Interview – Anna Asimakopoulou: ‘Avant Mar Elevates Luxury Hospitality on Paros’

View of the 5-star Avant Mar hotel on the Greek island of Paros.

Following its debut in July 2023, the 5-star Avant Mar completed its first full season in 2024, solidifying its position as a premier luxury destination on Paros.

Reflecting on this milestone year, the hotel’s general manager Anna Asimakopoulou notes, “2024 marked a significant milestone for Avant Mar as we completed our first full season, and the experience was nothing short of extraordinary. Our dedicated team of professionals worked tirelessly to create unforgettable memories for our guests.”

Anna Asimakopoulou

With standout facilities like direct beach access, proximity to Naoussa, and the world-renowned Matsuhisa Paros restaurant, Avant Mar offers a unique blend of serene luxury and vibrant island life.

Asimakopoulou emphasizes the hotel’s commitment to excellence, highlighting key moments such as hosting the Nobu Food Festival 2024, which featured acclaimed chef Nobu Matsuhisa himself.

Looking ahead to the Nobu Food Festival in July 2025, she tells GTP Headlines, “We aim to build on the success of last year’s event by offering even more innovative culinary experiences.”

At the heart of Avant Mar’s success is its team. Asimakopoulou’s leadership philosophy prioritizes collaboration, open communication, and fostering a culture of excellence, ensuring that every guest enjoys a personalized and memorable stay.

With plans to introduce exciting new projects in 2025, Avant Mar continues to elevate the hospitality experience on Paros, contributing to the island’s reputation as a sought-after luxury destination.

• GTP: The 5-star Avant Mar celebrated its first full season in 2024. Could you share some highlights from this milestone year and how the hotel was received by guests and the industry?
  

Anna Asimakopoulou: 2024 marked a significant milestone for Avant Mar as we completed our first full season, and the experience was nothing short of extraordinary. Our dedicated team of professionals worked tirelessly to create unforgettable memories for our guests. Some standout moments included hosting the Sake Ceremony during the Nobu Festival and welcoming Nobu Matsuhisa himself, which added a unique touch to the event. Our G&T bar, The Bridge, was another highlight, providing guests with an innovative and delightful experience. The overwhelmingly positive feedback from our guests and industry visitors reaffirmed our commitment to excellence.

• GTP: What sets Avant Mar apart in Paros’s competitive luxury hospitality market? Could you tell us more about the hotel’s standout facilities and outlets, and how they enhance the guest experience?
  

Anna Asimakopoulou: Avant Mar distinguishes itself through its exclusive offerings and unparalleled guest experiences. One of our key highlights is the Matsuhisa Paros restaurant, which brings world-class dining to the island. Our direct beach access and proximity to Naoussa allow guests to seamlessly enjoy both the serenity of the seaside and the vibrancy of the town. These features, combined with our commitment to personalized service, make Avant Mar a divine destination for luxury travelers.

The Bridge gin & tonic bar, Avant Mar.

• GTP: How was the 2024 summer season in terms of bookings? Could you also share insights about early bookings for 2025 and the key markets that drive Avant Mar’s success?
  

Anna Asimakopoulou: Our 2024 summer season was incredibly successful, setting a solid foundation for our operations. Early bookings for 2025 are already showing promising momentum, driven largely by the American market, which remains a key demographic for us. This strong interest reflects the appeal of Avant Mar as a premier luxury destination.

• GTP: In 2024, Avant Mar was part of the Nobu Food Festival tour. What can we expect from the Nobu Food Festival in July 2025, and how does this event align with the hotel’s vision?
  

Anna Asimakopoulou: The Nobu Food Festival embodies our vision of delivering unparalleled quality and unique guest experiences. For 2025, we aim to build on the success of last year’s event by offering even more innovative culinary experiences. Nobu Matsuhisa’s dedication to excellence has set the standard for our collaborations, and the festival continues to align perfectly with Avant Mar’s mission to provide exceptional and memorable moments for our guests.

Chef Nobu Matsuhisa

• GTP: As General Manager, what is your approach to leadership, and how do you inspire and guide your team to deliver exceptional guest experiences?
  

Anna Asimakopoulou: My leadership philosophy centers on mentoring and fostering a collaborative environment. I believe in maintaining an open-door policy and staying actively engaged with my team, whether through advising, mentoring, or simply being present on the floor. Clear communication and teamwork are the foundations of our success, and I strive to empower my team to consistently exceed guest expectations.

• GTP: How important is the team to Avant Mar’s success, and what initiatives are in place to foster a culture of excellence and growth within your staff?
  

Anna Asimakopoulou: Our team is the heart and soul of Avant Mar. We prioritize continuous training, engagement, and cultivating a positive work environment. Through constant on-the-job training and a focus on professional development, we ensure that our staff is equipped to deliver exceptional service. Building a culture of mutual respect and passion for hospitality is key to our ongoing success.

Executive Suite with plunge pool, Avant Mar.

• GTP: The hospitality industry is constantly evolving, with changing traveler preferences and new market trends. How does Avant Mar stay ahead and continue to offer exceptional experiences in this dynamic environment?
  

Anna Asimakopoulou: Avant Mar’s strength lies in its people. We are a family united by our passion for hospitality and our dedication to creating extraordinary experiences for our guests. We seek out charismatic individuals who are eager to learn and share our commitment to excellence. By fostering a culture of innovation and heartfelt service, we stay ahead in a constantly evolving industry.

• GTP: Paros has become a sought-after destination for luxury travelers. How does Avant Mar contribute to showcasing the island’s unique charm while standing out as a premier hospitality brand?
  

Anna Asimakopoulou: Avant Mar celebrates the unique beauty and culture of Paros through thoughtful design and curated experiences. Our architecture reflects the island’s charm, and we prioritize using local products and collaborating with local businesses. By encouraging our guests to immerse themselves in the authentic warmth of the Parian community, we create a meaningful connection to the destination while establishing Avant Mar as a luxury brand.

• GTP: As Paros grows in popularity, are there concerns about overtourism affecting the island’s appeal? I ask this as Paros is part of the Cyclades group, which also includes Mykonos and Santorini – two islands that are often referred to as “victims” of overtourism. What measures do you believe are essential to maintain sustainability and balance for both residents and visitors?
  

Anna Asimakopoulou: Sustainability is a key concern for us at Avant Mar. It is vital to establish a clear tourism strategy in collaboration with local communities to balance the needs of residents and visitors. By implementing measures that protect the natural beauty and cultural heritage of Paros, we can ensure its appeal for generations to come while showcasing its unique character to the world.

• GTP: What’s next for Avant Mar in 2025 and beyond? Are there any exciting projects, partnerships, or enhancements on the horizon?
  

Anna Asimakopoulou: We have several exciting projects in the pipeline, which we look forward to announcing later next year. These initiatives will further enhance the guest experience and solidify Avant Mar’s position as a leader in luxury hospitality.

Details on the Avant Mar on Paros can be found here.