Greek Hotspot Welcomes A Fantastic New Executive Chef

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Kellari, the perennially popular Greek hotspot in Midtown West welcomed Executive Chef, Themis Papadopoulos to their team this month. Papadopoulos has over 20 years of experience working in fine-dining restaurants and 5-Star hotels in Paris and Greece.

Chef Papadopoulos earned his education from Ecole Lenôtre and as a visiting chef at the Michelin-starred The Kitchen Gallery in Paris and the 2 Michelin starred Greenhouse in London.

Papadopoulos’ worked as a gastronomy consultant at the Athens Was Design Hotel from 2015–2017 and spent the last seven years as the Chef de Cuisine at the Michelin-starred Le Mavromattis in Paris. Prior to that he was the Executive Chef at ANEMI Hotel in Greece from 2007–2011 and for two years during that tenure also was the private head chef for the Ministry of Foreign Affairs in Athens.

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He also spent seven years at the Executive Chef of Brasserie Valaoritou in Greece from 2000–2007. Papadopoulos is now continuing his journey with a big move to the United States, helming the kitchen at Kellari.

Chef provided the press with a first look at a new five course tasting menu, which will debut this fall at the restaurant with Greek wine pairings from Santorini and beyond. The tasting began with pickled beetroot salmon with mango and fresh turmeric root coulisfollowed by a Cannelloni bean soup with mastiha extract.

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A stand-out avocado cannelloni with smoked almonds, crab meat, red peppers and squid ink tuille followed. Seafood dolmades with pan seared langoustines and fresh herbs was served over a lobster bisque and then came a picture-perfect Branzino Tart with tomato concasse, yellow zucchini and a watercress pesto. The perfect ending came in the form of poached figs in Mavrodafni sweet wine with salep cream and walnuts.

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Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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