Thanos Vagios was born and raised in Athens — a city brimming with stories, images, and people that inspired him from a young age to pursue journalism. With a restless spirit and a true passion for communication, he began his media journey early on and quickly became part of some of Greece’s leading television networks.

He has reported, presented, and produced countless stories, always driven by the need to connect with people and convey authentic experiences.

Konstantinos Vasalos was born in 1956 on the island of Sifnos. Coming from a family with a strong culinary tradition, he was introduced to the art and philosophy of cooking from an early age. In 1977, he graduated with honors from the School of Tourism Professions, Department of Culinary Arts. Later, he taught Culinary and Pastry Arts at the same institution.

Throughout his career, he worked as an Executive Chef in major hotels, restaurants, and catering companies, gaining extensive professional experience. He was a founding member of the Athens Chefs Club and served on its Board of Directors. He also served on the Board of the ARCHESTRATOS Center, an organization dedicated to the preservation and promotion of Greek gastronomic traditions.

Today, he works as a gastronomy consultant for various companies and has presented Greek gastronomy in many cities abroad during international exhibitions and cultural events.

Sotiris Filippou is an award-winning Greek Executive Chef with extensive experience in the culinary industry, having worked in prominent restaurants and hotels in Greece and abroad, as well as participating in international culinary competitions and receiving distinctions. He is the owner and creator of Paladar Eatery in Loutraki, a modern gastronomic destination that combines Mediterranean cuisine with creative international influences. The restaurant is recognized for its high-quality dishes and the chef’s innovative approach, offering a complete seaside dining experience.

Culinary studies in France in 1991 for 4 years with full development at all levels of the kitchen up to architectural cuisine.

Cooking experience in European countries in gastronomic restaurants until 2002.

From 2002 until 2014 in Greece, islands, Athens and northern Greece in the same subject.

From 2014 until today, co-owner of 3 restaurants, 2 with traditional food and 1 with culinary cuisine based on the sea.

Studies in Culinary Arts in Athens and France. Attended culinary seminars. Has worked as a chef in France, Switzerland, Athens, Thessaloniki and Loutraki. Owner and chef of the restaurant “Rigani” in Loutraki for the past 18 years.

Born and raised in Loutraki, Corinthia, Dimitris Alexandris studied Business Administration and Tourism Management. Passionate about hospitality and the art of bartending, he has attended numerous specialized seminars, continuously refining his knowledge and techniques.

He has participated in several bartending competitions, earning important distinctions, with a major highlight being his first-place award at this year’s Finlandia competition. Through the art of cocktails, his goal is to create authentic and memorable experiences.

Panos Koutsoukos was born and raised in Corinth. He has extensive experience in the hospitality industry, which he has further developed through specialized seminars in Bartending and Mixology. For the past 10 years, he has been working as a Mixologist at Anemos Beachside Bar & Food, where he creates signature cocktails with a focus on creativity, balance of flavors, and high-quality ingredients.

He stands out for his ability to deliver a high-level customer experience, tailoring his recommendations to each guest’s preferences. He has an excellent knowledge of spirits and mixing techniques, while placing great emphasis on detail, aesthetic presentation, and the overall hospitality experience.

Born in Corinth on August 17, 1994, with roots in Livadeia, he has been active in the food and hospitality industry since the age of 14, gaining extensive experience across various sectors of the field. He is a Marketing graduate, combining business-oriented thinking with practical market knowledge. For the past four years, he has been the owner and manager of a food service business, playing an active role in its daily operations, development, and overall strategic direction.

The Folklore Museum of Perachora is now a reality. The vision for its creation and operation had existed for many years. Perachora possesses a rich and diverse folkloric heritage, vibrant customs and traditions, a remarkable musical and dance culture with its distinctive local songs, an elegant traditional costume known as the “Moundafissa,” influenced by ancient Greek and Byzantine elements, as well as a unique local cuisine. It had long deserved to have a folklore museum that would house, preserve, and showcase its invaluable cultural heritage.

The idea, inspiration, and aspiration for the Folklore Museum of Perachora were brought to life by Marika Georgiou, for whom the creation of a cultural and historical center was a lifelong mission. The Museum is administered by a five-member Board of Directors of a non-profit civil company and operates as a private legal entity.

This endeavor was completed through the cooperation and support of many dedicated individuals who, with optimism, pride, and a profound sense of honor, worked tirelessly for a long time to build the museum from the ground up. Without them and their invaluable contribution in every possible way to this collective effort, the dream of establishing the museum could not have become a reality.

The Special Vocational Education and Training Laboratory (E.E.E.E.K.) of Corinth is a Secondary Education school for children with Disabilities and Special Educational Needs. Students aged 13 to 22 from all over the prefecture of Corinthia attend the school, and the duration of studies is six (6) years.

The school offers general education subjects including: Language, Mathematics, Social and Vocational Education, Arts, Information Technology, and Physical Education. It also operates two workshop sectors: “Agriculture, Food and Environment” and “Pre-vocational Workshops,” which include a Cooking and Pastry Workshop. Both the academic subjects and the workshops are adapted to meet the individual needs of each student.

In addition, students are supported through individualized programs provided by a social worker, psychologist, occupational therapist, physiotherapist, speech therapist, nurse, and Special Support Staff.

The school is housed in its own building in the area of Aris Isthmias. In addition to classrooms and workshops, the school features an events hall, sports field, indoor gymnasium, swimming pool, greenhouse, and specially designed cultivation areas.

For more information, you may contact the school via:

Telephone: 2741030932
Fax: 2741030933
Email: mail@eeeek.kor.sch.gr
Website: eeeek.kor.sch.gr
Facebook Page: E.E.E.E.K. Corinthia Prefecture

In Nemea, a region renowned for its rich winemaking history and ideal terroir—where the heart of Agiorgitiko beats—where tradition meets innovation, Barafakas Winery invites you to experience the magic of winemaking.

Markellos Olive is a family-owned company with a four-generation legacy in olive cultivation and extra virgin olive oil production, established in 1932 by Dimitris Markellos. Today, the fourth generation continues with passion and dedication, blending tradition with innovation. In 2014, the company fully upgraded its facilities in Galataki, Corinthia, creating a modern olive mill and bottling unit, and introduced the Soligea product line, which includes high-quality olive oils and olive products .

Markellos Olive holds ISO 22000:2005 certification and complies with Regulation (EC) 834/2007 for organic production, ensuring the quality and safety of its products. Additionally, the company has expanded into oleotourism, offering guided tours of its facilities, seminars, and tasting sessions, providing visitors with a comprehensive experience centered around olives and olive oil .

Kanakis Pastry Shops in Loutraki offer comprehensive catering services for every type of event. From elegant wedding cakes to children’s parties, birthday cakes, or christening desserts, a wide range of unique options and creative proposals are available to satisfy even the most demanding tastes.

Delightful flavors and exceptional creations, distinguished by their quality, freshness, and refined presentation, will impress your guests at any event you wish to organize.

All it takes is a simple phone call, and Kanakis Pastry Shops will provide you with the best suggestions tailored to your special occasion.

CORVES – Corinthian Raisin Processing Industry is active in the processing, packaging, and trading of dried raisins (currants and sultanas). With a history dating back to 1964, the company combines experience and expertise to deliver high-quality products tailored to customer requirements. Its goal is continuous growth and expansion into new markets, focusing on quality, innovation, and reliability.

At an altitude of 850 meters in Asprokambos, Corinthia, the Stamatopoulos family has been cultivating currants and Agiorgitiko grapes for generations. Since 2008, Panagiotis D. Stamatopoulos has been applying organic and biodynamic practices. Certified by Demeter International, the production is transitioning to fully biodynamic cultivation by 2026, with respect for nature and tradition.

At Genuine Tastes, we create dried and semi-dried fruit and vegetable products with the aim of preserving their natural flavor, texture, and nutritional value.

Since 2013, in Kiato, Corinthia, we have been producing distinctive products without unnecessary additives or preservatives, with respect for the authenticity of every raw ingredient.

We believe that real taste needs nothing more.

Kourousia Farm is a family-owned business based in Feneos, Corinthia, specializing in the production and trade of organic legumes with high nutritional value.

The farm’s products are cultivated at high altitude, taking advantage of the unique microclimate of the Feneos region, which gives the legumes their distinctive flavor and texture. The main products include:

• Feneos Vanilla Beans (PDO): A Protected Designation of Origin product, known for its thin skin and sweet flavor.
• Feneos Fava: A traditional product often appreciated for its velvety texture.
• Feneos Giant Beans: Produced through organic farming practices.
• Other Legumes: The farm also produces organic lentils and black-eyed beans.

"Tenea"  is a newly established family business with decades of tradition in olive cultivation and olive oil production.

The knowledge gained through olive farming, along with the exceptional quality of our olive oil passed down through four generations, forms the core of our family’s effort to bring you closer to the Mediterranean diet, whose king is extra virgin olive oil.

Our love and passion for fine olive oil are the driving forces that inspire us to continuously improve and offer you the very best that nature has to provide.

Mythical Earth is a cottage industry producing premium handmade pasta, crafted from the purest ingredients of the land of Stymphalia. Our goal has always been quality and a journey through flavor, evoking childhood memories, aromas, and tastes for everyone.

The personal journey of health and discovery of Nikos Doukas, through the in-depth study of ancient sources — especially Hippocrates and Galen — led to the rediscovery of Oxymeli, a natural product made exclusively from honey, vinegar, and water.

KRASIS was founded with the goal of bringing Oxymeli back to light, with the vision of reviving and embracing the wisdom of ancient Greek nutrition and holistic dietary practices.

Kollias Family creates authentic, high-quality flavors inspired by Greek tradition and modern nutritional needs.

Products made with natural ingredients, authentic character, and contemporary aesthetics.

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Instagram Account

https://www.instagram.com/kolliasfamily_koxyligr/

A third-generation family business from Nemea, with a long tradition in the selection and processing of premium table olives. With respect for quality and flavor, we offer authentic olive products that combine experience, consistency, and Greek tradition.

The establishment of our winery is the result of the long-standing friendship and collaboration between two people. Spyros Evdaimon and Giannis Tzelepis, both oenologists, met at the beginning of their studies in the Department of Oenology & Beverage Technology at the University of West Attica.

The two winemakers are united by friendship, their love for the vineyard, and their passion for creation.

Their first joint vinification took place in the university’s experimental winery for educational purposes. In 2009, under the guidance of entrepreneur Panagiotis Bachtalias, the first professional vinification was carried out in the space that now houses ESTI Winery. Since then, the range of wines produced has steadily expanded, while the winery’s production focuses on Greek grape varieties.

In 2019, the complete ESTI wine collection was officially introduced to the market.

Since then, ESTI Winery has continued to evolve, driven by a constant pursuit of excellence and a deep love for Greek wine. Our team works with passion and dedication to create wines that express the rich diversity of Greek grape varieties and the uniqueness of the terroir.

Bouba Winery was founded in 1996 in the fertile land of Corinthia, with the aim of creating wines that highlight the authenticity of Greek varietal identity and the unique terroir of the region. The Boumpa family cultivates its privately owned vineyards with respect for nature and the environment, applying sustainable viticulture practices that combine tradition and innovation.

Our goal is to create authentic wines that reflect not only the character of the grape variety or the soil, but also our own truth. We strive to bridge the past with the future in a way that honors our roots and gives meaning to our vision. Every bottle that leaves our cellar is not simply a product — it is part of an ongoing journey that we wish to share with those seeking something genuine in their glass

A lifelong goal that became reality.
Thanks to the trust of its customers over the past 10 years, our company has established a strong presence in the honey market.

Products made from pure, natural ingredients and crafted through traditional family production methods offer a different perspective on the choices we make in our daily nutrition.

Honey and bee products from our own production.