If you haven’t yet paid a visit to Boston’s newly redesigned Roof Top Pool at The Colonnade Hotel, we recommend a trip before it’s too late. The hotel pool, which closes at the end of summer, offers great views, white cabanas and, of course, plenty of tasty fare from Chef Nicholas Calias.

The executive chef at The Colonnade Hotel and Brasserie JO restaurant has been plenty busy this summer. In addition to overseeing the dining program at the Back Bay hotel, Chef Calias has also joined millions of others in raising money to strike out ALS. He and Pedro Martinez recently completed the Ice Bucket Challenge together, as seen in the video below.

Here, Chef Calias tells BostInno how he spends his day-to-day in and out of the kitchen.

How do you spend most mornings?

I spend the first part of every morning walking through all of the areas that I manage at The Colonnade. I say “good morning” to everyone, check on production and purchases, check in to make sure everything is running smoothly at Brasserie JO, walk up to the pool and look through catering plans.

What are the top priorities on your to-do list right now?

Right now it’s all about menus for me. I’m starting to write next year’s banquet menus and working with brides and grooms to put together wedding menus. I’m also changing the Brasserie JO menu to reflect the change in seasons.

What is the best part and the worst part about your day?

If you ask me, I’ll tell you that I have the best job in the city. Every day is something new and different. For me to pinpoint the best or worst part of my day is tough. I truly enjoy what most people in my line of work would consider the worst part of their day and that’s the rush of the line when Brasserie JO is completely slammed.

What has been your favorite thing about working at The Colonnade Hotel this summer?

I have run the pool for years, but this year was different. The environment at the Roof Top Pool was more happening than ever and we opened with higher expectations than usual based on our huge redesign. Following the renovations, we have been able to push the limits a little bit more than we used to with items like Volcano Shrimp, served with smoke pouring out of the glass. Seeing that ‘WOW’ look on guests’ faces when they first see the pool has been awesome.

What other Boston restaurants are you really loving right now?

There are a few Boston restaurants I love right now. West Bridge, although it’s in Cambridge, is one. The egg in a jar is amazing. Also Taranta – the best pasta I have ever had.

If you could impart one piece of advice to our readers, what would it be?

I would tell people to constantly read and experiment. Don’t be afraid or intimidated by food, just have fun and enjoy it.

What would you do if you were suddenly granted a day off from work tomorrow?

I would golf with my son and cook for my family.

If you weren’t answering my questions, what would you be doing instead?

If I wasn’t doing this interview, I would be in the kitchen making chocolate donut ice cream sandwiches. On that note, I have to go!