Light & Honey - The World of B LOUIS
On the island of Aegina, where thyme grows wild under the intense Greek sun and the scent of Mediterranean herbs travels through the hills with the wind, a young couple has chosen to follow a demanding but deeply rewarding path: the creation of exceptional organic honey. Their brand, B LOUIS, is still relatively young, yet it has already earned recognition in the world of Greek gastronomy. Their honey has been honored at the Great Taste Awards and selected as a finalist in the honey tasting of Gastronomos magazine—an important distinction in a country where honey production has deep historical roots.
B LOUIS represents a new generation of Greek producers who combine respect for traditional beekeeping with a contemporary vision of quality, sustainability, and careful branding. Their honey is certified organic, produced with great attention to environmental balance and the natural rhythms of the island ecosystem. The bees forage among thyme and other aromatic Mediterranean herbs that grow naturally on the slopes of Aegina, giving the honey its distinctive character.
Aegina’s landscape plays a central role in the story. The island’s dry terrain, rocky hills, and scattered vegetation form a unique environment where aromatic herbs flourish under the strong Aegean sunlight.
My recent commercial photography project with BLOUIS was designed to capture not only the product but also the entire world that surrounds it. The intention was to create a visual narrative that moves beyond conventional product photography and instead explores the relationship between landscape, people, and craft. The photography reflects this deep connection between product and place. Blends three main elements: space, portrait, and action. Wide environmental photographs introduce the geography of Aegina: open hillsides covered with herbs, dusty paths leading through the vegetation, and distant views of the sea shimmering on the horizon. These landscapes are not simply decorative settings. They are essential ingredients in the story of the honey itself. Within these landscapes, the young beekeepers appear as natural participants in their environment. The portrait photographs aim to capture moments of quiet concentration and dedication. We see them inspecting the hives, preparing the smoker, or carefully examining frames filled with honeycomb. These portraits are intentionally simple and honest, reflecting the calm patience required by beekeeping.
Stella and Leonidas, the couple behind BLOUIS, represents a new generation of producers emerging in Greece today. Young, passionate, and deeply connected to the land, they combine traditional beekeeping knowledge with modern awareness of sustainability and quality. Their work is guided by respect for biodiversity and organic production practices, ensuring that both bees and environment remain healthy.
Despite its small-scale and artisanal nature, Blouis honey has already begun to travel beyond the island. Part of the production reaches gourmet shops in Athens, where it is appreciated by chefs and food enthusiasts who seek authentic Greek ingredients. Another part is exported to Germany, introducing international audiences to the unique flavors of Aegina’s thyme honey.
Through their online presence, including their active pages on Instagram and Facebook, the producers also share glimpses of their daily work with a broader audience.
In this context, the photography project aims to position Blouis not simply as a food product but as a premium artisanal brand deeply rooted in place. The visual approach avoids heavy staging or artificial setups. Instead, the images rely on real moments, natural gestures, and the genuine atmosphere of the landscape.
At the same time, the commercial campaign photographs highlight the human dimension behind the honey. In a world where many food products become anonymous commodities, BLOUIS reminds us that exceptional taste often begins with personal commitment. The images reveal the quiet determination of two young producers investing time, care, and energy into their craft.
Dinning with History at the Royal Suit of Grande Bretagne Athens
The story of Grande Bretagne is a story of precision, ritual, and enduring elegance at the heart of Athens, Greece. It opens in the Royal Suite, where every detail of a formal dinner is arranged with almost ceremonial care: chairs aligned by eye, cutlery measured by fingers, and historic golden sets placed with exacting symmetry. This obsessive attention to detail is not mere formality, but a reflection of a deeper philosophy—one that defines the hotel’s identity as a symbol of luxury and refinement. This carefully staged scene also formed the concept of a special photoshoot designed for the anniversary edition of GB Magazine, celebrating 150 years of the hotel’s legacy, with images created for the magazine editorial and communication use.
Behind the scenes, a full team moves into action: florists, stewards, assistants, and wine experts prepare the setting using hand-painted Limoges porcelain, silverware, and rare bottles transferred to a private cellar. At the center of this orchestration stands Executive Chef Asterios Koustoudis, whose arrival with his team marks the transition from preparation to creation. The image of the chefs in white aprons and tall hats feels almost timeless—perfect material for food photography and a striking group chef photo that connects past and present and a visual language ideally suited to communicate the Grande Bretagne’s heritage in both magazine print and social media.
The menu itself is rooted in historical research. Inspired by a rare cookbook from the 1950s by Georgios Dimostheniadis, the team reconstructs dishes that once represented the height of cosmopolitan dining. These recipes—ranging from refined soups and delicate fish dishes to elaborate lobster preparations—demonstrate how cuisine at the Grande Bretagne has always balanced technique, seasonality, and visual beauty. The philosophy is clear: food should look as exquisite as it tastes, blurring the line between gastronomy and art.
This recreated seven-course dinner is more than a meal, it is a statement about continuity. It highlights how the hotel has contributed to the evolution of Greek gastronomy over more than a century, while staying faithful to European culinary traditions. From the late 19th century onward, the Grande Bretagne earned its reputation as a benchmark of luxury, attracting royalty, diplomats, and elite society. French cuisine once dominated its menus, but over time Greek ingredients and dishes claimed their place, reflecting broader changes in taste and identity.
The narrative also traces how the hotel’s prestige shaped supply networks, supported Greek producers, and set standards for service and presentation. Even details such as uniforms, languages spoken by staff, and the choreography of service reveal a world where hospitality is treated as a craft. Celebrations, gala evenings, and long festive dinners became part of the social fabric of Athens, reinforcing the hotel’s role as a cultural landmark in Greece.
Today, that legacy continues. From the Winter Garden’s brunch and Afternoon Tea to the GB Roof Garden’s contemporary cuisine, the spirit of innovation remains alive. Under the guidance of Asterios Koustoudis, the kitchen still focuses on seasonal ingredients, refined technique, and strong visual identity—making every plate a potential subject for food photography and every service a continuation of a long historical tradition.
In essence, the Grande Bretagne is not just a hotel, but a living archive of taste, ceremony, and craftsmanship—where the Royal Suite,, the formal dinner, and the pursuit of luxury come together in a visual and culinary narrative created for the 150-year anniversary of the hotel, and expressed through imagery used both editorially and for the hotel’s advertising, deeply rooted in Athens, Greece, and still evolving today.
Executive Chef Asterios Koustoudis
Article, research and interviews and by the food editor Nena Demetriou.
Head Sommelier Evangelos Psofidis
Hellenic Army Academy Evelpidon for Kappa Magazine
For this documentary photography assignment for the Greek magazine "Kappa" of Kathimerini News, I spent a full day inside the Hellenic Military Academy "Scholi Evelpidon" in Vari, Athens, on the occasion of its anniversary founded on December 21, 1828. The visit offered a rare opportunity to look beyond the institution’s formal image and vissually explore how one of Greece’s oldest military schools is redefining itself for the future.
What becomes clear almost immediately is that today’s Evelpidon is no longer an isolated, inward-looking military environment. According to the Academy’s Commandant, Major General Anastasios Polychronos, openness and international engagement are now central pillars of its philosophy. Cadets participate in international exchange programs, including Erasmus initiatives and visits to European and NATO institutions, allowing them to train alongside peers from abroad and develop a shared professional mindset within a global framework.
The Academy now operates as both a military and academic institution. Its modern campus—spanning approximately 68,000 square meters—resembles a contemporary university more than a traditional barracks. Lecture halls, laboratories, and research facilities support a demanding curriculum that ranges from humanities and engineering to artificial intelligence and emerging technologies.
Most of the Cadets that taking the decision to get in to Evelpidon is driven by personal motivation rather than career certainty alone. Some others by their family tradition in military career. Cadets describe the experience transformative, equipping them with skills that extend far beyond military service. Female cadets emphasize that while expectations are high, opportunities are equal, and progress is based on merit rather than gender—reflecting the Academy’s evolving culture.
One of the most striking aspects of the Academy today is its multicultural character. Students from Greece and countries such as Armenia, Tunisia, and various African nations train and study together. International cadets highlighting Greece’s history and culture as key reasons they chose Evelpidon. The Academy becomes a meeting point of different backgrounds united by shared discipline and ambition. Physical training remains a core component of daily life. From obstacle courses and climbing exercises to long-distance running. Cadets training has evolved as well. Programs are now designed using scientific methods with personalized exercise routines and nutritional planning tailored to each individual’s needs and performance.
Between history and innovation, national tradition and international outlook, discipline and education. The Hellenic Military Academy stands as an institution that honors its past while actively shaping the officers of tomorrow.
A summary from the original article and cover story printed and published in 21 Dec 2025 written by George Robollas.
Maximilian Riedel for Oinochoos
It’s not every day that you get to photograph a visionary whose family name has become synonymous with wine culture. In my lenses is Max Riedel, CEO of RIEDEL—the legendary Austrian glassware company, a moment where tradition, innovation, and personality meet in a frame.
The assignment was for Oinochoos, the wine magazine of Kathimerini. The interview focused on Max Riedel's philosophy and what defines success in a competitive industry. His quote—"Success is defined by how many people copy you"—became a striking centerpiece, and I wanted the portraits to match that level of clarity and confidence.
The portrait photoshoot took place in Athens, in a setting that reflected both Riedel's precision and his charismatic presence. I focused on creating portraits that balanced formality with a sense of spontaneity. The light was sculpted to echo the transparency and finesse of the glassware his family is famous for. Subtle reflections and quiet contrasts helped build a visual rhythm, echoing the elegance that RIEDEL brings to wine tasting.
The words of the interview are written by the chief editor Nena Dimitriou.
Will Dubai save the pistachio trees?
Two weeks ago, I was invited to photograph a feature story for Kathimerini that touched me deeply—not just as a photographer, but as someone who has spent years working with Greek landscapes and specially in Aegina Island which is my homeland.
Written by Alexia Kalaitzi, the article explores a question: “Will Dubai save Aegina’s pistachios?”
“Getting off the ship at the port of Aegina, one of the first images you see is the queues of visitors forming in front of the kiosks selling the famous Aegina pistachios. The frenzy with Dubai chocolate – a chocolate bar with a filling made of kadayif/kataifi and pistachio – has not left the Saronic island, which has given its name to the most famous variety of pistachio in Greece, unaffected.”
“You have to love the pistachio tree, the other person will not love them as much as you do. He will not be as interested,” said Eleni Kypraiou. The 88-year-old moved permanently to Aegina in 2006, just after completing her career in journalism, and since then she has been dedicated and passionate about her pistachio estate”. I photographed in one of the most emotional moments of the assignment—arms wrapped around a tree she’s tended for decades.” said grower Eleni Kypraiou, who I photographed in one of the most emotional moments of the assignment—arms wrapped around a tree she’s tended for decades.
Nikos Kounadis, supervisor of the Aegina Agricultural Cooperative of Pistachio Producers, was in an empty cold storage room when he told me, “We have nothing left for this year.” He explained that milder winters in recent years—with decreased rainfall and fewer cold days, but more warm and sunny days—have caused the buds of the trees to fall prematurely.
“However, climatic conditions are not the only issue,” said Kostas Peppas, president of the cooperative. He shared that it has been years since a new pistachio tree was planted on the island. “In Aegina, pistachio trees no longer grow – houses do,” the 81-year-old noted, adding that not only is there no longer any room to plant new trees, but existing ones are also being uprooted to build holiday homes, many of which are rented out as Airbnbs.
According to the cooperative’s estimate, since 1980—when the last assessment was made—approximately 30,000 trees have been lost, corresponding to 247 acres of land.
In one of the last images from the story, a building’s concrete frame rises from within a pistachio grove. Construction driven by tourism has led to a significant decline in pistachio trees on Aegina.
Johanna Korantzopoulou Goyal
Johanna Korantzopoulou Goyal is a yoga teacher 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 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 female 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 honour not only physical form but also personal journey and inner resilience.
The setting we chose was intentionally minimal, allowing nature, morning light and movement to shape the atmosphere. Every detail, from the gesture of the hand to the curve of the spine was composed to reflect the discipline and beauty inherent in yoga practice. As a photographer, I am always drawn to projects where I can merge technical precision with emotional depth.
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".
