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 leads the culinary operation at The Colonnade Hotel and Brasserie Jo.
Nicholas is a seasoned Hotel Executive Chef, having spent the better part of the last 8 years with Starwood Hotels and Resorts and Merritt Hospitality. He has most recently been a General Manager for Eurest Compass Dining, the world’s largest corporate dining organization, where he was responsible for the day to day operation of three units feeding over 4,000 people daily.
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.
Nicholas holds an Associates Degree in Liberal Arts from Newbury College and obtained his C.E.C. designation in 2008. He was recently awarded the 2013 Epicurean Club & American Culinary Federation Boston Chef of the Year.
"Chef Nick is passionate about everything he does. He is as meticulous with an elaborate cheese display as he is with the ingredients he selects to accompany a succulent filet mignon." G. Greene .