Chef Nicholas Calias of Colonnade Hotel - Biography

Boston, MA

March 2015

With passion and create verve, Nicholas Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo for nearly a decade. In 2013, he received “Chef of the Year” honors from the Boston Chapter of The American Culinary Federation, and in 2015, he won the “Chef of the Year” award from the Massachusetts Restaurant Association.

Previously, Calias was an executive chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. He was also an executive chef at Starwood Hotels & Resorts, where in addition to his daily responsibilities, he was a member of the Starwood Regional Chef’s Task Force. Calias’s first role as executive chef was at The Beach House Restaurant in Hampton, New Hampshire.

Calias contributes to various charitable organizations, including Mass Pro Start, NH Skills, and Share Our Strength; he’s also a member of three culinary boards that help raise money for culinary school scholarships. Calias is an active member of the American Culinary Federation, and also sits on the board of directors for the Massachusetts Restaurant Association Education Foundation and the board of trustees for Le Cordon Bleu College.