Panagiotis Kalamidas

/FOUNDER/CHEF                                                                   12/2020/present

Panos The Steakhouse and lounge, PanPan bistro & The burger house

• Founded Panos The steakhouse brand which is a high end Steakhouse focusing on Dry age and Water aged steaks and wines.

• Founder of PanPan bistro, a unique bistro with high end bites and wines

• Online Delivery platform, The burger house, specialised on high end dry aged and water aged burgers.

• Build the whole restaurant from Day one with designer and construction team

• Create all training materials for FOH and BOH

• Kitchen recipes and Training

• Marketing and market trends

• Create budgets and plan ahead financial spending

• Be in the restaurant daily with the guests and feel their experiences

• Involved in all daily meetings and talk about whats we did and how we can do better.

Panos The Steakhouse opened during the pandemic, facing numerous challenges due to the uncertainty of lockdowns worldwide. However, we successfully overcame these difficulties by paying close attention to details and staying ahead of everyday obstacles. Not only did we overcome these challenges, but we also managed to make a profit. We take pride in being the only high-end steakhouse to achieve this on those situations.

PanPan Bistro open its doors in the middle of 2023, with focus of young high end clients looking for a place to hang out and enjoy some high quality dishes and drinks

The burger House was created during the pandemic where all lockdowns took place and originally was a platform for deliveries while the restaurant was not aloud ro serve dine in guests but then after pandemic i transformed it into a hig end burger house.

Corporate Executive Chef, Asia                                                      2/2016-12/2020

Landry’s Inc. & FWM Food and beverage Holding, Asia                                   

• Oversee culinary operations for 23 restaurants spread throughout the company from seven different brands across Asia & Oversee a total staff of over 270 employees

• Visit all Restaurants inspecting food quality and compliance of all purchasing, Sanitation and operating procedure.

• Collaborated in new restaurant concepts, planned menus and standardized recipes.

• Set food cost goals and monitored them maintaining a good food cost throughout the region, as well as manage and oversaw the weekly P&L of all stores, to find

Variances and possible non-necessary wastage.

• Oversaw multiple openings with different brands from abroad and local made.

• Involved in Company wide Sales Promotions collaborated with vendors to increase sales and stay current with market trends, as well as seasonal menus and other promotions.

• Collaborated in kitchen design of new builds and restaurants.

• Kept close communication with all chefs to anticipate their markets/properties culinary needs and trends in order to better serve our guests.

• Coordinate with all external vendors regarding product purchases and pricing, Contract negotiations and all company delivery schedules

• Present weekly conference calls with supervisory staff and senior management

• Manage and maintain companywide recipe software.

• Established pricing structure and screen layout of the companies POS system, which in turn streamlined our in entire checkout process.

• Description of restaurants:

• Morton’s the Steakhouse (Shanghai, Beijing, Taipei, Hong Kong, Singapore, Macao, and Japan)

• Morton’s Steak and seafood Grille (Shanghai)

• Morton’s Grille (Guangzhou, Shanghai, Suzhou, Shenzhen)

• Butchers Club, Dry age burger in (Hong Kong, 3 locations) and Butchers Club China Mainland

(Shenzhen)

• PaPi Italian restaurant (Hong Kong, Shenzhen)

• Red Lobster (Shanghai, Beijing, Hong Kong)

• Ralph Lauren (Schedule to open 2020, China.)

• Bubba Gump, (Universal studios schedule to open 2021, China).

Culinary arts Certificate

• Emergency aid in the workplace for appointed persons

St. John’s ambulance London, U.K, Year 2005, Certificate obtained on the subject

• Foundation certificate in food hygiene: essential food hygiene

Thames Valley University, London, U.K, Year 2005, Certificate obtained on the subject

•Electrician

Trained at TEE, Technical Chamber of Greece, Ioannina, Greece. Successfully completed the certified course in 2001