Starting this month and every month from now on, Antonia Kati will be gracing us with one of her scrumptious mezé recipes: appetizers which could easily become our little glass of ouzo’s heavenly match are being photographed in a way which is as unique as it is state-of-the-art. The result is appetizer portraits that could only be classified as “works of art”!
Antonia Kati
Journalist, Food Photographer & Food Stylist
Antonia has carried out studies in Political Sciences as well as in Communication & Media Studies at the National and Kapodistrian University of Athens. Not one to rest on her laurels, she has also graduated from the Focus Photography Workshop.
She started her path in journalism for such periodicals as Cosmopolitan, and Kyriakatiki Eleftherotypia’s EPSILON Magazine. At the same time, she also worked for professional culinary journals. It wasn’t too long before she “succumbed to temptation” and unconditionally gave in to her great love, gastronomy. That is how she found herself doing food styling for magazines and editing cookbooks.
Antonia is the author of the cookbook “Elliniko Trapezi” [Greek Traditional Fare] and has edited the all-new edition of the iconic “Tselementes” cookbook.
Today, she’s working as a photographer and food stylist for culinary magazines, professional chefs, and number of food supply companies. She also writes for “Kalimera Ellada” [Good Morning, Greece], her own column in the magazine “Alati & Piperi”, where every month you’ll find her own breakfast proposals.
