At Ithaki, Chef Saul Ramos channels the essence of Greece through a modern lens—melding tradition, fire, and refinement. His approach celebrates the purity of Mediterranean flavors while offering Chicago diners a fresh, elevated take on Greek cuisine.
Ithaki brings a fresh, modern energy to Chicago’s historic Greektown — what inspired you to reimagine Greek cuisine for today’s diners?
When Kosti Demos first shared his vision for Ithaki five years ago, what resonated with me most was the idea of honoring Greece’s history while cooking with a modern spirit. Greek cuisine has such natural elegance. The ingredients that always speak “Greek” to me are olive oil, lemon, herbs, and seafood, simple elements that tell a story. Cooking with live fire adds another dimension to that expression and fuels my imagination. I wanted to capture that purity through a contemporary lens. Today’s guests are curious and well-traveled; they appreciate authenticity but also crave refinement. For me, reimagining Greek cuisine means keeping its soul intact while elevating the craft and presentation.
You manage multiple restaurants with distinct personalities. How do you balance authenticity, creativity, and consistency across each concept?
Each kitchen has its own rhythm and heartbeat. At Sapori, we focus on rustic Italian comfort and bring our own interpretation to it. At Butcher & the Bear, it’s all about bold, primal flavors. And at Ithaki, it’s balance and restraint.
I believe authenticity comes from respect and understanding the history of a cuisine before putting your own fingerprint on it. Consistency comes from mentorship and systems, and creativity comes from passion. My job is to make sure our chefs, cooks, and prep teams understand the “why” behind every dish, so that no matter where they work, that discipline and pride carry through.
Greek cuisine is deeply rooted in tradition. How do you approach honoring those flavors while keeping your menu innovative?
I start with flavor memory, like tzatziki the way a grandmother might make it, grilled octopus straight from the sea, or lamb seasoned simply with herbs, lemon, and garlic. From there, I look for ways to refine texture, plating, and balance. Sometimes that means using modern techniques to highlight purity rather than complexity. I think of innovation as editing, stripping away the unnecessary until what’s left feels both classic and new. My goal is for guests to taste something familiar and say, “I’ve never had it quite like this before,” and to create cravings for a new generation.
The restaurant features one of Chicago’s most extensive Greek wine and spirits lists — how closely do you work with your beverage team to build those pairings?
I love this question as much as I love pairing food and wine, something we do very closely. Food and wine are meant to be a conversation, not two separate things. Kosti, Greg, and I work side by side; we taste together, adjust seasoning, and sometimes even create dishes around a specific wine or spirit.
Every shift, we explore new flavors through wine. Greek wines, in particular, are incredibly food-friendly and offer unique and surprising aromas. We want guests to experience how beautifully they pair with our cuisine. That collaboration between the kitchen and the bar is part of what makes Ithaki feel complete. Every plate and every glass speak the same language.
What’s one signature dish at Ithaki that best represents your vision of modern Mediterranean dining?
Our Lamb Youvetsi, slow-braised lamb shank and shoulder served with orzo, is a perfect example. It’s a classic Greek comfort dish, but we prepare it with a lighter hand, adding new spices and playful touches that focus on depth of flavor and finesse in presentation.
The lamb is fall-apart tender, and the sauce is rich yet brightened with herb oil. We finish it with crispy garlic and a hint of cheese. It’s soulful food, but elevated, the kind of dish that connects nostalgia with refinement.
Having cooked across different cuisines and styles, how has your culinary journey shaped your approach to leading Ithaki?
I’ve been fortunate to cook Italian, French, Latin, Persian, and now Hellenic cuisine at a high level. Each taught me something. Italian taught me patience and boldness of flavor, French taught me precision and a love for the craft, and Latin cooking taught me soul, rhythm, and the beauty of simple ingredients. At Ithaki, I’ve been able to bring all those lessons together and show my team the love language of food through new techniques and shared experience.
Leadership, for me, means teaching cooks how to think, not just how to follow. We cook with purpose, communicate like family, and never lose sight of hospitality. That’s the foundation across every cuisine I’ve learned. My goal is to keep growing and to pass those lessons on to the next generation of chefs and leaders.
What do you hope guests feel or experience the moment they step into Ithaki?
Calm. Connection. Curiosity. I want guests to feel transported, as if they’re dining somewhere along the Aegean, even though they’re in the middle of Chicago. The sound of the room, the light, the warmth of the staff, it should all feel effortless. If a guest leaves feeling they’ve experienced something both new and deeply familiar, then we’ve done our job.
