MASTERCLASS - ΕΞΠΟΤΡΟΦ 2020 - The Greek Fine Food Exhibition

Masterclass: A journey of taste through greek products

The 7th EXPOTROF raises the bar even higher, and establishes the most qualitative way to highlight Greek products, thus proving its dedication to their promotion. The Masterclass section in EXPOTROF is inaugurated this year, designed to promote the exceptional greek products to the aficionados of gastronomy, whether professionals or consumers.

If you want to be let in on the secret of gastronomy, sign up to the EXPOTROF Masterclasses. 10 different 2-hour Masterclass sessions in 4 unique categories:

  • Cheese and Wine– Evgenia Koutouvela of Chefstories.gr will initiate us to wine tasting of the Greek vineyard and the ideal food pairing.
  • Charcuterie and Beer – Chefstories.gr guide us in the world of harmonious pairing of special cured meats with sophisticated beers from greek microbreweries.
  • Salted Fish, olives and accompanying distillates  – In the EXPOTROF Masterclasses greek distillates accompanied by selected salted fish products and greek olives, are in the centre of attention!
  • Honey and Herbs – Fragrant honeys, delicate herbs, drinks and infusions, all promoting wellness, are presented to uplift those attending the EXPOTROF Masterclasses. Hosted by Chefstories.gr

Participation in the EXPOTROF Masterclasses is free of charge. However, since there is a limited number of seats, priority will be respected. Reserve a place now by filling out the form below:


Masterclass 2020 Participation form

The submission form is for 1 person, the masterclasses are 2 hours long. Please complete the form and select the session you prefer. Priority will be maintained and data will be verified at the entrance to the event. Participation is Free.

If you wish to get notified about the event please fill in your mobile phone number

Terms and conditions


Masterclass Team

Project Management

Sylvia Koumentaki  started with studies in advertising (in Greece and London) and a career in marketing and advertising (Boutaris wine company, advertising agencies, media shops, publishing firms). In 2007 together with her sister Eleni, they created Chef stories, a Boutique company for catering & consulting that offers high gastronomy and event organising services. Along the way, production of handmade gourmet products was added to their activities. These are distributed both in the greek market and abroad and contribute to consumers becoming acquainted with raw materials, production processes and points of sale. At the same time, the business was strengthened through organizing culinary events and participating in the planning and organizing of special events (Thessaloniki Food Festival (2011 to present), exhibition side events (Detrop – Oenos, Hotelia, Gourmet Exhibition), and festivals, as well as by providing consulting services to organizations, institutions and businesses. Today, both activities of producer and organizer of gastronomy events are equally important and systematic, always aiming at the creation, discovery, promotion and enhancement of gastronomic wealth and its contributors. For further info: www.chefstories.gr


The scientific point of view of pairing

Evgenia Koutouvela  is a graduate of the Thessaloniki University School of Agriculture with a specialty in Crop Production (majoring in Horticulture and Vine) and holds a Masters Degree (MSc) from the Department of Biology, Aristotle University of Thessaloniki, titled “Biodiversity Conservation and Sustainable Exploitation of Native Plants” Part of her basic studies took place in Northern Spain, in the Universidad del Pais Vasco (UPV) with an Erasmus scolarship, while through Erasmus Placement she worked in the research Institute Neiker Technalia, Basque Institute for Agricultural Investigation and Development, Vitoria-Gasteiz. She has worked in the Department of Rural Economy and Fisheries of the Region of Central Macedonia,and has co-operated with some of the largest companies and has collaborated with some of the largest companies and organizations in Greece and abroad in the field of research, production and promotion of gastronomy, wine tourism and the organization of tasting events. Since 2015 she is working as an editor of gastronomy in the newspaper Thessaloniki Daily Press.


The marketing point of view of pairing

Nana Zygoura  is a marketing and business development consultant. With studies in marketing, communication and civilization, she has a long career as a manager in marketing and communication departments, client service and new business. Today she works as a freelance professional supporting businesses and institutions through consulting and training with planning and implementing actions in the fields of local, innovative and youth entrepreneurship development. Further info on Nana Zygoura:  www.zygoura.gr