Ramon Castillo is the CEO of Zeus Street Greek and takes a seat at the table today to share how Zeus Street Greek has grown from a single store in Drummoyne into a 45-store national brand — with ambitions to reach 150 locations in the next five years. Now CEO after rising through the ranks from Group GM to COO, Ramon reflects on leading a fast-scaling business built on heritage, heart and seriously good Greek food — all while expanding beyond the counter and onto supermarket shelves across Australia.

From balancing boardroom strategy with generational family recipes to navigating retail expansion into Woolworths, Ramon unpacks what it really takes to scale without losing authenticity. This is a conversation about growth, brand evolution, culture and protecting the spirit of the Yia Yias while building a modern food empire.

You’ll also hear:
How Zeus found its niche in “Street Greek”
The story behind their ready-to-eat Woolworths range
What scaling from 20 to 45+ stores really looks like
The risks (and rewards) of rapid expansion
Insights from their Nick Kyrgios collaboration
And Ramon’s secrets to cooking the perfect lamb at home

Ramon Castillo is the CEO of Zeus Street Greek and takes a seat at the table today to share how Zeus Street Greek has grown from a single store in Drummoyne into a 45-store national brand &mdash; with ambitions to reach 150 locations in the next five years. Now CEO after rising through the ranks from Group GM to COO, Ramon reflects on leading a fast-scaling business built on heritage, heart and seriously good Greek food &mdash; all while expanding beyond the counter and onto supermarket shelves across Australia.
From balancing boardroom strategy with generational family recipes to navigating retail expansion into Woolworths, Ramon unpacks what it really takes to scale without losing authenticity. This is a conversation about growth, brand evolution, culture and protecting the spirit of the Yia Yias while building a modern food empire.
You&rsquo;ll also hear:
<ul>
<li>How Zeus found its niche in &ldquo;Street Greek&rdquo;</li>
<li>The story behind their ready-to-eat Woolworths range</li>
<li>What scaling from 20 to 45+ stores really looks like</li>
<li>The risks (and rewards) of rapid expansion</li>
<li>Insights from their Nick Kyrgios collaboration</li>
<li>And Ramon&rsquo;s secrets to cooking the perfect lamb at home</li>
</ul>

At The Table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.

Hosted by Alana Brittain, who leads the Uber Eats ANZ team partnering with restaurants every day, the show sits down with some of Australia’s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.

From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.

Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself. 

Pull up a seat. This is At The Table.

At The Table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.
Hosted by Alana Brittain, who leads the Uber Eats ANZ team partnering with restaurants every day, the show sits down with some of Australia&rsquo;s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.
From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.
Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself.&nbsp;
Pull up a seat. This is At The Table.

At The Table

At the table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.

Hosted by Alana Brittain, Director of Restaurants ANZ, who leads the Uber Eats team dedicated to the daily growth and success of restaurant partners, the show sits down with some of Australia’s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.

From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.

Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself. 

Pull up a seat. This is at the table.

At the table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.
Hosted by Alana Brittain, Director of Restaurants ANZ, who leads the Uber Eats team dedicated to the daily growth and success of restaurant partners, the show sits down with some of Australia&rsquo;s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.
From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.
Plus, in every episode, you will unlock an exclusive&nbsp;Uber&nbsp;Eats&nbsp;promo code, so you can order exactly what we are talking about to taste for yourself.&nbsp;
Pull up a seat. This is at the table.