Gianna Balafouti

Gianna Balafouti was born in Athens. She comes from Pylos and Andros.

She worked for 11 years in the internet field as a New Media Producer and as a Digital Marketing Director. During these years she handled many Greek and international brands from various sectors of the economy and was honoured with national and international awards.

Coincidently, she made her initial contact with gastronomy. After that, she started her adventure as entrepreneur into the field of pastry and baking. For the last 15 years her professional life has been focused on the design and production of innovative foods. She owns two Certificates of Usefulness with the Hellenic Industrial Property Organisation for “myrtle sauce” and “olive liqueur”. In the field of gastronomy, she has also been honoured with awards and distinctions, both in Greek and international competitions.

She has studied visual communication (Diploma of Art & Design – AKTO / Middlesex University) and is a Certified Expert in Social Media Marketing Technics and Tools (ESYD). She studied pastry chef at PVTI. Believing in Continuing Education and Lifelong Learning, she has been retrained in education of adult educators (National and Kapodistrian University of Athens) and in the Management of Educational Units (Panteion University).

She has worked for 3 years as Head of Gastronomy Dpt., at Private Vocational Training Institute. She is teaching “Innovation in Gastronomy, Culinary Concept and Development of New Foods” in PVTI, Colleges and Youth and Lifelong Learning Foundations. She is also an instructor of seminars at the organization Generation Ag / Nea Georgia – Nea Genia, a mentor in food start-ups, cooperatives, municipalities and in actions of the Stavros Niarchos Foundation (SNF).

She is the author of hospitality, gastronomy, and catering manuals on behalf of Institute of Greek Tourism Confederation (INSETE). Among others: “International, Special and Greek Nutrition Standards”, “Food Unit Organization”, “Design, Production, Presentation of Products”.

She writes articles for the tourism industry magazine FOOD SERVICE, OLIVE Magazine and has her own column on about standardized foods.

She participates in wine, food and olive oil tastings and follows gastronomic destinations.