The concept of Natour Lab was born in the beginning of 2013 after a long winter of plans and creative conversation between three old friends.
Andonis, born in Chania, has two main passions: the art of cooking and the wild beauty of the Cretan mountains.
He has spent many years in creative cooking (8 years professionally), searching, studying,experimenting and modifying old recipes. He is also into home farming and producing part of the raw materials which the team uses during the Workshops. When he is not near his casserole you will find him hiking, restoring or tracking old paths in the southern region of Sfakia, his favourite place on earth. He has a great knowledge and respect for the natural environment, history and local culture of Crete. He is certified Emergency Responder (CPR/AED/First Aid).
Vagelis comes from Thessaloniki. He has been traveling around the world since very young.
Passionate about adventure, outdoor activities and photography. He has spent countless hours in trekking, cycling, paragliding and sea kayaking exploring nature’s wild beauty. He is also a freelance graphic designer and has a long working experience in the production and scenery construction of films and art projects. Before moving in Crete he was living for 5 years in South Peloponnese, participating in the project of 2407 Mountain Activities in Kardamili and worked as a tour guide especially on Mount Taygetos.
He is certified Emergency Responder (CPR/AED/First Aid).
Fanis was born in Chania and loves making innovation. He has extensive experience in software engineering and especially in the field of educational technology. He is also cofounder of learnworlds.com an educational platform for developing strong communities of learners. He shares the same passion with Andonis regarding Cretan Gastronomy and the art of cooking. Cooking together for almost 20 years, they have developed a very good chemistry in the kitchen. Always testing and evolving old local recipes, creating new dishes and experimenting. He hates cooking exactly the same recipe more than once. You will find him around the cooking pots and behind the important details.
Tatiana was born in Athens and she is an archaeologist. She studied in Crete and in Italy and she specializes in the underwater and coastal environments. She is also a certified tourist guide. After several years of following Ariadne’s red thread into a labyrinth in and out of Greece for post-degree studies, work and pleasure, her passion for the ancient and modern culture and nature of Crete (thread included!) brought her back to the island. She loves exploring the amazing and multifaceted Cretan reality through archaeology, history, gastronomy, photography, music, hiking and diving. She also believes in the communication of the cultural heritage in an interactive and fun way. Her academic background and expertise combined with her childish enthusiasm for questioning everything she sees while discovering the unobserved and sharing it with others are channelled through the alternative cultural routes and theme walks in the city of Chania as well as its surroundings.
Vasilis was also born and raised in Chania and is the youngest and newest member of the team. He is also a professional cook, as well as an amateur farmer and a Computer engineer. After living in Athens and Thessaloniki for 14 years he returned to Chania with a vision to produce all his own food and share his techniques, recipes and ideas with friends.
A great lover of food creations and adventure, after working at ”proper” restaurants and the kitchen of grand hotel, he soon realized there was no future for him there, so he started working mostly on developing his own projects about catering ideas. He is a co-founder of the ‘Tip The Chef’ team, a pioneer project in private catering all around Greece, which gives him the opportunity to share his passion to cook with other food-lovers. He is also a co-founder of the ‘Nomadic Kitchen’ project, which is an alternative catering project based on the values of self-managing, ecological conscience and teamwork.
He is a certified food handler by the HACCP (Hazard Analysis Critical Control Point).