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Boston, MA, USA
Name: Nichoals Calias, CEC
Age: 38
Nationality: Greek
Country of Residence: USA
1. Your Restaurant/Business: Brasserie Jo & The Colonnade Hotel
2. About Your Kitchen: From scratch French kitchen
3. Your Favorite Chef Works Item: Amalfi Signature Series Long-sleeve Coat
4. First Job: Working for my father as his fry cook at 11 years old
5. Your Favorite Cookbook: Alain Ducasse’s “Grand Livre de Cuisine”
6. Your Awards: Certified Executive Chef – The American Culinary Federation
7. Your Cooking Inspiration: My family, my guest, taking them on different culinary adventures
8. Your Speciality Dish: Coq au vin and white chocolate crème brûlée
9. Favorite Dish To Eat: Rack of lamb
10. Weirdest Thing You Ever Ate: Chicken feet
11. Favorite Ice Cream Flavor: Black raspberry chocolate chip
12. Favorite Drink: Espresso martini
13. Favorite Wine: 2006 Zind Humbrecht Riesling
14. Who Would You Most Like To Cook For: The late Walter Payton
15. Who Would You Least Like To Cook For: Myself
16. Favorite Things To Do When Not Cooking: Spend time with my family, play basketball
17. Your Latest Project: Everyday is something new. Right now, it’s becoming a certified green restaurant
18. Favorite City and Why: Boston – great restaurants, a lot of culture, GREAT sports city
19. Your Greatest Indulgence: Dinner at Per Se with my wife, brother and sister-in-law. We had Shirred Squire Hill Farm’s Ameraucana Hen Egg, “Croûton de Pain Champagne”, and Parsley Chips with Shaved Black Winter Truffle.
20. Your All Time Best Culinary Tip: Be passionate, love what you do and let it shine through