Agenda
13:56–14:17
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 a conceptual map for the day. It does not delve into marine production, the value of specific ingredients, gastronomic institutions, practices driving social change, or predictions for the next twenty years. It acknowledges these elements as part of the wider ecosystem, while leaving their deeper exploration to the panels that follow.
Moderator: Nikos Kontopoulos
Chef & Co - Owner of Ateno Cook & Deli
Chef & Owner of Muse
Speakers
Christoforos Peskias
Vangelis Liakos
Chef & Owner of Dopios Restaurant & Kάψα
Chef & Owner of Base Grill, Travolta, Hoocut, Ateno, Greece
Nikos Karathanos
Tom Aikens
14:20–14:45
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.
Moderator: Nikos Kontopoulos
Speakers
Lefteris Lazarou
Mauro Uliassi
Chef & Owner of Varoulko Seaside
Chef & Owner of Uliassi Ristorante
Panagiotis Giakalis
Gikas Xenakis
Executive Chef The Margi Athens Riviera
Head Chef Aleria Restaurant
14:48–15:08
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
4. Gastronomy as a Destination
When does gastronomy become a genuine reason to travel, and who decides which destinations deserve global attention?
The panel explores how a gastronomic destination is created and how recognition can be transformed into lasting value for a place. It connects the experience of hospitality and the international promotion of Greek cuisine with food criticism, restaurant creation, and international evaluation. It focuses on the different forces that shape the image of a destination and the extent to which that image truly reflects the place and its people.
Moderator: Christos Chatziioannou
Speakers
George Chatzopoulos
Panos Deligiannis
Operations Executive Chef of Aldemar Resorts
Founding Partner & General Manager of The FNL Quide
Alexandros Tsiotinis
Alexandra Michot
Chef & Owner of CTC Urban Gastronomy
Food Writer & Journalist Academy Chair, The World's 50 Best Restaurants
15:11–15:36
15:39–15:56
5. Wine in the Present Tense
What new relationship must wine build with modern life in order to preserve its value and relevance, without remaining confined to the habits of the past?
The Greek wine industry today enjoys greater quality, confidence and international recognition than ever before. At the same time, wine globally is being called upon to redefine its place in modern life, as consumption habits, the way wine is communicated, and audience expectations continue to evolve. Together with Yiannis Karakasis, we will discuss where Greek wine stands today, the challenges it faces, and what it needs to shape its next chapter.
Moderator: Katerina Poulopoulou
Speaker
Yiannis Karakasis
Master of Wine
Founder of Great Greek Wines
16:17–16:35
6. The Invisible Ingredients of Nourishment
Where does a chef’s responsibility toward society begin, and where does it end?
This session highlights what remains unseen when a guest looks at a finished dish. The energy that powered its production, the financing that enabled the necessary investment, and the expertise that transformed all these elements into everyday food are “ingredients” just as essential as those listed in a recipe. The panel does not revisit primary production, chefs’ sustainability practices, or consumer trends. Instead, it focuses exclusively on the supporting systems that make the journey of food possible.
Moderator: Christos Chatziioannou
Speakers
Petros Syrigos
Owner & Executive Chef Gitema
Spyros Rentetakos
Head of Retail Banking Networks Eurobank
Nikos Kordaris
Business Development Senior Manager (B2B), Protergia | METLEN
16:38–17:03
7. The Table We Leave Behind
How do we want the world to nourish itself twenty years from now, and what from today’s table deserves to survive?
It asks four chefs to make specific predictions for 2046: what we will be growing, what we will consider a luxury, the role technology will play, what we will preserve from tradition, and which of today’s habits will seem unthinkable by then.
Moderator: Christos Chatziioannou
Merlin Labron-Johnson
Chef & Owner of Osip
Manolis Papoutsakis
Chef Patron Χαρούπι, Δέκα τραπέζια & Pharaoh
Speakers
Nikos Thomas
Pavlos Kyriakis
Chef-patron of Simul restaurant & Table Molon Lave
Chef Patron of Ristorante di Caravaggio & Dodeka Piata
17:06–17:31
8. Beyond the Plate: When Influence Becomes Action
Where does a chef’s responsibility to society begin, and where does it end?
Here, sustainability is not discussed as an abstract value, but as a decision with practical costs and measurable outcomes. The panel explores what a chef can genuinely change through cultivation, sourcing, menus, scale, and their influence on the choices made by the public.
Moderator: Christos Chatziioannou
Speakers
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
Chef & Owner of Da Terra
Rafael Cagali
Asterios Koustoudis
17:34- 17:54
9. From Generation to Generation: How the Value of Food Is Passed On
What does it take for the value of a product to pass from the people who created it to those who will enjoy it tomorrow?
The panel brings the event to a close by exploring how knowledge, care and memory are passed down from generation to generation: from a family recipe and the place where it originated, to cultivation and harvest, and from there to the contemporary kitchen and the table. The speakers are not approached as representatives of products, but as individuals who carry and pass on different forms of gastronomic knowledge. The central question is what is worth preserving and what needs to evolve, so that food can continue to connect people, places and generations.
Moderator: Christos Chatziioannou
Speakers
Representative of the Mamos Family
CEO at MOLON LAVE SA
Ioannis Manikis
Panagis Mamos
Alexandros Papandreou
Haris Nikolouzos
Chef & Representative of VIKOS Natural Mineral Water
Owner of "Alexandros Papandreou" Cooking studio