Chef Nicholas Calias

May 10, '11

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:
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