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.

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.