Following the success of our authentic Tuscan restaurant, Il Cantinori (est. 1983), and traditional French Bistro, La Gauloise (est. 1978), Nicola Kotsoni & Steve Tzolis opened Periyali (est. 1987) after faithful restaurant regulars expressed a desire for classic Greek cuisine.
 
The name ‘Periyali,’ a romantic Greek word for seashore, references the origins of the cuisine which draws inspiration from the Greek Islands, specifically Patmos, home of Periyali's first chefs, Irene & Victor Gouras. Their delicious homestyle recipes, still served today, were an extension of 'Patmian House' — their seasonal restaurant on the island.

The first to introduce traditional Greek cuisine to Manhattan, Periyali also put Greek wine on the map - playing host to a tasting for the New York Times in 1988, the first of its kind in the city. Nearly 40 years later, Periyali is one of New York City’s most storied Greek restaurants welcoming new generations of diners. In 2023 the restaurant underwent a thoughtful renovation and expansion, adding dedicated private dining space for intimate special occasions.

DescriptionThe Executive Chef will be overseeing all kitchen and food-related operations and staff. The Executive Chef ensures that quality standards consistently exceed expectations regarding food production, kitchen service, team management, and overall guest experience.  We are preferably looking for a chef who has a strong background in Vegetable Forward and Mediterranean cooking. There will be a lot of room for menu creativity and overall input to the direction of all menus. We are looking for someone who wants to have input on the direction of our business and grow alongside it. Someone who can step into this position with humility and patience taking the time to assess what is working and what may need improvement before making major changes.