Meet Chef George
George Karousos, whose prestigious awards and affiliations are complemented by five published cookbooks, was born in Nisyros-Dodecannisa, Greece. He apprenticed at his family’s gourmet restaurant and later attended the Ecole Barten Connet’s in Loire, France. Receiving his masters in culinary arts from the Panianos School of Cookery in Athens, Greece, earned him the title Master Chef.
After coming to the United States in 1963, he apprenticed at the Plaza Hotel and the Waldorf Astoria in New York, and has since opened four of his own restaurants, including the award-winning Sea Fare Inn in Portsmouth, Rhode Island. Teaching others to cook and appreciate healthy foods are passions that continually drive his professional and volunteer work.
- The Sea Fare’s Culinary Treasures
- American Regional Cooking for 8 or 50
- The Patissier’s Art
- The Master Baker and His Work
- The Professional Chef’s Notebook