James Beard Award winner
Nicolaus Balla
- Discipline
- James Beard Award winner
Portrait of Nicolaus Balla
i. Biography
Coming Up
Preservation runs through the work at COAST Gallery & Cafe in Big Sur, where Nicolaus Balla is Executive Chef / Project Director. Raised in rural Michigan in a family that cooked with plenty of spice, abundance, and the flavors of preservation, he brought that practical logic into a career built around making food last and read well across the table. The Tahini Goddess Salad at the restaurant makes that approach visible in one dish.
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Where They Are Now
At COAST Gallery & Cafe in Big Sur, the tahini dressing behind the Tahini Goddess Salad is treated as a flexible component rather than a one-note finish. Nicolaus Balla uses it on salads, as a marinade for fish and chicken, and as a sauce for grilled vegetables. The dish is set up for summer produce and for service beyond the salad bowl.
Signature
At the center of Nicolaus Balla’s current work is the Tahini Goddess Salad, alongside the Bar Tartine cookbook.
In Their Words “Not only is it great on salads with a variety of summer veggies but it is also great as a marinade for fish and chicken and a sauce for grilled veggies.” “This is a great meal by itself with a loaf of bread and a couple of dips or as the accompaniment to a summer feast.”
FAQ
Asked of Nicolaus
What is Nicolaus Balla's current role?
As of 2026, Nicolaus Balla is Executive Chef / Project Director.
Where did Nicolaus Balla train or study?
Nicolaus Balla trained at Culinary Institute of America.
What recognition has Nicolaus Balla received?
James Beard Award (2015).
Explore
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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