Panagiotis Tetsis
Panayiotis Tetsis (Greek: Παναγιώτης Τέτσης 1925 – 5 March 2016) was a Greek painter. Tetsis was an exponent of the post-impressionistic seascape tradition.
Though the artist depicts marine themes that are familiar to him - mostly set against the backdrop of Hydra and Sifnos. “If I take a long voyage at sea, I get bored,” Tetsis says, “and I don’t agree with Cavafy that headed for Ithaca we ought to hope that the voyage lasts as long as possible.” And he added: “I paint a large number of my seas from memory. I don’t need to paint them from life. And even if I do, I change them later in my studio, even changing them totally.”
Balancing discipline and emotion, Tetsis regards himself as a painter driven by the senses. His singularity, according to Koutsomallis, consists in his combination of “elegiac colour tones, compositional clarity and precision, thematic variety, a monumental character and freely, openly sketched contours”.
In 1949 Tetsis along with Nikos Hadjikyriakos-Ghikas, Yannis Moralis, Nikos Nikolaou, Nikos Engonopoulos and Yiannis Tsarouchis, established the "Armos" art group.
Sakis Rouvas Photoshoot Backstage Video
Backstage Video from Sakis Rouvas photoshoot for the cover of Kappa Magazine of Kathimerini. Video captured by the talented Thanasis Patistas.
Many thanks to Sakis and Kathimerini for their trust. Location: Athens National Garden.
Nikos Sarantos
Mr Nikos Sarantos is one of the most significant Greek chefs. Twenty years ago he was the one that founded the Greek Chefs Club and spread Greek gastronomy in all over the world. He is not only a talented Greek chef but also a chef with vision and passion for giving to the Greek Cuisine and taste the best it deserves. Before I meet him the truth is that I didn’t know much for him and for his personality. Our meeting point and photoshoot place was Cookoovaya Restaurant in the center of Athens. When Mr Sarantos came in, I realised how important and great he is for the gastronomy industry of Greece, in the way that the chefs of Cookoovaya restaurant behave and speak to him.
The photoshoot location of Cookoovaya restaurant in Athens wasn’t the easiest place could be. The chefs were doing the preparation for the opening and the natural light was to bright for the mood I wanted to give to the pictures. I feel boring to see chefs photos with kitchen tools in their hands in their suit. In this portrait photoshoot in Athens, I wanted to present the Greek chef Mr Nikos Sarantos as a famed and master chef standing out of the crowd. To make this shot I put him close to another young chef who were making the preparation. It was a good way to show the contrast of the beginning of the past mirrored to the present of the successful career of Mr Nikos Sarantos. The second photo of the photoshoot was siting as a customer in front of a minimal background, waiting to serve him and taste and maybe enjoy the dish cause itsalso known that Me Nikos Sarantos is a bit severe with tastes! The photoshoot of the Greek Chef Nikos Sarantos was for his Interview in Gastronomos Magazine of Kathimerini. Working in Athens as a portrait photographer and meeting and working with important people and great Greeks like Nikos Sarantos is one of the thinks I love in my job!
Dimitris Korres
Dimitris Korres is one of the few engineers in the world that manages to construct a super car, the «Korres Project 4», capable to reach the level of limited production. This was the occasion of the photoshoot, to accompanied the interview by Apostolis Fotiadis for K magazine of Kathimerini News.
The phοtoshoot took place outdoor of his workshop in Athens. For this purpose we fired up the 7.000 cc of «Korres Project 4» super car! Then a short demonstration of its capabilities followed. It was really impressive to see a seemingly " conventional " car to do things that would not even imagined like standing up almost one meter from the ground, climbing, overcoming obstacles, etc.
One of these photos was chosen by K magazine to accompany the interview of Dimitris Korres that published on January 19, 2013 in Issue 555.
