Costa Navarino Resort food photography
In this food photography for Costa Navarino Hotel in Greece, main object is the recipes with Navarino Icons products. You may not be able to pack the Messinian sun, sea or landscape into your suitcase, but you can certainly take some of its wonderful flavors back home to treat yourself to a Messinian meal. With more than 50 international distinctions so far, the Navarino Icons line of select products from local producers provides you with the ingredients and the inspiration to adopt a healthy lifestyle with all the Mediterranean diet benefits, while indulging in the delicious flavors of Greek food.
I live in a country with a great food culture, that produce a great variety with unique quality of raw ingredients. Many different tastes and cuisines, from one end of Greece to the other, give a rich culture, a polymorphic taste in such a small country.
Food is such an important part of vacations and food photography of every hotel or resort should bring this quality to the viewer. Costa Navarino is a unique combination of beautiful geography, friendly weather, local products. Because of all that has become one of the most known destinations for family vacations worldwide, ideal place to rest body and mind.
In this set, breakfast has these qualities, made of fresh and pure ingredients from the surrounding area of Kalamata and gives to each visitor the feeling of hospitality one needs to relax and feel joy. This year Greece was named 6th Best Country to visit worldwide and 3rd Friendliest in Europe following Condé Nast Traveler’s 2022 lists. The Westin Resort, Costa Navarino and the The Romanos, a Luxury Collection Resort, Costa Navarino is one of the best resorts and hotels in Greece.
Food Photography for Hotel Grand Bretagne
Going through the photography process, challenging my self in new methods as a photography speaker, clients are always the best "creative friends" to unlock views and angles in order to please them and their viewers. Food photography, a common field for magazines and advertising as well, it is a field that challenge the artist - food photographer to brake the rules and through his creativity, to serve a well cooked photography plate.
"In a spirit of renewal, Executive Chef Asterios Koustoudis of the Grand Bretagne and King George hotels in Athens has appointed new heads of restaurants at each venue. In doing this he's done what all good chefs should do, and used tried and tested ingredients in innovative ways to create excellent new results Experienced chef Nikos Livadias, who has worked in leading restaurants in Athens and on Santorini and Mykonos, arrives as the new chef de cuisine at Tudor Hall, promising to add a new dimension to modem Greek cuisine. He brings with him high aesthetic standards and a talent for creating dishes with fine lines and geometric shapes that entice at first glance. Food photography continuous with the young chef Giannis Liokas after stints in London at restaurants such as Fera at Claridge's and Davies and Brook with Daniel Humm. He returns to Athens to take the position of chef de cuisine at GB Roof Garden. The restaurant's menu remains definitively Mediterranean, but Liokas' style is a shade more homey, and the food is filling and no for the soul. Clearly devoted to creative Greek cuisine, Asterios Koustoudis is promoting fresh seasonal produce across all the menus focusing on dean flavors and supporting smaller, high-quality local producers. These underlying principles are evident in both restaurant and are Needy translated to the dishes themselves. As for the meal's sweet epilogue, the talented new assistant pastry chef Alexandros Koufas will supervise the preparation of recipes created by the distinguished 'Messier Arnaud Lehrer, while also creating his own stunning desserts for the degustation menu - impressive and delicious, like every ending should be. Beginnings too, should do this fantastic four has been brought together to create unforgettable high-quality gastronomic experiences in Athens".
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Four Seasons Athens hotel staff
Every member of staff at the Four Seasons Astrir Palace Hotel Athens is committed to doing everything in their power to make you feel at home. Tender loving care in hospitality comes with a smile. The secret to good hospitality is... Not really a secret at all, I think. It’s about being able to respond to every guest’s different and changing needs. Nowadays, Four Seasons staff has the means to create a profile for every guest and to know what they like so that they can make sure they have it, but it’s also important that they respect every guest privacy.
Portrait photography for Four Seasons Magazine, Text by Nena Dimitriou.
Thanks to the Members:
Yorgos Vournazos Chief Concierge, Member of Les Clefs d’Or International
Vicky Zafeiri Hotel Assistant Manager
Rafaela Nikolouzou Public Relations Coordinator
Alexandros Makropoulos Executive Sous Chef
Ilir Rumbullaku Housekeeping
Apostolis Dimou Executive chef
Manon Kapfer Bar Manager
Georgia Sfika Assistant director of Reservations
Lilian Labropoulou Director of People and Culture
Mikael Lambotte Assistant director of rooms
Vyron Mavroudis Assistant Restaurant manager
Eva Sotirakopoulou Catering Executive
Nikodimos Koulits People & culture manager
Marios Schwab
"Marios Schawb is a creative director and a prominent representative of British fashion, having studied in Austria, Berlin and London, the renowned Greek-Austrian designer founded the brand of the same name in 2005. A year later, Marios Schwab received the British Designer of the Year award at the British Fashion Awards. One of the most important collaborations of his career was the one with the historical American fashion house Halston, which started in 2009 and lasted for two years. Among his most impressive collections was the famous Chiaroscuro collection for the summer of 2012. This season, Schwab is interested in a more sustainable, more responsible approach to fashion and production. Collaboration with Zeus + Dione offers him this opportunity. Their goal is to jointly highlight the value of proper management of valuable materials. Materials that characterize the work of the creator over time".
The portrait photoshoot took place at the Winter Garden of Grand Bretagne hotel for the Hotel Magazine.
Nikos Stampolidis
Portrait photography for Nikos Stampolidis Director-General of the Acropolis Museum. The Acropolis Museum is included in the best museums in the world, while during its twelve-year operation has created new data in the country’s museum landscape. The selection of Prof. Nikos Stampolidis creates new perspectives and offers additional dynamics to a Museum that has attracted important international distinctions and (has gained) the preference of visitors from Greece and abroad. Nikos Stampolidis, an archaeologist with award-winning work, in addition to being a scholar with excellent training, is a man with a modern understanding of both archaeology and the connection between culture and society. It has the knowledge, the mood, and the vision so that the Acropolis Museum can dynamically continue its highly successful work, as well as expand and multiply its activities “.
"Oinoxoos" Wine Magazine Christmas Cover
Portrait photography for Oinoxoos Wine Magazine cover story Christmas 2021 Issue. Oinoxoos opens the curtain of the holidays with a magazine of salvation and anticipation for better days and nights with lights and colors. We tasted and chose one by one hundreds of wines to share with you and clink our glasses. For the photoshoot I used "color therapy" vision for pleasing the eyes of viewers and match wines taste colors and positivity through saturation. Each one of the participants are sommeliers taking part in this issue wine tasting.
Tina Papasinou, Liza Vitzilaiou, Chryssa Giatra, Sotiria Abartzidi, Ted Lelekas, Dimitris Koumanis, Spiros Zabounis. Out with Kathimerini news.
Ioannis Angelakis
"I was born in Thessaloniki in 1988 but grew up in Athens. I'm a composer of contemporary experimental music, working, that is, with classical acoustic instruments and exploring idiosyncratic aspects of their physicality. I seek to discover sounds that are not fully controllable by the performers; that are inherently unstable and constantly moving; that entail a particular logic in the way that they unfold; that presup- pose a particular body-instrument relationship, and that call fora new mode of listening, disentangled from classical
forms and traditional parameters and intended for the kind of pleasure that arises from the revelation of sound's internal structures. structures.
Greekness" is expressed in my music through the violent use of instruments, the bluntness of the human voices, and the constant strife between two contradictory elements: disparate musical materials that remain indeterminate and anarchic, and a determinate structure that violently imposes form on the formless and shape on the shapeless. I think that all Greek tragedies thematize the violence stemming from this conflict: a man striving, without order, to shape his course within a condition that is predetermined by the gods. However, violence and bluntness in my work are not just sonic events that point to the Greek identity of my music. They also demarcate violence and barbarism as political concepts. I want my work to be revealing, not because of its bold themes but because the violence in the sound may give prominence to our fragility and vulnerability."
The portrait photography of the composer Ioannis Angelakis took place in his studio in Athens for Electra Hotels Magazine.
Text by Natasha Blatsioy.
Athens Rollerskating
With a look at parks and sports venues, one will notice that next to the bikes and skateboards there are also skates. "K" magazine met in OAKA the team of City Skaters of Athens, to learn the secrets behind the new hobby that conquered the open spaces and streets of Greece during the pandemic.In what categories are skates divided? What are the capabilities of each type and how much does a good pair of rollers cost? Is it the sense of freedom it offers to the members of City Skaters of Athens and motivated them to engage in this hobby in their spare time? How did the pandemic become the perfect timing to "slip" on the streets and in the parks? What kind of routes are there for beginners and advanced? What are the reactions of the drivers who meet them on the avenues of Athens? Are there other groups that deal with different types of rollerskating in Greece? And finally, is it an easy hobby for someone who has no experience and is curious to do it? The published roller skaters portraits photographs follows.
Text by Pantelis Tsombanis
Bureau Veritas Campaign 2021
The project was to show with commercial photography and specially portraits in action, how BUREAU VERITAS proves value of inspection technologies on ocean bulk ship. An Oceanbulk vessel was the Bureau Veritas testbed for different types of remote inspection technologies and techniques (RIT) as BV, Oceanbulk and Glafcos take the lead in using robotic solutions for ship inspections.
Bureau Veritas (BV), a world leader in testing, inspection, and certification (TIC) has directed and supervised the testing, establishing ‘proof of concept’ and operational purpose, for remote inspection technologies and techniques, including an aerial drone, a miniature remotely operated vehicle (ROV) and magnetic crawlers, on an Oceanbulk double-skin supramax bulk carrier, built in 2008 and classed by BV.
The remote tools were supplied and operated for the purposes of the photoshoot by Glafcos Marine, a Greek technical services specialist, which has been developing and refining the marine application of these technologies for many years.The tests were conducted under the same conditions and, to secure the necessary information, were required at an ‘intermediate’ survey for a bulk carrier of the age of the subject ship, between the second and third class renewal surveys.
The photoshoot of the advertising campaign took place in Syros shipyards Greece where the vessel, making a short visit, was inspected during a recent call to the Neorion shipyard in Syros for work on the stern that required a specific ballasted condition.
Periklis Koskinas
Periklis Koskinas from the age of 19 he travels non-stop “plowing” the continents in search of new experiences, different cultures in England, France, Scotland, Spain, America, Canada, Venezuela, Athens.
Through the prism of the seasonality and locality of the ingredients, the quality, the rules and the limits set by the Greek cuisine, it shaped its techniques, philosophy and course in the world of cooking.
Subtraction and moderation determine his food.
Tireless traveler and uncompromising cook. Philosophical theoretical knowledge and knowledge of the social sciences are considered essential tools for him in his profession. The images of his wanderings, the memory and the man mark his food and not the recipes. For him, cooking is the art of everyday life, it is what is left on the table, after a Sunday meal. In 2014, he opened the restaurant Cookoovaya, in the Hilton area, as a co-owner with 5 other top chefs. Cokoovaya in its fifth year, is still among the top restaurants in the country and full every day.
I had the pleasure of working with him many times and being part of his projects. His headshots portraits follows.
