The National Hellenic Museum of Chicago is organizing its 5th Annual Kouzina event for September 20 (6-9p.m.) in collaboration with eminent Greek-American and Philhellene chefs and talented cooks. The signature event aims at raising funds fo the museum to help preserve Hellenism in the United States.
This year’s Kouzina is co-chaired by NHM Board Members Marilyn Tzakis and Maria Lampros. Well-known Chef John Boudouvas from Mia Figlia restaurant is offering his services as the Kouzina Chef Committee Chairman. The event will take place at the John P. Calamos Sr. room, named after the museum’s great benefactor.
Most of the participating chefs have received remarkable distinctions such as Michelin Stars, AAA and Four Diamond Awards and are considered to be “kitchen kings,” including Louie Alexakis from Avli Estiatorio; George Alpogianis from City Porch; John Ayaleanos from Sheraton Chicago; Jerome Bacle from Courtright’s Restaurant; Andrew Bannos and Jimmy Bannos, Sr., from Heaven on Seven; Jimmy Bannos, Jr, fromThe Purple Pig; John Chiakulas from Foodease Market; Luca Corazzina from 312 Chicago; Jack Funderburg from Prasino; John Gatsos from Tavern on Rush; Frank Georgacopoulos from Meli Café; Athena Manolakos from Pan Hellenic Pastry Shop; Dan Pancake from Autre Monde Café; Massimo Salatino from Francesca’s Group; Carl Shelton from Boka Restaurant and Randy Waidner from Gibson’s who will cook with John Boudouvas for Kouzina.
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