Founded in Thessaloniki in 2008 by brothers Thomas and George Douzis, ERGON has grown from a small family deli into a global hospitality brand shaped by a wider community of cooks, bakers and makers. The recipes in Sun, Soul, Feta were written by ERGON’s Culinary Director Panagiotis Xanthis, together with his culinary team, who have defined the group’s modern Mediterranean cooking across its restaurants, bakeries and markets. Today, ERGON produces more than 600 artisanal products and operates over 30 restaurants, delis, markets and hotels in Europe and Middle East.