Moshe Grundman has been the Executive Chef at Nerai since November 2017. Born and raised in Jerusalem, Moshe developed a love of cooking at an early age from his father. Moshe’s Mediterranean upbringing influences his preparation of Greek cuisine, and he infuses traditional Greek dishes with a unique Mediterranean flair. A graduate of the prestigious French Culinary Institute in New York City, his past experience includes working as the Sous Chef at Michelin-starred Oceana and heading his own kitchen at Sixty5 On Main in Nyack, New York. Moshe brings with him to Nerai a unique style of cooking, expertise with exotic and high-quality ingredients, and influence from various cultures around the Mediterranean.
Michael Coll has been passionate about wine ever since the early 1980’s. Before joining Nerai in December 2016, Michael was the proprietor of his own wine-centric establishment in New York City. He also served as the Wine Director at both TOWN and Estiatorio Milos for over a decade. Michael is well known by patrons for his open and friendly demeanor, as well as his familiarity with their individual tastes and his ability to introduce them to new wine experiences. Michael has attended countless tastings and dedicated endless hours to research and cellar work to create the new wine list at Nerai, and he hopes to build a thriving wine culture at Nerai.
Spiro Menegatos, a graduate of NYU's Stern Business School, started out as a derivatives trader before investing in Nerai. Shortly after, he realized the restaurant needed his full attention. Born and raised in Fort Lee, New Jersey, he grew up in a Greek family passionate about food. Over the years, his mother's cooking allowed his love for food to evolve. Nerai conveys a specific vision of his ancestral home in Kefalonia, Greece. His inspiration is to present Greek flavors in a modern way and instill the age old Greek tradition of Philoxenia within all the member of the team at Nerai.