While many know him as a Chopped champion and Le Cordon Bleu alum, Chef Nicholas Poulmentis’s connection to the guest experience runs deeper than the kitchen pass. As the owner of Cengo Suites on his home island in Greece, he has spent years perfecting the art of the "stay."
With the opening of Kythira NP, his first solo restaurant in New York, Poulmentis is bridging that gap between the boutique hotelier and the executive chef. It’s a space that trades the typical SoHo spectacle for the intentional, soul-deep warmth of a Mediterranean homecoming.
You grew up on the island of Kythira in Greece. How did growing up there shape the way you think about food and hospitality today?
“Growing up in Kythira taught me that food is never just about what’s on the plate; it’s about who you’re sharing it with and how it makes you feel. Meals were intentional. Ingredients came from somewhere you could see: the sea, the garden, the mountains, a neighbor’s farm—so you never had to question where your food was coming from. Hospitality was instinctive. You didn’t overthink it; you just took care of people. That sense of generosity, comfort, and respect for ingredients is the foundation of how I cook and run a dining room today. I always want people to feel at home.”
Many people in the U.S. still associate Greek food with a handful of classic dishes. What do you think people misunderstand about Greek cuisine?
“Greek cuisine is incredibly nuanced, but it’s often flattened into a few recognizable plates. What gets missed is the depth—the quiet complexity built through technique, fresh ingredients, and balance. Greek food isn’t meant to be loud; it’s meant to be honest. It’s about quality ingredients like peak-season vegetables, simply prepared seafood, good olive oil, fresh herbs, and letting them speak for themselves. Simplicity is the point, and that approach is what defines Greek cuisine.”
You trained at Le Cordon Bleu before going on to compete—and win—on Food Network shows. How do you balance classical technique with the instinctive cooking you grew up with?
“Classical training gave me discipline, structure, and precision. Growing up in Kythira gave me soul and taught me how to be resourceful. That balance comes naturally now. I might use classical techniques to build a sauce or refine a texture, but the flavor memories and small cooking habits always come from my childhood. I cook by adjusting instinctively and trusting my senses. Technique supports the food—it should never overshadow it.”
Why did now feel like the right time to open your first solo restaurant in New York—and why SoHo specifically?
“I’ve reached a point where I feel deeply inspired by my background and ready to tell my story through food. Not just what I can execute, but what I want to say. Kythira NP is deeply personal, and I wanted to open it at a moment when I could lead with confidence and clarity. SoHo felt right because of its history as a place where ideas and cultures collide. It’s a neighborhood that values individuality, which mirrors what this restaurant represents for me.”
Kythira NP is inspired by your home island. How does the restaurant reflect your personal story beyond just the menu?
“Kythira NP’s textures, warmth, and flow are meant to feel like walking into a space that makes you feel at home. Beyond the food, the restaurant reflects how I grew up, gathering around the table with people you love, sharing dishes, and taking your time to enjoy. Kythira NP is designed to feel personal and comfortable, yet elevated. It’s my story told through an experience, not just a menu.”
When you’re back in Greece, where do you love to eat or spend time that still inspires your cooking today?
“One of my strongest memories growing up in Kythira is fishing and cooking with my father. We would catch wild octopus, branzino, langoustine, pandora fish, or whatever the sea gave us that day. When I go back now, I try to reconnect with those roots. It reminds me of where everything started and how important it is to keep that foundation in my cooking. Those moments ground me and bring me back to why I started cooking in the first place.”
Looking ahead, what do you hope Kythira NP becomes for both New Yorkers and travelers discovering the city?
“I hope it becomes a place people return to, not just for special occasions, but because it feels familiar and comforting. A neighborhood anchor for New Yorkers, and a discovery for travelers who want something that feels rooted, real, and comfortable. More than anything, I want guests to leave feeling like they were genuinely taken care of. If people feel that, then I’ve done my job.”
