- Speakers
- Suzan Alvarez
- Alexandros Angelopoulos
- Albert Arouh
- Chris Brauer
- Dimitrios Buhalis
- Christos Doumas
- George Drakopoulos
- Vivian Efthimiopoulou
- George Hatzigiannakis
- Sotiris Hji-Avgoustis
- Jafar Jafari
- George Kalostos
- Nicolas Kanellopoulos
- Aris Kefalogiannis
- Diane Kochilas
- Dimitris Koutoulas
- Panagiota Kouri
- Alexandros Kouris
- Aglaia Kremezi
- Vaso Kritaki
- Dimitris Michailides
- Zoe Nowak
- Stratos Pantavos
- Ioannis Pappas
- Tassos Pappas
- Meredith Pillon
- George Pittas
- George Rizopoulos
- Dimitris Roussounelos
- Kostis Stamatopoulos
- Constantine Stergides
- Suzan Lynn Tennant
- Michalis Toanoglou
- Yolanda Totsiou
- Antonia Trichopoulou
- Maya Tsokli
- Akrivi Vagena
- Kellie Welborn
- Georgia Zouni
Diane Kochilas
 | |
 |
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher and food consultant. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications.
In Greece, she is the weekly food columnist and restaurant critic for the country¢s largest newspaper, Ta Nea. She has written 17 books in both English and Greek on Greek and Mediterrranean cuisine, including the award-winning The Glorious Foods of Greece. She is the owner of the Glorious Greek Kitchen cooking school on the island of Ikaria and she is consulting chef and partner at New York¢s Pylos restaurant, one of the top-rated Greek restaurants in the city as well as onsulting chef at Avli Restaurant in Chicago. She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store¢s selection and source product.
Her knowledge of Greek regional foods, wines, and culinary lore is extensive.