Private chef · Chef consultant
Eugene Charalampous
Private chef and Michelin-trained Executive Chef, based in Larnaca and working across Cyprus.
I create private dining experiences for homes, villas and special occasions across Cyprus, and I help restaurants and hotels build menus, kitchens and teams that perform.
Or message me on WhatsApp.
Book a private chef in Larnaca, Limassol, Nicosia, Paphos, Ayia Napa or Protaras for a dinner designed entirely around you — your home, your guests, your occasion.
Hiring a private chef should feel like the easiest part of the evening. I take care of the menu, the shopping, the cooking and the plating, arriving with everything needed to turn your dining room, villa terrace or garden into a private restaurant for the night. Every menu is written from scratch for the people at the table — nothing recycled, nothing off a template.
How it works
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Tell me about the occasion
Number of guests, location, date, and anything I should know (allergies, favourite ingredients, the story behind the evening).
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I design the menu
A bespoke, seasonal, ingredient-led menu built around your taste, whether that's a Mediterranean-rooted tasting menu or a relaxed shared-style dinner.
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I cook it at your table
Full-service execution, from shopping and prep to plating and service, so you and your guests can simply enjoy the evening.
Priced to your menu Every dinner is quoted individually.
For restaurants, hotels and food businesses across Cyprus that want a menu their guests remember and a kitchen that runs on discipline, not luck.
As a chef consultant I bring the same standards I trained under at a 3-Michelin-star kitchen to businesses that need results, not theory: menus that sell, teams that hold a standard on a Saturday night at full capacity, and costs that stay under control as you grow. I’ve built kitchen operations from a blank site to opening night, and led multiple concepts simultaneously across a hospitality group — so I understand both the plate and the P&L.
- Menu development & concept design I design and refine menus, restaurant concepts and standard recipes so every dish is distinctive, consistent, and priced to protect your margins — built on Mediterranean roots with modern technique.
- Kitchen management, training & food safety Clearer systems, better-trained teams, controlled costs, reliable suppliers, and food safety built on HACCP. I've run this across single kitchens and multi-venue groups of 15+ chefs.
- Pre-opening & concept launch From full menu concept to operational structure, staff training and cost-efficient systems ahead of day one — I've taken concepts from blank kitchen to service-ready.
Who this is for
New restaurant openings · Hotels refreshing their F&B offer · Existing kitchens with cost or consistency problems · Hospitality groups managing multiple concepts
About
- Executive chef
- Since 2021 · 10+ years in fine dining & modern gastronomy
- Trained at
- Osteria Francescana (3★ Michelin), Modena
- Based in
- Larnaca — working across Cyprus
- Speaks
- Greek, English, Russian
A chef’s discipline. A leader’s eye for the business.
Back in Cyprus, I’ve led kitchens at every scale: running multiple concepts simultaneously across the Acropolis Group, with teams of 15+ chefs and menus spanning fine dining, lounge and event service; building a restaurant’s entire kitchen operation from the ground up as Executive Chef Consultant at Taiga Larnaca; and most recently leading a fine-dining and lounge kitchen on the Larnaca seafront.
That range — from Michelin-level technique to running the day-to-day business of a busy kitchen — is what I bring to every project now. Menus that are distinctive and profitable. Teams trained to hold a standard under real pressure. And dining experiences, whether for 80 covers in a restaurant or 8 guests at a private table, that people actually remember.
The full story“If you’re not feeling inspired, don’t force the flavours. Let love and creativity guide your culinary journey.”
05 · Now
Open for new projects
I’m currently taking on new consulting projects and private dining bookings. If you’re opening, refreshing a menu, or planning something worth cooking for properly, let’s talk.