurt
“Lamb-Chetta”, Lamb Sweetbreads, Lamb Chop, Lamb Pie, Coriander Yogurt
Honey Glazed Cippolini Onions
Oven Roasted Tomatoes
Rainbow Trout Stuffed with Spinach, Feta, Rice, Lemon Vinaigrette
Semolina Custard and Blueberry Phyllo Pies
**Menu is subject to change with availability and seasonality. Substitutions and corkage are politely declined for the evening**
More About Chef Pano –
A pioneer of Atlanta’s prominent dining scene, Pano I. Karatassos is executive chef of Kyma, corporate executive chef for Buckhead Life Restaurant Group, and author of Modern Greek Cooking, Greek-inspired cookbook. With more than 25 years of experience in the restaurant and hospitality business, Karatassos’ decorated career has shaped him into celebrated talent in the culinary industry.
Karatassos grew up in the kitchen – from watching and listening to his Yiayia (grandmother) work magic with Greek recipes, to cooking in his father’s celebrated Atlanta restaurants as a teenager. From his experience at Pano’s & Paul’s Restaurant to the Fish Market at Lenox Square and 103 West, Karatassos learned the basic fundamentals of cooking at a young age. His passion for food led him to graduate with a degree in hospitality management from Florida International University in 1993, followed by formal chef training at the renowned Culinary Institute of America. Following his studies, Karatassos started his career under the tutelage of three of America’s best chefs including Thomas Keller at Michelin three-star restaurant, The French Laundry in California’s Napa Valley, Jean-Georges Vongerichten at The New York Times four-star reviewed Jean-Georges in New York City and Eric Ripert at Michelin three-star restaurant Le Bernardin in New York City. After honing his skills in these prestigious kitchens, Karatassos’ culinary journey came full circle when he returned to his fine-dining roots in Atlanta working for the iconic culinary company founded by his father, Buckhead Life Restaurant Group.
In December 2001, Karatassos and his family opened Kyma, an upscale Greek restaurant featuring contemporary and traditional Greek food, with special emphasis on seafood from the Aegean Sea. In a short time, Karatassos’ cooking garnered much national attention for the restaurant, including being named one of John Mariani’s choice of “Top 20 Restaurants In The Country” by Esquire Magazine in 2002, in addition to coverage in Food & Wine, Food Arts, Gourmet, Wine Spectator, Wine Enthusiast, Nation’s Restaurant News, Cooking Light and In Style. Locally, the Atlanta Journal-Constitution featured Kyma in its top 10 Best Restaurants List three years in a row and recognized the restaurant with a four-star review. Internationally, Kyma received praised from noted Greek author, celebrated food critic and television host, Diane Kochilas, in Greek publications including Ta Nea, Odyssey, Vogue Greece, and Keresma.
Fast-forward 17 years later, recognition continues to grow for Karatassos’ modern take on Greek cuisine – a combination of respect for his intense French training while staying true to his roots and authenticity of Greece. In addition to his role as Kyma’s executive chef, Karatassos is also Corporate Executive Chef for Buckhead Life Restaurant Group, which has also expanded into South Florida with restaurants in Boca Raton, Miami Beach, and Fort Lauderdale. Karatassos put his passion to pen and paper with his inaugural hardcover cookbook, dedicated to authentic and approachable Greek cooking. This gorgeous 100-recipe culinary work of art features a special wine section developed by his cousin Sofia Perpera, one of the world’s leading authorities on Greek wines, and breathtaking photography by highly acclaimed food and art photographer Francesco Tonelli.