Mercyhurst students set for Greek adventure with flavorful send-off
A defining characteristic of Greek culture is its deep-rooted emphasis on family and hospitality—an environment in which Peter Zohos thrives and takes great joy in sharing with others.
As dean of the School of Business and Applied Business at Mercyhurst University, Zohos is eagerly anticipating this spring’s Study Abroad trip, where he, along with four other faculty, and 35 students, will embark on an unforgettable cultural immersion in his ancestral homeland of Greece.
“There’s no better way to experience a new culture than by fully immersing yourself in it, and Mercyhurst excels at providing those opportunities,” Zohos said. “Approximately one in five of our students participates in study abroad programs, from short-term excursions like this year’s Greece trip to longer stays such as the Mercyhurst in Ireland program, where students and faculty live and study in Dungarvan for eight weeks each spring semester. We even have our new Mercyhurst in Italy program launching in Fall 2025 where students and faculty will live and study in Rome.”
While Zohos brings his upbringing and his expertise in hospitality and tourism economics to the journey, Amy Weaver, chair of the Department of Fashion Merchandising, and instructor Erin Magorien, bring their background in fashion and culture to the educational experience, while Alethea Gaarden shares her knowledge of Western Literature within the context of Greece. Bryan Colvin, university archivist and Department of History adjunct instructor, rounds out the team of educators.
But, before embarking on their trip, set for May 14-23, Zohos is planning a special meet-and-greet on Tuesday, March 18, in the atrium of the Center for Academic Engagement beginning at 5 p.m.
“I want the students to get to know each other ahead of time and enjoy a preview of Greece’s vibrant flavors and cuisine,” he said.
While the menu is still in the works, Zohos promises an authentic Greek spread, with all the ingredients generously donated by Erie’s Greek community and his own parents, Bill and Toula Zohos. Potential menu items include a citrus-based mocktail; Amaranth & Treviso salad with feta cheese; Spanakopita, a savory Greek pie made with layers of phyllo dough and a spinach-and-feta filling; Ladotyri Mytilinis, a firm Greek cheese aged in olive oil; Baklava, a traditional layered pastry dessert; and his personal favorite, Pastitsio—a rich dish of seasoned ground beef and layered pasta in a creamy béchamel sauce.
Honoring his family’s heritage, Zohos has also invited his three children, Bill, Toula, and Gracie, along with a group of local Greek dancers, to bring even more authenticity and energy to the celebration.
As the departure date approaches, excitement continues to build among the students and faculty. For many, this trip represents more than just an academic opportunity—it’s a chance to step outside their comfort zones, forge new friendships, and experience the warmth and generosity of Greek culture firsthand.
For Zohos, the journey is deeply personal. Sharing his homeland, its traditions, and its hospitality with the next generation of industry professionals is not just a teaching moment—it’s a homecoming.
He’ll be taking the entourage to the capital city of Athens as well as the original capital of Nafplio. They’ll take a four-day cruise to the Greek islands of Mykonos, Santorini, Rhodes, and Ephesus. They’ll also visit the prehistoric Greek city of Mycenae and the ancient Greek theater, Epidaurus.
“I hope that through this experience, our students will gain not only knowledge but also a lifelong appreciation for the richness of Greek culture,” he said.
PHOTO: Peter Zohos’ three children—Toula, Bill, and Gracie—will perform at the March 18 Greek meet-and-greet on campus.