Karousis Dimitrios - Karousis, Dimitrios

Dimitrios Karousis

Biography

My passion for culinary arts began at a young age, where I worked for a family diner and learned how to cook. I knew I wanted to pursue a career in the hospitality industry, and right after high school I enrolled in the Culinary Institute of America. Graduating with an Associate’s Degree in culinary arts, my career took many turns over the years, moving from the kitchen to the office where I managed and owned various restaurants. Though my positions deterred my ability to create in the kitchen, I never ceased trying to return. Last... READ MORE

My passion for culinary arts began at a young age, where I worked for a family diner and learned how to cook. I knew I wanted to pursue a career in the hospitality industry, and right after high school I enrolled in the Culinary Institute of America. Graduating with an Associate’s Degree in culinary arts, my career took many turns over the years, moving from the kitchen to the office where I managed and owned various restaurants. Though my positions deterred my ability to create in the kitchen, I never ceased trying to return. Last year, after accepting the general manager position here at Nick’s Lobster House, an opportunity arose for me to finally retake my position at the head of a kitchen. Through my work, I’m hoping to grow Nick’s Lobster House into the remarkable, multi-faceted restaurant I know it can be.

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What is your favorite NYC restaurant? And what is your go-to dish? When I was a meat-eater. I frequented Delmonico's the most, but now that I have transitioned to more of a vegetarian lifestyle, I would have to say ABCV. My go-to dish would have been a pasta one, for it's something I continue to eat almost daily. What is your ultimate meal? That would have to be lamb shank. What three things are always in your pantry? Pasta, some type of bean, and wild mountain oregano. If you weren't a chef, what would you be? A race car driver, motivational speaker, psychologist, any of the above! If you could cook with anyone, who would that be? That would have to be certified master chef Ken Arnone What’s your favorite NYCWFF memory? I haven't had the pleasure of attending yet, but I hope to make some great ones this year!