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...
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.
America may seem as the promised land of all opportunities for companies seeking to export, but things seldom are as they seem. Undoubtedly, it is a lucrative market with great potential, but before this potential is captured, there are specific rules, strict label compliances and marketing requirements that need to be met....
The authentic flavors of Greece are taking over Manhattan in the form of chic bakeries, offering desserts, coffee, pies and other tidbits .
Peach as a fruit came from the Far East, but the systematic cultivation, the great weather and the soil conditions combined helped...
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.
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.
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.
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 Greek aquaculture sector achieves high scores at both European and international levels...
