Gol Ebrahimpour: Athens’ viral food explorer
The creator of @athen_food_explorer shares with The Table her backstage notes on the Athens gastronomy scene.
Gol Ebrahimpour fell in love with Greece and its gastronomy, choosing it as her creative home. Today, she is one of the most influential food content creators in the country, with her popular Instagram profile, @athen_food_explorer, serving as a guide for more than 60,000 followers. On the occasion of the first issue of The Table, Gol gives us a snapshot of the daily life of a creator and explains what it is that ultimately and consistently earns the most views.
Insider’s view
“I have always been deeply fascinated by hospitality and the world of restaurants. The way they welcome you, the attention to detail and how people behave towards each other in such a venue. After 15 years of working in gastronomy – in service and in the kitchen – I observe everything very carefully: The service, the interaction among the teams, the management of things behind the cameras”.
The greek treatment
“When I am a customer, I don’t want to be ‘on alert’. I just want to be taken care of. And I honestly feel that in Greece, food service is on another level. It’s not just the quality and taste of the food, but also the atmosphere, the interior design, the attention to detail. That was one of the reasons I knew I wanted to move here”.
The coastline of the Southern Suburbs
“Even though I live in Pagrati, the southern suburbs give me a strong ‘LA vibe’ and highlight the diversity of Athens. If I had to single out some places, they would be Napule and Pino for Italian cuisine, Beastalis for steak, and Papaioannou, Lambros and Astakos for seafood with a sea view”.
Aesthetic vs authentic
“I enjoy both ‘aesthetic’ and old-school venues, depending on the moment. I like warm, authentic tavernas for their warmth and simplicity, but because of my job I also spend a lot of time in more sophisticated restaurants and appreciate high-quality food”.
What wins on feed
“From a content perspective, I find that unpretentious, authentic places often do better, because they haven’t been overexposed. People are increasingly drawn to that sense of realness and authenticity of the neighborhood. For me personally, it’s all about balance”.
24 hours with a creator
“My day starts at home, doing the administrative part of the job, while at noon I go out for a walk or do some sports. In the afternoon I explore different neighborhoods, discover new openings or check out places I’m curious about. In the evenings I’m usually at restaurants and events or have dinner invitations”.
Chasing something that is constantly in motion
“One of the biggest challenges for me in producing food video content is editing, but also staying consistent, while at the same time being authentic and true to myself. And, overall, it’s also a matter of speed and being able to catch up on everything, especially in such a fast-moving industry.”
The reward of boostrapping
“Luckily, I can now make a full living from my work. It took me several years to build my platform, while at the same time working in hospitality to support myself and fund my passion”.
The article was published in “The Table,” NouPou Media’s new premium publication dedicated to gastronomy on the Athenian Riviera.