The Chefs

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Chef Kristyan d'Angelo


Chef Nikos Moulinos

Nikos Moulinos, born in New Jersey, but raised in Corfu, Greece for 15 years, started his culinary adventure in 2007 at a local restaurant as a server and a prep cook. In 2009 he decided to join a culinary school, while still in Greece. Being heavily influenced by his family’s cooking, most notably his parents and grandparents, and of course his heritage, he went on to work in some of the most prestigious hotels and restaurants in the country and gained experience by moving up through the ranks. In 2011 he then decided it was time to move back to America, more specifically Hyde Park, NY, in order to attend The Culinary Institute of America. At CIA he was able to expand his knowledge and gain a second degree in culinary arts, as well as a minor in baking.


 This move was quite difficult, but well worth it when he was able to land a job in one of acclaimed Chef’s Daniel Boulud, restaurants, Boulud Sud in New York City. He remained there for two years, working under Executive 

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Chef Travis Swikard, and a very solid team. It was there where he continued to hone his craft and skills in Mediterranean cuisine. After Boulud Sud, he got a job at world renowned Chef, Eric Ripert’s, Le Bernardin. He worked under Chefs Chris Muller and Eric Gestel for another two years, rotating through the restaurants’ stations and wine bar (Aldo Sohm), before planning his next move. 


  After few months of discussing and planning, Nikos moved to Southern California in March 2015. Doing so, he was able to rebrand one restaurant, and open another one, all under the same hotel, where he was the Chef De Cuisine and oversaw all operations. Additionally, he helped open and run one more restaurant before his time was over. After 3 years in California, and multiple discussions with his fiancée (Shelly), they decided to take up a new challenge and relocate to Washington DC. Moving to DC, he reconnected with an old-time friend of his from CIA, Chef Kwame Onwuachi, and started working together again, at Kith/Kin at the Intercontinental, for about 2 years, and explore the Afro-Caribbean cuisine.


  When the pandemic hit in 2020, an opportunity came around for Chef Nikos to be part of a Greek restaurant. The name of it was Taverna Restaurant (Palo Alto) and after much consideration, him and Shelly, packed up their belongings and moved back to California, this time in the Bay area. To this day, he is the Executive Chef, where he oversees all restaurant outlets, enjoys working with people who have the same passion for food and knowledge, and when given the chance he will always be the first one to contribute and give back to his community through various activities (charity events, help at churches/shelters, etc).


Chef Sachin Chopra


Few restaurateurs have what it takes to garner a Michelin star right out of the gate. But that's just what Sachin Chopra accomplished when he opened his first restaurant in California back in 2010, All Spice. 

The very personal restaurant is a reflection of his culture, training and forthright approach to cooking. At All Spice, he is blazing a new trail in cuisine. He refuses to be hemmed in by categories; he wants his food to speak for itself. Although Indian by heritage, his food is not necessarily that. Although classically French trained, Sachin’s techniques are not defined solely in that manner, either. Instead, his style is modern, elegant and expressive, inspired by local ingredients, global flavors and his own spirited imagination. 


He got his start working in kitchens in his native India, and then went on to graduate from the Culinary Institute of America in Hyde Park, NY. He honed his abilities working the line at famed four-star Daniel in Manhattan, impressing Chef de Cuisine

Alex Lee with his ability to meld Indian flavors with French classics. Over many years working in New York City and then the San Francisco Bay Area, Sachin continued to develop his signature style: delicious, flavorful food made with integrity and served with artistic flair.


Throughout his career, Sachin has always been a forward-thinking chef never afraid to break with conformity. Sachin’s deft reimagining of All Spice’s cuisine allowed the restaurant to survive the difficult first years of the Covid-19 pandemic, with offerings that changed with shifting regulations. His latest project, a casual café, was developed during those hard times. Called Pilot Light, it is now open at the Half Moon Bay airport, serving breakfast and lunch with fine dining flair.


Thanks to the support of All Spice’s and Pilot Light’s fans, Sachin has a platform on which to continue to develop his dreams. He invites you to join him on this journey and see what comes next.


Chef Kristyan d'Angelo

A native of the small town of Ginosa in the Apulia region of Italy, Kristyan was born with an appreciation for wonderful food made with fresh, local ingredients. Perhaps his passion for food began on the day he and his twin sister were born… in the kitchen, on the table in his family home.  This, along with his dislike of traditional schooling and desire to make people happy, motivated him to pursue a career as a chef. Kristyan’s mother worked at a restaurant, and he began his career alongside of her learning fundamental cooking techniques.  At age 15, the family relocated to Asti, in Piemonte in the north of Italy.  For the next ten years, he worked mornings with his father at the gas station and car wash they owned, and then went directly to the restaurant to work with his mother.  His enthusiasm for his craft is genuine and simple, “In Italy it is a tradition to follow your parents.  But, it is just inside of me.” At age 25, he yearned to learn the art of perfect pizza.  Knowing that Neapolitan pizza is world famous , Kristyan found the best Neapolitan ristorante in


Asti, and apprenticed with them for five years.  These years were well spent, as Kristyan’s restaurant Terun is now one of only fifteen in California that is a member of American Delegation of the Associazione Vera Pizza Napoletana, a non-profit that recognizes the handful of restaurants outside of Italy that meet strict standards and respect the meticulous process of traditional Neapolitan pizza making. At age 30, he decided to pursue his dream and move to the United States and work toward opening a restaurant.  He enrolled in English classes in Berkeley and worked several low-end jobs cooking and cleaning (lying to his mama back in Italy that he was working in a fantastic pizza restaurant), methodically working his way to Palo Alto where he met his future partners, Franco and Maico. Kristyan’s varied experiences, together with his strong work ethic and gracious hospitality, have given him a wildly successful first restaurant that exceeds guest’s expectations every time. In his spare time, Kristyan can be found on his racing bike, sporting his Terun cycling jersey.