George Karousos Bio

George Karousos, Master Chef is owner of the Sea Fare Inn in Portsmouth, Rhode Island, Owner of the SeaFare's American Café in Newport, Rhode Island, president of the International Institute of Culinary Arts, which houses the Abbey Grill and Great Hall, Giorgio's The Steak House in Fall River, Massachusetts and OceAnna Restaurant and Grill in New Bedford, Massachusetts. Mr. Karousos was born in 1944 in Nisyros-Dodecannisa, Greece. He Grew up and apprenticed a gourmet restaurant run by his family in Dodecannisa. He became a Master Chef in 1967.

After coming to the United States, he worked in New York as the Food Editor and Columnist for the Hellenick News from 1967 to 1969. He apprenticed at several New York institutions, including the Plaza Hotel and Waldorf Astoria, before being appointed Executive Chef of Hugo's Lighthouse in Cohasset, Massachusetts in 1975.

In 1980, Karousos and his late wife, Anna Psarros Karousos, established the Sea Fare Inn in Portsmouth, a formal fine dining restaurant situated in a historic Victorian mansion. In May 1992, Karousos opened a second restaurant, SeaFare's American Café, a joint venture with his son, Theodore, located in Newport's historic Brick Marketplace. The school was a lifelong dream that became a reality in 1997 with the purchase of the First Congregational Church in Fall River, Massachusetts' historic district. Thus the International Institute of Culinary Arts, and Great Hall with the Abbey Grill as the main teaching facility of the school, became a reality. In October of 2000 he opened Giorgio's The Steak House in the Trolley Square building also located in Fall River. Finally in November 2001, OceAnna was launched and dedicated to the memory of his late wife Anna, in New Bedford, Massachusetts.

Karousos is the author of The Sea Fare's Culinary Treasures, and Regional American Cooking for 8 or 50, which was released in April 1993, by John Wiley and Sons and is being distributed throughout the United States, Europe and Canada. His third cookbook, The Patissier's Art, was published in the spring of 1994, and he is at work on his forth cookbook.

Recognition's and Distinctions

Through the years, The Sea Fare Inn has gained many awards and distinctions for Excellence in Dining. We are proud to be able to share them with you, and we strive to uphold the standards in which they were given.

Affiliations and Memberships:
Honorable Order of the Golden Toque
Founding Member - Distinguished restaurant of North America ("DiRoNA")
Academic De Gastronomie - "Brillat-Savarin"
American Academy of Restaurant Sciences
National Restaurant Association American Culinary Federation
Les Amis d"Escoffier Society
International Club of Le Toques Blanches
Society Mutualiste des Cuisiniers de Paris
The Master Chefs Institute of America
Chaine des Rotisseurs
Rhode Island Hospitality Association
International Association of Food Critics


2000
DiRoNA Distinguished Dining Award
1999
International Restaurant & Hospitality Rating Bureau - "Millennium Chef Hall of Fame"

Best of the Best Gold Award for 10 Top Seafood Restaurants in United States
1998
Best of the Best Gold Award for 10 Top Seafood Restaurants in United States
1997
Best of the Best Gold Award for 10 Top Seafood Restaurants in United States
1996
Best of the Best Gold Award for 10 Top Seafood Restaurants in United States

Best of the Best "Best Chef" Award for George Karousos, Master Chef
1995
Imperial Constantinian Military Order of Saint George Chevalier and Grand Office

The Wine Spectator Award of Excellence

Culinary Advisory Council - Johnson & Wales University
1994
The Wine Spectator Award of Excellence

Culinary Advisory Council - Johnson & Wales University
1993
Best of the Best Gold Award for 10 Top Seafood Restaurants in United States

Best of the Best "Best Chef" Award for George Karousos, Master Chef

DeRoNA Distinguished Dining Award

Dodecanesian Award for Professional Dedication and Achievements in Literature and the Arts

Culinary Advisory Council - Johnson & Wales University
1992
Best of the Best Five Star Diamond Award for the top five Seafood Restaurants in United States

Culinary Advisory Council - Johnson & Wales University
1991
Best of the Best Five Star Diamond Award for the top fifty Restaurants in the United States

President's Award - Rhode Island American Culinary Federation

Culinary Advisory Council - Johnson & Wales University
1990
State of Rhode Island Proclamation declaring April 23, Sea Fare Inn Day"

Culinary Advisory Council - Johnson & Wales University
1989
Fine Dining Distinction Honors - Travel Holiday Magazine

Culinary Advisory Council - Johnson & Wales University
1988
Fine Dining Distinctive Honors - Travel Holiday Magazine

Distinguished Visiting Chef - Johnson & Wales University

Ambassador's Award - International Institute for Dining Excellence

Culinary Advisory council - Johnson & Wales University
1987
Award of Excellence - Travel Holiday Magazine

Distinguished Visiting Chef - Johnson & Wales

Culinary Advisory Council - Johnson & Wales University

Ivy Award winner - Restaurants & Institutions Magazine
1986
Certificate of Appreciation - American Culinary Federation

Award of Excellence - Travel Holiday Magazine

Culinary Advisory Council - Johnson & Wales University
1985
Award of Excellence - Travel Holiday Magazine

Gold Medal Award - Epicurean Club of Balcania

Award of Excellence - Chaine des Rotisseurs

Diploma of Honor - Johnson & Wales University

Critics Choice Best of 1985 - International Association of Food Critics
1984
Award Winning Chef (Gold Medal) - International Competition of Head Chefs, Paris, France

Silver Plaque Benefactor - U.S. Culinary Olympic Team
1973
Humanitarian Award - Panhellinic Organization Gnomagoras Society
1967
Masters In Culinary Arts - Panianos School of Cookery, School of fine Arts, Athens, Greece