The top gastronomic trends again at HORECA
Innovation and flavours will meet once again during the Gastronomy Lab cooking seminars, offering inspiration to all of you, chefs & foodservice professionals who want to be at the forefront of developments and be aware of all the new trends in your industry.
New trends and all the modern techniques used in professional kitchens worldwide will be the focus of this year’s Gastronomy Labs, with the aim of making them known to the HORECA 2025 audience. From 7-10 February, Hall 4 will be filled with the aromas and flavors of impressive preparations created by the best chefs from Greece and abroad. This year’s event is full of secrets around cooking, pastry and baking, innovative approaches to the presentation of a restaurant’s dishes, practices for more sustainable cuisines and ideas for enriching the menus and services of a catering business. The moderator of the entire event is chef Harris Charalambidis.
Zero waste cooking, new age desserts and vegetarian options
Gastronomy Lab starts on Friday 7 February 2025 with a session dedicated to restaurant desserts exclusively for cooks by chef Joseph Sikianakis. Frenchman Julian Mercier will then talk about ethical gastronomy, respect for raw materials and the value of seasonal products. The Mitsis Hotels Group shares the secrets of the buffet, while chef Thanos Feskos presents organic ways to add flavour to meat. At the same time, Chef Alexandros Charalampopoulos brings Greek vegetarian cuisine into the spotlight and Chef Stamatis Misomiki introduces us to the culture of zero-waste gastronomy and shows ways to save raw materials.
Space food, gastro taverns and the menu of a utopia
Saturday 8 February opens with a masterclass by chef Dimitris Kontaratos on the organic curing of meat and fish. The baton will be passed on to chef Konstantinos Mandylas who will immerse us in highly popular gastrotaverns that revisit traditional flavours. World-renowned chef Denis Courtiade launches the flavours and French gastronomy into space for the benefit of astronauts in order to maintain their earthly ties. Shortly afterwards, Martin Millouet redefines the sweet and earthy pleasure of chocolate. Chef Dimitris Katrivesis reveals what a utopian menu would look like, while Larhat Lahmer brings together the sweets of France and those of the East.
The liquid gold of olive oil, the edible mist and the role of consciousness in gastronomy
Chef Aristotle Megoulas starts the seminars on Sunday 9 February with important insights into olive oil. The Plat Institute introduces us to the futuristic idea of edible clouds and inhaled flavours. Panos Dimou connects science, philosophy and gastronomy, while Deni Courtiade explains how important the role of empathy is in gastronomy. Parallel speakers that day are chefs Haris Papalitsas and Michalis Marthas.
Greek seafood flavors and locality in the concept of bistro
The last day of the Gastronomy Labs of HORECA 2025 concludes with a look at Greek cuisine and its modernization. Chef Yannis Baxevanis will present modern versions of seafood cuisine, while Charis Nikolouzos offers visitors a new way of understanding the bistrot. Participants of the Gastronomy Lab on Monday 10 February are Dimitris Chronopoulos, Alexandros Alexiou, Athenagoras Kostakos and Nikos Roussos.
