Eos & Nyx's Executive Chef, Nicko Moulinos, traces his culinary skills back to the kitchens of his family, notably his grandparents' who had natural culinary prowess uniquely their own. Born in New Jersey and raised on the island of Corfu, Greece, Chef Moulinos initially entered the industry as a server before swiftly advancing to the position of prep cook. From there, he pursued formal culinary education at OTEK (Organization of Tourism Education and Constitution) in Greece, in 2009.

After completing his studies, Moulinos garnered experience in esteemed hotels and restaurants across Greece, like Kontokali Bay Hotel and Grand Mediterraneo – where he steadily ascended through the ranks. In 2011, he returned to New Jersey to deepen his culinary education at the Culinary Institute of America in Hyde Park, where he earned yet another degree in the culinary arts.

From there, Moulinos’ professional trajectory led him to Boulud Sud in New York City, under the mentorship of acclaimed Chef Daniel Boulud and Executive Chef Travis Swikard, and continued to refine his skills in Mediterranean cuisine. Subsequently, he honed his craft at Le Bernardin, working alongside esteemed chefs Eric Ripert, Eric Gestel, and Chris Muller.

Moving to Orange County in 2016, Moulinos served as Chef de Cuisine for hotel brand, The Hotel Fullerton, rebranding their first restaurant while opening their second. A subsequent opportunity arose at Kith/Kin restaurant in Washington D.C., where he collaborated with renowned Chef Kwame Onwuachi and explored West African and Caribbean cuisine.

In 2020 – Moulinos, and his wife and fellow Chef, Shelly, returned to California and assumed leadership at Taverna restaurant in Palo Alto, showcasing Greek cuisine. Serving as Executive Chef, and Shelly as the Chef de Cuisine, they worked as a power team for the next couple of years to showcase their skills and place Taverna in the limelight for its Greek cuisine. In 2022, Moulinos was offered a chance to run Dio Deka in Los Gatos, which held a Michelin star for a couple of years in the early 2010s. Here, Shelly joined him in the kitchen once again.

This progression led him to his current role: Executive Chef at Eos & Nyx. Embracing sustainability and locality, his culinary philosophy also merges innovation with tradition, presenting Greek and Mediterranean-infused reinterpretations of timeless recipes to surprise and delight the palates of guests. Within this capacity at Eos & Nyx, he aspires to nurture ingenuity and deliver unparalleled culinary journeys for both locals and travelers alike.