Kalia Konstantinidou takes us inside the Greek luxury hotel industry.
In this episode of Where2FromHere,Renae travels to the heart of the Greek islands through an in-depth conversation with Kalia Konstantinidou, Group Executive Officer and co-founder of Empiria Group, one of Greece’s most distinguished fame owned luxury hospitality companies.
Co‑creating the group with her husband, hotelier Antonis Eliopoulos, Kalia has helped shape a portfolio of award‑winning five-star resorts and villas across Santorini, Paros and the Peloponnese that has redefined Greek island luxury.
Founded in 1989, Empiria Group began with a bold move: opening Vedema, the first five-star resort on Santorini, at a time when the island was only beginning to emerge as a global luxury destination. From that single pioneering property, the group has grown into a curated collection that includes celebrated names such as Vedema and Mystique in Santorini, Parīlio and Cosme in Paros, and a boutique retreat in the Peloponnese, many of them now part of Marriott’s Luxury Collection and Design Hotels.
In the podcast, Kalia explains how this steady, family-led expansion has always been driven by a commitment to low‑impact development that respects local communities and landscapes.
The Soul of Greek Luxury
Kalia describes hospitality as “running in our DNA,” and the episode explores what that means in practice for a modern, high-end hotel brand rooted in Greek culture. Rather than chasing trends, Empiria focuses on an understated, organic style of luxury that emphasises a sense of place: white‑washed Cycladic architecture carved into cliffs, volcanic-stone suites overlooking the caldera, and villas that feel like private homes rather than anonymous rooms.
Each hotel is designed to feel deeply connected to its island, from Megalochori’s medieval lanes at Vedema to the bohemian beach club energy of Cosme in Paros.
Food is one of the clearest expressions of this philosophy. Kalia talks about how Empiria insists on authentic Greek cuisine that is both refined and deeply local, showcasing seasonal island ingredients, traditional recipes, and contemporary Mediterranean techniques.
The goal is not just to serve “hotel food” but to take guests on a culinary journey through the Cyclades and beyond, whether that is a wine‑paired tasting menu based on Santorini’s volcanic terroir or a seaside lunch in Paros built around just‑caught fish and village‑grown vegetables.
Mastering Seasonal, High-Demand Destinations
Running hotels in destinations like Santorini and Paros means embracing extremely seasonal business cycles, and Kalia offers rare insight into how Empiria plans around this reality. She explains how staffing, training and operations are adjusted to deliver consistently high standards during intense peak months, while using the quieter seasons to invest in renovation, community projects and team development.
This behind‑the‑scenes look at the operational side of luxury will fascinate anyone curious about how a hotel group keeps service flawless even when room rates and demand are soaring across the Greek islands.
The conversation also touches on the new wave of international luxury brands that have entered Greece in recent years, raising the bar for design and service while pushing room rates upward. Kalia discusses how Empiria differentiates itself in this crowded market by staying resolutely Greek at its core—prioritising genuine human warmth, local partnerships, and experiences that could not be copied in another country.
“Space for Joy”: A Different Definition of Luxury
A recurring theme of the episode is Empiria’s mission to create “space for joy” for every guest, a phrase that underpins the group’s internal culture as well as its guest experience. For Kalia, true luxury is less about marble bathrooms and more about meaningful connections: the feeling of being remembered year after year, a conversation with staff who grew up on the island, or a private moment watching the sun set over Santorini’s caldera in complete stillness.
She reflects on how Empiria encourages its 300‑plus associates to embody this ethos, from front‑desk teams who orchestrate surprise proposals to chefs who tailor off‑menu dishes based on guests’ stories and preferences.
The episode also delves into Empiria’s growing focus on sustainability and regenerative tourism, including Kalia’s work in forums on impact investing and coastal economies. Listeners hear how the group seeks to limit its footprint through careful development, partnerships with local producers and artisans, and a long‑term vision of tourism that benefits both visitors and island communities.
For travellers who care about where their money goes, this is a compelling look at a luxury group actively trying to leave its destinations better than it found them.
Women, Work, and the Future of Travel
Beyond the business story, this is an intimate conversation about balancing leadership and life. Kalia speaks candidly about the challenges women face when building demanding international careers while remaining present for their families, something that will resonate with listeners far beyond the hotel world. She shares how growing a family business with her husband has shaped her leadership style and how she mentors younger women entering the industry.
Renae also invites Kalia to reflect on the camaraderie within the Greek hotel community, memorable guest moments, and what she sees coming next for luxury travel—from the rise of experiential retreats to the growing desire for slower, more immersive stays on islands like Santorini, Paros and emerging destinations on the mainland. The episode rounds off with practical insider tips on the best ways to reach Santorini and Mykonos, when to visit, and how to experience the islands beyond the usual postcard viewpoints.
For anyone obsessed with luxury travel, family‑run hotel success stories, or simply dreaming of their next Greek escape, this episode of Where2FromHere offers a rare, deeply human window into one of Greece’s most inspiring hotel groups—and will leave you planning your own stay with Empiria.
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