Team Profiles
Our Owner and Executive Chef bring a wealth of industry and culinary experience to our restaurant.
Antonis Karagounis
Owner
Antonis Karagounis is a creator of worlds where music, design, cuisine and imagination collide. As a curator of Washington, D.C.’s nightlife, he transforms venues into experiences — from neon-soaked dance floors to immersive retro throwbacks to award winning creative cuisine.
Antonis began shaping D.C.’s entertainment culture in 1995, when he founded Panorama Productions, a nightlife event creation company that quickly became a force in the region. In 1999, he launched Glow, a pioneering concert event brand that brought the world’s top DJs and electronic acts to Washington, D.C., well before EDM broke into the mainstream. Glow would grow into a nationally recognized platform, producing massive shows and cultivating a devoted community.
Over the years, Antonis expanded his reach into both nightlife and hospitality. He co-founded Lima Restaurant & Lounge (2006–2012), blending nightlife with Latin fusion dining, and Barcode Restaurant & Lounge (2010–2020), known for modern American cuisine with Mediterranean influences. His ventures continued with Rewind Diner (2017–present), reimagining the classic American diner, and Mayflower/Selva Restaurant (2021–present), an elevated take on Latin fusion and modern dining.
In nightlife, Antonis has helmed Ultrabar Nightclub (2006–present), co-created Echostage (2012–2020) — ranked among the top concert venues in the world — and introduced Soundcheck Nightclub (2015–2020) and Decades Nightclub (2016–present), a four-level time capsule of dance culture. He also expanded hospitality with Zebbie’s Garden Lounge (2021–present), a rooftop destination blending cocktails and global flavors.
In 2020, Antonis sold his Glow brand, Echostage, and Soundcheck to Live Nation in one of the largest nightlife deals ever in the Nation’s Capital — a landmark transaction that underscored his role as one of the most influential figures in Washington, D.C.’s entertainment industry.
Educated at the University of Maryland (B.A. in Political Science, 1997) and George Washington University (M.A. in European Studies, 1999), Antonis blends strategic insight with cultural vision. His academic path sharpened his global perspective and informs the way he builds communities — whether through the shared energy of a dance floor or the shared table of a restaurant.
Beyond business, Antonis’s greatest pride is his family. Married in 1999, he is the father of four sons, whose creativity and energy inspire his own drive to build, imagine, and leave a lasting legacy.
With a love for symbols, language, and culture — especially the mythic energy of Greece — Antonis weaves meaning into every brand he touches. From Mediterranean and modern American cuisine to Latin fusion flavors and the rhythms of nightlife, his work is about crafting experiences that resonate on every level.For him, it’s never just about a party, a plate, or a project — it’s about creating a vibe that lingers, a memory that glows, and an identity that stands out in a crowded world.
Antonis began shaping D.C.’s entertainment culture in 1995, when he founded Panorama Productions, a nightlife event creation company that quickly became a force in the region. In 1999, he launched Glow, a pioneering concert event brand that brought the world’s top DJs and electronic acts to Washington, D.C., well before EDM broke into the mainstream. Glow would grow into a nationally recognized platform, producing massive shows and cultivating a devoted community.
Over the years, Antonis expanded his reach into both nightlife and hospitality. He co-founded Lima Restaurant & Lounge (2006–2012), blending nightlife with Latin fusion dining, and Barcode Restaurant & Lounge (2010–2020), known for modern American cuisine with Mediterranean influences. His ventures continued with Rewind Diner (2017–present), reimagining the classic American diner, and Mayflower/Selva Restaurant (2021–present), an elevated take on Latin fusion and modern dining.
In nightlife, Antonis has helmed Ultrabar Nightclub (2006–present), co-created Echostage (2012–2020) — ranked among the top concert venues in the world — and introduced Soundcheck Nightclub (2015–2020) and Decades Nightclub (2016–present), a four-level time capsule of dance culture. He also expanded hospitality with Zebbie’s Garden Lounge (2021–present), a rooftop destination blending cocktails and global flavors.
In 2020, Antonis sold his Glow brand, Echostage, and Soundcheck to Live Nation in one of the largest nightlife deals ever in the Nation’s Capital — a landmark transaction that underscored his role as one of the most influential figures in Washington, D.C.’s entertainment industry.
Educated at the University of Maryland (B.A. in Political Science, 1997) and George Washington University (M.A. in European Studies, 1999), Antonis blends strategic insight with cultural vision. His academic path sharpened his global perspective and informs the way he builds communities — whether through the shared energy of a dance floor or the shared table of a restaurant.
Beyond business, Antonis’s greatest pride is his family. Married in 1999, he is the father of four sons, whose creativity and energy inspire his own drive to build, imagine, and leave a lasting legacy.
With a love for symbols, language, and culture — especially the mythic energy of Greece — Antonis weaves meaning into every brand he touches. From Mediterranean and modern American cuisine to Latin fusion flavors and the rhythms of nightlife, his work is about crafting experiences that resonate on every level.For him, it’s never just about a party, a plate, or a project — it’s about creating a vibe that lingers, a memory that glows, and an identity that stands out in a crowded world.
Giovanni Orellana
Executive Chef
Born and raised in El Salvador, Chef Giovanni Orellana came to Washington, DC at just 19 years old, seeking opportunity and a fresh start. After studying English at Carlos Rosario School, he discovered his passion for the culinary arts while working at a South American restaurant in Silver Spring called Ceviche. It was there—and later at DC’s iconic Lima Restaurant on K Street—that Gio realized the kitchen was his calling.
A self-taught chef shaped by experience and instinct, Chef Orellana built his culinary foundation in some of the most recognized kitchens in the DC area. His resume includes the original Pesce seafood restaurant under Regine Palladin, Posto with Matteo Venini (of Stellina Pizzeria), and Barcode, as well as launching Greenhouse Bistro and Bulldog Pizza. Today, he brings his signature Latin dishes and ingredients to Selva. He is also the Culinary Director for Rewind and Mayflower in Dupont Circle.
Chef Gio’s approach to food is deeply personal. Raised by his grandparents on a self-sustaining farm in El Salvador, he learned to cook by watching his grandmother transform humble ingredients into nourishing, memorable meals. From foraging wild herbs to raising livestock, his early experiences on the farm instilled both a powerful work ethic and a lasting connection to food. His menus are a tribute to that upbringing and the cultures that have shaped him—blending flavors from across Latin America with the techniques learned from his mentors. At Selva, the menu showcases dishes like Yuca Brava and Grilled Sardines—one a nostalgic street food from El Salvador, the other a nod to his time at Pesce.
Cooking is storytelling- whether he’s preparing a soulful black bean soup or a bold ceviche, his food is about connection—to his past, to his guests, and to the mentors who helped him along the way. His culinary ethos is simple but powerful: “love the food you make, and your guests will feel it.”
When he’s not in the kitchen, Chef Gio is traveling—often in search of new ideation for dishes and cultural inspiration. At home, you’ll find him cooking traditional Salvadoran seafood like Cóctel de Curiles (clam and shrimp ceviche), or enjoying guilty pleasures like pupusas, Chinese carryout, and canned sardines.
His favorite ingredient? Rice and corn—humble, essential, and endlessly versatile.
A self-taught chef shaped by experience and instinct, Chef Orellana built his culinary foundation in some of the most recognized kitchens in the DC area. His resume includes the original Pesce seafood restaurant under Regine Palladin, Posto with Matteo Venini (of Stellina Pizzeria), and Barcode, as well as launching Greenhouse Bistro and Bulldog Pizza. Today, he brings his signature Latin dishes and ingredients to Selva. He is also the Culinary Director for Rewind and Mayflower in Dupont Circle.
Chef Gio’s approach to food is deeply personal. Raised by his grandparents on a self-sustaining farm in El Salvador, he learned to cook by watching his grandmother transform humble ingredients into nourishing, memorable meals. From foraging wild herbs to raising livestock, his early experiences on the farm instilled both a powerful work ethic and a lasting connection to food. His menus are a tribute to that upbringing and the cultures that have shaped him—blending flavors from across Latin America with the techniques learned from his mentors. At Selva, the menu showcases dishes like Yuca Brava and Grilled Sardines—one a nostalgic street food from El Salvador, the other a nod to his time at Pesce.
Cooking is storytelling- whether he’s preparing a soulful black bean soup or a bold ceviche, his food is about connection—to his past, to his guests, and to the mentors who helped him along the way. His culinary ethos is simple but powerful: “love the food you make, and your guests will feel it.”
When he’s not in the kitchen, Chef Gio is traveling—often in search of new ideation for dishes and cultural inspiration. At home, you’ll find him cooking traditional Salvadoran seafood like Cóctel de Curiles (clam and shrimp ceviche), or enjoying guilty pleasures like pupusas, Chinese carryout, and canned sardines.
His favorite ingredient? Rice and corn—humble, essential, and endlessly versatile.
Dennis Garcia
Bar Manager
Meet Dennis Garcia — the heart behind the bar and one of the most inspiring stories in the room.
Born in D.C., raised in Guatemala, and shaped by travels across Colombia, Panama, and the U.S., Dennis brings global flavor, depth, and soul to every cocktail he creates.
From bussing tables in 2010 to leading the bar team at Mayflower Club and Rewind today, his journey is nothing short of remarkable. His menus are thoughtful and vibrant—balancing sweet, sour, bitter, and spicy with tropical touches like mango, guava, and roasted coconut.
Whether he’s crafting a coconut spritz, perfecting a dirty martini (his first legal drink with his mom), or salsa dancing (questionably) around the kitchen—Dennis brings passion, purpose, and personality to everything he does.If you’ve had a drink at the bar and left with a smile, chances are he had something to do with it.
Born in D.C., raised in Guatemala, and shaped by travels across Colombia, Panama, and the U.S., Dennis brings global flavor, depth, and soul to every cocktail he creates.
From bussing tables in 2010 to leading the bar team at Mayflower Club and Rewind today, his journey is nothing short of remarkable. His menus are thoughtful and vibrant—balancing sweet, sour, bitter, and spicy with tropical touches like mango, guava, and roasted coconut.
Whether he’s crafting a coconut spritz, perfecting a dirty martini (his first legal drink with his mom), or salsa dancing (questionably) around the kitchen—Dennis brings passion, purpose, and personality to everything he does.If you’ve had a drink at the bar and left with a smile, chances are he had something to do with it.