Lolita Sereleas

As with many cooks, my love of food began in the kitchen with my family. My grandmother, father and mother made time in the kitchen special. When my father had a stroke, I took to the kitchen to make some of his favorite childhood foods from Greece, and that opened up a world of discovery of food, history, and family. I lost my father in 2024 and feel a connection with him when I am creating in the kitchen. Food always has and always will be my love language.

My favorite dish to make is spanakopita, a savory Greek spinach pie. Learning how to make phyllo dough from scratch is something handed down to me from my father.

I am a graduate of the Escoffier School of Culinary Arts and my husband and I own Trogo Kitchen and Market, a collaborative culinary space with private dining, catering, and pop ups. We have hosted several chefs who have brought back favorite dining experiences from restaurants shuttered during the pandemic, and others trying out new concepts. With the $25,000 we would launch a series featuring up and coming chefs who need a venue to develop and showcase their craft.