OUR HISTORY

For over five decades, The Silo Cooking School has stood as a roaring testament to the artistry, ingenuity, and sheer joy of cooking. This is the spot where culinary sparks turned into wildfires, where the seeds of what would become the Food Network were first sown in the 1970s—before cable took over our screens. It’s where titans of the culinary world like Julia Child, Jacques Pépin, and Martha Stewart—not just names, but legends—stepped into our kitchen, not only to teach but to capture the magic of food on film.

Now, the next chapter is being written. Under the inspired leadership of Chef Constantine “Dino” Kolitsas, owner of the celebrated award-winning restaurant Greca Mediterranean Kitchen + Bar, The Silo Cooking School / Greca Center of Culinary Excellence has reopened. Chef Dino comes with a clear vision and an unwavering drive.

“I’m thrilled and honored to take the helm of The Silo Cooking School, a beacon of culinary excellence,” Chef Dino shares. His mission? To honor this magnificent place’s legacy while pushing it toward even greater heights. With a passion for collaboration and innovation, he’s leading The Silo into a new era, fueled by the energy of exceptional chefs from acclaimed restaurants and faraway kitchens abroad.

Today, The Silo Cooking School isn’t just a place to learn—it’s a destination for anyone hungry to connect with food, culture, and community. Whether you’re signing up for one of our public cooking classes to master a new dish, bringing your team for a corporate team-building session that fires up creativity, or planning a private group class tailored to your wildest culinary dreams, our kitchen doors are wide open. We’re also serving up unforgettable cooking summer camps for the next generation of foodies and offering bespoke catering services to make your events unforgettable.

From the clanging of pots to the steam rising as something extraordinary sizzles away, The Silo Cooking School is back—and it’s louder, bolder, and more delicious than ever. This is where the culinary world gathers, where boundaries are pushed, and where food isn’t just a meal—it’s a story waiting to be told. The question is… where will your Silo story begin?