Nicholas Calias, CEC, WCEC, CCA

With over 30 years of experience Nicholas Calias CEC, WCEC, CCA (Certified Executive Chef, World Certified Executive Chef & Certified Culinary Administrator); has proven to be a creative leader,  who currently  The Director of Food & Beverage at The Colonnade Hotel, previously was the  Culinary Director for The Lyons Group in Boston, overseeing 33 restaurants & entertainment venues  with a revenue of over 150 + million. Previously Chef Calias was the Corporate Executive Chef Director of Food & Beverage Operations as well for The Colonnade Hotel & Huntington Hotels where the iconic Brasserie JO for James Beard winning chef Jean Joho. Chef 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. Chef Calias in his free time teaches French Cuisine at Boston University & participates in judging for both the Mass Pro Start and the national Pro Start Competition, as well as sitting on multiple culinary boards supporting students from high school to college; Newbury College, Massasoit College, MRA Education Federation (board of directors), Pedro Martinez Foundation ( Board of Directors)