A private chef in Cyprus usually costs between about €80 and €165 per person for a multi-course dinner, with a minimum of around six guests. A chef for a whole day at a villa usually costs €240 to €480, plus the ingredients. Where a dinner falls in that range depends on the menu, the number of guests and how far the chef travels.
Below is what the platforms and chefs on the island publish, what is normally included, and how I price a dinner.
What the market charges
| Who | How they price | Published price |
|---|---|---|
| Take a Chef, Limassol | Per person, falling as the group grows | About $143 per person for 2 guests, $90 for 4–6, $78 for 8 or more |
| MiumMium, Limassol | Per person, groceries included | An average of about $51 per person |
| BIOTROFI | Dinner party, or a chef by the day | From €80 per person (usually 6 guests minimum); €240 half day, €480 full day, plus groceries |
| Cyprus Villa Retreats, Paphos | A chef for the day | €350 per day |
Platform prices are averages across many chefs with very different experience, which is why the range is so wide. It is worth reading who is actually cooking.
What the price normally includes
- The menu, written for your group.
- The shopping, either included in the per-person price or charged at cost on top of a day rate. Always ask which.
- Cooking, plating and serving at your home or villa.
- Clearing the kitchen at the end. Ask whether it is included.
Wine, and service staff for larger groups, are often priced separately. Ask before you compare quotes.
What changes the price
- Number of guests. The per-person price falls as the group grows, because the chef’s time is shared.
- The menu. A five-course tasting menu takes more work and more expensive produce than a shared family-style dinner.
- Travel. Dinners far from the chef’s base can carry a travel charge.
- The date. Peak-season weekends are in the most demand, so book those early.
How I price a dinner
I do not work from a price list. Every dinner is priced individually, depending on the menu and the details of your evening, so you get a quote for the dinner you actually want, not an average. Send me the date, the number of guests and the occasion, and I will reply with one.
There is no travel charge anywhere in Cyprus, clearing up is included, and a 50% deposit confirms the booking. For a wedding, see wedding dinners.
In high season, book two to three weeks ahead for a dinner, and two to three months ahead for a wedding.
Every menu is written from scratch for the people at the table. You can see the kind of evening I cook in the sample menus, and how a booking works on the private dining page.
Where I cook
I am based in Larnaca and cook across Cyprus, including Limassol, Paphos and Ayia Napa and Protaras.
