Gianna Balafouti was born and lives in Athens. She has roots in Pylos and Andros.

She worked for 11 years in the internet industry as a New Media Producer and Digital Marketing Director. During that period, she managed Greek and international brands from various sectors of the economy and was honored with both national and international awards.

A defining moment brought her into contact with gastronomy, where she became entrepreneurially active in food processing through the arts of pastry and baking. For the past 15 years, her professional life has focused on the design and production of innovative food products. She holds two Utility Model Certificates (UMCs) from the Hellenic Industrial Property Organisation (OBI) for the “myrtle sauce” and the “olive liqueur.” In the field of gastronomy, she has received awards and distinctions in both Greek and international institutions.

She studied Visual Communication (Diploma of Art & Design – AKTO / Middlesex University) and is a Certified Expert in Social Media Marketing Techniques and Tools (ESYD). She also studied Pastry Arts at a private vocational institute (IIEK). Believing strongly in lifelong learning, she has completed further studies in Adult Education (National and Kapodistrian University of Athens) and Educational Unit Management (Panteion University).

For three years she worked as Head of Gastronomy Programs at a vocational institute. She teaches “Innovation in Gastronomy, Culinary Concept Development, and New Food Product Development” at vocational institutes, colleges, and lifelong learning centers (KDVM2). She is also a seminar instructor for the Generation Ag / New Agriculture – New Generation initiative and mentors food start-ups, cooperatives, municipalities, and projects supported by the Stavros Niarchos Foundation.

She is the author of hospitality and food service manuals for INSETE (Institute of the Greek Tourism Confederation), including titles such as “International, Special and Greek Dietary Standards,” “Food Service Unit Organization,” and “Design, Production and Presentation of Food Products.”

She contributes articles to the industry magazine Cantina and the website cantinamag.gr.

She serves as Jury Manager for the Specialist Awards and participates in tastings of olive oils, foods, and wines, while regularly exploring gastronomic destinations.

Her work constantly moves between tradition and innovation. Her vision is to connect science with gastronomy and the primary sector, aiming to highlight and strengthen the Greek brand name. In her free time, she searches for unknown ingredients, cooks, and shares culinary experiences and recipes through her blog www.metomati.gr.