The Culinary Institute of America recently inducted 21 distinguished alums into its inaugural Alumni Walk of Fame. The honor singles out alumni who have made lasting contributions to the food, beverage, and hospitality industries. Atlantan John C. Metz Jr., CEO, executive chef and co-founder of Sterling Hospitality was among the first group of honorees, as was Pano I. Karatassos, Executive Chef of The Buckhead Life Restaurant Group in Atlanta.
Metz, a 1992 CIA graduate, and Karatassos, a member of the class of 1996, were honored alongside other industry leaders, including Grant Achatz, Marcy Blum, Anthony Bourdain, Gary Danko, Dean Fearing, and Roy Yamaguchi, during a ceremony held Oct. 8 at the CIA’s New York campus. The Alumni Walk of Fame celebrates those who exemplify the college’s values and embody its “Food is Life” philosophy through innovation, leadership and community impact.
“John’s influence extends far beyond the kitchen,” said CIA President Michiel Bakker of Metz. “His commitment to excellence, mentorship, and generosity reflects the very best of the CIA’s legacy.”
Metz launched Sterling Hospitality in 1996 with Hi-Life Kitchen & Cocktails, growing it into a hospitality group that now includes more than 60 restaurants across several concepts: Marlow’s Tavern, the Woodall, Spinning Room, and Sterling Culinary Management, an on-site foodservice company.
This year, Metz established the Sterling Futures Foundation, a nonprofit that expands Sterling Hospitality’s decades-long philanthropic work supporting Special Olympics Georgia, No Kid Hungry and Habitat for Humanity. Under his leadership, Sterling Hospitality has raised more than $2 million for charitable causes. The foundation focuses on serving hospitality workers, aspiring chefs and local communities—a legacy inspired by his late father, John C. Metz Sr.
Metz was a graduate of Pennsylvania State University’s hotel and restaurant management program before attending the CIA. He has earned numerous accolades, including the IFMA Gold Plate Award, Chain Leader Protégé Award and Atlanta Business Chronicle’s Most Admired CEO. He is the only CIA graduate ever to win both the Silver and Gold Plates. His restaurants have been named among Nation’s Restaurant News’ “Breakout Brands,” Wine Spectator’s Award of Excellence winners and Jezebel magazine’s Top 100 Restaurants. Metz has also served as chair of the CIA Board of Trustees.
Karatassos is an Internationally recognized culinary leader and author of Modern Greek Cooking. The younger Pano followed in the footsteps of his father, founder of The Buckhead Life Restaurant Group, beginning at 16 years old. He graduated with a degree in hospitality management from Florida International University in 1993 and one from the Culinary Institute of America in Hyde Park.
He was put to the test at renowned restaurants like the French Laundry, Jean-Georges and Le Bernardin under the eyes of some of the world’s most influential chefs: Thomas Keller, Jean-Georges Vongerichten and Eric Ripert, respectively.
In 2001, he opened the Greek restaurant Kyma in Atlanta, and he continues to hold a leadership position as Corporate Executive Chef within the family-owned business.
In late 2018, Karatassos released his first cookbook, in collaboration with his cousin, Sophia Perpera, one of the world’s leading authorities on Greek wines. Longtime friend and mentor, Thomas Keller authored the book’s forward.
In 2019, Karatassos competed on the Food Network show Beat Bobby Flay, preparing his signature dish Lamb Pie, and he actually did Beat Bobby Flay.
The CIA Alumni Walk of Fame, located outside the Tim Ryan Student Commons at the CIA’s Hyde Park campus, offers a permanent tribute to alumni whose work has shaped the global food landscape. For more information about the CIA and its Alumni Walk of Fame, visit ciachef.edu.
