Chef Nikos Poulmentis Cooks For President Obama

The New York based culinary expert offered insight into his cooking career, most defining professional accomplishment, and what it takes to run the kitchen at one of Manhattan's top Greek restaurants.

Maria Athens: Can you tell us about your background?

Nikos Poulmentis: I am from the Greek island of Kythira and grew up there, but I was born in New York. My family moved back to the island when I was one-year-old. I studied at S.T.E Anavisou in Athens. I then moved back to Kythira before enlisting in the army.

After that I lived and studied in France for six months at Le Cordon Bleu, before studying the art of pasta in Italy for six months. I returned to my island and worked there for a long period of time. When the economy of Greece started to suffer, I decided to bring my wife and young daughter back to New York City to look for opportunities.

Maria Athens: When did you realize that you wanted to be a professional chef?

Nikos Poulmentis: When I was twelve-years-old I started creating mezes in my family's kitchen, where I always wanted to be. My parents saw that I had a culinary gift and loved it. They supported my efforts after high-school to attend culinary school in Athens and beyond.

Maria Athens: What challenges did you face moving back to your birthplace?

Nikos Poulmentis: It is a very different style of food here in the United States. In the States there is a large fusion of foods from all over the world that I had to learn. I am trying to work with the identity of food and not fusion; it's not my style. It took me about a year to understand the American way of food and how people here like their cuisine.

Maria Athens: What is your proudest culinary achievement?

Nikos Poulmentis: My proudest moment is cooking at The White House for President Obama on Greek Independence Day last year. I was invited by the Greek and American chef club and stayed four days. I cooked for the President's visitors during this period, along with The White House's Executive Chef Cristeta Pasia Comerford and Executive Pastry Chef William "Bill" Yosses. It was a monumental moment for me.

Maria Athens: How were you selected to cook for President Obama?

Nikos Poulmentis: Greek chefs were challenged to cook and the Chef's Club of Greece North American Chapter Ambassador Maria Loi chose me. This happened in my seventh month of living back in America.

Maria Athens: Did your New York cooking career take off after this historical feat?

Nikos Poulmentis: Because I was very new and not well known here before, doors started to open after I gained national recognition. I am now the Executive Chef at Kellari Taverna in Manhattan.

Maria Athens: How did you end up as Kellari Taverna's Executive Chef?

Nikos Poulmentis: I worked for the Kellari Hospitality Group company first as a chef for its sister entity, Blue Olive. After Blue Olive took off, owner Stavros Aktipis chose me as the Executive Chef for Kellari.

Maria Athens: Can you describe your Kellari experience?

Nikos Poulmentis: It is a totally different experience than I have ever had before. It's a quality high-volume restaurant that I am trying to excel even more. I love it and everything about it-I love creating our food as healthy and delicious as possible, even the desserts. I have altered the food in a gourmet and traditional Greek way.

Maria Athens: How do you offer items in a heightened gastronomical approach?

Nikos Poulmentis: To be honest, with the help of its owner Stavros because he taught me about the Greek food style in Manhattan and how to present it to our clientele. I also am grateful to work with our General Manager Jean Christophe Villard, who I learn from every day.

Maria Athens: Is your family proud of you back home in Greece?

Nikos Poulmentis: Yes, they are extremely proud of me. My parents are so happy that I am prospering over here. They haven't visited me yet but they will.