Our cooperation with hospitality businesses , in the field of consulting, organization and management, was started in 2013. In 2016 it expands more with our articipation in R & D on behalf of producers and local food industries.
Our goal is to upgrade our country’s catering services, develop gourmet tourist experience and produce and standardize innovative and quality products.
So if you think our goals match, meditate with us at email@example.com
He was born in Athens on the dawn of December 11, 1973 with origins in Odessa, Smyrna, Kos and Polydrosos of Epirus.
He studied Business Administration and served for 17 years general manager in four and five star hotels. In November 2013 he decided to deal with his favorite habit.
Gregoris Helmis was born in Athens in May 1973 and his first word was “crimson”. This caused him a childish trauma and his parents sent him to a cooking school to be rehabilitated. Since then, he has been spending most of the day in kitchens, wearing the white blouse with long sleeves.
In 1989 he first appeared in the Intercontinental Hotel in Athens and in 1995 he started working in the same hotel as a professional. After his first hotel in 2002 (Avaris – Karpenisi), he went to Volos in 2006 to take over the kitchen of Domotel Xenia Volou. There his condition got worse and started to produce foam (lemon foam, potato foam, tomato foam, etc.).
In 2011, he moved to Domotel as a chef of the Domotel group in Thessaloniki, and in 2013 he co-founded and participates in Orexis team, a gastronomic team of research and experimentation on Greek gastro culture.
In November 2013 he chooses to defy the culture of tsipouro and to enrich it with many culinary beauties …