In the world of Greek restaurants in the United States, Chef Nicholas Poulmentis is notable, starting off peeling potatoes at his uncle’s restaurant in Greece to cooking for President Obama and winning on the Food Network’s Chopped.
Now he’s at Noema in Huntington, New York on Long Island, where he told The New York Post that he wants to “put Greek food on the map once again, only in a different way.”
He told the paper his philosophy for cooking is simple: “I never stop thinking about my recipes,” a recipe that earned him the official title of Ambassador of Greek gastronomy bestowed upon him by the group Greek Taste Beyond Borders.
Now 47, he has almost 30 years of experience in the kitchen and says it’s his passion to be there, saying that he “lives and breathes the culinary arts,” adding that “Greek cuisine has so much to give.”
He started off on the island of Kythira, at age 5, combining foods like ham and cheese and learning from his father, who was an “amazing cook,” he said. Chopped off the same chopping block.