Johanna Korantzopoulou
Johanna Korantzopoulou is a yoga instructor whose practice embodies the perfect balance of strength, grace, and inner power. Through this photography series of yoga portraits, my artistic goal was to go beyond documenting physical poses — I wanted to visually express the quiet force, resilience, and feminine energy that define Johanna’s presence on and off the mat.
I believe that yoga photography must capture not just movement, but emotion. Johanna moved with a seamless flow, demonstrating how each posture is not merely a shape, but a living expression of breath, intention, and self-awareness. With each image, I sought to translate the subtle connection between body, mind, and spirit into an artistic narrative that celebrates the transformative power of yoga.
A central element of this project was highlighting woman power in yoga — the way feminine strength expresses itself through both softness and intensity, through vulnerability and discipline. Johanna’s energy in front of the camera is magnetic: strong yet fluid and confident. This duality is something I strive to bring out in all this yoga photography work, crafting portraits that honor not only physical form but also personal journey and inner resilience.
The setting we chose was intentionally minimal, allowing natural light and movement to shape the atmosphere. Every detail — from the curve of the hands to the extension of the spine — was composed to reflect the artistry inherent in yoga practice. As a photographer, I am always drawn to projects where I can merge technical precision with emotional depth, and this collaboration with Johanna offered exactly that.
Maria Papadopoulou
This photoshoot with Maria Papadopoulou took place at the modern offices of Ant1 Group in Athens. The project was created for ACCA’s AB Magazine, accompanying an inspiring feature about women in business and leadership. Maria Papadopoulou’s story, published under the title Leaning In, highlights her role in the media and finance world, and the valuable perspective she brings to both fields.
Authentic and professional portraits of a woman in her natural working environment. The Ant1 Group offices offered a bright and structured backdrop that reflected both modern business culture and the personal strength of the subject. Through careful use of natural light and thoughtful composition, the portraits aimed to balance a sense of authority with a human, approachable tone — the same balance that defines women leaders like Maria.
Photographing women in business roles is always an opportunity to create portrait photography that moves beyond the surface. In this commercial woman photoshoot, the focus was on Maria’s presence and personality as much as on her professional identity. Every detail — from the background to the lighting and her expression — was chosen to highlight her role as a decision-maker in a competitive and evolving industry.
You can see the full feature article and read more about her professional journey in AB Magazine’s February 2025 issue here.
This woman corporate photoshoot was designed to capture not only the face of modern leadership but also the essence of women shaping the future of business.
Bread-Making Art: Food Photography at Betty’s Bakery Athens for Gastronomos
Meet Elisavet Koulouri, the inspiring force behind Betty’s Bakery in Athens. Gastronomos magazine feature her in it pages as the She’s a new-generation baker who’s poured her passion into mastering the art of handmade sourdough bread. With a background in communication and marketing, and an impressive career trajectory that included positions at the European Union, Elisavet took a bold turn. She left behind a corporate future to dedicate herself to something simple yet profound: bread—a craft that food photography beautifully captures, revealing the artistry in every loaf.
At Betty’s Bakery, each loaf tells its own story, and food photography allows us to share the details of this process visually. Elisavet is one of the first in Athens to specialize in handmade sourdough, crafting each batch with 100% organic flour, rose salt, and water—and a whole lot of care. The process takes over 100 hours, nurturing the microorganisms in ideal temperature and humidity conditions to achieve the perfect pH balance. The result is bread that’s dense, full-bodied, and packed with the natural aroma of stone-ground flour, complemented by a crispy crust that delights chefs, food critics, and customers alike. Capturing these textures and flavors through photography emphasizes the quality and dedication behind every loaf.
Sustainability is at the heart of Betty’s Bakery. Every product has a clear origin: from the organic flour to the Greek extra virgin olive oil, herbs, and spices, each ingredient is sourced from top Greek producers. She even goes a step further by having her bread delivered throughout Athens by bicycle, minimizing environmental impact—a moment of delivery worth capturing through food photography for its unique character.
Following the rhythms of nature, Elisavet’s creations change with the seasons. You’ll find bread infused with lavender and honey in the spring and thyme or thrombi in the summer, making each loaf not only a celebration of flavor but a reflection of Greek terroir—perfectly suited to the expressive art of food photography.
Delta Fermentations
Delta Restaurant’s fermentation with the chef George Papazacharias and his team - focused dishes present a captivating story of transformation. Each photo from this recent shoot for Gastronomos Magazine captures an intimate, almost scientific precision, reflecting the meticulous care that goes into the art of fermentation. The dishes, carefully plated and shot up-close, bring out the intricate textures that fermentation yields, each detail highlighting how ingredients evolve visually and flavor-wise through this age-old process.
In crafting these images, natural, soft lighting was chosen to maintain an organic feel, reinforcing the purity behind Delta’s culinary methods. This lighting draws attention to the natural colors and subtleties of the fermented elements, emphasizing their authenticity and the restaurant’s commitment to a clean, ingredient-focused approach. The compositions maintain a minimalist aesthetic, allowing each component of the dish to speak for itself. The simplicity here is impactful; it aligns seamlessly with Delta's vision, letting the nuances of each flavor and ingredient shine through.
Through the close-up shots of ingredients and finished dishes, the artisanal craftsmanship of Delta’s chefs is evident. Their skill lies not only in the cooking but also in their mastery of fermentation techniques, which reveal deeper, more complex flavors in each ingredient. These food photographs honor the careful process and artistry behind Delta’s work, bringing viewers closer to the delicate balance of tradition and innovation in modern Greek cuisine.
The food photography of Delta fermentations reflect this cultural continuity, where timeless methods meet fresh interpretations, celebrating Greece’s culinary heritage while embracing a new vision.
Article by Nikoleta Makrionitou
Stainless Steel Griddle Production for Gastronomos
Behind the Scenes: Capturing the Craftsmanship of Greek Steel Cooking Utensils for Gastronomos Magazine
I recently had the privilege of collaborating with Gastronomos magazine to document the intricate process behind creating one of the most essential tools in traditional Greek cooking—the Stainless Steel Griddle. This classic piece of cookware holds a special place in Greek gastronomy, and my goal was to capture the artistry and craftsmanship that go into its making in Athens.
The photoshoot spanned three historic machinery workshops in Athens, each with its own unique expertise. At Machinery Workshop Pascalidis, I observed master artisans shaping the raw materials with precision and care. Over at Machinery Workshop Kotzamanoglou, the focus shifted to the delicate balance between traditional methods and modern machinery, where every piece is crafted to perfection. Finally, at Machinery Workshop Sfiga, the final touches were added, showcasing the skill and attention to detail that make these steel utensils stand out.
The experience provided a fascinating glimpse into the world of Greek steel cooking utensils, revealing the dedication and craftsmanship behind these everyday kitchen tools. A big thank you to Gastronomos Magazine for the opportunity to be part of this unique project.
"What is the history of the stainless steel griddle and what is its role in Greek life? What pan do we choose for our roasts? copper, ceramic, aluminum, enamel or cast iron? Where will we cook our old copper utensils and where will we order new ones? What is tin and why is it the ideal pie stainless steel griddle? In the September issue, Gastronomos examines the subject of "Tapsi" from all sides, customary, cultural and culinary, and collects 60 incredible recipes for the best baked family and holiday meals.
Each place and its stainless steel griddle
We have collected the best recipes of the stainless steel griddle, from every corner of Greece, from the Caspian lamb of Lemnos and the continental chicken with rice, to the exuberant pasha macarouna, the kleftiko of Roumeli and the Kalamatian pork poula.
Filled, turlou or juvetsi?
Do we bake juveccia with couscous, noodles, macaroni or with classic barley? We learn what juvetsi is, why they call it that and what is its ideal vessel. We stuff peppers, tomatoes, eggplants, flowers and onions and present the most beautiful stuffings of Greek cuisine.
We travel back in time to find out where he got his hat from, what his name means and we recommend incredible turlous with fish, pulses, octopus.
The nicest Sundays need a roasting stainless steel griddle.
Is it Sunday dinner without chicken in the oven with potatoes? Without a honeyed moussaka, pastiche or without a leg of lamb with seared skin? If you think about it, our best Sunday meals are baked in the oven!
Pan Sweets: Dips in Syrup
Doughs and syrupy sheets, honeyed sweet pies and milky desserts, all in the pan and all delicious and aromatic.
And as always: Recipe of the Month – We return refreshed and rested and set the daily table with the best and freshest September products.
The September "Gastronomos" is released on Sunday, September 8, with "Kathimerini".
Boston University College of Fine Arts
The Intersection of Photography and Sculpture: Capturing Sculptor Robert Bodem
Personal Reflection: The Art of Capturing a Sculptor
As a photographer, the opportunity to capture a sculptor like Robert Bodem offers a unique challenge and a beautiful intersection of two art forms. Just as Robert shapes clay to create form, I use light, shadow, and composition to shape an image. The parallels between our crafts were undeniable during the photoshoot. Sculptors and photographers alike work with space, form, and texture, relying on an instinctive understanding of how to turn raw material—whether physical or visual—into something profound.
There’s a delicate dance between the subject and the camera when photographing an artist, especially one whose entire being is rooted in the physical creation of art. With Robert, I sought to emphasize the hands, the expressions, and the pauses between moments—those fleeting gestures that seem to embody his sculptural philosophy.
Robert Bodem’s Philosophy: Drawing in Space
Robert Bodem’s work is deeply rooted in the concept of “drawing in space,” a philosophy that transcends traditional sculpture. As he shared in his interview for the College of Fine Arts magazine, Robert sees sculpture as a way to create dynamic, living forms, often suspended between stillness and movement. His sculptures are not just static objects but explorations of form, designed to engage the viewer from every angle.
In his words, “Sculpture is about the negative space as much as it is about the object itself.” This thoughtful balance is central to his art, where the spaces between forms are just as vital as the material used to create them. The interview explores his journey as an artist, from his rigorous training to his teaching at the Florence Academy of Art, where he helps others discover their potential in capturing the human form in space.
Photographing Robert Bodem for Boston University’s College of Fine Arts magazine was not only a personal artistic journey but also a meaningful collaboration with an institution dedicated to nurturing the next generation of artists. The opportunity to work with the College of Fine Arts allowed me to contribute to an environment where creativity is cultivated and celebrated.
Capturing Robert’s portrait and sculpture work was more than just a photoshoot —it was about telling a story that would resonate with young, aspiring artists. Through these images, I hope to inspire students to push their creative boundaries, to see art in the spaces between forms, and to understand that every gesture, like every stroke of the sculptor’s hand, holds the potential for profound expression. I believe these portraits will serve as a reminder that creativity knows no limits and that art, whether through photography or sculpture, has the power to inspire and transform.
For a deeper dive into Robert’s journey and the photoshoot, you can view the full interview and images in the latest issue of the Boston University College of Fine Arts magazine cover.
Gastronomos cover June 2024
Cover photo for the new issue of Gastronomos Magazine
In this issue of Gastroonomos magazine, the editors, seek out the best cool escapes in Athens and put together a survival guide that will make summer in the city fun and enjoyable. Scattered all over Athens, crossed the coastline of Attica, swam at beaches, went on trips to parks and forests, went out for food and drinks in Athenian courtyards and rooftops, cooked the best food and appetizers for summer gatherings at home and envisioned a wonderful summer that is not squeezed into the few days of vacation in August.
- We eat on rooftops with a view, shady pedestrian streets and green courtyards!
Small culinary and aesthetic oases in Athens and its surroundings, to escape from the sea of cement, to enjoy great food, peace and coolness. We have found the best spots in Athens that combine good food and a nice environment, where the pulse of the city beats.
- Where are we going to eat after swim?
32 addresses for taverns with good food on our favorite beaches of Attica. Fresh fish, appetizers, meat, but also fine dining by the sea, for every taste and every wallet.
- Green Breaths! Where will I find some shade in the city?
We take the mountains, parks and groves of Attica, in known and unknown places of urban and peri-urban greenery, inside and outside the Basin, organized and "wild", for hiking, cycling and picnics with friends and children, for relaxation and relief from the city heat.
- Summer means hot
At Taverna ton Filon in Kolonos, we cook emblematic oils with a fresh look, from stuffed peppers with extra oily sauce, to pasta, legume salads, turlou, minced meat and gigantes, all cooked with generous doses of olive oil. On Sundays, we cook our favorite summer foods and set a table under the shade of the awning or arbor.
- Picnic snacks and beer snacks
In the green oases of the city and its surroundings, we spread checkered tablecloths and bring from home easy and satisfying snacks, from the timeless meatballs, to tarts and dip for our breadsticks, and we invite the company for leisurely hours in oases of peace and soothing coolness. And on nice evenings, friends gather on the balcony or the roof for beer and the necessary accompanying appetizers.
- 18 delicious adventures around Athens
Urban summer fairs and feasts, fresh, prime summer fruit straight from the tree, cheeses from the hands of the cheesemaker, rare heirloom varieties from passionate growers, visitable food farms for young and old, farm stands with fresh-picked vegetables, oysters at producer prices and fish from the boat. Attica in 18 culinary stops in the most unexpected places!
- Summer cinemas: An ode to global Greek originality and all the suggestions in Athens for cinephile nights smelling of jasmine, in summer cinemas that serve from homemade sour cream and handmade cheese pie, to delicious finger food and cool cocktails. And if you have an appetite and taste, we recommend amazing homemade sandwiches to take with you to the cinema, with summer ingredients in imaginative combinations.
- The Athens we love: Cool and easy summer cocktails on the balcony from our favorite Athens bartenders, the places in the city for deliciously iced, good coffee and bars for evening strolls for the drink that will end our Athenian days in a relaxed way.
- And also: Cool refrigerator sweets with creams, chocolates, jellies and ice cream, reminiscent of the motherly treats of our childhood but renewed and with a guilt-free freshness. And, of course, the June Recipe, with suggestions for every day of the month, simple, easy and quick, with the freshest seasonal ingredients.
Gastronomos June is released on Sunday, June 9 with Kathimerini.
Cover girl: Marina Petridou
Director of Culinary Publications: Angelos Rentoulas
Editor-in-Chief: Christina Tzialla
Art Director: Akrivi Kakkava
Photography & Features Producer: Nasia Diamantidis
Stavros Psilakis
Recently had the pleasure of photographing Stavros Psilakis, an economist and performer who seamlessly blends intellect with artistry. Capturing his dual persona in a single headshot image was a creative challenge—merging the precision of his profession with the expressive depth of his performance.
Dimitris Papanikolaou
Dimitrios Papanikolaou is a Greek professional basketball player and a professional basketball coach. He spent most of his career playing at the shooting guard and small forward positions, although he also played at the power forward position late in his career.
He is the only Greek basketball player who has won the triple crown (Euroleague, championship and cup) twice, with different teams: in 1997 with Olympiakos and in 2007 with Panathinaikos.
Headshot photography portrait for the cover of Dimitris Papanikoalou book with the Title 11:11 ALL UNIQUE, ALL EQUAL.
“Mr. Papanikolaou, we are sorry, we do not accept “these children” in our school.
Mr. Papanikolaou, if you take your daughter from the volleyball team, she will not have a career.
Dimitris, they made fun of her on Tik Tok, calling her autistic.
Dimitri, again turned speechless and sad.
Dimitris, the other children went for a walk and told her that they would not go out so as not to take her with them. Don’t find out she was lied to.
One night my cell phone lit up for a notification. The time was 11:11, a number my wife and I saw almost every day, on the phone, on receipts, on signs, on license plates, etc., from Aria’s diagnosis onward.
This time I would pay more attention to them. What do you want to tell me and you keep appearing in front of me? I screenshotted them. I focused on the numbers on the screen. Taking one off changed the total, each number was unique. Then I zoomed in. All numbers were equal. In height, in thickness. “All unique, all equal. All unique, all equal!” I exclaimed.
I’m not winning anymore with complaints and individual battles, I’m shrinking. I will gain by creating and spreading light. I will activate the good guys who are outnumbered, and the “bad guys” will retreat.
But I still have a serious problem to solve. My wife won’t let me talk publicly about the child because she’s afraid it will be stigmatized. That’s okay, I have all the stuff from sports and I know how good teams and their leaders work. I will take responsibility, put myself forward and speak for myself”.
Thomas Skouteris
Headshot portrait photography for the international law professor Thomas Skouteris . When it comes to academics, we often think of professors as serious and aloof individuals buried in books and research. But every now and then, a professor comes along who defies those stereotypes, combining a sharp intellectual curiosity with a genuinely warm and approachable personality.
Overall Thomas Skouteris is a brilliant mind and a joyful fellow.
Thomas Skouteris is a Greek/Dutch jurist specialized in international law and related fields. He is an associate professor (tenured) at the Department of Law and director of the Ibrahim Shihata Memorial LLM Program in International and Comparative Law. Before joining AUC in 2008, Skouteris taught at Leiden University (2000-2008) and the Central European University (2013-2014) and worked as a research fellow at the T.M.C. Asser Institute in the Hague. He was also a senior fellow at the European Law Research Centre at Harvard Law School.
