blur.jpg
community_table.jpg
carolos_sara.jpg
blur.jpg

Refined Mediterranean


Combining a bounty of flavorful mediterranean dishes and a carefully curated wine list with hospitality and values steeped in a prestigious background, you will find just that and more at Inotheke

SCROLL DOWN

Refined Mediterranean


Combining a bounty of flavorful mediterranean dishes and a carefully curated wine list with hospitality and values steeped in a prestigious background, you will find just that and more at Inotheke

community_table.jpg

Join Us


Inotheke, is Carolos Tomazos'  modern interpretation of Greek cuisine in a small plates format with a focus on wine.  With this project he strives to bring together his love of fine wine as well as the comfort food from his home island of Cyprus.

SCROLL DOWN

Join Us


Inotheke, is Carolos Tomazos'  modern interpretation of Greek cuisine in a small plates format with a focus on wine.  With this project he strives to bring together his love of fine wine as well as the comfort food from his home island of Cyprus.

“I grew up in a food loving culture in Cyprus where food was everywhere and everything,” says Tomazos. “Everyone cooked, while perpetually breaking bread together often and playfully competing in an unspoken spirited game of who prepares what dish better.” 

 

And just as the crystal-blue Mediterranean Sea lined Greek isle is so unique, so is Inotheke, as hints of Cyprus (Tomazos’ homeland) shine through each dish with bright olive oils, global spices and fresh herbs.

carolos_sara.jpg

About


SCROLL DOWN

About


Carolos Tomazos

Carolos Tomazos was born in the Mediterranean island of Cyprus. Very early in his career he worked in some of the islands finest resorts and five star properties. His mother, a chef, encouraged him to pursue the hospitality industry further and despite his love and appreciation for fine cooking he chose a career in Front Of the House Operations.

To bring his knowledge to the next level, Carolos traveled to Vienna, Austria where he graduated from the prestigious Hotel Management School, Modul. During his time in Vienna, he worked for several luxury hotels - Imperial, The Plaza and the Vienna Hilton to name a few. Shortly after graduation, he overtook the project of opening a small boutique hotel, Cavo Tagoo, on the Greek island of Mykonos.

His passion for travel and craving for knowledge led him on board luxury cruise liners such as the German flagged Hanseatic as well as Cunard’s Queen Elizabeth II. A successful career at sea ended on board Cunard’s flagship Cruiser, Sea Goddess II, which eventually landed him in New York City.

In New York, Carolos was invited to join the opening management team of Chef Alain Ducasse at his eponymous restaurant at the Essex House Hotel, which shortly thereafter earned 4 stars from the New York Times and ultimately 3 Michelin stars.

During that time he met his wife and decided that New York City would be his new home.

After meeting Chef Thomas Keller and spending time at his flagship restaurant, The French Laundry, Carolos was part of the opening management team and an integral part of Keller’s New York restaurant, Per Se, perhaps the most challenging and ambitious restaurant the country has seen. It was an instant success earning 4 stars in the New York Times and 3 Michelin stars. As the Restaurant Director of Gilt at the New York Palace Hotel, Carolos created an impeccable team and service worthy of the highest rating on the Zagat Guide, 28 points, in service. A career in New York City ended at Le Bernardin, another 4 star and 3 Michelin rated restaurant with Chef Eric Ripert.

Carolos has a passion and determination to be among the best in the industry and his record proves it. He believes in true hospitality, loves food and wine, and understands the mechanics behind a successful operation.

 In 2008, Carolos and his wife moved to Los Angeles to pursue business opportunities as well as start a family.

As a Restaurant General Manager at the Palihouse Hotel, he met Chef Brendan Collins soon to become his partner at their first venture, restaurant Waterloo & City in Culver City. The restaurant became an instant success and collected numerous accolades and awards from multiple publications and organizations including the prestigious James Beard Best New Restaurant Nomination 2011. After two years of operating Waterloo & City, Carolos has taken over the management of Larry’s Venice which still operates under his management for the last 5 years.

After a successful 5 year operation, Carolos accepted an offer for the sale of Waterloo & City.

His latest project is Inotheke, an innovative and modern interpretation of Greek cuisine in a small plates format located in bustling downtown Santa Monica.  With this project he hopes to bring together his love for fine wine and the food from his home growing up in Cyprus.