A VISION. A DREAM. AN OPTIMISTIC AND DYNAMIC TEAM OF PEOPLE WHO BELIEVED IN THE MAGIC OF NEW BEGINNINGS…AND THEN CAME THE RAW MATERIALS. THE FIRE. THE PASS ION FOR INNOVATION. AND JUST LIKE THAT, 10 YEARS AGO, SYMPOSSIO GREEK GOURMET TOURING CAME TO BE.
The times of Moussaka and Greek salad as the only indicators of Greek gastronomy are long gone; the same applies for the Greek hospitality industry. Overnight stays based on the number of stars a hotel has, are a thing of the past. Those of us of Greek origin, are well aware that Greece and the tourism industry are so much more, and bearing that in mind, it would only be fair to share that experience with the rest of the world, both within and beyond Greek borders. All these unique primary ingredients and the professional chefs with the vibrant Greek temperament, why not let those be the starting point of a unique concept abroad?
And just like that, 10 years ago, with this concept in mind, SYMPOSSIO Greek Gourmet Touring came to be. An interactive roadshow whose main ingredients were an entrepreneurβs vision of connecting the primary and tertiary sectors, the desire to boost the countryβs image even more, a few βcrazyβ and talented chefs who accepted the challenge of packing their best utensils and equipment in suitcases and last but not least, a small team of people who believed in the dynamic of this institutionβ¦ THAT was the SYMPOSSIO concept.
Togethernessβ¦ the SYMPOSSIO way. Itβs all about sharing Greek culinary traditions, the homemade dishes, the wine, countless stories and jokes, the laughter and the spirit of creating an alchemy of flavours as a big family under the exciting and professional guidance of the chefs who are being called upon to cook with their hands, their mind and their soul.
No roles, no titles, no protocol; just a pure love for cookery, culture and entertainment. Guests from different parts of Europe, who as a group of companions toured a range of flavours from various regions of Greece, all generated from the Greek soil, organically grown by local producers and blessed by the Mediterranean climate.
And if today we have come to be talking about SYMPOSSIOβs huge reach, accompanied by a portfolio of awards and international recognition, let it be noted that it was by no means a walk through theΒ park, and it still isnβt. Each year a new theme is introduced to numerous European cities, and even though all new ventures entail various risks, this was hardly the case for SYMPOSSIOβ¦ it was a winner right from the start! It was the drive and passion itself that spoke through the voices of those who carried the concept to the Tour Operators and presented it in the most exciting and engaging manner to the point where today it is they who request the event take place in their city. What distinguished the Sympossio Events from any other gastronomic event was that there was no chef with an applauding crowd below. In Sympossio, the main ingredient was that there were no roles. The CEO, the salesman, the journalists and all parties involved wore exactly the same aprons and cooked as one team. They cooked together as a team and ate as a team. That was the magic of it all.
Symposs io is a get together; a meaningful and delicious gathering; a concept that has remained almost intact since antiquity. At the same time, for us Symposs io is also a first class excuse to gather and prepare good food and share unique moments with our distinguished guests.
