About Vivian
I spent most of my childhood surrounded by my grandparents and great grandparents. I grew up listening to their stories, absorbing their wisdom, and watching them cook meals that were simple, seasonal, and deeply nourishing. They chose ingredients with care, respected what the land offered at each moment, and believed that food should be comforting, honest, and full of meaning. Those moments — around the table, in the kitchen, in conversation — shaped my love for food and became the foundation of how I understand hospitality today.
As an adult, curiosity continued to guide me. I studied management, and alongside my studies I became an interpreter in Greek Sign Language, driven by my interest in communication, inclusion, and human connection. I later followed a long-standing fascination with honeybees, earning my certification in beekeeping after experiencing harvest season firsthand — learning patience, balance, and respect for nature while producing my own honey.
The sea has always been another source of freedom for me. Freediving became a passion because I wanted to experience the underwater world naturally, without air tanks, training my body and mind to stay present, calm, and connected to my surroundings.
My professional path led me into food development, where I worked closely with artisan Greek producers and seasonal ingredients. This journey naturally opened the door to the world of wine. Curiosity turned into formal education, and I became a certified wine sommelier, working for several years in restaurants and wine-focused spaces. Throughout all of this, one element remained constant: hospitality and interaction with people always felt natural to me.
I have over 13 years of experience working in tourism. I began my career as an employee, leading food tours in Athens. Over time, however, I realized that something was missing. Sharing information alone wasn’t enough. People don’t just want to listen — they want to participate, to connect, to understand. Human beings are social by nature, and learning becomes meaningful when it is interactive, engaging, and shared.
Seven years ago, inspired by this realization, I took the next step and created my own sole proprietorship, dedicating myself exclusively to private food experiences. As food tourism in Athens continued to grow, with many tours visiting the same well-known spots, I wanted to create something different — something deeper.
My experiences focus on storytelling. They explore the history of food and culture, and how civilizations, people, trade routes, and ideas traveled across the Mediterranean and blended together to shape what we call Greek gastronomy today. We talk about local products that have been cultivated and consumed for over 3,000 years, about new ingredients that arrived through trade and migration, and about how they were assimilated into everyday life. Through stories of the Golden Age of Pericles, the Roman Empire, Arab merchants, Christianity and Byzantium, the discovery of the New World, and the European medieval and Renaissance periods, food becomes historical evidence — a way to understand Greece beyond sightseeing.
I chose the word “bespoke” because no two experiences, and no two people, are ever the same. Every journey is personally designed, adapted to the group, their interests, pace, dietary needs, and curiosity. I personally lead every experience myself. I am not a company with multiple guides — I am present, engaged, and sharing the experience with you.
Above all, what defines my work is Greek hospitality. Hospitality, for me, is not a service — it is a relationship. Every person who joins brings their own energy and perspective, and that shapes each experience in a unique way. I receive as much as I give, and that exchange is what keeps every journey meaningful and alive.
I truly love what I do. After all these years, there has not been a single day when I felt tired of offering an experience. Every walk, every conversation, every group feels new — for me as much as for those who join.
This is not just a food tour. It is a shared journey — through taste, memory, culture, and connection.