Renowned chef and James Beard Award winner Jimmy Bannos, Jr. will soon debut his first solo culinary venture, Kouklas Greek Eatery, a contemporary Greek restaurant celebrating the vibrant flavors and traditions of Greece with a fresh, farm-to-plate approach. Opening summer 2025 at 7620 N. Milwaukee Ave. in Niles, Illinois, Kouklas pays homage to Bannos’ Greek heritage and serves as a testament to his passion for bold, ingredient-driven cuisine.
Ignited by his family’s deep-rooted love for food and hospitality, Bannos, best known for his critically acclaimed work at Chicago’s award-winning The Purple Pig prior to divesting of his partnership last year, brings his signature energy and expertise to this new concept. Kouklas – the Greek word for “doll” or a common term of endearment – reflects the warmth of Greek culture and the restaurant’s hospitable atmosphere.
A Modern Take on Greek Cuisine
At Kouklas, Bannos starts a new chapter in the history book of Greek cooking. Without losing the reverence and sensibility for the traditional, family-run tavernas he still frequents with his family today, he intends to bring a modern culinary approach to his new restaurant. The menu will emphasize open-fire cooking on a custom-built, oversized grill that utilizes a range of woods, as well charcoal. Proteins will be meticulously sourced from longstanding butchers throughout Chicagoland and trusted seafood sources, ensuring only the finest ingredients make it to the plate. Homemade pita, several house-crafted pastas (a lesser-known staple in Greek culture) and a robust selection of farm-sourced vegetables will inform the seasonally evolving menu. Passionate about the diversity of selections and their pairing ability, Bannos is working with Greek producers to secure rare, high-quality olive oil selections that will comprise one of the largest programs in the U.S.
The wine list will prominently showcase Greek and American varietals, complemented by a wider beverage program guided by Mediterranean flavors. Thoughtfully crafted cocktails and house-infused spirits will immerse guests in the essence of vibrant Greek flavor.
A Celebration of Hospitality and Culture
Designed to evoke an unmistakable sense of home, the 9,000 square-foot Kouklas will blend both rustic and modern aesthetics, with a bright, inviting space where guests can gather, share and celebrate over exceptional food and drink. With 150 seats in the dining room, 18 at the buzzing bar and a lush, all-season terrace seating 100, it is the ideal stopping point for an intimate dinner, a festive group gathering or a casual night out, embodying the spirit and generosity at the heart of Greek dining.
Bannos and his team are overseeing the buildout and design of Kouklas. Ancient Greece meets modern day with a dramatic stone and stucco exterior, while a pergola framing the outdoor seating area invites bright floral colorways. Inside, guests will bathe in sun and moonlight cascading in from expansive windows while taking in the dramatic, custom-built concrete bar at the center of the space. Ceramic sculptures and artwork discovered in Greece add special touches from the mother country.
“I’ve always wanted to create a place that feels like home, where people can come together and experience the beauty of Greek cuisine in a fresh, exciting way,” says Bannos. “Kouklas is both a love letter to my heritage and a reflection of my journey as a chef. And as a single father of two beautiful girls, I wanted to create a place that will honor family tradition. I’m can’t wait share the vision with all who come through our doors.”
The Kouklas Leadership Team
Chef/Owner Jimmy Bannos, Jr.
A fourth-generation restaurateur, Jimmy Bannos, Jr. has made a name for himself with his bold, flavor-driven approach to cooking. Born and raised in the northern suburbs of Chicago, he is returning to his roots with immense pride, bringing decades of expertise and innovation to Kouklas.
After graduating from Maine South High School in Park Ridge, Bannos pursued his culinary education at Johnson & Wales University before honing his skills under industry titans like Emeril Lagasse and Mario Batali. His passion for Mediterranean flavors deepened through his travels across Europe, leading to the groundbreaking success of The Purple Pig, which earned a James Beard Award for Rising Star Chef in 2014 and multiple accolades, including a 3-star review from the Chicago Tribune and being named one of bon appétit magazine’s Best New Restaurants in America.
With Kouklas, Bannos channels his rich culinary journey into a deeply personal concept, seamlessly blending tradition and innovation to redefine Greek dining in Chicagoland.
Executive Chef Kevin Stack
At the culinary helm of Kouklas is Executive Chef Kevin Stack, a Purple Pig veteran whose meteoric rise in the culinary world speaks to his passion and expertise. A graduate of Elgin Community College’s culinary program, Stack joined The Purple Pig at just 20 years old, rapidly advancing from line cook to Chef de Cuisine. His dedication and creativity played a pivotal role in the restaurant’s enduring success. Now, Stack brings his exceptional talent to Kouklas, where he will infuse classic Greek flavors with modern techniques, utilizing open-fire cooking and premium sourced ingredients to create dishes that are both innovative and deeply rooted in tradition. His leadership ensures that Kouklas’ kitchen delivers a truly unforgettable dining experience.
General Manager Audrey Witte
Overseeing front-of-house operations is General Manager Audrey Witte, a seasoned hospitality professional with a rich background in high-level service and restaurant management. With deep industry roots, Witte first made her mark at The Purple Pig, quickly ascending to a leadership role in the service team. She later joined Nobu Chicago as part of the opening team, further refining her expertise in luxury dining. During the 2020 restaurant closures, Witte took on a new challenge in Colorado, helping launch a Spanish restaurant from the ground up. Now, she brings her wealth of experience and passion for hospitality back to Chicago, ensuring Kouklas delivers impeccable service and a meticulously curated guest experience.
Beloved Culinary Icon Jimmy Bannos
Joining in this exciting new venture is legendary Chef Jimmy Bannos, a trailblazer in Chicago’s dining scene. A graduate of Washburne Culinary Institute, Bannos revolutionized the city’s approach to Cajun and Creole cuisine with the iconic Heaven on Seven, a beloved institution that thrived for over 40 years. His dedication to bold flavors and culinary innovation earned him a place in the Chicago Culinary Museum’s Chef’s Hall of Fame alongside the city’s greatest culinary legends.
Though Heaven on Seven closed during the pandemic, Bannos’ influence endures, and with Kouklas, he returns to his Greek roots, bringing decades of wisdom and passion to this new chapter, now led by his son.
Kouklas opens summer 2025.
