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Jim Botsacos '87When you think of Greek cuisine in New York City, only one name rises to the top — Jim Botsacos, executive chef of famed Molyvos. Named as one of the “Best (restaurants) of 1999” by New York magazine, 3 star Molyvos has become a staple dining haven for the publishing industry and others in the know.
A descendant of talented Greek- and Italian-American chefs, Jim Botsacos’ calls upon his life and career experience to prepare the highest quality Greek food possible. Botsacos started his career with a three-week apprenticeship at Johnson & Wales University, before enrolling in the culinary program in 1985. Upon graduating in 1987, Botsacos held stints at The 21 Club, Park Avalon, and Blue Water Grill. Rising to executive chef by the age of 24, Botsacos wanted to explore his roots; opening Molyvos in February 1997. Before he opened the doors of his now famous eatery, Botsacos traveled to Greece to work with Aglai Kremezi (Greek food authority) to research the country’s regional home-cooking. Staying true to the countries’ origins, Botsacos says, “My approach at Molyvos is to apply my training and classical techniques to the classics of Greek cuisine, without diminishing its centuries old authenticity.” Recently, Botsacos and chef de cuisine Jake Addeo have added an Italian spin to Molyvos; embracing Botsacos’ other half. Steve Cuozzo of the New York Post raves about the new Italian specialties that “boldly take up the cause of the cuisines’ more subtle strengths: flavor clarity, a stupendous seasonal bounty and herbal restraint.” Botsacos has created a dining experience that represents more than 20 distinct regions of both Greece and Italy. Adam Platt of New York magazine sums it up by saying, “Botsacos’ competence and ambition are evident with the arrival of the antipasti.” |
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