Can you share the highlights of your journey? What were the key milestones that brought you to where you are today?
The turning point came in 2008, when a close friend of mine, Marco Penissi, encouraged me to pursue chocolate professionally. He told me, “This is a divine gift, and you must follow it — no matter how good you are at communication.” I listened, and I never looked back.
In 2009, I collaborated as a sponsor for gifts offered to media representatives and VIP guests at Sani Gourmet. That experience allowed gastronomy and lifestyle journalists to discover my work, connect with it, and embrace it. It was the moment when what I was doing started to gain visibility.
From 2014 onward, my journey continued in Belgium, where I immersed myself in Belgian chocolate know-how. At the end of 2016, I opened my own workshop and chocolaterie. This was followed by my collaboration as a guest chocolatier with the luxury department stores Takashimaya in Japan, international awards, and the opening of a second boutique in the center of Brussels, which significantly expanded my recognition.
Since 2024, I have been included annually in the prestigious Gault & Millau gastronomic guide as one of the best chocolatiers in Belgium and Luxembourg — an honor I deeply value.
Equally important milestones were my first art exhibition at the OTE Art Windows in Thessaloniki in 2023, followed by Athens in 2024, and most recently my collaboration with the Athens Concert Hall (Megaron Mousikis).
A major acknowledgment of my journey is my invitation to become a member of the Académie Culinaire de France, officially joining in April this year.
How do you feel you continue to evolve in your field?
I have created what I would call my own school of chocolate-making. I combine my self-taught approach with Belgian expertise, resulting in chocolates that are instantly recognizable — not only mine, but also those of people who follow my philosophy. The real distinction, however, lies in taste. Over the years, I have gained confidence and deep trust in my intuition.
What do you consider your most important achievements? What makes your creations stand out?
The first thing that comes to mind is the wide smile of everyone who tastes Mina Handmade Chocolates.
My creations are inspired by Greek heritage: a tradition, a product of Greek land, a personal moment or emotion transformed into chocolate.
I work with premium-quality raw materials, I do not add extra sugar, I avoid animal fats, and above all, my recipes come straight from my soul.
What will you be doing in Thessaloniki this February?
Since last year, I have consciously chosen to share my knowledge through interactive experiences designed for individuals, businesses, and organizations. Some of my clients include Louis Vuitton, the World Bank, and the Association Femmes d’Europe.
This time in Thessaloniki, we will dive into chocolate through tasting, production, and — for the first time in the city — cooking with chocolate as a savory ingredient. We will also pair my chocolates with aged tsipouro.
Sharing in this way nourishes me deeply, and seeing the participants’ joy is incredibly rewarding. The fact that I have returning participants this time is proof of that connection.
Who and what helps you move forward? How difficult is it to stand out in such a demanding field?
What helps me most is my vision. Initially, my goal was to make people happy and take them on a journey through flavor. In recent years, this has evolved into a desire to showcase the positive side of Greece — acting, in a way, as a cultural ambassador through chocolate.
Persistence, faith, and love for what I do — combined with an awareness of the emotional impact my work has on people — keep me moving forward.
My husband, my three children, and wonderful people from around the world stand beside me, recognizing that I do not simply create chocolates, but experiences.
Entering Belgium — the heart of chocolate — felt like stepping into the lion’s den. I didn’t overthink it. There was room because I was offering something different. Was it easy? Not at all.
Do you follow intuition or technique when working with ingredients? Is pastry an art of the heart or something that can simply be learned?
Pastry is both technique and emotion. But what truly sets someone apart is when, beyond technical skill, they pour their soul into their work. That is where the craftsman becomes an artist.
Have you experimented with other culinary fields?
Professionally, I remain devoted to chocolate, but I enjoy experimenting with pairings such as cheese, vegetables, and other unexpected elements. Personally, I cook a lot and continuously expand my culinary horizons.
What has openness and international exposure given you?
Awareness of where I stand, valuable feedback on my progress, and above all, nourishment for the soul.
Can you share a story that reflects your creative evolution?
I will talk about Lasures Grace, the first chocolate I created in Belgium and one of my strongest recipes. At the time, caramel beurre salé was trending. I reinterpreted it by caramelizing and salting almonds from Ofrinio, Kavala, combining them with cream and an ultra-thin chocolate shell from my Lasures collection. I gave the market what it needed — in my own way.
Do you have a dream project?
Yes. For years now, I have dreamed of creating a Foundation for young people from less privileged backgrounds. A place where they would live together and learn cooking, pastry, and bread-making alongside accounting, business administration, local history, and self-care. A holistic program based on neuro-linguistic programming, designed to prepare individuals to enter the job market as people who will truly make a difference.
What does Thessaloniki mean to you?
My home. No matter how many years I’m away, it’s the place where my soul calms the moment I step off the airplane.
Which pastry chefs are closest to your heart, and why?
There are more than three, but I will choose three women: one French and two Greek.
Anna, owner of Hermine Patisserie in Brussels; Nadia Makrygianni, Head Pastry Chef at Athens Capital Hotel; and Rena Oroklou, owner of Choc o Pastry Lab.
I choose them because each of them, in her own way and with deep respect for both her ingredients and herself, creates refined, absolutely delicious desserts — the kind that make it impossible for me to put the spoon down. They are all authentic women: strong, kind, and deeply inspiring.
Are we defined by our choices?
If we are honest with ourselves, then yes — we are.
The last thing you bought, and why?
A solid wooden vintage dining table, second-hand, here in Brussels. It opens exactly as much as we need it to in our new home.
The best book you’ve read recently?
Tuesdays with Morrie by Mitch Albom.
One object you would never want to part with?
My godmother’s white Limoges vase. I take it with me everywhere — beyond its elegance, it is my anchor.
Also, a photograph by Stratos Kalafatis from his Archipelagos series. It represents Greece to me, and Stratos is a dear friend, so I carry his positive energy with me as well.
In another life, who would you like to be?
A woman with power, who would take care of the world around her and leave a positive mark.
Three places you love returning to, and why?
The Forêt de Soignes in Brussels, a UNESCO-protected forest — possibly the oldest in Europe. I walk there almost every day; it calms me and grounds me.
Milan, because my closest friends live there, and the city has a vibe that truly suits me.
Ganiatsa Beach, “Aphrodite,” in Vourvourou, Halkidiki — when there is no one else around.
Is creativity a path toward becoming better human beings?
Creativity is expression, imprint, sharing — and also challenge. It asks us to face problems and find solutions. I truly believe that, through creation, we do become better people.
A story you will never forget?
In 2025, a client contacted me asking if I could open my chocolaterie outside business hours. He wanted to buy chocolates for a friend in the Netherlands who loved my work and had asked to taste them one last time on the day she would undergo euthanasia.
Sharing this still gives me chills. It made me deeply aware of the responsibility I carry — of how profoundly I can touch people through what I create.
What do you consider authentic today?
Being your true self, with love for who you are.
If you were to create something for TheAuthentics.gr, what would it be?
A chocolate collection where no two chocolates would look the same. Each box would be visually different every time, yet the taste would remain identical.
You can change your appearance, but the essence remains the same — that is what it means to be true, to be authentic.
