Summary: Chef Pano and his family have been serving Atlanta (and now several other US cities) for almost forty years. His story, rooted in Yiayia’s cooking, has progressed from attending Culinary Institute of America, working under Eric Ripert, Jean-Georges, and the great Thomas Keller. Now, running Kyma for almost 20 years, Chef Pano has shown Atlanta true Mediterranean hospitality and it feels like he’s just getting started. What drew me to Kyma years ago was dining as a vegetarian. There is so much attention given to the veggie-forward approach for veg/vegan diners — which really sets Chef Pano and his team apart. In our conversation, you’ll hear how his early years in the kitchen got started, how he worked under some of the most prolific chefs in the country, and authored his first cookbook — which was published in 2018. If you’d like to learn more about Kyma and the other restaurants in the group, head here: Buckhead Life Pick up a copy of Chef Pano’s Book here: Modern Greek Cooking
