George Chatzopoulos
For George Chatzopoulos, gastronomy is a way for the flavours, traditions and spirit of Greece to travel beyond its borders. It is a philosophy shaped through more than two decades of professional experience and a long-standing connection to Greek hospitality.
Born in Thessaloniki in 1978, he graduated from the School of Tourism in Thessaloniki in 2001. His professional journey became closely connected with Aldemar Resorts, where he began as Chef à la Carte at Aldemar Royal Mare and steadily progressed within the group.
In 2016, he became Executive Chef across all Aldemar Resorts hotels. Today, as Operations Executive Chef, he shapes and defines Aldemar’s gastronomic identity, making cuisine an integral part of the overall hospitality experience.
Throughout his career, he has continuously invested in his professional development and international training, attending specialised programmes at renowned institutions including Ecole Le Nôtre, ADF Alain Ducasse and Ecole Ritz Escoffier. He has also earned distinctions in international culinary competitions, including medals at the Grand Prix Cooking Taste of Life.
An important part of his work is dedicated to representing and promoting Greek gastronomy internationally. Through major exhibitions and events abroad, he brings a contemporary expression of Greek cuisine and hospitality to international audiences.
Since 2010, he has played an active role in Sympossio Greek Gourmet Touring, an initiative dedicated to promoting Greek cuisine around the world. For George, Sympossio is both an honour and a mission: a shared journey that brings people together through the flavours, traditions and spirit of Greece.
At Gastrosophy Fest 2026, George Chatzopoulos brings this extensive experience to the conversation around Greek gastronomy and hospitality, exploring how food can become a powerful expression of culture, tradition and Greek identity.
