Restaurant Owner Interview 2021 | Kostas Lazanas

Summary

In this interview, Evan Madison speaks with his long-time friend Kosis, a passionate restaurateur in Rockwall, Texas. Kosis shares his journey from homebrewing to opening his second Greek restaurant, Onassis. He discusses the importance of community, his love for people, and his mission to revive fine dining in a fast-food-dominated world. The conversation highlights his excitement for bringing Onassis to Rockwall, the challenges of running a business during tough times, and the joy of balancing work with family. Kosis is optimistic about expanding Onassis and maintaining the art of upscale dining.

Takeaways

• 🍽️ Evan Madison interviews his friend Kosus, who is opening a new Greek restaurant called Onassis in Rockwall, Texas.
• 🏠 Kosus has lived in Rockwall since 2009 and had always dreamed of opening a restaurant in his hometown after starting his first one in Rowlett.
• 💼 Kosus expresses a passion for bringing upscale casual dining back to the suburbs, focusing on providing great guest experiences.
• 🌍 The restaurant name, Onassis, was inspired by Greek shipping tycoon Aristotle Onassis, reflecting a desire for a slightly 'bougie' atmosphere.
• 👨‍🍳 Kosus emphasizes his love for food and service, starting his career as a server and believing in the importance of the personal touch in restaurants.
• 🤝 During the COVID-19 pandemic, Kosus received overwhelming community support, which he attributes to his deep involvement in the local area.
• 👨‍👧‍👦 Kosus manages multiple roles, including running restaurants and balancing family life, with his fourth child on the way.
• 🍳 His love for food started with cooking a simple egg, and he highlights the beauty in the transformation of ingredients through cooking.
• 🍷 His top recommendation for a dish at Onassis is the 'Mahi Mahi Gorgonzola,' paired with a Greek-inspired cocktail called 'The Med.'
• 🔮 Looking ahead, Kosus sees Onassis as a potential model for expansion, hoping to bring his concept to other locations in the future.

Q & A

Who is Evan Madison, and what is his background?

Evan Madison is a resident of Rockwall, Texas since 1980 and has been leading the Madison Group at Coldwell Banker Apex for the last 18 years, helping people buy and sell homes.

Who is Costas, and what is his connection to Evan?

Costas, a half-Greek entrepreneur, has known Evan since 2015. They share a friendship that includes homebrewing together. Costas is the owner of Onassis, a Greek restaurant in Rockwall, Texas.

Why did Costas choose the name 'Onassis' for his restaurant?

Costas named the restaurant 'Onassis' after Aristotle Onassis, the famous Greek billionaire and shipping tycoon. Since Rockwall is located near a lake, he wanted to create a 'bougie' upscale dining experience that would resonate with the local atmosphere and maintain the dying art of fine dining.

What has motivated Costas to open a restaurant in Rockwall?

Costas has always wanted to open a restaurant in Rockwall, the city he lives in and loves. Although his first restaurant, Opa, was in Rowlett, he has long envied Rockwall and felt that people would love a Greek restaurant there.

How did the COVID-19 pandemic affect Costas and his business?

During the pandemic, Costas struggled with what he called 'survivor's guilt,' as other businesses around him failed while he was able to keep his afloat. He received overwhelming support from the community after releasing an SOS video, which helped him navigate through the tough times.

What is the most complex dish on the Onassis menu that Gordon Ramsay would likely enjoy?

Costas believes Gordon Ramsay would love the 'Baked Mahi Mahi Gorgonzola,' which is a pan-seared mahi-mahi topped with gorgonzola cheese and bacon, served over orzo pasta with roasted red pepper sauce.

What is Costas’ approach to balancing his work and family life?

Costas acknowledges the challenges of balancing work and family, especially with three daughters and another child on the way. He tries to be as calculated and precise as possible, delegating tasks to his strong team to alleviate work pressures and ensure he spends time with his family.

What key advice does Costas offer to young entrepreneurs wanting to open a restaurant?

Costas advises young entrepreneurs to focus, raise capital, and set themselves apart. He also suggests skipping traditional culinary school in favor of gaining real-world experience through internships and travel, which will make them better restaurateurs.

What makes a business successful, according to Costas?

Costas emphasizes that 'people' are the key to business success. He believes in the importance of surrounding oneself with great people, from dishwashers to vendors, and building trust with customers and employees alike.

What excites Costas about the future of Onassis?

Costas is excited about the potential for Onassis to grow and expand beyond Rockwall. He believes that the restaurant’s concept is strong and could be replicated in other locations across Texas, with the goal of making Onassis a recognized brand.