DETROP - OENOS - BIOLOGICA
THE FOOD & WINE EVENT OF THE YEAR IN THESSALONIKI, GREECE
MARCH 7th - MARCH 10th 2013
With the participation of top experts, sommeliers and specialised business executives from the food sector of North America, the 22nd DETROP International Exhibition of Food, Beverages, Machinery & Equipment and the 4th OENOS International Wine Fair are paving the road of extroversion for Greek food and beverages.
The top trade visitors of this year’s DETROP and OENOS events, with great interest in wine, include Dr. George Soleas, Vice President τουLCBO (Liquor Control Board of Ontario), which controls the distribution and sale of alcohol in Ontario and is one of the 5 largest wine buyers in the world, and Bob Paulinsky, Category Director for wine, liquor and beer for over 700 Winn-Dixie & Bi-Lo stores. Other guests include Laura Werley, Master Sommelier, Wine & Beverage Director for the Pappas Bros Steakhouses restaurant chain, journalist and blogger W. Blake Gray (his blog, The Gray Report, was declared Νο. 1 Blog of the wine sector during the Annual Conference of Wine Bloggers of North America (2012 Wine Bloggers Conference) in August 2012) and Tara Q. Thomas, Senior Editor of Wine & Spirits magazine.
Other attending guest visitors include James Mallios, owner of Amali Restaurant in New York, Kostas Mazouros, General Manager of Gotham Wines & Liquors in New York, Steven Izzo, Wine & Beverage Director at the Water Bar & Restaurant in San Francisco, and Tammie Ruesenberg, Head Sommelier of Olives restaurant at the Bellagio Resort in Las Vegas.
From the food sector, visitors to this year’s DETROP will include Janet Boileau, journalist for Taste & Travel International Magazine, Suzanne Corbette, Food & Travel Writer (her articles are published in: AAA Traveler, Achieve Magazine, Better Homes & Gardens, News Weekly, PrimeLife Newspapers, Sauce Magazine, St. Louis Connoisseur Magazine, St. Louis Home & Lifestyles, St. Louis Post-Dispatch), Sara Doyle, Food/Travel/Wine writer (her articles are published in: Boston Globe, Cooking Light, Cooking Pleasures, Family Fun, Fitness, Food & Wine, Gourmet, Health, New York Times, Rob Report, Saveur, SELF, Sherman's Travel, Sunset, Town & Country, US Airways, Vegetarian Times, Washington Post, Wine & Spirits) and Elizabeth Field, Food/Travel/Wine writer (her articles are published in: Boston Globe, Gastronomica, Gourmet, New York Times, Saveur, Travel + Leisure).
Visitors from restaurant and hotel chains will include Toni Robertson, Executive Chef of the Mandarin Oriental Hotel Group, Suvir Saran, Executive Chef of Devi, the only Michelin Star Indian restaurant in New York, Chairman of Asian Culinary Studies for The Culinary Institute of America και Contributing Columnist at Food Arts magazine, Michael Costa, Head Chef of Zaytinya, a popular restaurant in Washington, belonging to the Think Food Group restaurant chain, and Brian Duffy, celebrity chef and TV Personality who became famous as one of the founders of the Gastropub movement in the USA.
Specific foreign trade visitors will only be attending pre-arranged business meetings with DETROP & OENOS exhibitors, giving Greek enterprises the opportunity to easily conclude beneficial contracts for the sale of their products via wholesale or retail networks.
HELEXPO is aided in its effort to organize the best possible DETROP-OENOS events by special associates of the Fair, such as Ms. Sofia Perpera, oenologist-director of the All About Greek Wine company, and Mr. Stavros Tsouroukidis, an export marketing advisor specializing in the German market.
The DETROP & OENOS Fairs are being held under the auspices of the Greek International Business Association (SEVE), the Greek Association of Industries and Processors of Olive Oil (SEVITEL), the National Inter-Professional Organization of Vine and Wine of Greece (EDOAO) and the Wine Producers Association of the Macedonian Vineyard.
VENUE
THESSALLONIKI INTERNATIONAL EXHIBITION CENTRE
OPENING DAY
7/3/2013
CLOSING DAY
10/3/2013
OPENING HOURS
THURSDAY-SATURDAY: 11:00 - 19:00
SUNDAY: 10:00 - 18:00
ADMISSION
FOR PROFFESIONALS ONLY
