Theo and Sharelle Kostoglou
The people behind the Kouzina Restaurants concept

The Euro influences of Theo and Sharelle Kostoglou’s new Kouzina Restaurant group evolved over more than twenty years and ten restaurant properties. Now in 2010, the Kouzina group is an inspirational project that has seen Theo’s menus and food styles come full circle. He had to travel 20, 000 Mediterranean  kilometres  to finally return to the food of his childhood,  the basis for all that he cooks.

The family’s food philosophy stems from a long held belief that it is the fascinating European and Middle Eastern influences that should be apparent as the Greek food of new millennium Australia is developed.

Adding to the mix is Executive Chef  Michail Kourouvakalis,  another ‘international’ Greek who has spent as much time at award winning London and Greecian restaurants as he has in his own home town of Sun City, South Africa. Michail is fascinated by the fact that no matter how far and wide his food travels take him, his one love is the artists palate of colours that his Greek cuisine allows.

A familiar face at all the Kouzina’s is Operations Manager Glenn Deag, who honed his skills in Melbourne and the Gold Coast’s trendiest nightclubs and bars after training in recruitment, assessment, marketing and hospitality management. His position at the beautiful Perisher Blue ski resort saw his transition into fine food (his passion and motivation) begin to evolve. He has been instrumental in formulating the workings of Kouzina and ensuring that the team are highly professional and run like a well oiled machine. Glenn instils his own high regard for hospitality into each of his charges, which is apparent to all who visit Kouzina Australia wide.