Gerasimos Thymnios | Makedonia Palace

Gerasimos Thymnios, maitre of Makedonia Palace talks about his work, Chef Evangelou Sotiris and Greek wine.

Born and raised in Servia, Kozani, Gerasimos Thymnios unfolded his talent at the early age of 17 working as a waiter in several local catering businesses . With the constant support and love of his family and wife, he studied in Thrace(OTEK) and F&B Management in Italy(Alma School). His inner desire to indulge in winemaking art, drove him to attend 2 levels in the Italian Association of Sommelier. Ever since, his professional accolades include awarded hotels in Milan and Parma, Amirandes Grecotel and a successful 3 year career in the multi awarded Salonica Restaurant of Makedonia Palace. Major achievement is the successful completion of 3 levels in WSPC.

H.A: What are the 3 professional features that characterize you?

G.T: In today’s era, professional features , in order for someone to get a foothold in the even more demanding and competitive period we’re going through, are definitely more than 3. In my case however, I try to be kind, passionate and humble to cope with people and situations in critical moments. So, kindness, patience and humility are key elements for those working in tourism and catering. 

I am literally fortunate enough to collaborate with remarkable professionals.

H.A: What are the qualifications required for the position of a Maitre?

G.T: Studies in tourism professions with specialization in restaurant art, knowledge about wine and foreign languages. He should have a dynamic character, be balanced on interpersonal team’s relations and bottomline acquire the ability to ensure the smooth operation of a business he works for, fully commited in clients’ entire satisfaction.

H.A: Describe us a particular event or complaint of a client. How did you handle it?

G.T: I have not encountered such a particular event, yet both my goal and my team’s as well, is the immediate resolution of  guest’s complaints. If a problem “goes” unsolved on the restaurant’s side, there will be a defamation and most certainly the guest will not return.

H.A: What defines your relationship with service’s team?

G.T: Helping and respect each other. I am literally fortunate enough to collaborate with remarkable professionals.

H.A: How is the coexistence with Executive Chef, Sotiris Evangelou and his team?

G.T: Ιt is truly my honor and simultaneously a challenge to work with an exceptional character and distinguished Chef like Mr. Evangelou. The coexistence is exceptional both with him and his team. We both have a common goal and we share hands in order to be authentic in flavors and true hospitality.

H.A: What are the elements that make the A La Carte Restaurant of Makedonia Palace stand out?

G.T: High quality of raw material, authentic and unique flavors with genuine hospitality in a wonderful place in the very heart of Thermaikos bay. The multi awarded Salonica Restaurant has its own gastronomy identity and the visitor feels truly like home.

H.A: What does Greek vineyard mean to you? How can Greek wine elevate the whole wine gastronomy experience?

G.T: It has all the right credentials. Terroir, the specialists, the infrastructure, the expertise and modern techniques speaking in terms of producers. Greek vineyard can set in the worldwide wine process. If for Italians, retsina would be their natural product, they would sell it 100 Euros per bottle, as Mr. Lazarakis MW once mentioned in an interview. So ,as you perceive, the right promotion of Greek wines is also a state’s obligation contributing to the painful… MADE IN GREECE.

Konstantinos Lazarakis MW

Greek wine can ,in a substantial amount, turn dinner into an unforgettable experience. We, who work in the F&B sector, need to gain necessary knowledge and orientate our clients. More specifically, the foreign visitor to try Greek wines and mainly Greek local wine varieties. Let us not forget that an Assyrtiko variety from Santorini or mainland, has nothing to envy of a White Burgundy par example. A school of wine and distillations in Greece that can provide the essential knowhow is undoubtedly WSPC.

Sommelier’s Corner-All about Greek wines