Reimagining Greek Gastronomy
Posted by estiator at 13 December, at 16 : 36 PM Print
Angelos and Stavros Petropulos share the inside story of Kosmos, their hit restaurant.
COVER STORY
Kosmos —κόσμος, άνθρωποι, σύμπαν― means “world, people, universe,” as its website proudly proclaims. But for co-owners Angelos and Stavros Petropulos, Kosmos (kosmoswma.com) has a more personal meaning―a celebration of Greek flavors, tradition, and family. Born in Boston, raised in Athens, and now based in Walpole, Massachusetts, the brothers have run Kosmos since 2022. The restaurant has earned raves for creative takes on Greek gastronomy, combining traditional ingredients with what Angelos calls “a modern vision.” Examples: saganaki with strawberry and tomato jam; kotopoulo with chimichurri and avocado tzatziki; and a “lemonopita” dessert of meringue, lemon cream, and graham crumb. Customers and reviewers alike keep singing the praises of Kosmos and its flavorful fare. “It’s such a joy to see another excellent Greek restaurant, with delicious cuisine and tasty Greek wines,” enthused local dining blog The Passionate Foodie. “I want to return there, to try more of their menu.” Likewise, Yelp reviews have been glowing. “Best Greek food I’ve ever had,” proclaimed one member. “Excellent, exciting, fun, romantic, lively… these are just some adjectives I like to use to describe Kosmos.”
Angelos, who oversees the kitchen with executive chef Luis Figueroa, explains that Kosmos’ imaginative menu has roots in a deep respect for tradition and dedication to authenticity.“A lot of our twists, like the strawberry and tomato jam with vlahotyri, come from wanting to keep things interesting while still honoring Greek flavors,” he says. “We’re inspired by fresh, local ingredients and love finding ways to make a dish stand out without overcomplicating it. We definitely experiment a lot, trying out different combinations until we find one that feels just right. The goal is to create something exciting but still true to the heart of Greek cooking.”
Authenticity also means reflecting their family’s culinary traditions, he says. “When we say ‘authentic’ Greek cuisine, we mean the kind of food that takes us back to Greece—simple, fresh ingredients prepared with the same techniques we grew up watching in our family kitchens,”
Angelos explains. “It’s about staying true to the flavors and traditions that make Greek food so special but also putting our own spin on it to keep things fresh. For us, authenticity is about creating dishes that feel like home, while inviting our guests to experience the real heart and soul of Greek cooking and hospitality.”
The siblings attribute both their love of food and their passion for hospitality to their parents―mother Maria Petropulos and late father Christophoros Petropulos.
“My mother is an important part of Kosmos. Food was an essential part of our upbringing, thanks to both our mother and father, who owned a casual restaurant in Varkiza, Athens,” Angelos tells Estiator. “Growing up in their restaurant, we spent countless hours watching them bring dishes to life with passion and precision. Our parents’ recipes, rooted in tradition, and our father’s dedication to the craft of hospitality inspired us to dream bigger.”Stavros agrees. “From a young age, we were captivated by the warmth and energy they poured into each dish, each guest interaction, and each detail of the experience,” he says. “Their approach planted the seed for us to explore the industry more deeply—not just to follow in their footsteps but to elevate the experience, blending our family’s heritage with a modern vision.
Their influence remains at the heart of Kosmos, guiding us as we share those values and flavors with our guests today.”
The family’s roots are in “two special places in Greece,” Angelos says. “My dad was from Ioannina, known for its mountains and strong traditions, and my mom is from Kalymnos, a lively island with a big heart and a proud seafaring history. When we moved to Greece, we settled in Voula on the Athens Riviera, where my brother and I grew up by the coast. Voula gave us a mix of modern life and those traditional Greek values from our parents. These places—Ioannina, Kalymnos, and Voula—are close to our hearts and inspire so much of what we do at Kosmos.”
With that strong foundation, Angelos pursued a passion for culinary arts by training at the Alpine Center in Greece, “a premier culinary school that truly set the foundation for my career,” he says. “My first position was at the iconic Astir Palace in Vouliagmeni, where I gained invaluable experience in a high-caliber setting. After returning to Boston, I worked in several renowned establishments, including Hamersley’s Bistro under Chef Gordon Hamersley—an honor that deeply influenced my approach to cooking and hospitality—and later at the W Hotel Boston,” he says. “Each experience allowed me to refine my skills and deepen my understanding of high-end hospitality, ultimately inspiring the vision for Kosmos.”
Even as a child, he was drawn to food and hospitality. “I’ve always envisioned myself working in restaurants,” says Angelos. “From a young age, I was captivated by the rhythm of the kitchen, the camaraderie of the team, and the rewarding challenge of crafting an experience for each guest. I’ve dedicated my entire career to this field, learning, refining, and evolving along the way. For me, there’s a unique fulfillment that comes from creating a meal that brings people together and leaves a lasting impression.”
Stavros, the general manager and co-owner of Kosmos, studied business management at the Swiss Alpine Center and managed restaurants in Athens, Rhodes, and Santorini. “Before opening Kosmos, we owned Christopher’s Kitchen and Bar in Rhode Island, our first restaurant, which was successful for the five years we ran it,” he says. “We eventually decided to sell it because we fell in love with the concept of Kosmos and wanted to fully dedicate ourselves to bringing our vision of Greek cuisine and hospitality to life.”
Part of that vision has been meticulous sourcing, including imports from Greece. “We’re all about quality and authenticity, so sourcing our ingredients carefully is a big priority,” Stavros says.“We work closely with local farms and trusted suppliers to get the freshest meats, produce, and dairy, ensuring everything we use is top-notch. For certain key ingredients, we even bring in products directly from Greece to keep the flavors true to their roots. Building these relationships allows us to stay connected to the food and bring our guests the best quality with every dish. ”Kosmos’ carefully curated wine list also reads like an ode to the newly hip―and ancient―wine culture of Greece. “Our wine list at Kosmos is a tribute to Greece’s rich and diverse winemaking heritage, featuring exclusively imported selections that showcase the unique terroirs and indigenous grape varieties of the region,” Angelos says.
Among the offerings, rarely seen on menus Stateside: Gerovasiliou Malagouzia from Epanomi, an aromatic white wine highlighting the expressive floral and tropical notes of the Malagouzia grape; Vorias and Elios from Crete, an intriguing orange wine reflecting the island’s ancient winemaking traditions; Parparoussis Reserve from Nemea, a deeply expressive red crafted from the Agiorgitiko grape known for its complexity and rich, layered flavors; and Santo Assyrtiko from Santorini, a vibrant white wine with the characteristic minerality and crisp acidity of the Assyrtiko grape, echoing the volcanic terroir of Santorini. “Each selection offers our guests an authentic taste of Greece’s extraordinary wine regions, where tradition and innovation converge to create unforgettable wines,” Angelos says. Likewise, the brothers have been dedicated to show-casing Greek flavors in Kosmos’ bold cocktail program. “We’re really proud of it,” Stavros says. “It’s all about capturing the vibrant flavors of Greece in a glass. Almost all our cocktails are original creations, crafted to complement the dishes and enhance the dining experience. Creating them has been a team effort, with our head bartender, Vinny Lombardi, leading the way and everyone pitching in ideas. We experiment together, balancing flavors and finding the right ingredients, so each cocktail feels unique but still ties into the spirit of Kosmos.”
The brothers’ ethos extends to the decor at Kosmos, which feels both fresh and comfortably familiar. “Kosmos’s decor is a reflection of our family’s vision, crafted without a designer to embody the warmth and elegance of Greece,” Stavros says.“We used earthy tones, soft blues, and natural materials like wood and stone, inspired by the Greek landscape. Art on the walls highlights Greek culture, creating an authentic, welcoming ambience that feels timeless yet fresh.”Unlike some newer restaurants, Kosmos hasn’t relied on complex social media strategies, or even traditional marketing tactics, to draw crowds; the brothers have kept their heads down and focused on the restaurant experience, Angelos says. “Quality and hospitality have been our most powerful marketing tools,”he explains. “We focus on creating an unforgettable experience for our guests, and that naturally brings word-of-mouth promotion. Social media has been a great complement, allowing us to share our story and connect with a wider audience, but ultimately, it’s the quality of our food and the warmth of our service that keep people coming back.”
The success of Kosmos means the brothers are already hearing from customers in Massachusetts and beyond who want a Petropulos experience nearby. Angelos and Stavros have their eye on growth―but carefully, Stavros says.
“Our guiding principle is ‘Μέτρον Άριστον —everything in moderation,” he says. “It reflects our commitment to expanding with intention and care. While we’re deeply dedicated to maintaining the success and quality of our original Kosmos location, we have a strong faith in our vision and a genuine enthusiasm for growth. We’re excited about the prospect of bringing the Kosmos experience to new com-munities and believe that, by upholding our standards and values, we can expand thoughtfully and successfully, always staying true to what makes Kosmos special.” “My goal is to continue growing within it, always striving to bring something new and meaningful to the table,” Angelos says. “This industry feels like home, and I can’t imagine myself anywhere else.”
