Nicholas Poulmentis, 50, of New York City, grew up on a beautiful Greek island. He left home and became an accomplished chef. His list of accolades include becoming a Food Network Chopped Champion to cooking at the White House for President Barack Obama. Despite his talent for cooking, he wasn’t making the healthiest food choices for himself—or watching his portions. A heart-health scare forced him to confront his vices and revisit his relationship with food.
MY WEIGHT GAIN didn’t happen overnight. It happened because I slowly drifted away from the habits I learned growing up. I’m from Kythira, an island in Greece. There, we focused on simple eating.
Some of my favorite memories and dishes are from when I would catch live seafood with my father, specifically octopus, lobster, and branzino. We would dive in the water to catch the fish by hand, grill them, and enjoy with fresh lemon. That is my favorite meal. The food in Greece is very seasonal, so we would always enjoy the fish that was best during that time of year, and I would always look forward to branzino season. With fresh lobster, we would make a lobster pasta with extra virgin olive oil, fresh garlic, tomatoes, and white wine.
In Greece, we also cared about active movement. I would move all day without thinking about it. I grew up learning that food is about nourishment, community, and fresh ingredients.
I moved to New York on November 14, 2012, two days before my birthday. I was smoking, drinking too much alcohol, and eating without intention. My weight went up to around 260 pounds. For context, I usually weigh about 160 pounds. It would fluctuate sometimes but only up to around 175 pounds.
At my heaviest, I felt disconnected from my identity as a Greek man and as a chef. My identity is rooted in vitality, in the sea, in clean ingredients that give you energy. I wasn’t representing any of that. I felt out of balance.
Then, I had a health scare eight years ago. I needed a stent put into my heart and I came very close to losing my life. It got me thinking about my life up to this point. I thought about my childhood, my family, and my island. I remember the moment I told myself, “Nick, you grew up well. You know what to do.” It wasn’t about finding a new diet; it was about returning home mentally.
The health scare didn’t just change my body; it reshaped my mindset. I realized I didn’t just need to change how I ate; I needed to return to the Mediterranean way of living. I had moved far from my roots. I’d lost the rhythm I’d grown up with in Kythira.
I knew I had to find my way back.
I Made Simple Dishes With Greek Ingredients
About six years ago, I gave up alcohol and quit smoking. Then I went back to how I ate as a child and simplified my meals.
I started eating grilled fish with wild greens, chicken with vegetables and herbs, lentils with olive oil and lemon, and big Greek salads. Every morning, I had a spoonful of honey from Kythira. Before each meal, I had a spoonful of extra virgin olive oil.
I focused on vegetables, herbs, seafood, and other fresh ingredients. When you eat this way, the food is so nourishing and satisfying that your portions start to regulate themselves. Choosing ingredients that felt connected to Greece helped me lose weight. More importantly, it also reconnected me with the kind of cooking I wanted to bring to a restaurant I planned on opening. I wanted to serve food with clarity, purpose, balance, and respect for the source.
I Worked on Moving More Consistently
When it came to fitness, my initial plan was to move consistently. I didn’t jump into anything intense. I just needed to show up for myself every single day. Movement in Kythira is natural. People walk everywhere, climb, swim, and stay active without forcing it.
I spent 45 minutes doing cardio on the elliptical every morning. Once I got that down, I worked on rebuilding my strength through weight training.
The goal wasn’t to lose weight. I wanted strength and longevity. Over time I developed a routine where I start my gym workout at 5:00 AM. I still do it today to center myself for the day ahead.
I lost 75 pounds in two years with a body fat of twelve percent. (Nowadays, I’m at nine percent body fat as I am working out a lot and bulking).
The key was to keep my lifestyle consistent. To this day, I focus on Greek cuisine and I walk as much as I can every day. To me, being healthy is not about restriction—it’s about alignment. The Mediterranean lifestyle works for me because it’s sustainable. It’s also brought me a lot of joy. I’ve learned that my health and happiness go hand in hand, and it’s equally important to prioritize both.
I’ve Reconnected With My Greek Heritage Through Food
Reconnecting to my Greek roots has helped me find the balance between discipline and pleasure. Moderation is everything. My routine keeps me grounded, but it also allows me to enjoy my life and my work.
My journey has now come full circle. I’m opening my new restaurant, which I’ve named Kythira NP, in Soho in spring 2026. My restaurant is about preserving tradition, honoring where I come from, and expressing those memories through honest, thoughtful cooking that reflects the spirit of my home island. I can’t wait for people to share this journey with me.
My advice for anyone starting their own weight loss journey would be to lean into healthy food you naturally gravitate towards. Try fresh vegetables, herbs, seafood, and high-quality olive oil. I think the Mediterranean lifestyle works because it’s not a ‘diet.’ It’s what guided my own journey, and what I hope to give the guests who come to my restaurant: a sense of joy, connection, and respect for food.
Lisa is an internationally established health writer whose credits include Good Housekeeping, Prevention, Men’s Health, Oprah Daily, Woman’s Day, Elle, Cosmopolitan, Harper’s Bazaar, Esquire, Glamour, The Washington Post, WebMD, Medscape, The Los Angeles Times, Parade, Health, Self, Family Circle and Seventeen. She is the author of eight best-selling books, including The Essentials of Theater.
Read the full article here