Greek Cookbook, Olive Oils Coming From Kyma Chef Pano Karatassos

Atlanta native and Kyma executive chef Pano I. Karatassos is releasing his first cookbook filled with recipes (and wine pairings) inspired by his upbringing and Greek background. The cookbook, entitled Modern Greek Cooking: 100 Recipes for Meze, Main Dishes, and Desserts, should be released this September.

The cookbook combines recipes inspired by his grandmother (“Yiayia“) who lived with the family and taught Karatassos what he calls the “fundamentals of Greek cuisine”. Expect traditional meze dishes like tabbouleh, tzatziki, and hummus along with larger, family-style dishes to be included.

The chef’s cousin Sofia Pepera (a wine expert from Athens, Greece) will provide pairings or grape recommendations for each recipe. He says the book is meant to be for the home cook and focuses on clean and healthy eating.

“Modern Greek Cooking is inspired by the food I grew up cooking and have crafted over the years of my career,” Karatassos said in a prepared statement “I looked back on my Yiayia’s cooking lessons and the menu development of Kyma for inspiration. I’m excited to share Greek cooking with the at-home cook, as it’s a look and taste into my passion.”

He also plans to launch a line of Greek-imported olive oils and honey.

Karatassos has worked in the kitchens of renowned fine dining restaurants like chef Thomas Keller’s The French Laundry in Napa Valley, chef Eric Ripert’s Le Bernardin, and chef Jean-Georges Vongerichten’s Jean-Georges, both in New York City. Karatassos opened his chic Greek eatery Kyma in 2001 as part of his family’s restaurant group, Buckhead Life.

His father, Pano, founded the now-shuttered fine dining restaurant Pano’s and Paul’s in 1979 with his longtime friend, chef Paul Albrecht. In addition to Kyma, Buckhead Life Restaurant Group also owns 103 West, Atlanta Fish Market, Chops Lobster Bar, Pricci, Bistro Niko, Corner Cafe, and Buckhead Diner.