Panagiotis Saliaris’s interest in the culinary arts began in the streets of Chios, Greece, where his grandfather owned a bakery, crafting traditional Greek desserts.  Panagiotis thrived in the vibrant atmosphere of the bakery, where his grandfather not only taught him his recipes, but also imparted a deep respect for the origins of each ingredient and a passion for the process of creation.  He has taken his passion for cooking and baking and threaded it throughout his experiences, whether as an Eagle Scout doing a project organizing community events to introduce traditional Greek desserts at a local restaurant to raise funds for a community soccer field or taking Honors Program classes like “Food and Society” at Georgia Tech.

Saliaris is now a senior, about to graduate with a degree in Business Administration with a concentration in Operations and Supply Chain Management.  His time at Georgia Tech has been marked by excellence, being on the Dean’s List for three years and holding a variety of leadership roles, including serving as the Kitchen Manager at the Kappa Alpha Order Fraternity and various positions in Boy Scout troops.  Now his journey, which brought him from his home in Billings, Montana to Atlanta, Georgia, is taking him to Switzerland, where he will begin his training at the Culinary Arts Academy.  In applying to the program, he emphasized how the “academy’s blend of traditional techniques and innovative culinary education was the ideal environment for [him] to advance [his] skills.”  He’ll focus on both traditional and modern cuisines and hopes to launch a gourmet restaurant or a line of artisanal baked goods that blend Swiss precision and Greek flair.  Saliaris is also considering consulting roles that would utilize his academic training to help new culinary ventures integrate innovative practices.  His degree in Business Administration with a focus on Operations and Supply Chain Management at Georgia Tech has equipped him with a strong foundation in managing processes and logistics efficiently, which can help with everything from sourcing farm-to-table fresh ingredients to making sure organizations are practicing their craft in an ethical and sustainable way.  Saliaris says,

Ultimately, my aim is to fuse these business strategies with culinary creativity to create a unique dining experience that not only delights the palate but also operates on principles of efficiency and sustainability. This blend of business acumen and culinary artistry will allow me to innovate within the industry while upholding the high standards of quality and service that are expected in top-tier culinary establishments.

During his final semester this spring, Saliaris took an Honors Program class that further enriched his understanding of global food systems.  He said that HTS 2018, Food and Society, taught by Dr. Bill Winders,
 

opened my eyes to the broader social implications of food beyond just its nutritional value. We discussed how food choices are influenced by and reflect our identities, cultures, and social structures. The course also covered the evolution of food systems, particularly in the U.S., and provided insights into how these systems impact everything from what food is available to societal values around eating. This deep dive into the complex world of food systems resonated with me as someone passionate about the culinary arts, especially with my interest in sustainable and ethical food sourcing. Learning about the challenges in the food industry, including the intricacies of agricultural practices and food marketing, helped me understand the importance of responsible management in culinary operations.

In addition to his Honors Program (HP) classwork, Saliaris has been involved in a variety of HP activities that have grown his leadership experience and sense of community.  He’s also been able to apply his skills in real-world context through fraternity kitchen management and community service projects. 

We are so glad that the HP has been part of Panagiotis Saliaris’s academic journey and can’t wait to see what he does next in his training at the Culinary Arts Academy Switzerland.  The HP staff are happy to volunteer to taste test any baklava or galaktoboureko that you make, Panagiotis!