Nicky Giavroglou, CEO of Hellenic Fine Oils talks to Ambrosia Magazine about exports, the company’s policy to address each market’s needs separately and the recently appreciated importance of foods with health-protective properties.
Whoever said that the words “Greek” and “truffles” are incompatible, is gravely mistaken. Pavlina Kladopoulou, a truffle connoisseur and owner of Troufa Plus, a brand of truffle-based products, is educating us on what our corner of the world has to offer regarding the prized fungi.
The new President of the Federation of European Aquaculture Producers examines the present and future of aquaculture while setting a course towards further sustainability and growth.
With a dream to make authentic Greek yogurt available to US consumers and beyond, Ignatios Vasilellis and his family-owned brand are building the future by borrowing from the past.
As the examples of Greek entrepreneurs hitting it big in the international F&B scene are multiplying, success stories such as the one of Greco-French brothers Pierre-Julien and Grégory Chantzios...
The authentic flavors of Greece are taking over Manhattan in the form of chic bakeries, offering desserts, coffee, pies and other tidbits .
Aged just 28, Asimakis Chaniotis has become the youngest Michelin Star chef in London and one of the first two Greeks outside of Greece to receive this prestigious accolade.
Adrien Carre and Christina Mouratoglou, the husband and wife team behind the successful Greek restaurant Mazi, have just opened their next venture, Suzi Tros, a bistro and cocktail bar showcasing the food of northern Greece.
With both feet firmly planted in the Mediterranean and Austrian food cultures, his thoroughly modern and imaginative cuisine holds two Michelin stars!
Interview: Vana Antonopoulou
With a father from Greece and a mother from Austria, Konstantin Filippou creates a blend of...
