Now a world-renowned restaurateur, Giorgios Bakatsias learned his love of cooking at his mother’s stove in the humble village of Karista, Greece. At the tender age of 12, he immigrated to the United States with his family to pursue a dream. His parents’ enterprise a small diner, above which the family resided was his introduction to America and the American way of life. Giorgios’ culinary education took place around the globe from Paris to New York. At 23, he already owned and operated a successful restaurant and had the inspiration to design and give birth to numerous others. His passion, talent, and enthusiasm have resulted in some amazing experiences from carrying the Olympic torch during his athletic career to catering a feast for 10,000 people on the lawn of the White House. He is known for his boundless energy and the ability to make people smile under all of life’s circumstances. “Sometimes,” he says, “not knowing your limitations is a very beautiful thing.”

• 1 piece of ginger root, sliced thin
• 2 Shallots, diced
• 3 garlic cloves, diced
• 4 cups of chicken broth
• 1 sweet potato, diced into small cubes
• 1 leek, diced small
• ½ cup of olive oil

Coat a pan with olive oil and put on high heat. Once hot, add the garlic and shallots. Sauté for 2-3 minutes. Add all of the vegetables and half of the ginger to the mixture. Cook for 4-5 minutes more. Then add the chicken broth and cabbage and cook for 3-4 minutes more. Finally, add the remaining half of the ginger to the soup. Salt and pepper to taste.