Speakers
Ana Roš
Chef & Owner of Hiša Franko
3 Michelin Stars
World’s Best Female Chef 2017 from 50 Βest Restaurants
Ana Roš is one of the world’s leading voices in contemporary gastronomy. A self-taught chef and owner of the three-Michelin-starred, Michelin Green Star Hiša Franko, she has dedicated her career to celebrating nature, seasonality and the local producers of Slovenia’s Soča Valley. Through internationally acclaimed work that balances creativity with sustainability, Ana continues to redefine modern gastronomy with an approach that is both deeply personal and unmistakably rooted in place.
Mauro Uliassi
Chef & Owner of Uliassi Ristorante
3 Michelin Stars
Mauro Uliassi has been cooking for over 50 years, having grown up surrounded by food, hospitality and the everyday life of a coffee shop, with both of his grandmothers cooking professionally. In 1990, together with his sister Catia, he opened Uliassi between the port and the beach of Senigallia, in Italy’s Marche region. Since earning its third Michelin star in 2018, the restaurant has gained significant international recognition and a place in some of the world’s leading gastronomic guides and rankings.
Rafael Cagali
Chef & Owner of Da Terra
2 Michelin Stars
Rafael Cagali is the Chef Owner of London’s two-Michelin-starred Da Terra. Born in São Paulo with Brazilian and Italian roots, he shaped his culinary identity through acclaimed kitchens across Italy, Spain and the United Kingdom. Today, at Da Terra, he brings together this international experience with the memories and cultural heritage of his upbringing, creating a cuisine that connects ingredients, nature and people through a contemporary and deeply personal gastronomic journey.
Tom Aikens
Chef & Owner of Muse
1 Michelin Star
Tom Aikens is one of Britain’s most celebrated chefs and a leading figure in modern British gastronomy. Having trained in some of the finest kitchens across France and the United Kingdom, he became the youngest British chef ever to receive two Michelin stars at the age of 26. Today, as Chef & Owner of the award-winning Muse in London, he champions a cuisine rooted in seasonality, sustainability and exceptional local produce, where every dish reflects both craftsmanship and personal storytelling.
Merlin Labron Johnson
Chef & Owner of Osip
1 Michelin Star
Merlin Labron-Johnson is the chef and founder of Osip, one of the UK’s most celebrated farm-to-table restaurants, awarded both a Michelin Star and a Michelin Green Star. Having trained in some of Europe’s leading kitchens, he has developed a philosophy rooted in seasonality, sustainability and an authentic connection between farmers, ingredients and the dining experience.
Joe Otway
Chef Director / Co-Creator των Higher Ground & Flawd
Joe Otway is the founder of Manchester’s Higher Ground and co-founder of Cinderwood, a two-acre farm in Cheshire. Having worked at Copenhagen’s Relæ and Blue Hill at Stone Barns in New York, he has developed an approach deeply connected to nature and agriculture, rooted in seasonality, sustainability and making the most of every ingredient, with exceptional flavour and provenance always at its heart.
Panagiotis Giakalis
Executive Chef The Margi Athens Riviera
1 Michelin Star
Panagiotis Giakalis leads the culinary operations of the restaurants at The Margi on the Athens Riviera, where Patio has been awarded both a Michelin Star and Green Star. Having trained and worked in distinguished European kitchens including Spondi, Trussardi alla Scala and Le Bristol in Paris, he has developed an approach that combines technical precision with generosity, always placing exceptional ingredients at the heart of authentic and memorable dining experiences.
Petros Dimas
Chef Patron of Makris Athens
1 Michelin Star
Petros Dimas is the Chef Patron of Makris Athens, the Michelin-starred restaurant that has become one of the leading ambassadors of contemporary Greek gastronomy. Having trained in some of Greece’s, the UK’s and Switzerland’s most respected kitchens, he has developed a philosophy rooted in seasonality, sustainability and close relationships with local producers. For Petros, every dish begins with the ingredient and the story behind it.
Nikos Thomas
Chef Patron Simul restaurant & Table Molon Lave
Nikos Thomas is a chef-patron, culinary consultant and one of the distinctive figures of contemporary Greek gastronomy. Born and raised in Sparta, he began his professional journey in Athens, initially pursuing his passion for music and heavy metal. His unexpected entry into the professional kitchen in 2005 marked the beginning of a career that would take him from restaurants in Athens and luxury yachts to restaurants and resorts across the Greek islands.
Today, through Simul Gastronomic Situ and a range of collaborations and gastronomic projects, Nikos Thomas has developed a contemporary approach to Greek “bistronomy”, centred around seasonality, exceptional ingredients and the creative interpretation of Greek culinary heritage.
Nikos Karathanos
Chef & Co-owner of ATENO Cook & Deli
Nikos Karathanos is one of the leading figures of contemporary Greek gastronomy and the youngest Greek chef ever to be awarded a Michelin star, at the age of 27. Having built his career in some of Greece’s most respected kitchens and as co-creator of ATENO Cook & Deli, he has developed a culinary philosophy that combines purity of flavour, seasonality and respect for exceptional ingredients, creating a contemporary Greek cuisine deeply rooted in memory and place.
Asterios Koustoudis
Culinary Director of Hotel Grande Bretagne & Tudor Hall Restaurant at King George
1 Michelin Star
Asterios Koustoudis is Culinary Director of Hotel Grande Bretagne and King George Hotel in Athens and has earned Michelin-star recognition at two different stages of his career. His culinary philosophy is rooted in simplicity, fresh ingredients of exceptional quality and nutritional value, sustainability and respect for locality. Through his cooking, he seeks to express an authentic Greek identity while telling the stories of the ingredients, places and producers behind every dish.
Pavlos Kiriakis
Chef Patron of Ristorante di Caravaggio & Dodekapiata
Pavlos Kiriakis is the Chef Patron of Ristorante di Caravaggio & Dodekapiata, with a career shaped by leading kitchens in Greece and abroad. Having spent several years at Spondi and gained international experience at Azurmendi in Spain, Benu in the United States and Flocons de Sel in France, he has developed a contemporary culinary identity grounded in technique, creativity and a continuous pursuit of evolution.
Lefteris Lazarou
Chef & Owner of VAROULKO SEASIDE
Lefteris Lazarou was born to a father who worked as a ship’s cook. His path in life was shaped from an early age: at fifteen, he began accompanying his father on voyages around the world, discovering firsthand the richness of different national cuisines. Even more influential, however, was his own professional experience at sea, where cooking for people of different nationalities and cultures led him to reinterpret traditional Greek recipes and adapt them to diverse tastes and dietary habits.
Spyros & Vagelis Liakos
Founders of Meta-Meat
Spyros and Vagelis Liakos, the creators of Basegrill, Travolta, Hoocut and Ateno, and the visionaries behind Gastrosophy Fest, play an active role in this year’s festival, bringing their shared passion for modern Greek gastronomy to the programme. Spyros Liakos joins the festival’s panel discussions, sharing his perspectives on gastronomy, entrepreneurship and the future of the Greek restaurant industry. Vagelis Liakos curates the culinary experience of the Unlimited Food & Wine Party, designing a menu that celebrates outstanding Greek produce, creativity and the spirit of Greek hospitality.
Alexandros Papandreou
Owner Alexandros Papandreou Cooking studio
Alexandros Papandreou studied culinary arts at the École Supérieure de Cuisine Française in Paris and gained professional experience at Hôtel Plaza Athénée and The Connaught in London, before continuing his studies at Johnson & Wales University in the United States. Today, he brings together cooking, education, writing and gastronomic content creation, having authored 16 cookbooks and founded the Alexandros Papandreou Cooking Studio, where he develops recipes, culinary concepts and collaborations around food.
Manolis Papoutsakis
Chef Patron Χαρούπι, Δέκα τραπέζια & Pharaoh
Manolis Papoutsakis was born and raised in Crete and studied philosophy in Rethymno and Thessaloniki. Today, he is chef and co-owner of Haroupi and Deka Trapezia in Thessaloniki, as well as Pharaoh in Athens, building a multifaceted presence within contemporary Greek gastronomy.
Christoforos Peskias
Chef & Owner of Dopios Restaurant & Κάψα
Christoforos Peskias is one of the leading figures of contemporary Greek gastronomy. From Cyprus and Athens to Chicago and some of Europe’s most influential kitchens, his journey has shaped a distinctive culinary identity that balances tradition with modern technique. Through landmark restaurants and creative ventures, he has developed a cuisine deeply rooted in Greek and Mediterranean flavours—one that can be both modern and nostalgic, innovative and profoundly emotional.
Petros Syrigos
Owner & Executive Chef Gitema Restaurant
Private Yacht Chef
Petros Syrigos is a Chef, Owner & Executive Chef of “Gitema” restaurant in Nea Smyrni and founder of Amahouse, a private culinary studio dedicated to bespoke gastronomic experiences. With extensive experience in Mediterranean cuisine, high-end gastronomy and private dining, he has developed a culinary identity that combines technique, adaptability and creativity. His professional journey includes more than twelve years as a Private Yacht Chef, working aboard luxury yachts and in private residences across Greece and abroad, while also pursuing a career in consulting, designing menus and contributing to the setup of restaurants and hotels in Greece, Europe and the United Arab Emirates.
Through Amahouse, his private culinary studio, he hosts private dining experiences, corporate meals, presentations and specialised cooking workshops. Alongside his professional work in gastronomy, Petros has maintained a strong presence in Greek television and media, becoming a familiar and much-loved figure in the country’s culinary landscape while sharing his knowledge and passion for cooking with a wide audience.
Alexandros Tsiotinis
Chef & Owner of CTC Urban Gastronomy
1 Michelin Star
Alexandros Tsiotinis is the Chef Patron of the Michelin-starred CTC Urban Gastronomy, one of Athens’ leading fine dining destinations. Having trained in some of France’s most celebrated kitchens before returning to Greece, he has developed a distinctive culinary identity that blends French precision with contemporary Greek cuisine. For Alexandros, every dish is a story where creativity, generosity and hospitality come together to celebrate the essence of Greek gastronomy.
Gikas Xenakis
Head Chef Aleria Restaurant
Professor Culinary Arts, Le Monde
Gikas Xenakis has been Head Chef of Aleria since 2012 and is a distinctive voice in contemporary Greek cuisine. Deeply influenced by childhood memories of Thebes, the Greek countryside and his mother’s cooking, his culinary philosophy places fresh, pure ingredients and locality at its heart. Through creative interpretations of familiar Greek flavours, he celebrates the richness of the Greek land, bringing tradition into the present through a perspective that is both personal and contemporary.
Panos Deligiannis
Founding Partner & General Manager, The FNL Quide
Panos Deligiannis is the founder and director of FNL, with more than three decades of experience across gastronomy, wine and food journalism. From the Hellenic Wine Academy and the Golden Toques committee to Athinorama, Ef Zin and the creation of the FNL Best Restaurant Awards, his career has closely followed and documented the evolution of Greece’s restaurant scene and contemporary gastronomic culture.
Yiannis Karakasis
Master of Wine
Founder of Great Greek Wines
Yiannis Karakasis MW is one of 427 Masters of Wine worldwide and the founder of Great Greek Wines, a platform dedicated to promoting and showcasing Greek wine. Through his work, he contributes to raising the profile of the contemporary Greek vineyard and strengthening the identity and presence of Greek wine among a broader international audience.
Nikos Kordaris
Business Development Senior Manager (B2B), Protergia | METLEN
Nikos Kordaris is a Mechanical Engineer graduate of the National Technical University of Athens, with more than 18 years of experience in the energy sector. Today, he serves as Business Development Senior Manager B2B at Protergia | MELTEN, focusing on new business opportunities and energy solutions that help SMEs, large corporate and industrial clients manage their energy and costs more effectively while strengthening efficiency, competitiveness and their sustainable transition.
Panagis Mamos
Representative of the Mamos Family
Panagis Mamos represents the members of the Mamos family. The family’s history in brewing dates back to 1876, when his great-grandfather, Lorentzos Mamos, established the family’s first brewery in Patras, which at the time operated entirely by hand. His grandfather, Petros Mamos, was the first formally qualified Greek brewer and a graduate of the Brewing Academy in Munich.
Ioannis Manikis
CEO of MOLON LAVE S.A.
Ioannis Manikis is CEO of MOLON LAVE S.A. and a graduate of Agricultural Economics and Rural Development at the Agricultural University of Athens. With extensive experience in strategic planning and innovation within the agri-food sector, his vision connects tradition with modern entrepreneurship, sustainability and scientific validation, with the aim of creating high-quality, value-added products for people and the environment.
Charis Nikolouzos
Chef & VIKOS Νatural Μineral Water representative
Charis Nikolouzos was born and raised in Corfu and entered the world of professional kitchens from an early age. Trained at Le Monde, with significant experience alongside Ettore Botrini and Hervé Pronzato, his career has taken him through distinguished kitchens in Athens and Santorini. His culinary philosophy is rooted in the evolution of Greek cuisine through memory, contemporary technique, exceptional ingredients and a close relationship with producers.
Spyros Rentetakos
Assistant General Manager & Head of Retail Channels Eurobank
Spyros Rentetakos is Deputy General Manager and Head of Retail Channels at Eurobank, with more than 29 years of experience in the banking sector. With an extensive background in Retail Business Banking and a strong connection to SMEs, he focuses on advisory banking and the development of value-adding investment plans, combining expertise with modern financing tools to support sustainable business growth.
Giorgos Chatzopoulos
Operations Executive Chef Aldemar Resorts
George Chatzopoulos is Operations Executive Chef at Aldemar Resorts, having built a career spanning more than 20 years with the group. With international training at institutions including Ecole Le Nôtre, ADF Alain Ducasse and Ecole Ritz Escoffier, he shapes Aldemar’s gastronomic identity and represents Greece at major international events. Since 2010, he has played an active role in Sympossio Greek Gourmet Touring, promoting Greek cuisine and showcasing the flavours, traditions and spirit of Greece internationally.
Alexandra Michot
Food Writer & Journalist
Academy Chair, The World's 50 Best Restaurants
Alexandra Michot is a freelance food writer and journalist with more than two decades of experience in gastronomy and Academy Chair for France for The World’s 50 Best Restaurants. Her work explores food through culture, artisanal savoir-faire, people’s journeys, products and different perspectives, while also extending into the curation of exhibitions that bring art and food into dialogue.