Chef Spotlight: Gregory Zapantis of MOLOS in Weehawken NJ

Gregory Zapantis is the Executive Chef of Molos, the stylish waterfront restaurant in Weehawken, New Jersey. Born on the Greek island of Kefalonia, Zapantis was forged by the values of a traditional fisherman's family who respected the sea and all that it generously brought to their tables. Surrounded by the succulent flavors of charcoal grilled fish, and recipes handed down from generation to generation, he quickly mastered the most basic skills of treating seafood. Soon after, herbs, spices and olive oil became the arsenal that would fortify him on his gastronomical quest across the Atlantic. Zapantis came to Molos in November 2014, following time spent in the kitchens of Estiatorio Milos, Trata, Kellari and Thalassa in NYC.

Broadwayworld.com interviewed Chef Gregory Zapantis about his career and Molos.

What was your earliest interest in cooking?

For me cooking is not a job, it is having fun with family and friends. I have fond memories of helping my mother and grandmother cook for our family gatherings back home on the island of Kefalonia. It was then that I decided that I would be a professional chef and attend a party every day while at work.

Who were some of your career mentors?

After coming to New York to attend school, I worked for my Uncle Dennis who owned a restaurant on weekends and holidays. It was that time in my life that I enjoyed and will always remember. The decision was made to become a chef and what better place to cook than New York.

What culinary styles have influenced your career?

In the beginning of my professional cooking career I studied French and Italian cuisines. But life is a circle and we always return to our roots. Born and raised on a Greek Island, I was always fascinated by the complex flavors and textures of seafood and that is what I've been cooking for the last 10 years.

What do you consider a distinguishing feature of your work as a chef?

Cooking seafood is fun, but very few people know the difficulties and the effort a chef needs to give in order to have the best and freshest fish for his kitchen.

What is your favorite meal?

My favorite meal was in a seaside fish tavern in Kefalonia. The owner is a fisherman and and his wife is the chef and the menu changed regularly to reflect the catch of the day.

Tell me a little about your restaurant for our readers.

Molos is a Seafood restaurant with Greek influences. We have a fish market display in the dining room and our guests get to see and pick from our fish selection for the day. We also have a banquet room on the second floor that accommodates up to 150 guests. My menu features the best seafood from the Mediterranean and I work very close with local farmers.

Molos is located at 1 Pershing Road, Weehawken, NJ 07086. Call them at 201.223.1200 or visit www.molosrestaurant.com.

Photo Credit: Courtesy of Molos

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