With high-quality dishes, word of mouth spread quickly. They grew rapidly and decided to take a more professional approach and make things more official. They found a kitchen and a space to host larger events and continued to provide private chef services. The restaurant bug, however, never left their hearts. So, they transformed the private event space into a restaurant in 2009. There was only one problem: they needed a catchy name. “We were talking with my father, Nikos,” she says. “We couldn’t find the (missing) concept. And my mother suggested, ‘Why don’t you open something
which is like gourmet and funky; like Funky Gourmet?’”
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