ABOUT
REDEFINING
GREEK CUISINE
A native of Kythira, Greece, and a proud New Yorker, Chef Nicholas Poulmentis is redefining how the world experiences Greek cuisine. At his debut restaurant in SoHo, Kythira NP, he bridges tradition and innovation with a rare balance of artistry and precision — transforming timeless Greek flavors into spectacularly original dishes that retain a sense of place.
After studying at Le Cordon Bleu and S.T.E. Anavyssos Culinary School, Nicholas shaped menus at some of the most acclaimed Greek restaurants in New York. His culinary mastery brought him to national television — Beat Bobby Flay, Chopped Throw Down, Alex vs. America, and Yes, Chef!
Recognized for his role as a culinary diplomat at the White House, he’s also showcased Greek gastronomy at premier events like the South Beach Wine & Food Festival, Gulfood 2025 in Dubai, and the New York City Wine & Food Festival, where he co-hosted alongside Carla Hall.
1975
Nicholas Poulmentis is born in New York City. His family moves to the island of Kythira in Greece when he is one-year old — deeply shaping his culinary sensibilities, rooted in fresh local ingredients, seasonal traditions, and Mediterranean flavors.
1980
Young Nicholas learns how to fish with his father. "We'd take out his small boat, dive into the water, and catch what we needed to make dinner for the night," he says. "Those experiences shaped how I cook — with respect, simplicity, and a sense of connection to where the food comes from."
1994-2000
Classically trained at two of the most respected culinary schools: S.T.E. Anavyssos and Le Cordon Bleu.
2012
Chef moves to New York and works in major Greek restaurants, including Kellari Taverna and Theo’s Restaurant & Oyster Bar. His cooking blends classic Greek and Mediterranean traditions with contemporary technique — a style that earns him acclaim.
2013, 2015
Poulmentis is invited to be a guest chef at the White House. He has cooked for Barack Obama and Joe Biden.
2018
Nicholas becomes a Chopped champion on the Food Network show (and wins $10,000) with his "Black Tarama," which employs octopus ink and truffle powder, earning praise from Martha Stewart. He then appears on other shows, such as Beat Bobby Flay, TBS’s “Rat in the Kitchen”, and Chopped Cannons.
2020-2026
Nicholas participates in the New York City Wine & Food Festival (NYCWFF) and the South Beach Wine & Food Festival (SOBEWFF).
2021
Chef publishes The Novelty of Greek Cuisine, a cookbook exploring Greek culinary traditions through a modern lens. He also advocates for Greek natural wines and broader cultural representation of Greek gastronomy globally.
2023-2025
Nicholas is awarded the highest honor, Ambassador for Greek Gastronomy, by Greek Taste Beyond Borders.
2025
Chef cooks at Gulfood in Dubai and presents a culinary masterclass: “Modern Greek Cuisine Meets Innovation."
2026
A dream realized. Kythira NP — his premier restaurant — is set to open in SoHo, NYC, designed to delight guests with unique and traditional Greek cuisine.
TIMELINE
2026
TIMELINE
1975
Nicholas Poulmentis is born in New York City. His family moves to the island of Kythira in Greece when he is one-year old — deeply shaping his culinary sensibilities, rooted in fresh local ingredients, seasonal traditions, and Mediterranean flavors.
1980
Young Nicholas learns how to fish with his father. "We'd take out his small boat, dive into the water, and catch what we needed to make dinner for the night," he says. "Those experiences shaped how I cook — with respect, simplicity, and a sense of connection to where the food comes from."
1994-2000
He trains at S.T.E. Anavyssos, one of Greece’s leading culinary schools, and the prestigious Le Cordon Bleu.
2012
Chef moves to New York and works in major Greek restaurants, including Kellari Taverna and Theo’s Restaurant & Oyster Bar. His cooking blends classic Greek and Mediterranean traditions with contemporary technique — a style that earns him acclaim.
2013, 2015
Poulmentis is invited to be a guest chef at the White House. He has cooked for Barack Obama and Joe Biden.
2018
Nicholas becomes a Chopped champion on the Food Network show (and wins $10,000), with his "Black Tarama," which employs octopus ink and truffle powder, earning praise from Martha Stewart. He then appears on other shows, such as Beat Bobby Flay, TBS’s “Rat in the Kitchen”, and Chopped Cannons.
2020-2026
Nicholas participates in the New York City Wine & Food Festival (NYCWFF) and the South Beach Wine & Food Festival (SOBEWFF).
2021
Chef publishes The Novelty of Greek Cuisine, a cookbook exploring Greek culinary traditions through a modern lens. He also advocates for Greek natural wines and broader cultural representation of Greek gastronomy globally.
2023-2025
Nicholas is awarded the highest honor, Ambassador for Greek Gastronomy, by Greek Taste Beyond Borders.
2025
Chef cooks at Gulfood in Dubai and presents a culinary masterclass: “Modern Greek Cuisine Meets Innovation"
2026
Nicholas announces Kythira NP, an ambitious new Greek restaurant set to open in SoHo in early 2026.