Greece Food, Wine, + Culture
June 10-21, 2026
Join Limitless Planet and your host, Robert “Bob” Colosimo, the food and travel aficionado, for a tour through Greece! Embark on a delectable food and wine tour of Greece, beginning in the vibrant heart of Athens, where ancient ruins serve as a backdrop to bustling tavernas offering iconic Greek dishes paired with crisp Assyrtiko wine.
Journey next to the lush island of Naxos, where farm-to-table experiences abound – sample tangy Naxian graviera cheese, earthy olive oils, and traditional citron liqueur while exploring sun-kissed vineyards and meeting passionate local producers. End your culinary adventure in the stunning caldera cliffs of Santorini, where volcanic soils produce world-class wines. Savor sunset dinners, rich history, and to cap it all off, a private catamaran charter on the sparkling waters of the Aegean!
WHAT’S INCLUDED:
Three-night stay at Niche Hotel, Athens
Four-night stay at Argo Boutique Hotel, Old Naxos
Three-night stay at Rocabella Hotel, Santorini (Room category is at the hotel’s discretion)
All tours mentioned in the program
Entrance Fees: All entrance fees to the sites mentioned in the program.
Transportation: All transportation from your arrival to departure is included in the program.
Meals: Breakfast every day
Welcome dinner, beverages included, Day 1
Light lunch, Day 2
Dinner, beverages included, Day 3
Lunch, beverages included, Day 4
Lunch, beverages included, Day 5
Wine tasting, Day 8
Barbecue lunch, beverages included, Day 9
Farewell dinner, beverages included, Day 9
Living like a Local: Travel with us and find out
NOT INCLUDED:
International flights
Personal expenses such as laundry, beverages, phone call, internet access
Services and meals not mentioned in the program
Tips for guides and drivers
Travel Insurance
Meet your host: Robert “Bob” Colosimo
Robert “Bob” Colosimo was born and raised in Warren, Pennsylvania and upon graduation from high school attended the Culinary Institute of America, Hyde Park, NY graduating in April 1980.
Bob began his traveling career in 1981 joining Holland America Cruise Line sailing on board several oceangoing cruise ships traveling worldwide.
In 1984, Bob joined St. Louis-based Clipper Cruise Line as executive chef and eventually became responsible for the entire food service operation for all four Clipper Cruise Line ships. During this period, Bob had the opportunity to work on passenger riverboats in Europe and on the American Orient Express Luxury Train. Bob also has worked as an adjunct instructor at St. Louis Community College, Forest Park. Bob also teaches culinary cooking classes at Kitchen Conservatory.
Bob had been General Manager for Eleven Eleven Mississippi Restaurant since September 2008, recently stepping down to mentor a new General Manager and delegating his responsibilities as he eases into retirement. During this period, Bob has participated in several charity events & cooking demonstrations sponsored by Eleven Eleven Mississippi. Eleven Eleven Mississippi has been awarded several “best of” awards in several local trade magazines over the years.
Bob has been a member the American Culinary Federation since 1986 and joined Chefs de Cuisine Association of St. Louis in 1993. He is a Certified Executive Chef and Certified Culinary Administrator. Bob is past president of the Chefs de Cuisine Association of St. Louis’ Educational Foundation and is currently on the advisory board of St. Louis Community College. Bob has been Chairman of the Mardi Gras fundraiser for the past several years which raises funds for culinary education. Bob has enjoyed competing in several ACF certified competitions. In 2015 Bob competed and won the “Taste of St. Louis Battle Royal” and “2016 Chef of the Year” award from Chefs de Cuisine Association of St. Louis ACF chapter. Bob has taken a keen interest in bee keeping and is tending to his bee hives located in the city of St. Louis and St. Louis County.
Bob lives in Crestwood with his wife Lisa and has three children, Patrick, Dominick and Gianna.