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| Anna Li |
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| Anna Li has worked in event planning and catering for over 15 years, and haunts restaurants as often as she can. She is also an award winning and published playwright, now working on a young adult novel. She was born and raised in New York City. |
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| Antonia Trichopoulou |
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| Dr. Trichopoulou is considered to be one of – if not the – foremost authorities on the Mediterranean diet. A professor of nutrition at the University of Athens Medical School, she led the research team that found that Greek adults who adhered to their traditional eating styles had a 25 percent lower risk of dying from coronary disease and cancer than did those who adopted Western-style diets. Her research has been published in New England Journal of Medicine, the British Medical Journal, the American Journal of Clinical Nutrition and other prestigious journals. |
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| Ben McFarland |
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Writer
The current (and youngest ever) British Beer writer of the Year, Ben is a regular contributor to such publications as Flavour and The Publican. |
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| Bruce Schoenfeld |
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| Bruce is the wine and spirits editor for Travel & Leisure Magazine, is also a contributing editor for Wine Spectator and Cigar Aficionado. He writes about wine, food, travel, sports and sports business for a variety of international publications. He lives in Colorado. |
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| deTraci Regula |
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Writer
The editor of About.com’s Greece for Visitor’s guide, deTraci writes for such magazines as Good Housekeeping, Dining Out and Asian Journal. |
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| Diane Pappas |
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Associate Editor
Georgetown University grad Diane has spent her life surrounded by the food industry. Diane is devoted to her family and is proud of her Cefalonian heritage. She loves to critique restaurants and is passionate about food. |
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| Elena Fotiadi |
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| Elena is the Managing Editor for Epikouria and the Marketing Manager for Triaina Publishing. She holds an M.A. in MassComm and Culture. She has worked for the European Union and several PR agencies and has spent most of her life in Berlin and New York. She returned to Athens because, there, food simply tastes better. |
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| Deborah Rothman Sherman |
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| Is a cordon bleu graduate of Peter Kump's New York Cooking School, now known as the New York Culinary Institute. Once a professional cook, she now utilizes her skills to the delight of more intimate audiences, and in her free time travels in the pursuit of Michelin stars and other celestial, if not as celebrated, delights of local fare throughout the world. |
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| Ellen Gooch |
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| The editor of Epikouria, Ellen Gooch is also the US Correspondent for Triaina's Trofima Kai Pota, a business to business magazine serving the Greek food and drinks sector.
In a previous life, she was a marketing and management professional for both Inc 500 and S&P 500 companies, as well as a corporate identity specialist, and has written a variety of articles on high-tech subjects. Food, however, always came first. |
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| George Drakopoulos |
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| A specialized photographer in the field of food arts for more than 15 years, George is a frequent contributor to such magazines as EY, Elle Deco, Maison Decoration, Harpers Bazaar and Ego.
In addition, his photographs have been featured in over 25 cookbooks as well as in advertising for many major food manufacturers. His “Soused Sardine” shoot won second place in the international Jacob Creek World Food Media Awards held in Australia. |
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| Ioannis Koulelis |
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Writer
Currently the Senior Brand Manager for wines at W.S. Karoulias, Koulelis was formerly the Managing Director of the winery Kir-Yianni and the Commercial Director of Creta Olympias Winery. |
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| Katerina Gitsi |
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| Katerina is Triaina’s Advertising Manager and also a gourmet cook. She combines a great talent in communication with a deep understanding for each company’s individual needs. She has worked
in the sales department of numerous Greek business-to-business and lifestyle magazines, but her passion
for Greek food makes working at Epikouria an exceptional experience |
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| Lisa Shara Hall |
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| She is the author of Wines of the Pacific Northwest and the co-author of The Food Lover’s Companion to Portland. The Senior Editor for Wine Business Monthly, Hall writes for numerous publications including The Oxford Companion to Wine, The Hugh Johnson/Jancis Robinson World Atlas of Wine and Decanter. Hall judges wine competitions regularly, including the annual all-Greek competition in Greece, and was one of only three North Americans invited to judge Decanter's inaugural (and annual) World Wine Competition in London. |
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| Melissa Ewey Johnson |
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Writer
A former editor at both Cooking Light and Time, Inc., Melissa
is now a free-lance writer specializing in fine food and wine journalism. |
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| Nick Cobb |
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| Nick Cobb, an honorary Greek by marriage and a former restaurant management consultant, is the marketing director for a leading fine and rare wine wholesaler in Massachusetts. Amazed at the depth, variety and honesty of the Greek culinary vernacular, and fascinated by the travails of the Greek wine industry, Nick founded greekwinemakers.com, the leading source of information on the Internet about Greek wine. |
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| Nikki Rose |
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Writer
Culinary Institute of America grad, Nikki Rose, is the director of Crete’s Culinary Sanctuaries, an eco-agritourism program that has received numerous international awards. She is a frequent contributor to a variety of publications. |
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| Polina Moraitou |
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| Polina, Triaina’s Art Director, brings in from the field fresh ideas deriving from her truly creative persona, her studies in Graphic design and her professional experience in lifestyle magazines. Despite her 55 kg she is a foodie and a great fan of Greek cuisine. |
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| Sophia Gaitani |
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Creative Art Director
With 16 years experience in magazine design, Sophia has been the creative influence behind such magazines as Eikones, Car & Driver and Playboy for Greece. |
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| Sotiris Kitrilakis |
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| Sotiris is a world-renowned Greek food authority and champion of the Slow Food movement. His first company, Peloponnese, was acquired in 1995 by Hormel Foods and he is still active in a second company, Mount Vikos, which produces hand-crafted Greek cheese
and other artisan products. He also runs Zante-Feast, a nonprofit agro-tourism organization dedicated to preserving traditional ways of life on the island of Zakynthos. |
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| Tad Mike |
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| Tad Mike is an internationally known photographer, art historian and food hobbyist. His work has been shown at numerous galleries, including the Barbara Ann Levy Gallery in New York, the Lamar Dodd Art Center in LaGrange, GA, the Nexus Multicultural Arts Center in Adelaide, Australia and the Aoyama Enkei Theatre in Tokyo. His work is part of the permanent collection of such institutions as Berkeley Art Museum and The Cochran Collection. When Tad isn’t shooting or writing, he’s cooking. |
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