Chef Jim Botsacos Delivers a Taste of Greece Without Leaving the Country

Gennefer Snowfield — Thu, 19 Feb 2009 17:44:16 +0000

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.

5-Star Dining at Home: Behind the Burner brings you tips and tricks from today’s top chefs.

Gennefer Snowfield — Tue, 18 Nov 2008 16:33:55 +0000

We all know the joys of dining out, feasting on flavorful fare, consuming creative cuisine and devouring decadent desserts, ‘oohing’ and ‘ahhing’ at the tantalizing tastes that whisk us from the doldrums of everyday life to some epicurean plane of existence.

But what if you could create those culinary masterpieces at home?

Thanks to Divya Gugnani, you can.

This Harvard educated Venture Capitalist-Turned-Chef is the prolific powerhouse behind Behind the Burner.com, a cooking wonderland dedicated to bringing savory secrets of fine food preparation from renowned restaurants around the world to your table, one gourmet recipe at a time.

I had the pleasure of speaking with Divya and learning more about the brains, the bites and the business. And she’s as talented in the board room as she is in the kitchen, with an infectious energy and passion that, like the food she and her chefs prepare, leave you yearning for more.