Chef Jim Botsacos Delivers a Taste of Greece Without Leaving the Country
Regarded as the premier purveyor of authentic Greek cuisine, Jim Botsacos, Executive Chef and Partner of New York City’s noted Molyvos Restaurant, creates the freshest, most inventive dishes this side of the Mediterranean Sea.
Recipient of one of the coveted 3-star reviews from the New York times shortly after the restaurant opened and named “Best in America,” by Esquire Magazine, Jim calls upon his rich cultural history and love of bold flavors to create unique dishes that pay homage to his Greek-Italian roots.
Always experimenting, Jim blends his classically trained expertise from Johnson & Wales in Rhode Island with his passion for good food to produce innovative combinations without diminishing centuries’ old Greek authenticity. One of today’s hottest chefs with a background that’s as impressive as it is ecelectic, Jim Botsaco’s handiwork offers fork-fulls of paradise straight from the Greek Isles.
In the spirit of family and sharing, Jim bestows some of his best cooking secrets as a chef expert with with Behind the Burner, your source for tips and tricks from culinary masters, and I was fortunate enough to chat with him about everything from healthy eating to vegetarian specialties.
