Paul Sagos / Chef de Cuisine
Paul Sagos grew up spending his summers on a small island in Greece called Chios. Spending
most of his time fishing with his grandfather, he gained the knowledge and importance of fresh
ingredients. Traditional home cooked meals were a must at his grandparents’ house, which led to his
interest in culinary arts.
Working for a family friend in an Italian restaurant in 2005 Paul realized the long hours and hard
work that goes into his soon to be profession. As in many restaurants “no shows” are inevitable and one
Friday night Paul was promoted to the sauté station. Not knowing much for the food, “he needed to rise to the occasion,” his boss replied. With some difficulty he got through the night and fell in love with the organized chaos that he so abruptly became a part of.
Graduating from the Culinary Institute of America in 2009 with an Associate's Degree in Culinary Arts and a Bachelor’s Degree in Hospitality, Paul anxiously looked forward to a destination to begin his culinary profession. Paul began his culinary career at Tribeca Grill in downtown NYC, before he had caught word that Agora Taverna was opening in Forest Hills. There he worked under Chef Peter Spyropoulos (opening Chef of Milos NYC) and G.M Panagiotis Mastoros (G.M of Trata Estratorio NYC) for two years before taking control of the kitchen upon Chef Spyropoulos departure. Keeping an emphasis on fresh whole fish and selected produce Chef Paul Sagos has embraced simplicity and Greek home cooking in his food for everyone to enjoy.