Hello, I am Krystina!

Chef Krystina is the founder and creative force behind Kouzounas Kitchen, a culinary brand rooted in Greek heritage, tradition, and a lifelong passion for food. A professionally trained chef, she earned her pastry degree from Le Cordon Bleu (formerly Kitchen Academy), where she refined her technical skills and deepened her understanding of classical and modern culinary techniques.

Inspired by Mani

The heart of Kouzounas Kitchen began with her yiayia from Mani, whose simple, honest cooking and deep connection to the land left a lasting impression. Watching her cook—without recipes, guided by intuition, seasonality, and love—sparked Chef Krystina’s desire to preserve these traditions. As her journey evolved, she chose to take things to the next level, intertwining traditional Greek recipes with modern techniques and flavors, creating dishes that honor the past while embracing the present.

Her career has taken her across kitchens both locally and internationally. Chef Krystina has worked in restaurants in Greece and Las Vegas, and was also part of the opening of a traditional taverna in Cyprus, gaining firsthand experience in Mediterranean cuisine, hospitality, and authentic regional cooking. Back in California, she expanded her craft through years of work in bakeries and coffee shops, eventually opening her own online bakery and organic shop, which she successfully operated for several years.

Today, Chef Krystina brings all of these experiences together through Kouzounas Kitchen—sharing recipes, stories, and culinary education inspired by Greece. While based in California, she also curates and leads immersive food-focused adventures throughout Greece, welcoming Americans and travelers from around the world to explore the country like a local, through markets, hands-on cooking, regional traditions, and unforgettable shared meals.

You might also catch Chef Krystina on the TV show America the Bountiful, where she showcases one of her favorite Greek ingredients—olives—and the deep cultural connection they hold in Greek cuisine.

Her mission is to connect people to culture through food—honoring tradition, embracing community, and creating meaningful experiences both in the kitchen and around the table.