Sympossio Greek Gourmet Touring and its incredible international reach are made possible by the invaluable contribution of its talented and dedicated chefs, who commit their time, energy, and passion to a project they truly believe in. For them, Sympossio is far more than preparing a menu and traveling abroad; it is an expression of love and respect for the culture they grew up with and a heartfelt desire to share the uniqueness of Greek cuisine and the philosophy behind it with the rest of the world. Their dedication transforms each event into a genuine celebration of Greek gastronomy, hospitality, and tradition.
Chef Chatzopoulos George Operations Executive Chef Aldemar Resorts
George Hatzopoulos, born in Thessaloniki in 1978, is a graduate of the School of Tourism in Thessaloniki (2001) and has dedicated more than twenty years of his career to Aldemar Resorts, steadily progressing from Chef à la Carte at Aldemar Royal Mare to Executive Chef of all Aldemar Resorts since 2016. Throughout his journey, he has continuously enriched his expertise through prestigious international seminars at institutions such as Ecole Le Nôtre, ADF Alain Ducasse, and Ecole Ritz Escoffier, while earning distinctions in international culinary competitions, including gold and silver medals at the Grand Prix Cooking Taste of Life. His professional path is defined by creativity, discipline, and uncompromising quality standards, always inspired by his deep appreciation for Greek products and gastronomy.
As Executive Chef, George plays a leading role in shaping Aldemar’ s gastronomic identity and has represented Greece at various embassies and major international exhibitions, including Anuga, Food Expo, National Geographic Traveller Food Festival, and SIAL. Since 2010, he has held a central role in Sympossio Greek Gourmet Touring, actively promoting Greek cuisine abroad through interactive culinary experiences. For him, participating in Sympossio is both an honour and a responsibility… a living tribute to Greece’s culinary heritage that stretches back to antiquity. He sees it as a shared journey: inviting people from different cultures to discover the flavours, traditions, hospitality, and lifestyle of Greece. As he describes it, Sympossio is a true gathering of companions who, through cookery, seek to capture and share the very essence and aroma of Greece with the world.
Manolis Roubakis, Executive Chef at Aldemar Olympian Village
Manolis Roubakis, born in Heraklion, Crete, in 1976, is an experienced Greek chef who has dedicated most of his professional journey to Aldemar Knossos Royal, where he has been a key member of the culinary team since 1998 and serves as A’ Chef from 2006 to today. A graduate of the School of Tourism Professions in Kokkini Hani, Crete, he has also enriched his expertise through work in various restaurants and traditional tavernas in Crete, strengthening his connection to authentic Greek flavors and traditions.
Known for his extroverted character, dynamic presence, and genuine communication style, Manolis is a natural ambassador of Greek gastronomy. He plays a very active role in Sympossio Greek Gourmet Touring, where he enthusiastically engages with guests and shares elements of Greece’s rich culinary heritage, experiences and traditions he has lived from childhood to this day. For him, participating in Sympossio is both an honor and an exciting responsibility: a culinary voyage dedicated to spreading the excellence and authenticity of Greek cuisine as widely as possible.