NJV Athens Plaza Hotel Welcomes Pastry Chef Nikos Tsolis

The NJV Athens Plaza Hotel in Athens presents a selection of new refined desserts created by its new pastry chef, Nikos Tsolis.

Recently joining the NJV Athens Plaza team, Chef Tsolis will work alongside Executive Chef Panagiotis Anastasiou to enhance the hotel’s culinary offerings, with a focus on dessert innovation.

“I want us to create sweets that will evoke emotions and awaken sweet memories,” Tsolis said.

Nikos Tsolis Bio

Nikos Tsolis’ journey in confectionery began in 2012 as an apprentice at Spondi restaurant. It was there that his passion for gastronomy truly took hold. He had the privilege of working alongside several Michelin-starred chefs and later traveled to France to experience firsthand the culinary world he had admired through books and online.

Upon his return to Athens, Tsolis quickly set up his own “pastry lab” at home, allowing him to conduct all the tests and experiments he envisioned. His favorite ingredients to work with are chocolate and flour.

His professional career continued in patisseries, hotels and restaurants in Greece such as the Lycabettus restaurant on Santorini, the Grand Bretagne hotel in Syntagma and the Four Seasons Astir Palace Hotel Athens in Vouliagmeni.

Highlights of Chef Tsolis

– Éclair Caramel
Éclair with caramel cream, butter caramel dipped in white caramelized chocolate magnum

– Tiramisu Pistachio
Savoiardi sipped with espresso and coffee liqueur, pistachio cream and mascarpone mousse with Aegina pistachio paste.

– Basque Cheesecake
Vanilla-Marmalade Blueberry and lime jam

– Soft Cookies pistachio
White, caramelized chocolate with pistachio praline

– Madagascar Mousse Vanille 
Crunchy coconut base, red peach jam, almond praline and grilled peaches