Winemaker at Domaine Ligas in Pella at north of Greece, he grows vines in permaculture and vinify indigenous grape varieties naturally
Between France and Greece, he favors the
vinification of austere and unique soils as the Rousillon, the Champagne, the island of Tinos, the island of Samos, Naoussa and Pella.
He is moving towards an vinification of microcuvées, and the lieux-dits.
After studying tourism she oriented towards luxury hotels in Paris and in Greece on the island of Santorini for Starwood Small luxury hotels & Relais
and Châteaux. Always in the interest and satisfaction of the visitors, she has the taste for detail and precision. Member of
slow food movement and devoted to
nature and ecological products, it has
also been co owner of the flagship restaurantGourmet in Santorini and Olivier in Paris.
Once his general studies completed, he improves his knowledge in the
expanded field of gastronomy
in contact with fishers, the
agriculture and wine culture. He has
also followed a training of food technology at INRA and at CREA to develop new cooking techniques. Amateur in sommelier, he was co-owner of Gourmet flagship restaurant in Santorini and Olivier in Paris.