Chef Biography
With over 20 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias has led the culinary operation at The Colonnade Hotel and Brasserie Jo for the past 6 years, headed by GREAT CHEFS Jean Joho.
Nicholas received his Certification through the American Culinary Federation as a Certified Executive Chef in 2008. Nicholas sits on three culinary boards supporting students from high school to college and is active in Share Our Strength as well as many green initiatives at Brasserie Jo, which is the highest scoring green certified restaurant in Massachusetts.
Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities, he was a member of the Starwood Regional Chef’s Task Force. Nicholas had his initial role as an Executive Chef at The Beach House Restaurant in Hampton, New Hampshire.
Recipes
Pan Seared Halibut Braised Red Cabbage, Mustard Veloute
Serving: 2 Print Pan Seared Halibut Braised Red Cabbage, Mustard Veloute By Great Chefs March 12, 2014 Ingredients Halibut Halibut Fillets – 2-6 oz Thyme – 1 sprig Salt & Pepper Oil Butter Braised Red Cabbage Red Cabbage – 1 cup, julienne Dry Red Wine – 3 oz Bacon Lardons – 3 oz Cider Vinegar […]
Pork belly pate
Print Pork belly pate By Great Chefs March 12, 2014 Ingredients Ground Pork – 2 lbs Pork Belly – 1 cup, diced fully cooked Croutons – 1 cup small diced (dried) Kosher Salt – 1 tablespoons Heavy Cream – 2 oz Gelatin – 3 sheets (bloomed & melted) Dry Mustard – 1/2 teaspoon Star Anise […]
Lamb Noisette, Buttered Vegetables, Parsnip Puree, Red Wine Jus
Print Lamb Noisette, Buttered Vegetables, Parsnip Puree, Red Wine Jus By Great Chefs March 12, 2014 Ingredients Lamb Loins – 12 oz Salt and pepper Butter Buttered Vegetables Carrots – 3 oz, cut into medium dice or coins Baby Turnip – 3 oz, peeled and halved Spring Peas – 2 oz Brussels Sprouts – 3 […]
Restaurant Information
Phone : 617-425-3240
Address : Colonnade Hotel 120 Huntington Ave Boston, MA 02116