As the owner of four restaurants in downtown Toronto — Little Anthony’s, Estiatorio Volos, Los Colibris, and El Caballito — Andreas Antoniou knows how to develop a successful concept. He also knows how to build teams he can trust and delegate responsibilities so he can juggle several different businesses at once. His restaurants run the gamut from casual Mexican to upscale Greek cuisine, but each one has the individuality and authenticity to create memorable experiences that keep guests coming back.
Here, we ask Andreas what it takes to launch a new concept and how he sets his businesses up for success from the start. Read on to learn his biggest challenges, priorities, and what makes today’s Toronto food scene more exciting than ever before.