WineAndHospitalityJobs.com: George Karousos Bio
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