{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"All In Good Taste ","title":"Nikolaos Kapernaros has GOOD TASTE ","html":"","width":"100%","height":180,"duration":2725,"description":"How do you lead a culinary operation capable of serving events ranging from 15 guests to 15,000 at one of Chicago’s most iconic destinations?\nIn this episode of All in Good Taste, Aidan sits down with Chef Nikolaos Kapernaros, Executive Chef at Navy Pier, for a conversation recorded high above Chicago on the Centennial Wheel.\n\nChef Nikolaos shares his journey from growing up in the port city of Piraeus, Greece, to attending a highly disciplined culinary school in Rhodes, training in kitchens across Europe, moving to Chicago for the love of his life, and eventually taking on one of the city’s largest and most complex culinary operations.\n\nHe also takes us behind the scenes of his Food Network experiences, including competing on Chopped and defeating Bobby Flay with his signature moussaka. Nikolaos explains the adrenaline of competition cooking, the disappointment of losing, and why even the most accomplished chef can be eliminated by one small mistake.\n\nThe conversation goes far beyond television. Chef Nikolaos breaks down what it takes to execute food for thousands of guests, build trust across a large culinary team, maintain consistency under pressure, and lead without repeating the harmful kitchen culture experienced by earlier generations of chefs.\n\nHe also opens up about his work with Chicago Chefs Cook, World Central Kitchen, the American Cancer Society, children’s organizations, and humanitarian relief efforts around the world.\nThis is a story about Greek hospitality, family, resilience, leadership, competitive cooking, and using food to give people hope.\n\nIn this episode:\n• Growing up in Piraeus, Greece\n• The discipline of Greek culinary school\n• Moving to Chicago for love and family\n• Training with renowned chefs throughout Europe\n• Winning Beat Bobby Flay with moussaka\n• Competing on Chopped\n• Serving events for as many as 15,000 guests\n• The logistics behind Navy Pier’s culinary operation\n• How kitchen leadership has evolved\n• Building trust and...","thumbnail_url":"https://img.transistorcdn.com/dks1W8n4e0xincgb6UDOxe3uq5vLkXr-d0Rw9oYYLKk/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9iY2U3/Mzk5Yjk5YWUxMzM0/ZTFhMTY4MjU5NmY0/YzNhMS5KUEc.webp","thumbnail_width":300,"thumbnail_height":300}