Do you have trouble getting the Dodoni Feta?
No, not at all. Not the Epiros Feta, either. Even Thanassis at Atlanta’s International Bakery carries it.

Is there a reason you indicate a brand on your menu? Like Dodoni or Barbrayanni ouzo?
I think it is interesting for people. It lets them know that there isn’t just one Feta or one ouzo. It allows them to get familiar with the different products we use at Kyma.

Do you like using Greek products?
Definitely. It’s fun to use products that come directly from Greece. If we could get 100 percent of our products from Greece then we’d do it. It makes everything even more authentic.

Is quality a factor?
Absolutely. We only use top quality products and have no problem spending the money to get them.

Do you have any trouble getting products from Greece?
The only issue I have had is in getting artisan cheeses. That’s been the most difficult. We get great olives, olive oil, honey. In fact about once a year, we’ll get a five gallon container of honey made by a professor in Greece. It’s his hobby.

What sort of professor is he?
You know, I really don’t know. But it’s the best honey you can get your hands on. I’m just happy to get his honey.

What advice would you give Greek producers interested in breaking into the Greek market? What advice?
I would say, focus on consistent delivery. Because, as a restaurant it’s hard when a product doesn’t come in and we have to substitute for another one. I don’t like to spend time juggling purveyors. You know, our other 12 restaurants would love to get their hands on our extra virgin olive oil. It’s beautiful – green, fruity and flavorful. We often finish food with it and it just glows on the plate. But we just can’t get them to supply our other restaurants. I feel sometimes like some of our purveyors have their hands on gold, but they don’t deliver it to us.

Maybe they just can’t get enough.Maybe (skeptically). But our oil is from an Atlanta guy who has a brother in Greece. I am able to get it throughout the year, every year and it is always the same color, the same flavor.

People, our guests, are getting a kick out of eating here. they love the meze that just keeps coming and coming. We’re set up for sharing, so guests can enjoy the whole Greek experience.

So consistency in quality is not the problem?
No, the quality is great. But I would love to get more of it. I mean, with this purveyor, the brother in Greece is packing the crate and the brother in Atlanta is npacking it. I just want them to put more on the container (laughs).

How did you choose the wines on your wine list?
We have a sommelier – he’s an expert – he is Director of Operations at Buckhead Life Restaurant Group. In addition, we get a lot of help from Sofia Perpera, who lives in Atlanta. She has a lot to do with the quality of our wine list. [Editor’s note: Sofia Perpera is an oenologist, has traveled the world and who founded www.allaboutgreekwine.com

You must have tried every fish that swims while at Le Bernadin. Do you think fish from the Greek waters are special in any way and, if so, why?
I ’would say there is a difference. I think the waters of Greece produce fish with a unique flavor. For example, some of the fish found in Greek waters can also be found in the states. Red mullet for example, you can find it in the gulf, both coasts, but it is totally different from the Greek red mullet, which has more of a sweet flavor. At Buckhead Life, we have our own seafood import company. By the time my father had five restaurants, he got tired of dealing with the local seafood people in Atlanta. He wanted to control the quality himself. So, every day we’re out at the airport, picking up our fish. The fish is impeccable, and handled very well by our Greek connections.

Have you ever cooked any Greek dishes for your illustrious mentors such as Thomas Keller, Jean George or Eric Ripert?
I cooked for Eric up in New York about a year ago. We did some dishes together, kind of a food and wine experience for the media, and Sofia (Perpera) was there as well. I did a braised lambshank with trahana pasta paired with mizithra cheese. Eric liked the trahana. What was exciting for me, he showed me his extra virgin olive oil. It was Greek!