Jim Botsacos got three stars from the New York Times for his Greek restaurant Molyvos before he hit 30
A descendant of 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.
Jim was the ‘21’ Club’s executive sous chef before becoming executive chef at Park Avalon when he was just twenty-four. Other career highlights include stints with chefs Alain Sailhac, Michael Lomonaco, Geoffrey Zakarian, Anne Rosenzweig, and Daniel Bruce.
In 1997, Jim was hired as executive chef of Molyvos, then under development by the Livanos family who own New York's Oceana Restaurant. Before the Livanos family opened Molyvos they they took Jim on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. He also met with Greek food authority Aglaia Kremezi to research the country's regional home-cooking.
Botsacos also is chef/partner of Abboccato, which opened in October 2004. Within the Italian restaurant, located in Midtown Manhattan, he creates a menu of updated Italian classics, reminiscent of his Italian heritage. In 2006, Jim co-wrote with Judith Choate The New Greek Cuisine.
Now Jim is bringing his favorite olive oil to the US market, under the brand name New Greek Cuisine by Chef Jim Botsacos. He lives in New York City.