Executive Chef Nick Panagos has spent most of his life in the restaurant business. The culinary world was something he was always around when growing up in Barrington, Rhode Island. His father owned several restaurants in the area during his childhood. As a teenager he worked as a dishwasher at those restaurants and eventually started cooking there as well.
After high school Nick decided to move to Greece, where he had some family, and while he was there cooked at a few different restaurants. It’s here that he decided to make a career out of cooking. He then moved back to New England and went to Le Cordon Bleu in Cambridge from 2008 to 2010. From Culinary school he started working as executive Sous Chef for our sister restaurant Sorellina for 5 years. He credits Chef/owner Jamie Mammano as being a great mentor for him in the kitchen. He then left Sorellina in 2014 and became Sous chef at Alden and Harlow, which lead to the Chef de Cuisine position at Cinquecento in the South End. In the beginning of 2017 he helped open Monument Restaurant and Tavern in Charlestown.
Now that he is back in the CHG family he is excited to be in an environment where everyone is working towards the same goal, perfection. He wants to create food that is delicious and fun for the guest. It is important to him to have employees that come to work and have a passion for what they are doing. That passion is what he believes to be one of the most important things to have in the kitchen. Chef Nick is excited to bring fresh ideas to the menu while keeping the classics our guests have always loved.
When Nick is not in the kitchen, he is skiing, golfing, and eating great food wherever he goes.