Giorgos has spent most of his professional life trying to develop food tourism on the island of Crete and more specifically in the region of Heraklion. After spending 14 years around Europe and completing his Ph.D. in Anthropology he decided to turn his attention to the dynamics of food in the tourism sector. Most of his work has been focusing on the ways we communicate through food. He is a firm believer that the emotions created around a table, ignited by flavors and aromas that characterize a cultural setting, create unique and unforgettable experiences, while at the same time they serve as means of communicating cultures. Simply put, there is no better way to narrate a culture than through the food that is served.