Christos Tsokos was born and raised in Tampa, Florida, where his exposure to cooking began with his father. As a classically trained Chef, Christos draws inspiration from his upbringing and cultural ties to Greece. His mother's compassion as a school teacher instilled in him an appreciation for cultural diversity, which he expresses through his culinary storytelling.

Christos has held senior-level positions at several highly acclaimed Michelin-starred restaurants. He served as Executive Sous Chef at Rocca in Tampa, FL, where the restaurant earned its Michelin Star during his tenure. He also played a key role at Dio Deka in Los Gatos, CA—one of the few Greek restaurants in the U.S. to receive a Michelin Star—and was part of the team at Bresca in Washington, DC, which earned a star while he was there.

Christos is an alumnus of the Sugden School of Hospitality with a Bachelor's degree from Florida Gulf Coast University and holds a Culinary Arts degree from the French Culinary Institute in San Francisco.