Expertise

• Culinary
• Kitchen Productivity and Efficiencies

The son of a New York City restaurateur, Stratos Lambos was raised to view food as an art form to be enjoyed in a wide range of cuisines. Learning to savor dining in a variety of environments from such a young age, Stratos' diverse palette would eventually become the key to his multi-concept designs for Stratos Restaurant Group. With an unabashed love for food, socializing, and modern design, Stratos' career choice was an easy decision.

While attending The Culinary Institute of American in Hyde Park, Stratos met his future business partner and a fellow Greek, Angelo Kaltsounis, the son of a Charlotte, NC, restaurateur. The two young chefs became instant friends and forged a partnership that would come to fruition ten years later with the launch of Ilios Noche, Stratos Restaurant Group's premiere creation.

Before moving to Charlotte, NC to found Stratos Restaurant Group, Stratos learned from some of the best in the business… Chef/Restaurateur Charlie Palmer at Aureole, Tim Petrillo of The Restaurant People, and Pano Karatassos of Buckhead Life Restaurant Group. From Tournad Cook for the Lobster Box, to Executive Sous Chef of Kyma, to Front of House Manager for The Restaurant People, Stratos' well-rounded experience in the restaurant industry has been critical to launching and operating his own successful restaurant group.

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