The Municipality of Thessaloniki has decided to form a working group and appoint Gastronomy Ambassadors through 2026.
The strategic goal of the Municipality is to promote Greek gastronomy, present and highlight Greek cuisine to an international audience, and participate in events and festivals both within and outside Greece. Emphasis will also be placed on promoting and showcasing local products and producers, highlighting the quality and uniqueness of local origin.
At the same time, participation in seminars and educational programs organized by the Municipality of Thessaloniki will be pursued, sharing knowledge and expertise with professionals and the general public. Additionally, a network will be created with industry professionals at national and international levels to enhance outreach, and the city’s gastronomic identity will be strengthened in collaboration with municipal services and local stakeholders.
Within this framework, four established professionals were appointed as Gastronomy Ambassadors (Chef Ambassadors) of the Municipality of Thessaloniki. They possess qualifications aligned with the principles of the UCCN network, of which the Municipality is a member, and cover the full spectrum of the city’s gastronomy.
The 4 Gastronomy Ambassadors are:
- Vasilis Mouratidis: Executive chef, representative of Fine Dining cuisine. Previous experience in Michelin-starred restaurants (“Parkheuvel,” “Squirrel”) and multiple awards (7 Gold Skoufos, 3 FNL chef stars).
- Sophia Teftsi: Executive chef, representative of Greek cuisine, specializing in seafood with emphasis on local products. Her selection strengthens Thessaloniki’s profile as a city with a rich seafood tradition, within the framework of the Mediterranean Diet.
- Ioannis Katsantonis: Executive chef, representative of traditional cuisine/meze taverns, with strong social responsibility initiatives. Co-founder of the movement “Chefs for Zero Hunger.” Has conducted in-depth research on Thessaloniki’s Jewish, Pontian, and Asia Minor cuisines.
- Alexandros Alexiou: Executive pastry chef, representative of local pastry traditions, with extensive hotel experience and an international career. Has contributed to books and culinary magazines.
