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 lead the culinary operation at The Colonnade Hotel and Brasserie Jo for the past 8 years. Chef Calias was awarded 2013 Chef of the Year from The Epicurean Club of Boston & American Culinary Federation.
Nicholas received his Certification through the American Culinary Federation as a Certified Executive Chef in 2008 and Certified Culinary Administrator in 2014. Nicholas sits on three culinary boards supporting students from high school to college, he is very involved with raising money for scholarships for students, and he participates in judging for the Mass Pro Start as well as the NH Skills competition. Nicholas is an active member of The ACF, as well as a proactive leader for many green initiatives at Brasserie JO, the highest scoring green certified restaurant in Massachusetts. Chef Calias also sits on the Board of Directors for The MRA Education Federation as well as being on The Board of Trustees for Le Cordon Bleu College.
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.