Jim Botsacos
ritics agree: Molyvos executive chef Jim Botsacos is perhaps the most accomplished creator of fine Greek cuisine in New York, and beyond. The New York Times awarded Molyvos 3 stars shortly after opening in May of 1997. Esquire magazines named Molyvos among the "Best in America" that same year. As the restaurant grows and develops, Molyvos continues on its path of excellence: New York magazine named it to its New York restaurant list for the "Best of 1999."
A descendant of talented Greek- and Italian-American chefs, Jim Botsacos' cooking career began in high school with a three-week apprenticeship at Johnson & Wales in Rhode Island. Jim later enrolled in the school's two-year study program, and earned his degree in 1987. Career highlights include intening at The 21 Club, New York City. Hired upon graduation by chef Alain Sailhac as saucier. Under Chef Michael Lomonaco, Jim rose to the positions of sous chef, and then executive sous chef. Jim also worked with chefs Geoffrey Zakarian, Anne Rosenzweig, & Daniel Bruce, and restaurateur Ken Aretsky at the Park Avalon, New York City. Jim's first executive chef position was at the Blue Water Grill in 1993 at the age of 24. Jim held the position of consulting chef responsible for hiring the entire kitchen staff, including executive chef. Chef Botsacos would command the kitchens of both Park Avalon and Bluewater Grill for a full year.
In Feb. of 1997, James Botsacos was hired as executive chef of Molyvos, under development by the Livanos family, of New York's Oceana. He traveled to Greece where he met with Greek food authority Aglaia Kremezi to research the country's regional home-cooking.
Chef Botsacos calls upon his life and career experience, together with on-going research and recipe development, to prepare the highest quality, most flavorful Greek food possible. "My approach at Molyvos is to apply my training and classical techniques to the classics of Greek cuisine, without diminishing its centuries' old authenticity," he says. Rich stocks, fine Greek wines and fortified spirits, along with the freshest available ingredients, figure prominently in Chef Botsacos' creative interpretations of Hellenic specialties, including his signature Rabbit Stifado, Black fish Plaki, and Grilled Octopus Salad. Jim continues to do his homework with periodic tours of rural kitchens throughout Greece.
Chef's Recipes :
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