Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, affordable menu inspired by his heritage. Bililies now leads strategic development for the restaurant group, focusing on new business opportunities, financial planning, team, culture, brand consistency, and high-level strategic partnerships with Delta Air Lines, Goldbelly, and plant-based startup Black Sheep Foods. Souvla has been a San Francisco Chronicle “Top 100 Restaurant”, recipient of the StarChefs award for “Best Concept,” and has been featured in such media outlets as The Today Show, The New York Times, The Wall Street Journal, Forbes, and Bloomberg.Charles moved to California in 2006 and worked for Chef Thomas Keller at The French Laundry and Bouchon Bistro and Chef Michael Mina at his eponymous restaurant and RN74. He holds degrees in Hospitality Management from The Hotel School at Cornell University and Culinary Arts from Johnson & Wales University.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner-operator day-in and day-out allow him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on a daily basis on multiple platforms, and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
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