Atlantica presented to its hotel chefs both from Greece and Cyprus, an intensive training programme that included presentations and workshops by top professionals and scientists.

The idea and organisation for the first Atlantica Gastronomic Summit was originated by Christos Georganas and Elias Kakouris, general manager and executive chef of Atlantica Imperial Resort & Spa in Rhodes.

The event was coordinated by Atlantica executives Maria Koutrouli and Valentia Pasteas. The sessions took place at Soul Kitchen in Athens in cooperation with Olga and Korina Katopedi.

Nikos Katsounotos, group operations manager, Atlantica, initiated the four-day training programme.

Advanced techniques of modern Greek, Mediterranean and international cuisine were taught by some of the country's most distinguished and award-winning chefs such as Etrusco's Ectoras Botrinini, Angelos Lantos and Spyros Pededadakis of Sweety restaurant, George Stylianoudakis of the Mykonian Kenzo, Alexandros Tsitsinis of CTC restaurant, Yannis Parikos of ‘Varoulko’ restaurant and vegan chef Andreas Tzanopoulos.