Diane has worked with a long list of restaurants, retail food markets, and editorial and marketing entities to help shape the perception of Greek food internationally.

She helped open Pylos Restaurant in NYC in 2004, and worked with the restaurant for a decade to serve forth rustic, elegant Greek cuisine, efforts which were rewarded with great reviews, top ratings in Zagat and many honorable mentions in the Michelin Guide.

She has worked with Axia in Tenafly, NJ, and Avli in Chicago in the same capacity, helping to shape their menus. In 2011 she helped open Volos Restaurant in Toronto.


Central Market, TX

Diane is currently working with the CM sales and culinary teams to help bring a 2015 store-wide Greek promotion to fruition.

Hellenic Gourmet Shops / Hellenic Duty Free

Diane consulted for the HGS for four years, from 2008 – 2011, helping to shape the product mix of Greek artisanal and regional foods. The flagship shop is located at the Athens Venizelos Airport and there are more than 40 points of sale throughout Greece.


HEPO. Diane worked with the Hellenic Exports and Promotions Board throughout the 1990s and up to 2008 as a consultant. The much-lauded GreekGourmetTraveler Magazine was her brainchild, a publication aimed at sharing the foods, wines and regions of Greece with an Emglish-language audience. Under her term with HEPO, she also spearheaded other award-winning publications, such as Simply Plated and Passport to Greek NY, all aimed at promoting Greek food and wine products internationally.