James Kafetzis knows a thing or two about chicken. As a kid, he and his siblings Karen and Gabriel spent hours stripping whole chickens for the family’s Northbridge lunch bar.
In 1998, the family decided to try chargrilling breast meat with a range of flavours for the gourmet rolls, and business quickly doubled.
Demand for their delicious chicken soon came from other deli's and food outlets, so they began cooking on a larger scale.
They used atmospheric steam ovens that kept the chicken incredibly moist, and the name ATMOS was born.
