Noble Rot &
Mark Andrew MW worked for a decade as a wine buyer before co-founding Noble Rot magazine with Dan Keeling in 2013. This led to the opening of Noble Rot Wine Bar & Restaurant in Bloomsbury, Central London in 2015 (winner of ‘Best Wine List’ at the National Restaurant Awards in 2016, 2017 and 2018, and ‘Best Red Wine List’ at the World Restaurant Awards in 2019), which will be followed by Noble Rot Soho in 2020. Mark is a lifelong Grecophile and regular visitor to Greece, who supports artisanal Greek wine whenever possible. He became a Master of Wine in 2017 after completing his research paper on Assyrtiko from Santorini.
Lucas Restaurant Group Australia
Terry Kandylis was the UK Sommelier of the Year in 2016 and also the Greek Sommelier of the year 2015. He studied Physics in the University of Athens while working for some of the best restaurants in Greece after falling in love with wine. After moving to the UK, he began working for ‘The Fat Duck’. Terry completed the WSET Diploma and also passed the advanced level of the Court of Master Sommeliers exam and is currently preparing for his MS Diploma exams. He is now the Wine Director at Lucas Restaurant Group Australia.
Berry, Bros. & Rud
Lenka Sedlackova is originally from the Czech Republic but lives in the UK, where she works as Agency Manager for renowned wine merchant Berry Bros & Rudd. She is a regular judge at the Decanter World Wine Awards and has judged at other international competitions. Lenka became a Master of Wine in 2016, with a specialty in Cava, a subject she has lectured on. Her annual visits to Greece, over many years, have helped her foster and nurture a passion for Greek wine.
Stefan Neumann MS is Head Sommelier at Dinner by Heston Blumenthal, a two Michelin-star restaurant in the Mandarin Oriental hotel, Hyde Park. He has comprehensive experience in the Michelin star world, previously working for restaurants The Fat Duck in Bray, Le Manoir aux Quat’Saisons in Oxford, Restaurant Hotel Obauer in Salzburg, and Steirereck in Vienna. In 2014 he reached the final of the UK Sommelier of the Year competition, and three years later achieved the ultimate accolade of Master Sommelier.
Editor in Chief
author of 4
Wojciech Bońkowski is a wine writer from Poland, author of four wine books and editor-in-chief of the largest Polish wine medium with 600K readers yearly, Winicjatywa. In June 2017with fellow wine writers Ewa Rybak and Ewa Wieleżyńska, he launched Ferment, Poland’s new printed wine magazine. He regularly contributes to Meininger’s Wine Business International and www.timatkin.com, and is a Decanter World Wine Awards judge. He currently serves as President of the Polish Wine Trade Association and is a Stage 3 Master of Wine student. He specialises in the wines of Italy, Greece, Croatia, Central Europe, and Port. And he actually has another life in which he researches 19th-century music.
educator & contributor
Gregory has been involved in the Greek gastronomy sector almost forever and he developed a love for wine in his family’s restaurant. In 2009 he became a WSET diploma graduate and after that he pursued wine as a full-time profession. He collaborates as a wine educator with Enterprise Greece and Wines of Greece in order to promote Greek wine in the export markets of Japan, Korea, China and Australia. He contributes in Grape Wine Stories magazine and Meininger’s wine Business International and he is a senior lecturer for WSPC – a Greek APP of WSET London – in all study levels. Along with Yiannis Karakasis MW they founded the wine blog winecommanders.com and now he contributes in Yiannis’ blog karakasis.mw. He is also co-organiser of the Peloponnese Wine Festival and Central Wine Fair exhibitions and since 2016 he collaborates with Mr.Vertigo a wine-cellar in the center of Athens.
Wine Manager at Cava Anthidis, Athens
Educator, Wine Video Producer
Stathis Saltas graduated in 2011 from Diploma WSET and has since started working professionally in the wine field. He has been a closed associate to the public bodies of “Enterprise Greece” “EDOAO” and “KEOSOE” responsible for the promotion of Greek wine to third countries, producing documentaries and promo videos for the Greek wine industry. In 2012 he produced a 56 min documentary on Greek wine entitled “Debra Meiburg meets the new wines of Greece” and in 2014 he undertook as project manager the production of Chinese state television for Greek wine and its history. He has produced several corporate videos for a number of reputable Greek producers. He is currently a senior instructor at WSPC, WSET, APP in Greece where he has been training wine lovers and professionals since 2012 and a director at the retail network of Cava Anthidis since 2017.
Grande Bretagne & King George hotels
Evangelos Psofidis studied Tourism Business Administration and started his professional career in 2000 at Hilton, Athens. His love for food, high gastronomy, wine and spirits later brought him to one of the most iconic restaurants in Athens, the 48TheRestaurant where he worked for three years. In 2006 he returned to the hotel industry working for Grande Bretagne Hotel. In 2009 he took over the position of Wine Director for the Grande Bretagne and King George hotels, where he remains to this day, creating a wine collection that has been awarded by Wine Spectator for seven consecutive years with the Best Award of Excellence. Since 2015 he has been certified on the Advanced Level by the Court of Master Sommeliers. Along with his involvement in the field of hotels and catering, for the last three years he has been an educator at the Greek branch of WSET.
Eleftherios Hanialidis is the Head Sommelier of Cava Vegera Stores for the past 9 years and the co-founder of the blog PrePhylloxera. He is a Certified Sommelier by Genius In Gastronomy and has obtained the A.S.I. Diploma and the Advanced Sommelier Certificate of the Court of Master Sommeliers. In 2017, he reached the third place in the Greek sommelier competition and was named as the best first appearing sommelier of Greece. In 2020 he became the Best Sommelier of Greece. He is currently attending the Sommelier Expert Course of Genius In Gastronomy and he is preparing for the Master Sommelier examination.