From a successful career in business to a lifelong devotion to wine and hospitality, Gregory Prassas has always followed his passions with conviction and imagination. A sommelier by training and an entrepreneur by instinct, Greg is widely recognised as the visionary, the idealist and the dreamer behind the Cinque Wine & Deli experience.

His philosophy is simple yet powerful: wine is not merely served — it is shared, explained and felt. This belief lies at the heart of Cinque’s identity.

A journey shaped by passion and learning

Greg’s Greek wine journey began in 2004 during a business trip to Friuli, Northern Italy. There, together with his wife, Evangelia, he rediscovered a deep passion for wine that would redefine both his personal and professional path.

What followed was a long-term commitment to education and refinement. Greg attended numerous wine seminars, tasting courses and professional training programmes, including Fine Service Training seminars, sharpening not only his technical knowledge but also his understanding of high-level hospitality and guest experience.
In 2011, after years of dedicated study, he became an official member of the Association of Greek Sommeliers.

From exploration to creation

Visiting wineries across Greece and Europe gradually became a family tradition — and eventually, a vision took form.
In 2012, Greg opened the first Cinque Wine Bar in Lamia. The idea soon expanded: Athens followed in 2015, Cinque Wine Delights in 2017, and later a presence in Mykonos.

Each step reflected the same philosophy: carefully curated wine, authentic hospitality and a human, experience-led approach.

Creativity, gastronomy & innovation

A true wine and food enthusiast, Greg continuously explores new forms of expression. He has attended cooking courses in molecular gastronomy, sushi, and specialised culinary seminars, blending technique with creativity.

His inventive spirit is evident throughout Cinque:

• curated wine flights

• live cooking moments

• bold homemade chutneys and pasteli

• pioneering creations such as wine-infused loukoumi (patented) and wine salt

Every year, he also curates special menus for Goût de France, celebrating French gastronomy through a Cinque lens.

Shaping the Cinque Experience today

Today, alongside his son Nikitas, Greg carefully selects the wines featured across Cinque Wine & Deli and designs the tasting experiences that define the brand. His role extends beyond operations: he is the ideological backbone of Cinque — ensuring that every experience remains authentic, warm and inspired.

A businessman who chose to follow his passion for wine in his forties, Greg lives by a principle that continues to guide the brand:

“Do what you love, and you’ll never work a day in your life.”

His philosophy is simple yet powerful: wine is not merely served — it is shared, explained and felt. This belief lies at the heart of Cinque’s identity.

A journey shaped by passion and learning

Greg’s Greek wine journey began in 2004 during a business trip to Friuli, Northern Italy. There, together with his wife, Evangelia, he rediscovered a deep passion for wine that would redefine both his personal and professional path.

What followed was a long-term commitment to education and refinement. Greg attended numerous wine seminars, tasting courses and professional training programmes, including Fine Service Training seminars, sharpening not only his technical knowledge but also his understanding of high-level hospitality and guest experience.
In 2011, after years of dedicated study, he became an official member of the Association of Greek Sommeliers.

From exploration to creation

Visiting wineries across Greece and Europe gradually became a family tradition — and eventually, a vision took form.
In 2012, Greg opened the first Cinque Wine Bar in Lamia. The idea soon expanded: Athens followed in 2015, Cinque Wine Delights in 2017, and later a presence in Mykonos.

Each step reflected the same philosophy: carefully curated wine, authentic hospitality and a human, experience-led approach.

Creativity, gastronomy & innovation

A true wine and food enthusiast, Greg continuously explores new forms of expression. He has attended cooking courses in molecular gastronomy, sushi, and specialised culinary seminars, blending technique with creativity.

His inventive spirit is evident throughout Cinque:

• curated wine flights

• live cooking moments

• bold homemade chutneys and pasteli

• pioneering creations such as wine-infused loukoumi (patented) and wine salt

Every year, he also curates special menus for Goût de France, celebrating French gastronomy through a Cinque lens.

Shaping the Cinque Experience today

Today, alongside his son Nikitas, Greg carefully selects the wines featured across Cinque Wine & Deli and designs the tasting experiences that define the brand. His role extends beyond operations: he is the ideological backbone of Cinque — ensuring that every experience remains authentic, warm and inspired.

A businessman who chose to follow his passion for wine in his forties, Greg lives by a principle that continues to guide the brand:

“Do what you love, and you’ll never work a day in your life.”