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Kala Greek took over from what was the Kyosk Caf\u00e9 in December, and have since transformed it into the Greek restaurant, reopening their doors at the end of May.<\/p>\n
Amy said owning their own business was something that happened very naturally as she worked alongside her brother-in-law in different restaurants.<\/p>\n
“I think it had been a universally cycling long-time coming. Andy and I have both worked in hospitality for a very long time.”<\/p>\n
“We’ve lived in different states and different places but always kind of came together.<\/p>\n
“My sister and Andy lived in Sydney for a little while and so I went up and started working at a restaurant with him there just to work together.<\/p>\n
“I think it was always going to be, it’s just finally worked out.”<\/p>\n <\/p>\n Since taking on the business, the four owners and family members have been able to spend more time together and it has provided them with more of a balance in their lives.<\/p>\n For Andy, he’s always worked hard both in and out of the kitchen, putting in countless hours and, at times, working two jobs.<\/p>\n “Most people say they love their job; I love my job, I love it, I’m sickly addicted to it,” he said.<\/p>\n Andy is an award-winning chef and well-known in the culinary world.<\/p>\n Having worked for some of the best in the industry, he’s built up quite the reputation.<\/p>\n Most recently, he was the head chef at Geelong restaurant 1915, where he was awarded best chef in the Golden Plate Awards in 2022.<\/p>\n <\/p>\n Andy is dedicated to his craft, using the best ingredients and making what he can from scratch.<\/p>\n He’s no stranger to the pressures and fast paced environment of the kitchen and is ready for the rush that will come with summer.<\/p>\n “I’ve done the process and the hard work and found the easiest way to do things and how to get volume out.”<\/p>\n Cooking is in Andy’s blood. His parents were both chefs, the skills are second nature to him and he’s perfected the art over the years.<\/p>\n The menu features several items and since their opening the chef’s choice has been a crowd favourite, with people open minded about trying new things.<\/p>\n “People are hungry for a difference and that’s what we’ve noticed,” Amy said.<\/p>\n “The amount of people that have walked through the doors in these first three weeks that say, ‘Don’t show me a menu, bring me anything’, is so beautiful.<\/p>\n “Here you have come into what we feel is our home and we want to supply you with the best stuff that we’ve managed to come up with.”<\/p>\n <\/p>\n The inclusive menu offers something for everyone, with plenty of vegan, vegetarian and gluten-free options.<\/p>\n Andy said the goal for the business was nice, simple, clean and healthy food, helped by the inclusion of local produce.<\/p>\n “The protein speaks for itself. We’ve got lamb coming from out near Lorne, direct from the butcher.”<\/p>\n They also import some of their other produce straight from Greece, including some of their wine and other alcohol.<\/p>\n The restaurant’s d\u00e9cor features large tables, designed for people to be able to sit together and share.<\/p>\n “We’re really trying to bring back that community side of eating and dining and you’re not going out to sit in a quiet corner and hide with someone, you’re actually going for a night out,” Amy said.<\/p>\n![\"\"](\"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/06\/NEWKALA7_98516.jpg\")
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