Ones to Watch
Posted by estiator at 14 December, at 12 : 20 PM Print
Meet Our Industry’s Next-Gen Trailblazers By Michael Kaminer
With the promise of a new year ahead, we’re excited to spotlight leaders who are taking Greek food, hospitality, and culture into the future. To find our 2026 “Ones to Watch” honorees, we asked Estiator readers, industry sources, PR and marketing pros, and even other journalists: Who are our next-generation leaders? Who’s bringing a fresh perspective to our cuisine? Who is reinventing our time-honored traditions of hospitality? And, quite simply, who is making Greek fare cool?
We’re thrilled to share our honorees in this special feature. If their names are unfamiliar, we’re so excited to introduce you. If you’re acquainted with them, you already know about the boundary-breaking work they’re doing. Please join us in congratulating our 2026 “Ones to Watch” honorees.
Dimitri Syros, 32, owner, The Breakfast Company, Sarasota, Florida
thebreakfastcompanyfl.com
At 32, Dimitri Syros represents the next generation of Greek-American restaurateurs carrying forward a proud family legacy with humility and purpose. As cofounder of The Breakfast Company in Sarasota, he has helped grow what began as a small family café into a local favorite with multiple locations along Florida’s Gulf Coast, all while staying true to the values that first shaped his path.
Dimitri credits his father and Papou for showing him the ropes, teaching by example that hospitality is more than service—it’s how you treat people, build relationships, and take pride in every plate that leaves the kitchen. Those lessons remain at the heart of everything he does. Through mentorship, training, and a focus on genuine connection, Dimitri continues to build a team and a brand rooted in the same warmth and authenticity that inspired him from the very beginning. His journey reflects both where Greek hospitality has been and where it’s headed next.
Jimmy Bannos, Jr., 41, owner, Kouklas Greek Eatery, Niles, Illinois
kouklasgreekeatery.com
James Beard Award–winning chef Jimmy Bannos Jr., a fourth-generation restaurateur, is striking out on his own this year with Kouklas Greek Eatery, a 9000-square-foot temple to modern Greek cuisine that’s becoming a must-visit in the Chicago area.
Bannos was born and raised in the legendary Chicago eatery Heaven on Seven. Put to work for his father, Chef Jimmy Bannos, at age five, Bannos learned the trade firsthand while spending days at the family-owned Louisiana-style restaurant. Once realizing he shared his father’s passion for food and the restaurant industry, he decided to attend the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island.
Bannos spent three and a half years in New York City at notable eateries Del Posto, Esca, and Lupa Osteria Romana. Bringing together his love for Italian food, the restaurant business, and his family, Jimmy returned to Chicago in 2009 to open The Purple Pig, showcasing the flavors of Italy, Greece and Spain. Among his many awards and accolades, Bannos was nominated for the James Beard Foundation Award for Rising Star Chef in 2013 and 2014, winning the prestigious award in 2014.
Paul Stefanopoulos, 36, John Stefanopoulos, 37, owners, House of Stefas, Millbrook, New York
houseofstefas.com
No less an authority than Martha Stewart has endorsed the edgy, boundary-pushing style of House of Stefas, which brothers Paul and John Stefanopoulos opened this summer in their hometown of Millbrook, New York. But House of Stefas was generating a buzz even before the lifestyle doyenne’s visit (and the restaurant’s subsequent Instagram post that went viral).
“House of Stefas is reminiscent of an Athens 1970 supper club, but also of Athens of today. We wanted to decommercialize what Greek dining has become, push the boundaries of design, and bring the next level of Greek hospitality,” Paul tells Estiator. “Instead of big, banquet-style rooms, we wanted an intimate, cozy experience. What would have been easy was the typical whitewashed walls, classic stucco, and Greek-style furniture. We went for rich tones, deep colors, and sophisticated materials. It even comes through in our tableware and our servers’ suits. And instead of transactional service, we wanted genuine hospitality, which is what Greece is all about—fun, exciting, connected.”
The brothers, scions of the legendary local restaurant family behind Four Brothers Pizza, assembled an all-star team. “We have a level-3 sommelier, Diego Bustamante. Chef Roel Alcudia, our experienced executive chef, has been to Greece many times. Our bar leader, Babis Filosidis, is Greek and responsible for the cocktail program.” Above all, the pair credits their parents, William and Katina, for their drive. “Our mother was massively influential on the cooking side, and our father on the business side,” John says.
“We’ve put our hearts and souls into reflecting who we are, who Greeks are, and our roots in the Hudson Valley,” Paul says. “We laid it all on the line. It’s an an intense and personal project, and we’re very proud of it. It’s our pride and joy to represent Greek culture and cuisine in a special way.”
Christos Bisiotis, 37, chef and founder, Terpsi Hospitality and Bellita Pasta, Miami
christosbisiotis.com
Born and raised in Athens, Christos Bisiotis began his culinary journey at age 12 in his parents’ bakery, learning from his grandmother to “cook from the heart and give smell to memories.” Driven by ambition, he arrived in New York on Christmas Day 2007 with little English, no contacts, and no luggage, spending his first night sleeping in Astoria Park. Repeatedly told “no” along the way, he persevered, working from dishwasher to cook, eventually leading top kitchens including Avra Beverly Hills and Estiatorio Milos Hudson Yards, and becoming the first Greek chef to cook at the White House.
In 2024, Christos launched Bellita Pasta, a family-inspired brand delivering authentic, high-quality pasta nationwide. Beyond his culinary achievements, he volunteers at Ronald McDonald Houses in New York and Cyprus, cooking for children with cancer. Known for his humility, mentorship, and relentless creativity, Christos inspires both his teams and the broader culinary community. His resilience and passion for authentic Greek cuisine make him a true “one to watch” as he shapes the next generation of culinary excellence.
Nick Smith, 41, owner, Old Republic Kitchen + Bar, Chicago
oldrepublicbar.com
Smith may come from Chicago restaurant royalty, but he’s bringing his own stamp to the family business. His kin run Karas Restaurant Group, hailed as “A Greek-American Success Story” in January 2025’s Estiator. Smith opened Old Republic Kitchen + Bar in 2018, and has kept it on the map in brilliant ways; business has doubled over the years, making it the highest-grossing independent restaurant in King County, Illinois.
“Old Republic has been on a rocket ship. And we’re still looking at the ground as we get farther and farther away,” Smith says. “What keeps me going is staying on top, and being that go-to place for people all over the region.” A key ingredient has been lessons he learned from his parents, Jeff and Susanne Smith. “They’re incredibly important to this restaurant,” he says.
His innovations include Smithstock, a huge three-day concert event and festival in Old Republic Kitchen + Bar’s parking lot, which drew 6,000 people in June for bands, food, drinks, and general good times. Smith billed it as “the largest party of the summer,” and it certainly looked and felt like it. Before launching Smithstock in 2020, Smith had turned his parking lot into a drive-in movie theater, setting up a giant screen to view 2011 horror film Munger Road, starring Bruce Davison. Intended as a business remedy during the Covid shutdown, the screenings became a local sensation. Programming was not a coincidence; Smith himself directed the flick. “It was an easy choice, since I own the rights,” he says, laughing.
Giannis Parikos, executive chef, Carnegie Hospitality
carnegiehospitality.com
Chef Giannis Parikos is hardly a newcomer, having earned Michelin stars and boatloads of awards over two decades. But his new adventure, as executive chef of Stathis Antonakopoulos’ Carnegie Hospitality (see our cover story), makes him one to watch in 2026. With CEO Antonakopoulos, Parikos is overseeing the menu at Delos, the upscale concept Carnegie Hospitality is launching this year.
“The Delos menu is deeply inspired by local ingredients and traditional recipes from across Greece,” he tells Estiator. “Each dish highlights the natural bounty of the Cycladic islands, blending simplicity with modern creativity. My goal is to bridge past and present—to transform memory into innovation.”
Chef Parikos’ career has taken him through Michelin-starred kitchens across Europe, including Hytra in Athens and Varoulko Seaside Restaurant in Pireas. Today, the globetrotting chef is co-owner of three gastronomical venues and serves as executive chef at Costa Navarino’s splashy KOOC secrets eatery. He also heads the nutrition program at St. Catherine’s British School in Athens through his company, Nutrify STC. A busy consultant on restaurant and hospitality projects, Chef Parikos has earned the Golden Chef’s Hat Award from Athens lifestyle guide Athinorama for 15 consecutive years.
Danny Chrisidis, 46, and Eleni Chrisidis, 35, owners, The Brew Room, Ardmore, Pennsylvania
thebrewroompa.com
Both born and raised in northern Greece, Danny and Eleni Chrisidis toiled this year to bring Greek coffee-shop culture to their adopted hometown near Philadelphia. The result is The Brew Room, opened this fall in a hip, airy space the married couple built out themselves.
Their opening saga will resonate with Estiator readers. “This was such a labor of love for us,” Eleni tells Estiator. “Danny has owned pizza restaurants in Philadelphia’s University City neighborhood, and he decided to make a shift over the last couple of years planning the opening of The Brew Room. It took us a year to find the perfect location and another four to five months to go through planning, designing, and sourcing, as well as obtaining permits. Our location previously had zero plumbing, and we have worked so hard to ensure we met and exceeded expectations.”
The goal was “to bring this modern Greek coffee shop to Ardmore, and give our customers the ability to experience authentic Greek coffee—freddos are our top sellers!—as well as Greek pastries and made-in-house sandwiches with both American comfort and Greek references.” The pair takes pride “in using high-quality locally roasted coffee beans to create our classic espresso drinks and Greek freddos, and we are quickly gathering loyal customers who start their day with a coffee and pastry at The Brew Room.”
Katerina Liakos, 30, chef, New York City
@katliakos (Instagram)
The apple, as they say, doesn’t fall far from the tree. Liakos, 30, is the daughter of Lydia and Steve Liakos, whose Out of the Blue restaurant was a Somerville, Massachusetts, fixture for nearly a quarter century. Now based in New York, the younger Liakos has generated her own culinary buzz. Her series of Somerville pop-up restaurants, simply called Katerina, became hot tickets and generated widespread media and social attention. She’s aiming to recreate that magic in the Big Apple this year.
Liakos told a Boston news site that she’d never considered a culinary career. “I honestly thought I would go to med school or urban planning,” she said. “But after I ended up in the workforce, I reflected a lot on my upbringing and this space they created where regular customers would frequent, being part of people’s celebrations, or when people are having a bad day, they come and have a meal and it turns things around.”
Her family also inspired her, including her parents, grandmother Vasiliki Liakos, and her aunt, Marilyn Caros, who would host Easter and Christmas celebrations for the family. “My imagination and creativity for food kind of comes from the Greek women in my family, but the restaurant was important to me in the sense of the idea of hospitality,” Liakos said. We’re excited to see what she does next.
Laura Neroulias Bisiotis, 40, founder, LORA PR, Miami
lorapr.com
As founder of LΩRA PR (based in Miami, with a presence in NYC, Cyprus, and Greece), Neroulias is a standout leader in hospitality and dining, having led campaigns for acclaimed establishments including Costa Navarino (Greece), Chip City Cookies (50+ locations), The Snow Lodge (Aspen), 1 Hotels, BurgerFi (110+ locations), Art Basel Miami, and Chef Christos Bisiotis’ ventures, Bellita Pasta and Terpsi Hospitality. She crafts strategies that amplify brand storytelling, create memorable guest experiences, and drive measurable growth. Her expertise spans digital and social media campaigns, high-profile events, influencer collaborations, and innovative partnerships, ensuring each stands out. Neroulias’ hands-on approach transforms restaurant launches, rebrands, and campaigns into cultural touchpoints that resonate locally and internationally. Beyond her professional achievements, she is committed to mentorship and philanthropy, supporting Saint Basil Academy, Cyprus Children’s Fund, and Greek Children’s Fund, while fostering Hellenic culture through Greeks in South Florida, Daughters of Penelope, and Hellenic Professional Women.
Panos Chalikiopoulos, 40, chef and partner, Avli, Chicago
avli.us
Panos Chalikiopoulos has been instrumental in transforming Avli from a beloved neighborhood restaurant into one of the U.S.’s most recognized modern Greek dining hospitality groups. As chef and partner, Panos oversees four restaurants, leads a team of six executive and sous chefs, and curates menus that celebrate authentic Greek flavors across brunch, lunch, dinner, catering, and private events.
Panos has helped Avli achieve significant culinary milestones while also expanding its footprint beyond Chicago. Most notably, Panos assisted in the opening of Avli Milwaukee in partnership with NBA star Giannis Antetokounmpo, marking the brand’s first out-of-state venture and introducing a new market to contemporary Greek cuisine rooted in philoxenia. His mentorship and creative direction have strengthened Avli’s identity as both a dining destination and a symbol of modern Greek hospitality. His ability to blend innovation with tradition has not only enhanced Avli’s reputation but also cultivated a new generation of chefs passionate about the cuisine and community. Through his leadership, Avli continues to focus on menu consistency, identify new markets, and set a standard for what contemporary Greek dining means in the U.S.
Marissa Churchill, 45, chef and author, San Francisco
@chef_marisachurchill (Instagram)
Culinary superstar Marissa Churchill just branched out into another form of artistic expression. Her debut novel, Secrets, Spells, and Chocolate (Page Street YA/Macmillan), gets released December 9. In a cover blurb, Top Chef judge Gail Simmons raved that the book is “for food and fantasy lovers of all ages. I couldn’t put it down!” (Insider tip: On Churchill’s upcoming book tour, any Greeks who buy the book and say “mustikes suntages”—μυστικές συνταγές—will receive three secret recipe cards for recipes mentioned in the story but not included in the book.)
The novel caps a career of highs. Churchill graduated from the California Culinary Academy and embarked on a 10-year adventure, working in some of San Francisco’s most notable restaurants: Rubicon, The Slanted Door, Ame, LuLu, and Yoshi’s, where she was named “one of the city’s top pastry chefs” by the San Francisco Chronicle’s head food critic, Michael Bauer. She has competed on the cooking reality show Top Chef, built cities out of chocolate and Rice Krispies on the Food Network, and eventually made it across the globe, to Greece, where she had her own cooking show on Alpha. Churchill is also the author of two cookbooks, and her recipes have been featured in Food & Wine, Oprah.com, The Talk on CBS, and Access Hollywood.
George Panagopoulos, 38, owner, Dedham House of Pizza, Dedham, Massachusetts
George Panagopoulos has transformed Dedham House of Pizza from a humble mom-and-pop shop into a nationally recognized pizzeria celebrated for its innovation and consistency. Through his leadership, the restaurant has become a model for how technology, tradition, and community can coexist in the modern food industry. His forward-thinking approach, from implementing self-ordering kiosks to exploring AI-driven ordering systems, has earned Dedham House of Pizza recognition in national publications and positioned Panogopoulos as one of the industry’s most dynamic voices.
In 2025, Panagopoulos was invited to speak at the International Pizza Expo in Las Vegas, where he shared his expertise on the future of pizzeria operations and the integration of technology in independent restaurants. Through his leadership, Dedham House of Pizza has been recognized as Pizza Today’s 35 Pizzerias to Watch and Pizza Marketplace’s Top 100 Movers & Shakers.
Next, Panagopoulos is preparing to open MEZŌ Authentic Mediterranean Kitchen in Dedham in early 2026, a concept that reflects his Greek heritage and deep love for authentic cooking. MEZŌ will combine traditional Mediterranean flavors with a modern fast-fine experience, further showcasing Panagopoulos’ ability to blend innovation with authenticity. His journey embodies the evolution of a small-town operator into a visionary restaurateur shaping the next era of dining.
