210 E. Main Street, Los Gatos, CA 95030
T: +408.354.7700 - F: +408.354.7701

Wednesday through Sunday
5:00p.m. to 9:00p.m.

Outdoor patio open from May to October, weather permitting


The Chef

Nicko Moulinos

Nicko Moulinos

New Jersey born while subsequently raised on the island of Corfu in Greece. It is here and while heavily influenced by his family’s cooking and most notably his grandparents, that he starts a culinary adventure initially as a server, then prep cook, until he finally decides to attend a culinary school in Greece. Upon completion of his studies, he is offered positions in some of the most prestigious hotels and restaurants in Greece, gaining valuable experience while moving up through their ranks.

In 2010 he returns to Hyde Park, NY, where he attends the Culinary Institute of America, expands his knowledge while been awarded a degree in the culinary arts. This degree lands him a job with acclaimed Chef’s Daniel Boulud at Boulud Sud in New York City while working under Executive Chef Travis Swikard for two and a half years. It is at Boulud Sud that he learns to hone his craft and skills in the art of Mediterranean cuisine. In the footsteps of Boulud Sud and for the next two and a half years, he moves to world-renowned, Le Bernardin by Chef’s Eric Ripert. Here he gains additional skills and knowledge as he rotates throughout the restaurants’ stations all under the direction of Chef Chris Muller and Chef Eric Gestel.

His next stop finds him in Orange County as the Chef de Cuisine, assisting with the rebranding of one restaurant, while participating with the opening of two additional spots, all for a major hotel brand. It’s not long before a new opportunity is offered to him at the Kith/Kin restaurant at the Intercontinental in Washington DC. Here he collaborates with friend and fellow CIA alumnus, Kwame Onwuachi where he is influenced by the West African and Caribbean cuisine.

Early in 2020, with fiancée Shelly by his side he returns to California and takes over the helm at Taverna restaurant, in Palo Alto. Here as the executive Chef and Shelly as the Chef de Cuisine, they work as a power team for the next couple of years to showcase their skills and place Taverna in the limelight for its Greek cuisine.
Chef Nicko Moulinos