Pano I. Karatassos, Executive Chef of Kyma, Atlanta's most exciting Greek restaurant concept, has an inherent passion for food. A celebrated young talent in the culinary industry, Pano has made significant contributions to his father's business, Buckhead Life Restaurant Group - founded by his father, legendary restaurateur, I. Pano Karatassos - and to fine dining throughout the country. Training under three of America's best chefs and at the renowned Culinary Institute of America, his culinary journey came full circle - with a return to his roots in Atlanta's fine dining scene.

Prior to assuming the role of Executive Chef at Kyma and leadership within Buckhead Life Restaurant Group, Pano worked at prestigious restaurants around the country. He spent one year as Saucier under Chef Thomas Keller at the Michelin 3-Star French Laundry in Napa Valley and two years as Saucier under Chef Jean-Georges Vongerichten at the Michelin 3-Star Jean-Georges in New York City. He also spent two and a half years under Chef Eric Ripert at the Michelin 3-Star Le Bernardin also in New York City. Pano completed every kitchen station at Le Bernardin and finished as Tournant.

Before his training in California and New York, Pano cooked in his father’s Atlanta restaurants since he was 16. From his experience at Pano’s & Paul’s, to The Fish Market at Lenox Square, to 103 West, Pano learned the basic fundamentals of cooking. Pano graduated from The Culinary Institute of America in Hyde Park, New York in 1996, and from Florida International University (FIU) in 1993 with a degree in Hospitality Management, following coursework at Florida State University.

Today, Pano is internationally known for his modern take on the Greek Cuisine at Kyma. Pano describes his personal style of cooking as one with a respect for his intense French training while staying true to his roots and authenticity of Greece. In Greece, Pano is well known from his features in Ta Nea, Odyssey, Vogue Greece and Keresma.