Evelina Eskenazi

Founder & Director

Evelina's six years in the food industry, working and training in restaurants and ultimately setting up her own catering company, helped her to recognise the importance of food and the joy it can bring to people. She spent the following five years working in humanitarian aid, running a warehouse in a refugee camp and setting up as well as managing an education and community centre. This helped refine her aptitude in working with vulnerable people and running teams of staff and volunteers. All of this experience has equipped her with the necessary skills to start Saffron Kitchen Project, whose goal is to provide both opportunity, and a sense of community, for refugees and vulnerable people.

Her favourite meal is pasta cooked by someone else (obviously by someone who can cook pasta).

Adel Boshi

Head Chef

As a young boy growing up in Damascus, Syria, Adel would try to cook with his mother, but she usually kicked him out of the kitchen because he was too messy. Nevertheless, he went on to graduate from culinary school and began working in restaurants in 2005, making his way from assistant to chef. In 2011, Adel left Syria for Egypt, where he continued working in restaurants. He came to Europe in 2015 and volunteered with the NGO Meet ’n Eat in Berlin. SKP is his first job cooking in Athens and he is excited to help the project grow.

Adel’s favourite meal is mandi, a yellow rice, chicken, and tomato sauce dish, which his mother taught him to make.

Stella Elmatzoglou

Project Manager

Stella has extensive experience as both a volunteer and a professional in the humanitarian sector. She has been working as a project manager for over 8 years, both in Greece and abroad, and has recently completed her Master's in Gender, Society, and Politics at Panteion University of Athens. Stella believes that collaborative work and solidarity are the most effective paths toward achieving social justice and equity.
As a true food enthusiast, she views food as one of the most powerful tools for creating safe spaces and promoting social inclusion.

Her favorite dish used to be pastitsio, but SKP’s Qabuli is quickly becoming a strong competitor for the top spot.

Sofia Athanasiadou

Operations Coordinator

Prior to her career in information services, Sofia dedicated herself to humanitarian efforts after relocating to Greece in 2017 from Germany as a Volunteer, teaching mostly
German and providing Greek language support to displaced communities throughout the Grassroots in Athens. These experiences reinforced her commitment to social contribution and community building, allowing her to connect with diverse individuals - something she cherishes deeply and is rooted in her upbringing in multicultural environments. Sofia is eager to contribute her efforts once again in a non profit environment and particularly into an organization whose values she wholeheartedly supports.

On top of that, she certainly is a foodie and no picky eater... her favorite dish is anything her grandmother's prepare, especially a warming plate of Giouvarlosoupa - a traditional Greek Meatball Soup prepared with a base of Lemon and Egg.

Kais Salem

Assistant Chef

Kais is originally from Syria and lived in Iraq, where he took his first steps toward a career in professional kitchens. His love for cooking comes from his mother, who always encouraged him to pursue a career in food. Working with Saffron Kitchen Project is his first job in Greece, and we’re thrilled to have him on the team with his enthusiasm and readiness to jump right in.

His favorite meal is fried chicken with fries and spicy sauce, we are very happy that he gives SKP’s fried chicken his stamp of approval!

Sophia Nwabueze

Kitchen Coordinator

Originally from Nigeria, Sophia has worked in many different roles across various sectors, though most of her experience has been in hospitality. Her first professional kitchen job in Athens was in 2021, at an African restaurant. For Sophia, cooking isn’t just work, it’s her passion. It started as her favorite hobby and quickly made her the family’s favourite cook, especially her father’s! Today, she brings her love for food and attention to detail to SKP.

Her favorite meal is rice, especially fried rice, which she can never get enough of!

Alexandra Anastasiadou

Community Engagement and Distribution Officer

Alex completed her Psychology degree in England before moving back to Greece, where she found her calling in the humanitarian sector as a volunteer. Drivern by her want for social justice over the years, she has worked alongside vulnerable communities in both Athens and Bristol at OKANA, Yoga and Sports With Refugees, Bristol Drugs Project. When she's not busy doing distribution, you'll probably find her exploring another culture through its food.

She proudly considers herself multicultural when it comes to cuisine, although if she had to choose just one favourite, it's makaronia me kima (Greek-style pasta Bolognese)... preferably buried under a mountain of cheese.

Jonny Willis

Development Advisor

Jonny co-founded Refugee Youth Service in 2016 and sister organisation Velos Youth in 2017. With a background in small business and grassroots NGO leadership, Jonny enjoys the entrepreneurial and operational sides of humanitarian and development work.

Johnny's favourite meal is pumpkin lasagne, especially when smoked cheese is involved!

Fausta Eskenazi

She is an art dealer with many years of experience in charity work in different places from India, Afghanistan to Tibet as well as Europe. Fausta's knowledge covers fundraising and strategy, and she brings with her a lot of creativity.
Having seen first hand in camps in Greece how food is essential to people’s wellbeing in dire situations she strongly believes in the importance of SKP’s role in the refugee context.

Her favourite meal is Risotto alla Milanese, soft, creamy, soothing and comforting, shining with the happiest of colours, yellow saffron!

Gabi Herberstein

She is a co-founder of the Greek/Austrian organisation Echo100Plus. Having had the experience of setting up an NGO herself, Gabi believes she can contribute with her realistic outlook, attention to detail and familiarity of working within Greece.
Gabi trusts in the Saffron Kitchen Project's ability to bring people together through cooking and opportunity with a long-lasting effect.

Her favourite meal is aubergine imam bayildi, it’s seasonal food at it’s best!

Gerasimos Kouvaras

Gerasimos is a Teaching Fellow at Alba Graduate Business School and co-founder of Sarli Kouvaras Consulting PC. With nearly 30 years of experience in leadership, education, and social change, he has served among others as Country Director of ActionAid and Amnesty International in Greece and Executive Director of the World Human Forum. He represents the Inner Development Goals (IDG) movement in Greece and founded the IDG Global Unlearning Network in 2024.
A classically trained vocalist, published haiku poet, and internationally recognised artist photographer (AFIAP), Gerasimos brings creativity into every aspect of his work. He holds a PhD in Management from Bayes Business School, as well as a Master in Business Administration and a Doctor of Veterinary Medicine degree.
His favourite meal? His mother’s apple pie, filled with homemade apple marmalade – the taste of his childhood.

Katina Saoulli

Katina’s professional experience includes a degree in law, working in media and advertising, running NGOs within the Greek context and being slightly obsessed with Excel.
Her eagerness to be part of the Saffron Kitchen Project stems from her belief that it provides both an immediate solution by providing nurturing meals and in the longer term enables people to develop real skills with genuine job and integration opportunities. It is to her a perfect example of an organisation supporting the community to organically grow (no pun intended).

Katina’s favourite meal is most things cooked by her mother!