(WILLIAMSTOWN, Mass.) – Chef Nicholas Moulton has been named head chef at Mezze Bistro + Bar, where he will lead the kitchen and design and execute the seasonal menu. An alumnus of Mezze, Moulton worked for four years as sous chef from early 2009 through 2012.

A graduate of the Culinary Institute of America in Hyde Park, N.Y., Nicholas Moulton is committed to using local foods from farms and food producers in the Berkshires and Hudson Valley. He is originally from the Berkshires and has worked in the region for many years.

Immediately prior to his current position at Mezze Bistro + Bar, Moulton was the head chef at Public Eat + Drink in North Adams, growing the restaurant’s popularity in the city. He was sous chef at The Orchards Hotel in Williamstown for two years and has apprenticed at renowned restaurants Blantyre (Relais & Chateaux), L’espalier, Wheatleigh and Craigie on Main.

Producing simple food that is bright and full of life, Moulton is dedicated to the nose-to-tail philosophy and is involved in the harvesting and butchering of ingredients for the restaurant’s menu. He places an emphasis on plant-based foods and wild ingredients that grow locally and believes in supporting sustainable agriculture.

“It’s great to be back at Mezze cooking with local, seasonal ingredients,” said Moulton. “It’s truly an honor to work with the dedicated farmers, artisans and chefs in this area and to build a menu that reflects the landscape that surrounds us.”

As a chef focused on regional cuisine, Moulton holds a strong commitment to the farm-to-table movement while building awareness of Berkshire food culture and an understanding of the region’s terroir, part of the growing mission of Mezze Restaurant Group.

The seasonal menu in April has featured Mighty Food Farm Arugula + Chicory Salad with Roasted Beets, Preserved Lemon and Almonds; Spiced Carrot Tacos with Refried Beans, Jalapeno Aioli + Slaw; and, Crispy East Mountain Farm Pork Belly served with Berry Patch Kale + Roasted Poblano Polenta. Cricket Creek Farm Veal Sausage with Lentils, Mighty Food Farm Onion, Roasted Carrots + Arugula Salad and Poached Montauk Fluke with Indian Line Farm Spinach + Mushrooms have also graced the April menu.

A sample of Moulton’s menu can be found here.

Mezze Bistro + Bar

Mezze Bistro + Bar specializes in contemporary American cuisine highlighting the best of the season in support of independent farmers and artisan producers using sustainable practices. The food is handcrafted by Chef Nicholas Moulton and his team; they take great care to source local and seasonal ingredients including farm-fresh produce, meats and cheeses. Located at 777 Cold Spring Road (Route 7) in Williamstown, Mezze Bistro + Bar serves dinner nightly beginning at 5 p.m. All major credit cards are accepted. For more information or reservations, call 413.458.0123 or visit Open Table.

Co-owned by Nancy Thomas and Bo Peabody, the Mezze Restaurant Group is comprised of Mezze Bistro + Bar in Williamstown, Allium Restaurant + Bar in Great Barrington and Mezze Catering + Events, which provides full-service event planning. Mezze Restaurant Group is a member of Berkshire Grown, Slow Food and the Berkshire Visitors Bureau.