Service 01
A private chef for your table, anywhere in Cyprus
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.
- Trained at Osteria Francescana 3★ Michelin
- HO.RE.CA Gastronomia 2 gold medals
- Hell’s Kitchen Greece 2018
Priced to your menu Every dinner is quoted individually. Ask for a quote
Perfect for
- Private dinners at home or in a villa
- Anniversaries and proposals
- Birthday and milestone celebrations
- Small exclusive events
- Pop-up dining experiences
The process
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.
The work
What’s included
A bespoke menu created for your occasion, dietary needs and taste.
Seasonal, ingredient-led plates combining Mediterranean roots with modern technique.
Full-service execution — I cook, plate and present, wherever your table is.
Wine and pairing suggestions on request.
Tasting-menu format or relaxed shared-style dining, your choice.
In practice
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.
Drawing on ten years of fine-dining experience, including training at Osteria Francescana (3★ Michelin) under Massimo Bottura, I bring restaurant-level technique and presentation to a setting far more personal than a restaurant: your own table.
Events and pop-ups
Beyond private dinners, I design culinary experiences for small exclusive events and pop-ups: a concept, a menu that can be served at scale, and a team that can deliver it. I have also cooked at large events, including working in the team of Michelin-starred chef Paco Pérez at the Cyprus Time Out Awards.
Across Cyprus
Where, and for what occasion
Questions, answered
- How much does a private chef cost with you?
- Every dinner is priced individually, depending on the menu and the details of your evening. There is no travel charge in Cyprus. Send me the date, the number of guests and the occasion, and I will reply with a quote.
- How far ahead should I book?
- In high season, two to three weeks ahead for a dinner, and two to three months ahead for a wedding.
- Do you cook private dinners in Larnaca?
- Yes. I am based in Larnaca and cook private dinners there and anywhere in Cyprus, including Limassol, Nicosia, Paphos, Ayia Napa and Protaras.
- Do you bring everything needed?
- Yes, for the cooking. I take care of the menu, the shopping, the cooking and the plating. For serving I use your own plates, glasses and cutlery.
- Is clearing up included?
- Yes. I leave the kitchen clean at the end of the evening.
- Do you take a deposit?
- Yes. A 50% deposit confirms the booking.
- How do I book?
- Send the date, location, number of guests and the kind of occasion through the contact page, by email, on WhatsApp or by SMS.
For restaurants and hotels
- 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.
Tell me about the occasion.
The number of guests, the place, the date — and the story behind the evening. The message comes straight to me.