From diving for octopuses off the coast of Kythira to plating dishes for President Obama at the White House, Chef Nicholas Poulmentis’ journey is anything but ordinary. Born and raised on a small Greek island with just 2,500 residents, his connection to food began long before any professional training—shaped by nature, family, and a deep respect for ingredients. Today, he’s not just a chef but a television personality, cookbook author, corporate consultant, and a global ambassador for modern Greek cuisine.
We caught up with Chef Nicholas to talk about his humble beginnings, his big move to New York, life after Chopped, and what keeps him going every single day.
Q: Chef Nicholas, take us back to the beginning—what was your childhood like growing up in Kythira?
A: Kythira is a small island, and growing up there was like living in a different world. My father was a nature lover, and we’d go fishing, diving for octopuses, collecting sea salt, picking wild oregano and fennel. We’d cook on the beach—simple meals, full of flavor. That’s where my love for food began. Everything was fresh, real, and connected to the land.
Q: Did you always know you wanted to become a chef?
A: Not in a formal sense. I was just drawn to food—preparing it, experimenting with it, sharing it. I didn’t grow up thinking about culinary school or awards. I just loved the process, the flavors, the tradition. It wasn’t until later that I realized this could become my life’s work.
Q: You eventually moved to New York. What led to that decision, and what was it like starting over there?
A: Greece was going through a serious economic crisis. My wife, daughter, and I made the difficult decision to move to New York for better opportunities. I started from zero—working as a porter, washing dishes. But I never gave up. I kept learning, kept pushing. Within a few months, I moved up and started building my path in the kitchen.
“You don’t need the perfect start,you just need the courage to start.”m continuous learning and dedication. It’s essential to remain focused on one’s goals, even during difficult times, and to seize opportunities for growth and development.”
Q: And then came Chopped. What made you join the competition, and what was that experience like?
A: I honestly didn’t think I’d win. It was intimidating—so many talented chefs. But I stayed true to myself and my flavors. When I won, it changed everything. That one opportunity opened the doors to more TV shows like Throwdown with Bobby Flay and Alex vs. America. It helped me reach people who had never tried Greek food before.
Q: Tell us about the White House dinner—how did that happen, and what did it mean to you?
A: I was invited to represent Greek cuisine at a dinner for President Obama. Cooking at the White House—it’s hard to put into words. The pressure was intense, but the honor was even greater. It was a moment of deep pride—not just for my career but for my culture.
Q: What’s a regular day like for you now?
A: I wake up at 5 a.m., hit the gym, check emails, and plan my day. I had a health scare that made me completely change my lifestyle. Now, balance is key. After that, I focus on my restaurants, consulting projects, cookbook writing, and travel. It’s a lot—but I love every bit of it.
Q: What’s next for you? Any exciting projects coming up?
A: My second cookbook is in the works. I’m also part of an upcoming Netflix series and involved in food festivals around the world. But no matter what I do, Greek cuisine remains at the heart of it all. I want to keep evolving it, bringing it to new audiences while staying true to its soul.
Q: Finally, what advice do you have for young chefs just starting out?
A: Don’t forget where you come from. Be proud of your roots. Work hard, stay humble, and let your passion lead the way. You don’t need the perfect start—you just need the courage to start.
Nicholas Poulmentis is a celebrated culinary artist and executive chef based in New York City, renowned for his innovative interpretations of Greek cuisine.
