Nicholas Calias

Coming Up

Nicholas Calias trained at Newbury College, then entered the kind of kitchen career built on service, pace, and exact timing. Early roles in polished hotel and restaurant operations gave him the practical grammar of the line: standards held under pressure, output measured meal by meal, and timing understood as a craft in itself. He went on to work as Executive Chef at The Beach House Restaurant in Hampton, New Hampshire, Executive Chef at Westin Stamford Hotel in Stamford, Connecticut, and director of food & Beverage Operations and Executive Chef at The Colonnade Hotel and Huntington Hotels / Brasserie JO in Boston, Massachusetts (until 2021). Taken together, those posts map a career that moved between execution and oversight without separating the two. From 2021, Nicholas served as chef at Rochambeau in Boston, Massachusetts, while today he is Culinary Director of The Lyons Group (since 2021) and director of food & beverage of The Colonnade Hotel (since 2021). The shift shows a working chef whose scope widened beyond a single kitchen while still staying tied to the day-to-day demands of cooking, operations, and service.

Where They Are Now

Calias is Chef at B.A.R. in Stockholm, Sweden, the current post that places his work on a broader international stage. After years in New England and Connecticut, the Stockholm role marks a steady progression rather than a break in practice: the same discipline now applied in a different market, with the same expectation of composure and consistency. His Boston responsibilities also continue. He is Culinary Director at The Lyons Group in Boston, Massachusetts, a role that keeps him tied to a city where several major chapters of his career were built. Boston remains a working base in his record, and the role points to a chef whose leadership now extends across more than one room. He has also served as Director of Food and Beverage Operations and Executive Chef at The Colonnade Hotel in Boston, Massachusetts. Put side by side, those responsibilities show the two parts of the job that Calias has carried for years: cooking at the pass, and managing the wider machinery that supports service. In his case, those disciplines are linked rather than separate.

Signature

Nicholas's signature dishes include Pan Seared Halibut Braised Red Cabbage, Mustard Veloute, Coq au Vin, and Feta Lamb Burgers. The list moves between classical French references and more direct, familiar formats, which suggests a kitchen language that can work across refinement and comfort without losing structure.

In Their Words “He taught us to stay focus and to multitask.”