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Gregory Zapantis
Gregory Zapantis (born June 5, 1962) is a Greek American chef, restaurateur. Gregory Zapantis is a former corporate executive chef and an operating manager at Kellari Hospitality Group.〔(【引用サイトリンク】title=About the Kellari Hospitality Group )〕 Chef Zapantis had appeared on TV channels such as WNBC, CBS, Cooking Channel, ELLAsTV. His work has been featured Food & Wine, Food Arts, Neo magazines, and The New York Times, The National Herald, NY Daily News〔http://articles.nydailynews.com/2003-03-30/entertainment/18222477_1_greek-yogurt-sheep-s-milk-yogurt-greek-independence-day/2〕〔http://www.nydailynews.com/hellenic-culture-cooking-greece-distinctive-yogurts-article-1.664540〕 newspapers and other media outlets. Throughout his career he has become a contributor to many charitable events. He has been honored to be the first culinary ambassador to Greece in North America by Chef's Club of Greece.〔http://www.cookingwithmarialoi.com/blog/2011/07/15/chefs-club-of-greece-north-american-chapter-induction/〕
==Professional career==
Former executive chef of Kellari Hospitality Group. Prior to Kellari Hospitality Group Gregory Zapantis worked as a sous-chef at the high-powered restaurant Estiatorio Milos in New York. He teamed up with his sous-chef at Milos and headed for the Upper East Side, where they landed at Trata in 1998. In 2000 Zapantis became a partner and a corporate executive chef at Avra restaurant.〔http://www.linkedin.com/in/gregoryzapantis〕 Chef Zapantis then launched the very successful Tribeca restaurant Thalassa, where he became well known among fish aficionados. In 2006, Zapantis partnered up to open the widely successful Kellari Taverna.〔(【引用サイトリンク】title=About the Kellari Hospitality Group )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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