Aglaia Kremezi, Author, Food Columnist, Culinary Educator, Restaurant Consultant






The identity of Greek food and Greece as a culinary destination
Albert Arouh, Food writer

Sotiris Hji-Avgoustis, Susan Alvarez, Indiana University – Indianapolis (IN), USA

Gastronomy in the marketing menu of Greek tourism
George Drakopoulos, Director General SETE & Chairman UNWTO, Business Council

Do catering providers know their customers?
Georgia Zouni, PHD Researcher in Tourism Marketing, UNiversity of PIraeus, OpenTourim Co-founder (www.opentourism.gr)

Innovation in authentic, traditional products: An Oxymoron or a Necessity in order to achieve sustainable growth?
Aris Kefalogiannis, Managing Director “Gaea”

eTourism Futures
Dimitrios Bouhalis, Bournemouth University, President IFITT

The traditional Greek food experience – Back to the Green Future
Ioannis Pappas, Managing Director, Green Evolution SA

Build incentive programs: Capitalizing on the local food experience
Tasso Pappas (CITE). Ex-President SITE International

Act Locally, Promote Globally: All It Takes is a Visionary or Two
Meredith Pillon, Travel and tourism executive and public relations specialist