my name is ash can carbs fruition and you’re watching watchmojo.com and today
you’re watching watchmojo.com and today
you’re watching watchmojo.com and today I had the fortune of chatting with mr.
I had the fortune of chatting with mr.
I had the fortune of chatting with mr. Costas Billy Addis of Melo’s to talk to
Costas Billy Addis of Melo’s to talk to
Costas Billy Addis of Melo’s to talk to him about his vision his three
him about his vision his three
him about his vision his three restaurants and his plans for the future
restaurants and his plans for the future
restaurants and his plans for the future tell us a little bit about villas where
tell us a little bit about villas where
tell us a little bit about villas where you got the idea the origins and the
you got the idea the origins and the
you got the idea the origins and the background a bit of the brand in the
background a bit of the brand in the
background a bit of the brand in the restaurant the culinary background or
restaurant the culinary background or
restaurant the culinary background or roots or motivation comes from my mother
roots or motivation comes from my mother
roots or motivation comes from my mother who was born and raised in instable and
who was born and raised in instable and
who was born and raised in instable and she brought grease to grease in our
she brought grease to grease in our
she brought grease to grease in our family now from this extraordinary
family now from this extraordinary
family now from this extraordinary culinary tradition of instable that at
culinary tradition of instable that at
culinary tradition of instable that at that time was combining the best of
that time was combining the best of
that time was combining the best of Europe and I came to America as a
Europe and I came to America as a
Europe and I came to America as a student 60s 70s to realize distorted
student 60s 70s to realize distorted
student 60s 70s to realize distorted image Canadians an American scared of
image Canadians an American scared of
image Canadians an American scared of Greek food because of course our fault
Greek food because of course our fault
Greek food because of course our fault the way we presented Greek food and what
the way we presented Greek food and what
the way we presented Greek food and what I said you know none of that was what I
I said you know none of that was what I
I said you know none of that was what I experienced at home so how do I need to
experienced at home so how do I need to
experienced at home so how do I need to restore some of the demons came the idea
restore some of the demons came the idea
restore some of the demons came the idea of opening a restaurant and it became a
of opening a restaurant and it became a
of opening a restaurant and it became a purpose it became a mission a mission
purpose it became a mission a mission
purpose it became a mission a mission that I want to take beyond Montreal big
that I want to take beyond Montreal big
that I want to take beyond Montreal big beyond Canada ten years ago I opened my
beyond Canada ten years ago I opened my
beyond Canada ten years ago I opened my second restaurant in the middle of
second restaurant in the middle of
second restaurant in the middle of Manhattan in New York very audacious
Manhattan in New York very audacious
Manhattan in New York very audacious move actually Montreal to the Big Apple
move actually Montreal to the Big Apple
move actually Montreal to the Big Apple in the middle of it but I was so
in the middle of it but I was so
in the middle of it but I was so determined and believe so much in good
determined and believe so much in good
determined and believe so much in good food healthy food simple food
food healthy food simple food
food healthy food simple food I said you know if I insist on my
I said you know if I insist on my
I said you know if I insist on my principles New Yorkers will will take it
principles New Yorkers will will take it
principles New Yorkers will will take it and very true today Miller’s in New York
and very true today Miller’s in New York
and very true today Miller’s in New York is one of the most successful
is one of the most successful
is one of the most successful restaurants in the city I wanted to
restaurants in the city I wanted to
restaurants in the city I wanted to showcase my understanding of great food
showcase my understanding of great food
showcase my understanding of great food and Greek cuisine and Greek dining to
and Greek cuisine and Greek dining to
and Greek cuisine and Greek dining to the international people that visited
the international people that visited
the international people that visited Athens during the 2004 Olympics and I
Athens during the 2004 Olympics and I
Athens during the 2004 Olympics and I opened my third restaurant in Athens
opened my third restaurant in Athens
opened my third restaurant in Athens which of course you know did exactly
which of course you know did exactly
which of course you know did exactly that but there are some plans to open a
that but there are some plans to open a
that but there are some plans to open a few more restaurants some very critical
few more restaurants some very critical
few more restaurants some very critical markets not only North America but the
markets not only North America but the
markets not only North America but the world we’ve been joined now by mr. Casas
world we’ve been joined now by mr. Casas
world we’ve been joined now by mr. Casas pinata Sandow for a world-class
pinata Sandow for a world-class
pinata Sandow for a world-class experience make sure you check out me
experience make sure you check out me
experience make sure you check out me Lowe’s and Athens New York or Montreal
Lowe’s and Athens New York or Montreal
Lowe’s and Athens New York or Montreal and who knows around the world near you
”
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