Agenda
13:59–14:20
1. The Architecture of Nourishment
What is the system that nourishes us made of, and what happens when one of its links breaks?
The opening defines Nourishment as an ecosystem and provides the audience with the conceptual map for the day. It does not analyze marine food production, the value of specific ingredients, gastronomic institutions, social change practices, or forecasts for the next twenty years. It acknowledges these links but leaves their development to the following panels.
Chef & Owner of Base Grill, Travolta, Hoocut, Ateno, Greece
Chef & Owner of Dopios Restaurant & Kάψα
Chef & Co - Owner of Ateno Cook & Deli
Chef & Owner of Muse
Speakers
Christoforos Peskias
Vangelis Liakos
Nikos Karathanos
Tom Aikens
14:23–14:48
2. The Sea as a Source of Nourishment
If we do not protect the sea, what will we truly be able to put on our plates tomorrow?
The panel examines the sea as a living food production system. It focuses on changes in marine ecosystems, seasonality, small and undervalued fish, overfishing, aquaculture, and the choices made by chefs and diners. It does not expand broadly into agriculture or the overall social responsibility of chefs.
Lefteris Lazarou
Mauro Uliassi
Chef & Owner of Varoulko Seaside
Chef & Owner of Uliassi Ristorante
Head Chef Aleria Restaurant
Executive Chef The Margi Athens Riviera
Ομιλητές
Panagiotis Giakalis
Gikas Xenakis
14:51–15:11
3. From Ingredient to Identity
What makes an ingredient truly valuable: its rarity, its flavor, or the community that keeps it alive?
Ana Roš has a standalone presence. The discussion is not a general sustainability panel, but an in-depth conversation about how a product embodies the landscape, microclimate, biodiversity, human knowledge, and economic life of a remote region.
Moderator: Tasos Mitselis
Speaker
Ana Roš
Chef & Owner of Hiša Franko
World’s Best Female Chef 2017 from the 50 Βest Restaurants
15:14–15:39
4. Gastronomy as a Destination
When does gastronomy become a genuine reason to travel, and who decides which destinations deserve global attention?
The panel is not a confrontation between Michelin and The World’s 50 Best. It examines how a gastronomic destination is created, the influence and responsibility of international and local institutions, and how recognition is—or is not—transformed into lasting value for a place.
Speaker
Ettore Botrini
Chef Patron Botrini's & Etrusco
15:42–15:59
5. Wine in the Present Tense / The Next Life of Wine
What new relationship must wine develop with contemporary life in order to retain its value and place, without remaining trapped in the habits of the past?
Wine is going through a period of redefinition. Greek wine is gaining quality, confidence, and international recognition, while younger generations are simultaneously reconsidering how, how often, and in what circumstances they consume it. The discussion explores not how to return to the previous wine culture, but how to create a new one: more contemporary, open, accessible, and connected to quality, place, and enjoyment.
Moderator: Nelly Kalamara
Speaker
Yiannis Karakasis
Master of Wine
Founder of Great Greek Wines
16:35–17:00
6. Beyond the Plate: When Influence Becomes Action
Where does a chef’s responsibility toward society begin, and where does it end?
Ομιλητές
Joe Otway
Petros Dimas
Chef Director / Co-creator of Highergroundmcr & Flawdwine
Chef Patron of Makris Athens by Domes
Culinary Director of Hotel Grande Bretagne & Tudor Hall Restaurant at King George
Asterios Koustoudis
Rafael Cagali
Chef & Owner of Da Terra
Nikos Thomas
Chef-patron of Simul restaurant & Table Molon Lave
17:03–17:28
7. The Table We Leave Behind
How do we want the world to be nourished in twenty years, and what from our table today is worth preserving?
Here, sustainability is not discussed as an abstract value, but as a decision with practical costs and measurable outcomes. The panel examines what a chef can actually change through agriculture, sourcing, menus, workplace culture, education, access, and scale.
Speakers
Manolis Papoutsakis
Merlin Labron-Johnson
Chef & Owner of Osip
Chef Patron Χαρούπι, Δέκα τραπέζια & Pharaoh
Alexandros Tsiotinis
Pavlos Kyriakis
Chef Patron of Ristorante di Caravaggio & Dodeka Piata
Σεφ & ιδιοκτήτης του εστιατορίου CTC Urban Gastronomy
17:31–17:56
8. The Invisible Ingredients of Nourishment
What invisible resources, decisions, and infrastructures make the food that reaches our tables every day possible?
The closing does not mechanically summarize what has been said. It asks four chefs to make specific projections for 2046: what we will grow, what we will consider a luxury, what role technology will play, what we will preserve from tradition, and which present-day habit will seem unimaginable by then.
Speakers
Petros Syrigos
Owner & Executive Chef Gitema
Spyros Rentetakos
Head of Retail Banking Networks Eurobank