Jim Botsacos

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Before beginning as executive chef at New York’s Molyvos, Jim ate his way through Greece.

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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.

 

In 2006, Jim co-wrote with Judith Choate The New Greek Cuisine, which was published by Broadway Books. Jim has appeared on The Early Show, Today, Martha Stewart Living, and the Food Network. He lives in New York City.

 

See Jim's Recipes

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Restaurants


Molyvos Restaurant

871 7th Ave
New York, New York

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