Kokkari

Running a restaurant is all about taking care of people, says Paul Kirby who has been at the helm of Kokkari Estiatorio since 2000. From your staff to each and every guest that comes into your establishment, it is important to make everyone feel comfortable and welcome. Restaurant employees that are valued and respected take pride in their work and... truly enjoy their jobs. This translates directly to the guest experience. While Paul may be soft-spoken and charming (qualities he attributes to his Southern upbringing), he is extremely driven. His dedicated, hands-on approach to management ensures the high standards of service and hospitality at the restaurant have stayed consistent for over 15 years. Under Kirby, Kokkaris refreshing approach to service emphasizes the emotional elements of hospitality: Have a good time and above all, make sure the guests have a great time. Paul came to the West Coast after years managing waterfront restaurant properties in The Hamptons outside of New York City. His first job in San Francisco was working alongside acclaimed, Bay Area Chef, Reed Hearon as General Manager of Rose Pistola. After three years with Hearon he came to Kokkari Estiatorio bringing with him a genuine appreciation and knowledge of rustic Meditteranean cuisine and wines, an essential prerequisite for working at Kokkari. In 2006 he was named Managing Partner of both Kokkari and Evvia in Palo Alto. Erik Cosselmons wide-ranging Mediterranean repertoire and strong, ingredient-driven style finds full expression in the Greek-inspired menus at Kokkari and sister restaurant Evvia in Palo Alto. Since being named Executive Chef of Kokkari in 2004, Cosselmons brand of casual tavern cuisine has attracted even more devotees, earning Kokkari top ratings in both local and National press publications. The goal at Kokkari and Evvia is to offer as close to a true Greek restaurant experience as possible. Not only is it about good food, its about the people, the celebratory atmosphere and the Greek hospitality. Erik grew up on a ...Read More