Our Team
Xenia is the ancient Greek concept of hospitality. Each member of our team possesses an innate passion for the art of our specific type of hospitality – the relationship with our guests that is deeply rooted in generosity, exchange and reciprocity. Maybe it was by chance, maybe it was an invocation from one of the muses, but for some reason we all chose to be a part of this wild industry and part of this team. We may not be able to keep desk plants alive, but we can certainly fulfill the divine duty of being your hosts. Together we make up the army of 300.
Demetri Tsolakis
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Since a young age, right when I could see over my family’s restaurant’s counter, I was pouring Pepsi out of a fountain machine for guests. It was that moment that I fell in love with hospitality. Being Greek-American and growing up in a close-knit family and restaurant setting, I basically lived in booth 1 of the restaurant. It is there I did my homework, ate, took naps until it was time to go home and get ready for the next day. Restaurant business was always in my blood. Although getting a degree from Suffolk University and getting a job as an investment banker, I knew it wasn’t I wanted to do with my life. I wanted to do what I loved growing up. Oh, I also helped Theseus slay the Minotaur.
Kayla Padilla
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I remember the first day I skipped school (that my mother knows of,) it was to pick an extra shift at my first restaurant job. I also remember the final time I skipped school to pick up a shift; it was in that moment I realized my expensive college degree in Education was all just a divine ploy to help keep me in the industry long enough to realize how much I loved it. My favorite memories in this industry so far have been working with inner city youth culinary programs; fainting in front of Donna Summers, and working with my best friends. Wouldn’t change a thing, except maybe the student loans for my irrelevant degree.
Natasha Breshinsky
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Raised in a Swedish household, we had several traditions we liked to partake in. One of my earliest and fondest memories was baking kanelbullar,(the real cinnabon!) with my mom. I didn’t know it at the time but this was the start to one of the greatest loves in my life. Hospitality. The smell of those delicious cinnamon buns, those warm, fuzzy feelings I get when I meet a guest in the restaurant who then gets added to my “send a Christmas card” list every year, watching the face of a guest who just had a life changing bite of food and know that it is going to change their world. The connection with guests, the connection within a team makes me fall in love at every moment over and over again.
Although I was born in Sweden and enjoy a good Fika, I have never been to Ikea (or had their meatballs).
Stefanos Ougrinis
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Growing up in Greece I was always curious to see food’s impact on our culture and traditions. After opening my own restaurant in my hometown northern Greece and working in restaurants and bars in Thessaloniki, Greece’s food capital, and the cosmopolitan island of Syros, my curiosity led me to the U.S. where I have been able to share and further develop my appreciation for Greek food, wine and culture. Socrates favorite dish was tzatziki.
Nicholas Nikolaou
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Being raised in a household ran by my Greek Grandmother, hospitality feels like second nature to me. My YiaYia’s passion in life was her family….and cooking. Cooking for her family, friends, or neighbors their seemed to always be traditional foods such as Stuffed Peppers, Keftedes or Moussaka. Everyone loved her mostly because she did everything with her heart, and with passion. I was fortunate enough to be raised and instilled with these same values.
Naturally, my immigrated Greek parents started a restaurant business which showed me the value of hard work and dedication and the many opportunities that can be created from those principles. Being raised in the restaurant business, soon opened my interest in the industry. For me the function of the entire operation from back of the house station, kitchen areas and dining environment was imperative for success of the establishment. I believe in function, flow and comfort and it’s one of the preliminary items to review in the design of a new buildout and the fundamental concept to solidify before moving to the construction phase. FYI, I was part of the team that managed the construction of the Acropolis.
Journey Dreibelbis
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You could say I got my first taste of hospitality and my future career when I was 14 selling corn dogs out of concessions stands at the county fair. Fast forward five years, and my past self would be in awe at the city girl I’ve become. During my time at Simmons University, I found a hosting job at a restaurant near me. Thus, the flame that was my love for hospitality grew into a roaring blaze. Being a part of the opening of Krasi and experiencing the buzz of energy and hard work solidified my pursuit of this career path. I would be lying if I said I didn’t enjoy a night in, cuddled up with my dog Roxy, watching a good rom-com. Still, it’s being able to create memorable experiences and turn strangers into friends that motivates me, and I look forward to it every day. In more ways than one my life mirrors the classic film The Wizard of Oz; In my journey from cornfields to capital cities, I also had to fight off lions, tigers, and bears – oh my (not to mention some serious wicked witches)! Dorothy said it best, but I’ll say it better: We’re not in Ohio anymore, Roxy!
Brendan Pelley
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Brendan Pelley brings a wealth of experience (and genetic kinship) to Xenia Greek Hospitality. He has been at the helm of Greater Boston restaurants for over 10 years including Zebra’s Bistro, Pelekasis at Wink and Nod, Doretta Taverna and Gibbet Hill Grill where he has stacked up accolades for his innovative approach to both farm to table and Greek cuisine.
He has had the honor of being a featured chef at the James Beard House and has appeared on FOX television’s “Hell’s Kitchen”, American Public Televisions “Weekends with Yankee” and Food Networks “Beat Bobby Flay”.
When not in the kitchen Brendan spends time exploring his other passions such as foraging for mushrooms, training jiu jitsu and other martial arts, and working in his home garden. He is also kept very busy with being a father to three boys; Miles, Cyprus and Lachlan…who are all currently undergoing rigorous training to become warriors in Pelley’s secret ninja clan.
Lou Charbonneau
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As a teenager, Lou encountered an alien intelligence one night in the woods. He cannot recall their exact conversation, but there was one bit about the possible end of the world and how cocktails could save it. Not having a pen on him at the time, the exact details and wording are now a bit hazy but he is reasonably confident that it had something to do with getting a job as a bartender to save humanity. After that point, he set out to make his way in hospitality. He dove in head first, leaving Worcester to work on Nantucket, where he attended the adult summer camp landing his first bartending gig. He eventually made his home in Boston 12 years ago to continue his cosmic errand and… go to school. He has studied in the fields of metalwork and anthropology over the years. He created and ran bar programs in Bangkok, Boston, and his hometown, pronounced ‘Wistah’ in the local dialect. He has gotten many humans to drink cocktails in the last decade while preparing the new generations of aspiring barkeeps on how to make them and be passionate about the craft.
“Sometimes we find our part to play in the universe, and sometimes it finds us, but if it doesn’t, you can always just have a daiquiri and call it a day.”
Jeremiah Cates
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Rhode Island native, Bostonian for the past 10… (no accent here wink wink). With 20+ years in service I’ve had uniforms ranging from a white tux and gloves to shorts and sunglasses. Greek wine has become my passion, and if it’s funky and cloudy it’s in my glass. The harder to pronounce the better!
Melinda Rodrigues
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I grew up in a lively Latino household with my grandmother, surrounded by music, food, and the warmth of shared laughter. She’s a natural hostess who taught me early on the magic that happens when food, culture, and family come together.
From a young age, I was drawn to the arts, spending hours drawing, painting, and photographing anything that inspired me. That love for creativity eventually led me to design, where I’ve spent over a decade bringing ideas to life—working with marketing agencies and freelancing for small businesses along the way.
Everything changed when I discovered Krasi. I fell in love with Greek food, the people, and the energy of the industry. It was the kind of place where storytelling came alive through food, wine, culture, and connection. I realized I could bring all my passions together and use design as a way to share those stories.
And between us, great design is 80% creativity and 20% Greek wine. That’s why I’m here… just for the wine.
Danielle Breshinsky
Kayla O’Regan
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Before diving into the restaurant world, I worked at a marketing agency handling campaigns for consumer goods — basically, I spent years making everyday products sound exciting (and learning way too much about snack packaging psychology). But food and storytelling have been my thing since I was little, standing on a stool in my grandma’s kitchen on Martha’s Vineyard, watching her turn simple ingredients into full-blown family events.
That’s what drew me to hospitality: the magic of connecting people through a shared story and a really good meal. At Xenia, I get to bring that to life every day by blending creativity, strategy, and a genuine love for food and community.
When I’m not working on marketing campaigns, I’m probably chasing the perfect lighting for a tzatziki shot. And fun fact: I’ve taken more photos of moussaka than I’ve taken of people this year.
Angeliki Kotsi
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I first joined the team as a host at our new restaurant Kaia, and quickly discovered how much I love connecting with people and sharing the warmth of Greek hospitality. Being from Greece, where welcoming others is part of who we are, I’ve always felt that hospitality isn’t just a job — it’s a way of life. Working with the Xenia team truly feels like home, and I’m passionate about creating that same feeling for every guest who walks through our doors.
Our Pillars.
The soul of Xenia is built on values that transcend food and hospitality. These pillars guide every concept, every experience, and every guest interaction—defining not just how we serve, but why we do it.
Philoxenia
At the heart of everything we do is philoxenia—the Greek art of making strangers feel like friends. It’s the foundation of our hospitality and the reason people feel at home in every one of our concepts. We believe true connection is created through care, generosity, and the simple joy of sharing a meal.
Authenticity & Creativity
We honor the traditions that define Greek culture while infusing them with curiosity, innovation, and artistry. Each Xenia concept reflects a different expression of Greece—from street food to fine dining, from coastal to mountain. Every dish, drink, and detail is rooted in authenticity but reimagined with creativity.
Excellence in Every Detail
We believe that excellence lives in the small things: the timing of a smile, the story behind a wine, the final touch before a dish leaves the kitchen. Across every Xenia concept, we strive for thoughtful precision, offering experiences that feel seamless, sensory, and deeply cared for.
Growth & Empowerment
Our people are the pulse of Xenia. We invest in their growth, training, and fulfillment, creating opportunities to learn, advance, and lead. We believe that when our team members feel supported and inspired, they bring that same energy and warmth to our guests.
Culture & Community
Hospitality doesn’t stop at our doors. We take pride in supporting our local neighborhoods through partnerships, fundraising, and volunteer efforts. Every Xenia concept serves as both a gathering place and a bridge—connecting cultures, sharing stories, and celebrating diversity.
Connection & Balance
We believe in living fully and intentionally—embracing both wellness and pleasure, work and play, creativity and rest. Through our restaurants and Xenia Experiences, we aim to bring people closer to balance, reminding them that life, like hospitality, is best when shared.
