Restaurant-quality dining in your villa
I cook for villas across the Bodrum peninsula in Yalıkavak, Türkbükü, Gündoğan, Torba, Gümüşlük and Bitez, and on gulets sailing the bays. Aegean meze, fish from the grill and long dinners by the sea are what I love to make here.
The Aegean gives me sea bass, bream, octopus and calamari, wild greens and herbs, and the olive oil dishes the coast is known for. I make meze with smoked aubergine and yoghurt, grill fish over charcoal and use Bodrum mandarins in desserts and dressings. Aegean wines and rakı go with it all.
I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.
What I offer in Bodrum
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Bodrum: good to know
Can you cook on a gulet cruise?
Yes. I cook on board as well as in villas and plan the shopping before we sail.
Can you serve a meze dinner with rakı?
Yes. A long meze table with rakı and grilled fish is one of the best ways to eat in Bodrum.
How far ahead should a summer date be booked?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.
Getting married in Bodrum?
I cook weddings at hillside villas over the bays, beach clubs and seaside terraces on the peninsula, from an intimate dinner to 500 guests. See wedding catering in Bodrum.