George Cami's earliest memories involve family and friends gathered round the table for celebrations. Born and raised on Kerkyra (Corfu) the most beautiful island of the Ionian Islands located off the northwestern coast of Greece. George grew to cherish the family meals that enveloped theculture of his island home. With the freshest Mediterranean produce and seafood, George naturally developed a passion for the kitchen, an area hestill considers the center of any celebration.

        The aspiring chef learned basic culinary skills at a waterside taverna, where he fell in love with simple preparations of whole grilled fish, seasoned only with fresh herbs, lemon and extra virgin olive oil. George enjoyed mastering the technical aspects of cooking and the chance it afforded him to play an active role in the "party" that a great restaurant creates every night. After moving to the United States George continued his persuade in the culinary arts by accepting positions at top Astoria's Greek restaurants. As George's friendship with the Neofitidis family deepened over the years, he was invited to cook and dine with them on numerous family occasions. Together, they realize their mutual dream of opening a restaurant specializing in traditional Greek cuisine.