Nicholas Calias

Nicholas Calias, CEC, WCEC, CCA, serves as the Director of Food and Beverage at The Colonnade Hotel since July 2021, with prior experience as Culinary Director at Lyons Group and extensive tenure at Huntington Hotels/Colonnade Hotel. Nicholas has demonstrated expertise in managing comprehensive food and beverage operations, budgeting, menu development, and cost control across multiple establishments. Starting as Executive Chef at Sheraton Ferncroft Hotel, Nicholas has held various roles, including Corporate Executive Chef and Task Force Executive Chef, leading significant restaurant and banquet operations, training staff, and implementing efficient cost-management strategies throughout a distinguished culinary career. Nicholas holds two associate degrees from Newbury College, one in Culinary Arts and the other in Liberal Arts, and has contributed to the culinary field through advisory roles, task force management, and menu development for multiple hotel brands.