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THE STUDIO

A creative consultancy with hospitality at its core, our team of strategists, creatives, chefs, mixologists and operators have a proven track record in launching standout brands.

Our approach is simple: provide turn-key solutions for hospitality’s best. We offer a range of services from full-scale concept design, development, and operational support to market research and placemaking strategies. Our expertise lies in transforming ideas into successful ventures.

SERVICES

We work with entrepreneurs, hotels, and property developers to create exceptional dining destinations. 

  • 01 | Research & Strategy

    We provide in-depth market analysis, competitor benchmarking, and feasibility studies to help you navigate market trends and identify opportunities. We equip our clients with robust strategies for successful concepts and dining destinations.

  • 02 | Concept Development

    We transform visionary ideas into memorable brands. From initial brainstorming to final execution, we develop unique concepts that align with your vision and market demands, ensuring every detail delivers an extraordinary experience.

  • 03 | Branding

    We craft compelling visual identities that resonate powerfully with the target audience. Our team of creatives design cutting edge logos, brand guidelines, and marketing collateral to set your concept apart.

  • 04 | Interiors

    Our interior design services create environments that are both beautiful and functional. We consider every detail to ensure your space supports seamless operations and provides an exceptional guest experience.

  • 05 | Menu Development

    We craft innovative dishes that embody the essence of your brand. Our dedication to excellence drives us to source the finest ingredients and fine-tune kitchen. Our ultimate aim is to create memorable dining experiences for your guests.

  • 06 | Post Opening Support

    We offer follow up support to ensure your operations run smoothly and stay true to the concept. This includes training, commercial reviews and post-opening audits. We are here to help you maintain excellence and drive improvement in your venture.

GET IN TOUCH

PROJECTS

PEOPLE

We are an innovative, multi-talented team of hospitality experts, passionate about creating exceptional concepts with a positive impact.

ARI VEZENÉ

FOUNDER & CHIEF EXECUTIVE OFFICER

Ari’s insatiable appetite for the good things in life has powered some of the most influential restaurants in Greece over the last fifteen years. Ari has helped to establish Athens as one of the most exciting culinary capitals of Europe as the Founder and CEO of Green Garlic Management, a fast-growing hospitality group behind the city’s most talked about dining destinations. He has successfully launched acclaimed restaurants such as Vezené, Birdman, Ikigai, and Ekiben, each celebrated for their innovation, operational execution, memorable guest experience and commitment to sustainability. His culinary style blends his transatlantic upbringing and global travels. Born and raised in New York, he drew inspiration from the city’s diverse dining scene, which fueled his passion for exploring new cultures through food. Consistent but never predictable, his restaurants inspire a cult following for their culturally rooted but forward-thinking dishes, uncompromising integrity, and gutsy hedonism. Ari's dedication to nose-to-tail eating, and ethical practices, has enabled him to develop close partnerships with small farms that prioritize animal welfare, favouring older animals from rare traditional breeds. All the meat he serves is free-range, hormone-free, and strictly fed on grass and non-GMO grain. Whole animal butchery, sustainably caught seafood, and foraged ingredients are the mainstays of his menus and any consultancy projects he takes on. He has a soulful approach to sharing food, in an atmosphere that feels both familiar and special, and this is what defines Ari’s very particular brand of hospitality.  

Ari's contributions to his own brands and consultancy brands have earned great recognition and he has garnered awards and attracted the attention of publications such as The Financial Times, Food & Wine, Travel + Leisure, Conde Nast Traveller, Monocle, Esquire, GQ, and Elle.

  • VIDA TAYEBI

    CHIEF OPERATING OFFICER

    Vida has a career in concept development, international expansion, and place-making in the Middle East and Europe. She has adapted F&B concepts for various markets, overseeing 30 launches. Recent projects include the roll-out of Ergon Deli in the Middle East. She has a background in real estate finance and is fluent in multiple languages. Vida brings a global perspective to hospitality projects and is an expert in international expansion and strategy.

  • YIANNIS ADAMOPOULOS

    CHIEF FINANCIAL OFFICER

    Yiannis co-founded Synapses Ltd in London, focusing on corporate finance. With 15 years at Eurobank, he brings extensive financial expertise. Holding a bachelor's in finance and an MBA from the University of Piraeus, Yiannis understands the unique financial needs of hospitality businesses.

  • ALEXANDRA LIAKÓPULOS

    HEAD OF BRAND & CULTURE

    Alex oversees brand strategy, design, media, PR, and corporate communications. With 10 years in retail and liquor industries, she excels in branding communications strategies and media relations. Originally from Panama, Alex is fluent in Spanish, English, and Greek, living between Madrid and Athens.

  • FLO GRAHAM-DIXON

    STRATEGIC ADVISOR

    Flo has worked in retail & hospitality strategy for a decade, with high profile clients including Burger King, Pret a Manger, Ottolenghi, Hawksmoor and Gail’s as well as private equity clients TriSpan, Bridgepoint and Graphite. Alongside her work for operators and investors, Flo has a deep understanding of property and place-making. Flo brings a mix of gastronomic experience, creative flair and strategic rigour to her clients, anchored in hard skills in data analysis, research and commercial modeling. She is a trusted partner to many, often working with clients on multiple projects spanning many years.

  • CHRISTOS CHANIAS

    GROUP EXECUTIVE CHEF

    Christos leads our Kitchen and Menu Development area with a focus on delivering high-quality dishes promptly. His creativity, service-oriented approach, and level-headed demeanor are key to all brands’ culinary success. With over 11 years of experience, including roles at Milos Restaurant Athens, he excels in training staff, managing food supplies, preparing special dishes, and optimizing overall kitchen operations.

Word On The Street

  • “This is not fancy, finicky fine dining; it’s big, butch cooking with heart and soul. Service is smooth as velvet, the golden lighting is flattering, and the sultry playlist doesn’t drown out conversation.”

    Condé Nast Traveller about Vezené Greek Restaurant

  • “This place is pure hedonism, serving only the best quality Japanese beef and offering luxury ingredients like caviar, truffles, and wagyu. Come hungry, sit at the counter, and watch all the grilling action.

    Tastehunter for The World’s 50 Best about Birdman