Chef Q&A: Dimitri Moshovitis, Cava Mezze Restaurant Group

Dimitri Moshovitis  | Courtesy of Cava Mezze Restaurant Group

Dimitri Moshovitis | Courtesy of Cava Mezze Restaurant Group

It’s been a hell of a year for Dimitri Moshovitis and his brand, Cava. Making up one-third of the Cava Mezze Restaurant Group co-founder trio, alongside Ted Xenohristos and Ike Grigoropoulos, Dimitri is the man behind the food at Cava Mezze and its fast-casual spinoff, Cava Grill. The name of the game, if it wasn’t already obvious, is Mediterranean — putting an American twist on Greek dishes in an affordable, healthy way using fresh ingredients. Dimitri and the guys are also behind Brusco, a sandwich counter attached to the Cava Mezze location in Baltimore, and Sugo Cicchetti, a small-plates, Italian concept, where he is also chef.

As part of Foodable's Quick Six series, we sat down with the reputable chef and asked six questions to find out what meal changed his life, what ingredient he could not live without, and more. Read the full article here.

Quick Six With… Dimitri Moshovitis, Chef & Co-Founder at Cava Mezze Restaurant Group

Quick Six With… Dimitri Moshovitis, Chef & Co-Founder at Cava Mezze Restaurant Group

It’s been a hell of a year for Dimitri Moshovitis and his brand, Cava. Making up one-third of the Cava Mezze Restaurant Group co-founder trio, alongside Ted Xenohristos and Ike Grigoropoulos, Dimitri is the man behind the food at Cava Mezze and its fast-casual spinoff, Cava Grill. The name of the game, if it wasn’t already obvious, is Mediterranean — putting an American twist to Greek dishes in an affordable, healthy way using fresh ingredients. Dimitri and the guys are also behind Brusco, a sandwich counter attached to the Cava Mezze location in Baltimore, and Sugo Cicchetti, a small-plates, Italian concept, where he is also chef.

Earlier this year, Cava Grill raised $16M in funding. And most recently, another $45M investment was received in a Series B. The funds will go toward the already-begun expansion of the brand to the west coast, starting in LA.

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Cava Grill's $16M Expansion — Challenges, Scaling, and What to Expect in L.A.

Cava Grill's $16M Expansion — Challenges, Scaling, and What to Expect in L.A.

By Jessica Bryant, Managing Editor

Co-Founders Ike Grigoropoulos, Dimitri Moshovitis, and Ted Xenohristos were onto something when the three childhood friends decided to extend their full-service restaurant, Cava Mezze, into a health-based fast-casual concept, Cava Mezze Grill, in January 2011. Cava Mezze was founded in 2006, and the trio began distributing their dips and spreads, which they still produce, in 2008.

Now, four years later, D.C.-based Cava Grill, a healthy spin on Mediterranean with locally sourced ingredients in a build-your-own format, is going national with an expansion to the west coast, thanks to a recent $16M in funding, led by VC capital firm SWaN & Legend Venture Partners.

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