When Christos Christou was a small boy in Cyprus peeking at his grandmother’s cooking in the family Taverna, it began a lifetime of inspiration. From a childhood surrounded by farm-fresh vegetables, homemade cheeses, fresh yogurt, and meats from the family farm, Christou had found his passion in truly home-style Greek cuisine. Fast forward to an education at the French Culinary Institute of New York, where Christou studied and apprenticed under Master Chefs Alain Sailhac, André Soltner and Jacques Pepin, while simultaneously working at L’Ecole. He then returned to the Greek tradition at Molyvos, where he worked as Sous-Chef under Jim Botsacos to garner the restaurant three stars from Ruth Reichl at The New York Times. From Molyvos, Christou moved next to an Executive Chef position at Milos, garnering another two stars.