Alexander Gorant

Executive Chef & Partner
A graduate of the prestigious French Culinary Institute, Alex has worked restaurant landmarks Liberty House (Executive Chef), Town (Sous Chef), Artisinal (Sous Chef), Le Bernardin, Patroon, Restaurant 44, Windows on the World and Esty Street (NJ). As a Greek-American Alex has always had a place in his heart for the country’s cuisine. In 2006, Alex spent the summer in Athens where he perfected the ingredients and menu of AXIA’s menu. He was accompanied by Diane Kochilas, noted cookbook author and world recognized authority on Greek cuisine.

Timoleon Vlahopoulos

General Manager & Partner
Tim has 30 years of front of the house experience at various fine dining establishments throughout New York City – most notably Auerole, La Cote Basque and Periyali. In addition to running the front of the house for AXIA, Tim is also the in-house wine maven responsible for creating AXIA’s exciting international wine program featuring several rare vintage Greek wines.

Diane Kochilas

Consulting Chef
Diane Kochilas is widely regarded as one of the world's foremost authorities on Greek cuisine. She is the author of five best-selling books on Greek Cuisine. In addition to running a cooking school in Ikaria, Greece, Diane has appeared internationally on numerous TV and radio broadcasts. She authors a food column in one of Greece’s largest newspaper, Ta Nea. Born and raised in NY, Diane also frequently writes for American periodicals and magazines, including: the NY Times, the LA Times, Saveur, and Gourmet.

Diane's books include: Against the Grain (William Morrow, 2005), Meze - Small Plates to Savor and Share (William Morrow, 2003), The Glorious Foods of Greece (William Morrow, 2001), The Greek Vegetarian (St. Martin's Press, 1996), and The Food and Wine of Greece (St. Martin's Press, 1990).