Pano Karatassos

Pano Karatassos has a diverse and extensive work experience in the culinary industry. Pano started their career as a Culinary Extern at Le Bernardin in 1995 and then worked as a Chef de Partie Tournant at the same restaurant from 1996 to 1998. Pano then moved on to Jean Georges in 1998 where they served as a Chef de Partie Saucier until 1999. Pano continued to sharpen their skills at The French Laundry as a Chef de Partie Saucier from 1999 to 2000. Finally, they joined Kyma, Buckhead Life Restaurant Group in 2001 as an Executive Chef.

Pano Karatassos began their education at Riverwood Highschool, although specific dates and degree information are not provided. Later, they pursued an Associate of Arts and Sciences (AAS) degree at Florida State University from 1989 to 1991. Following that, they attended Florida International University, where they obtained a Bachelor of Business Administration (BBA) degree in Hospitality Administration/Management from 1992 to 1993. Finally, Karatassos attended The Culinary Institute of America in 1995 and 1996, focusing on Culinary Arts/Chef Training.