Nicholas Calias

A graduate of Newbury College and a Certified Executive Chef, chef Nicholas Calias CEC, WCEC, CCA (Certified Executive Chef, World Certified Executive Chef & Certified Culinary Administrator) brings decades’ worth of experience and a tremendous amount of passion to the kitchen at the Colonnade Hotel.

Calias was the Director of Food & Beverage Operations as well as Executive Chef for The Colonnade Hotel & Huntington Hotels where he oversaw operations at the iconic Brasserie JO for James Beard winning chef Jean Joho. He then took a position as the Culinary Director for The Lyons Group in Boston, overseeing 34 restaurants & entertainment venues with a revenue of over 150 + million. In 2021, he returned to the recently revamped Colonnade as Director of Food & Beverage where, among other things, he oversees the culinary goings-on at Lucie Drink + Dine.

Calias was awarded 2013 Chef of the Year from The Epicurean Club of Boston & American Culinary Federation Boston and 2015 Chef of the Year from The Massachusetts Restaurant Association. In his free time, he teaches French Cuisine at Boston University & participates in judging for both the Mass Pro Start and the national Pro Start Competition. He also sits on multiple culinary boards supporting students from high school to college  including institutions like Newbury College, Massasoit College and MRA Education Federation (Board of Directors) and the Pedro Martinez Foundation (Board of Directors).

Born and raised in New Hampshire, Calias still calls the Granite State home; he lives there with his wife, two daughters and one son.

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