How I Got Here: Panos Kanatsoulis
Why bars?
Because you interact with guests every day, having face to face conversations and try to give the best from your heart before they leave the bar.
Tell us something you wish you had been told at the start of your career?
How much magic and love is hidden behind the bar industry.
What’s your favourite bar to visit on a night off?
Depends, if I am in Athens usually I am going for dinner when I am off, but here in London for sure Los Mochis, because of the largest variety of agave spirits we have. I am a big fan of mezcal and tequila.
What motivates you?
New challenges, new trends that are coming for bar industry (techniques, new ideas etc).
What keeps you up at night?
The vibe of working behind the bar. Interacting with guests and trying to make them happy.
Which colleague, mentor or employer has had the biggest influence on your approach to the bar business?
Really there are a lot, but I will choose one which I have a personal relationship and I have got the biggest influence, and that guy is Alex Kratena.
What time do you wake up?
08:30 to go out for a walk with my dog.
Coffee or tea?
Always coffee.
How often do you check your email?
Every 20 minutes.
How do you let off steam?
Brazilian jiu-jitsu.
Do you prefer a night on the tiles or a night on the sofa?
A good night on the tiles.
What’s your signature dish to cook at home?
Yakiniku, is a signature dish we have in Los Mochis and I love to make it at home. They are beef tacos with ginger, coriander and chilly. Best paired with a Los Mochis Tommy’s.
Typical Sunday?
Always off.
What's your favourite holiday destination?
Mexico, where else?
What was your dream job growing up?
Fighter jet pilot.
What's been your best business decision?
I had good business decisions in my life before, but I believe that the best is the one that I took when I decide to join the team of Los Mochis and for the new opening of Viajante87 next door of Los Mochis in Notting Hill, which is arriving in January 2023.
And the worst?
So far, no worst decisions; we'll see in the future. Hope I will not get one. Every decision I have made in my life, I have learned something. Good or bad, doesn’t make any different everything is a lesson well learned.
What piece of advice would you give to those looking to climb the rungs in the business?
I will reply with the quote, that follows my life: “If you have passion, you have everything”
If you could change one thing about the restaurant industry today, what would it be?
I would change the old school mentality but also for the younger generation to have patience as knowledge and experience doesn’t come overnight.
Bio
Born in Athens, Greece, Kanatsoulis studied conservation of antiques and fine arts at the University of Athens and completed a masters on conservation of organic materials at the University of Thrace. His career has always been in hospitality, however. These included early stints at Zuma in Dubai. and competing in nurermous competitions including the World Class Competition in Greece, where he placed at number one in 2017. He completed his bar instructor level one and level two certificates at Bar Academy in Athens and also stuidied to be an instructor for zero waste and modern techniques. He recently joined the team at Markus Thesleff's Mexican Japanese restaurant Los Mochis, and helped launch zero-waste experiential bar Viajante87 next door to Los Mochis in London's Notting Hill this month.
