our story

Olive Pit Grill was founded on a simple belief — that fresh, wholesome Mediterranean food should be as approachable as it is delicious. Inspired by the flavors of Greece and the vibrant lifestyle of Southern California, the restaurant brings together quality ingredients, healthy preparation, and genuine hospitality.

The story began in 2008, when two brothers, George Makridis and Executive Chef Yianni Koufodontis, set out to share the food, traditions, and values they grew up with. Combining their love of family and flavor, they created Olive Pit Grill — a place where guests could enjoy real Mediterranean food made from scratch with all-natural, low-fat ingredients.

Trained at the California Culinary Academy in San Francisco, Chef Yianni refined his craft under world-renowned chefs Daniel Boulud and Wolfgang Puck, gaining experience at acclaimed restaurants including Restaurant Daniel and Spago Beverly Hills. His culinary expertise and passion for wholesome cooking helped shape Olive Pit Grill’s signature approach: vibrant, balanced dishes prepared with the freshest ingredients and the warmth of Greek hospitality.

The first Olive Pit Grill opened in Downtown Brea and quickly became a community favorite, inspiring a second location in Huntington Beach just two years later. From our tender grilled meats and house-made dips to our crisp salads and signature marinades, every plate embodies the Mediterranean way of life — fresh, flavorful, and healthy. More than just a restaurant, Olive Pit Grill is a celebration of family, community, and connection — where good food and good company come together every day.