The Team

From an early stage, he was interested in how ideas take shape.

He studied Marketing at City College Thessaloniki, an affiliated institution of the University of Sheffield. In 2003, he was recognized as the program’s Best Performing Student and received the award for Best Business Plan, which was presented to the wider academic community. These early distinctions shaped an approach grounded in structure, clarity, and long-term thinking.

That same year, he relocated to Scotland on scholarship to pursue postgraduate studies at the University of Stirling, completing an MSc in Retail Management — at the time, the only specialized retail studies program in Europe. His academic work extended beyond theory, with participation in product development research and involvement in retail programs and exhibitions across Europe. His postgraduate research on the evolution of private label products in Greece was later used as a strategic reference by participating retail companies.

Aristotelis began his professional career as a business consultant, focusing on strategic growth and the international positioning of Greek products. Alongside this work, he completed an MBA in Strategy at ICBS in collaboration with Kingston University.

In 2005, he founded his first retail chain, headquartered in Thessaloniki, which expanded through a franchise model to ten cities across Greece and Cyprus. The concept was defined by innovation and early adoption of technology, positioning it ahead of its time.

For more than fifteen years, he lives and works in Mykonos, where his activity centers on hospitality, real estate development, and the creation of contemporary concepts in which experience, design, and place are inseparable.

Today, Aristotelis Limnaios is the Founder and CEO of Mykonos Chocolate Company, responsible for the conception, structure, and long-term evolution of the brand. Mykonos Chocolate is conceived as a modern chocolate maison — built on precision, restraint, and emotional clarity — expressing the island not through excess, but through intention.

Chocolate, here, is not a product.
It is culture.
It is memory.
It is where everything begins.

With roots in Mykonos and born in Athens in 1998, Anna-Maria Kolyda brings to Mykonos Chocolate Company a rare combination of scientific rigor, business strategy, and operational intelligence. She serves as General Manager of the House, overseeing the structure, flow, and execution behind every experience the Maison delivers.

She holds a Diploma in Mining & Metallurgical Engineering from the National Technical University of Athens and an MBA in Tourism Management from the University of Piraeus, where she graduated with distinction. Her academic background instilled a disciplined, analytical approach to complex systems — an approach she later translated into real-world operations, sales, and business development across luxury hospitality, tourism, and premium consumer environments.

Anna-Maria’s professional experience spans business development, sales operations, and end-to-end operational management, including hands-on work with B2B and B2C clients, HoReCa channels, modern trade, CRM systems, invoicing, logistics, and digital platforms. She has operated in high-pressure, high-expectation settings where precision, adaptability, and clear execution are essential.

At Mykonos Chocolate Company, she is responsible for transforming vision into structure. From coordinating operations and managing workflows to supporting partnerships and ensuring operational excellence, she acts as the connective force between creativity and execution. Her role is not visible — but it is foundational.

Driven, highly organized, and deeply connected to the island, Anna-Maria ensures that every collaboration, every process, and every detail reflects the same balance, care, and excellence that define each MCCO creation.

Katerina Vangelopoulou was born and raised in Thessaloniki, where she developed a deep passion for modern pastry, combining creativity, technical precision, and refined aesthetics. Through her experience in pastry laboratories and hospitality concepts across Thessaloniki and Halkidiki, she has shaped a contemporary approach to dessert creation, focusing on exceptional ingredients, attention to detail, and the overall sensory experience behind every dessert.

A graduate of IEK AKMI in Pastry and Bakery Arts, she has further enriched her expertise through specialized chocolate seminars and continuous professional development in contemporary pastry. Her academic studies at the Aristotle University of Thessaloniki have also contributed to her strong sense of organization, discipline, and professionalism.

Throughout her career, she has undertaken responsibilities in production management, laboratory organization, supplier and inventory coordination, menu development, and the presentation of high-aesthetic pastry creations. Her philosophy is rooted in the harmony of flavor, technique, and visual artistry, aiming to create desserts that leave a lasting emotional and sensory impression.

Katerina joined Mykonos Chocolate Company as a Chocolatier, where she continues to develop her passion for chocolate and contemporary pastry, contributing her creativity and expertise within an environment that reflects luxury, innovation, and elevated hospitality experiences.