Expertise

• Culinary
• Kitchen Productivity and Efficiencies

A native Long Island New Yorker and the son of a life-long restaurateur, Angelo Kaltsounis was born to be a chef. At nine years old, flipping eggs at his dad's coffee shop, the budding chef already had regular customers who would request only he cook their eggs. In the 1980's Angelo's father moved the family to North Carolina to open The Landmark Diner, now itself a famous Charlotte landmark and one of the city's favorite late-night diners, where Angelo would eventually take over as operating owner.

Angelo graduated from CIA in 1996 and went on to sharpen his culinary skills at some of the NYC's most celebrated restaurants. The Rainbow Room, Trois Jean, Aureole, and lastly, The Periyali/Mykonian House, where Angelo served as Executive Chef, were all paramount to Angelo's growth as both a chef and a manager.

Dedicated to excellence in service, design, and food preparation, Angelo credits his mom with sparking his interest in local produce and farmer's markets. An excellent cook herself, his mom used home grown vegetables and herbs in most of her dishes and Angelo grew up appreciating the quality and freshness of locally grown produce. This appreciation has carried over to Stratos Restaurant Group's dedication to buying from the local farmer's whenever possible.

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