Souvla
Charles Bililies has a diverse work experience in the culinary industry. Charles started their career at Statler Hotel as a Student Sous Chef from January 2004 to April 2006. Charles then worked at The French Laundry as a Culinary Assistant from June 2006 to September 2007. After that, they joined Thomas Keller Restaurant Group as a Culinary Assistant/Manager from 2006 to 2008. Charles then became a Manager at Bouchon Bistro from September 2007 to August 2008. Charles further developed their skills as a Culinary Assistant at Michael Mina from October 2008 to May 2009, and as an Assistant General Manager at RN74 from May 2009 to October 2011. In 2014, Charles founded and became the CEO of their own company, Souvla.
Charles Bililies pursued their education in the field of hospitality administration, completing a B.S. degree at Cornell University from 2004 to 2006. Prior to that, they obtained an A.S. degree in Culinary Arts from Johnson & Wales University, attending from 2002 to 2004.
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Souvla
Souvla is a group of modern fast-fine Greek restaurants with locations throughout San Francisco. Inspired by casual souvlaki joints found throughout Greece. We rotisserie roast naturally-raised meats and wrap them in our warm, fluffy pita bread with seasonal salads and Greek yogurt sauces. (The word “souvla” means “spit” or “skewer” in Greek — the rod on which meat is roasted.) Our Greek fries have made a whole lot of “best fry” lists, and don’t miss out on our frozen Greek yogurt served in our version of the classic “NY Cup.” The first Souvla opened its doors in April, 2014 in Hayes Valley, and in the four years since, have opened locations in San Francisco's NoPa, Mission and Marina neighborhoods.