Cutting up Tandoori Nan for a Gyro Salad Bowl August 16, 2019   9:12 pm Kontos Featured in Guest Chef Series

Kontos Corporate Executive Chef Demetrios Haralambatos Invited to Stony Brook University Hospital as Part of a Culinary Series

Paterson, New Jersey – Aug. 16, 2019 –  Kontos Foods, Inc. was recently invited to Stony Brook Medicine’s Market Place Café in Stony Brook, N.Y., to be part of a guest chef series. 

Kontos Corporate Executive Chef Demetrios Haralambatos and his team prepared more than 200 Greek Gyros and Gyro Bowls for the employees and guests. Here’s a video featuring Chef Demetrios from the event in which he explains how to make a Gyro Bowl using cut-up slices of Kontos Tandoori Naan, Greek salad and slices of Gyro meat.

The Guest Chef Series adds variety to menus and offers guests cuisines from around the world. “Food is my passion; food is my life,” Chef Demetrios said. “I enjoy cooking and watching the faces of individuals once they have eaten my meal.”

Kontos sells its products to retailers and foodservice establishments across North America and several other countries. Find Kontos on Facebook at and follow the company on Twitter and Instagram at @KontosFoods.

About Kontos Foods

Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 60 varieties of multi-ethnic flatbreads. Kontos Foods has over 275 employees and was founded by Evripides (Evris) Kontos and his son Steve, who together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA. Visit or call (973) 278-2800.

Media Contact:

Patty Yeager

Fastlane Communications

Kontos Contact:

Warren Stoll

Kontos Foods Inc.

(973) 278-2800, ext. 326

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