Greek Paella
nother long and hot summer in the kitchen is winding down and its time to break out some of the recipes I’ve been working with…more specifically My Greek… Read More »
Gavro (White Anchovies)
arinated White Anchovies, Gavro or Boquerones…whatever you decide to call them is up to you but I’m warning you, these little guys are EXtremely addicting! This recipe is… Read More »
Ouzo Mussels | Niko’s Taverna
This is an appetizer we serve at Niko’s and has quickly become one of our top sellers. Mussels cook rather quickly so most of the time is spent prepping… Read More »
I graduated from The French Culinary Institute in NYC and I am currently chef/partner of my family's Restaurant in White Plains, NY | 
