My food story— —August —’24 28 Coverstory Nicholas Poulmentis was born in the heart of New York City, but at only a year old his family embarked on a life-altering journey to the captivating Greek island of Kythira, where he would spend his formative years. With a population of 2,500 inhabitants, the quaint island of Kythira is unlike the bustling landscape of other more well-known Greek islands. Kythira is abundant in natural treasures; the surrounding waters are teeming with sea life and fertile mountain valleys are overflowing with wild-growing herbs, legumes, olives, and fruit trees. His love of cooking began at home. From an early age, his father taught him to fish, hunt, forage, and prepare the fruits of their labor. “He instilled in me a love, respect, and appreciation for nature’s bounty and centuries of Greek traditions,” he said. “As I grew so did my flavor palate. As early as four years old I impressed my father with my natural talent for creating unique flavor combinations. Our daily fishing, hunting, and foraging together resulted in villagers gathering in the evenings to see what new dishes we created from the fresh, locally sourced ingredients. I realized at a very early age that food was a way to connect and bring people together through a mutual appreciation and respect of nature’s generous gifts.” After high school, Nicholas attended Le Cordon Bleu Culinary School in France and went on to practice his craft in Switzerland. He learned to embrace the traditions of his native Greek cuisine while enlivening and elevating it through his newly acquired gastronomical knowledge. He implemented this upon return to Greece and took over the restaurant in his family’s hotel. Almost two decades later, after Greece suffered an economic collapse, he moved with his wife, Diana, and one-year-old daughter, Nefeli, back to his birthplace in New York City to begin the next phase of his career. “I suffered many hardships, but none as devastating as the news of my father’s sudden passing. I was heartbroken by not being able to travel back to my home to pay my respects to my father. He was my hero, my role model, and my mentor. He embodied everything I hoped to become as both a father and a man,” he elucidated. Nicholas worked through his grief by dedicating his time to his career, as his father would have wanted. He worked tirelessly, always seeking to educate himself beyond his culinary school education. His dedication was so great that after undergoing an emergency heart surgery to correct an underlying life-threatenNicholas Poulmentis is a renowned culinary artist and celebrated executive chef from the vibrant culinary atmosphere of New York City. His culinary journey has been anything but ordinary, filled with a medley of cultural influences and achievements from around the world N I CHOLAS POULMENTIS REDEFINING GREEK CUISINE ON THE WORLD STAGE
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