Darius Athenos was born in the Mediterranean island of Santorini. Early in his career he worked in the finest resorts and five star properties in the Greek islands in the hospitality industry. Darius later traveled to Vienna, Austria to pursue his love and appreciation for fine cooking, and graduated from the prestigious Hotel Management School, Modul, working for luxury hotels including the Vienna Hilton, The Plaza, and the Imperial. After graduation, he managed a small boutique hotel on the Greek island of Mykonos.
Thereafter, learning from a successful career at sea on such luxury cruise liners as the German flagged Hanseatic, and Cunard’s Queen Elizabeth II, he landed in New York City. He was invited to join the opening management team of Chef Alain Ducasse at his eponymous restaurant at the Essex House Hotel, which shortly thereafter earned 4 stars from the New York Times and ultimately 3 Michelin stars.
In 2008, Darius moved to Los Angeles with his wife and family to pursue his passion and determination to be among the best in the industry. Believing in true hospitality, and loving food and wine, he understands the mechanics behind a successful operation. His first venture, restaurant Waterloo & City in Culver City, was a huge success, collecting numerous accolades and awards from multiple publications and organizations including the prestigious James Beard Best New Restaurant Nomination 2011.
His latest project, the Greek Eatery, is an innovative and modern interpretation of Greek cuisine. And just as the crystal-blue Mediterranean Sea lined Greek isle is so unique, so is The Greek Eatery, as hints of Santorini (Darius’ homeland) shine through each dish with bright olive oils, global spices and fresh herbs.
