Stratos Georgedakis completed the Grand Diploma in Culinary Arts at French Culinary Institute, adding professional training in French culinary technique to the skills he had learned on the job as a chef in New York. Already well-versed in the demands of a busy professional kitchen, Stratos joined Quality Meats in 2008 as sous chef and quickly mastered the stations. In January 2011, chef Koketsu named Stratos chef de cuisine of Quality Meats, a modern steakhouse that has been named one of America's best new steakhouses by Details Magazine.