Restaurant-quality dining in your villa
A private chef for villas in Himarë, Livadhi, Potami, Qeparo and Borsh. I cook fresh fish from local boats, slow-roasted lamb and relaxed dinners on terraces above the bay.
Himarë sits among terraced olive groves and citrus, and olive oil from Borsh and the villages above the coast is the base of my cooking here. I grill fresh fish and octopus over wood, roast mountain lamb with wild oregano and sage, and serve them with Albanian wines and a cold raki at the end.
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 Himarë
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.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Family and residencies
A private chef for your family for two weeks or a season, with menus for children, dietary needs and a weekly plan.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Himarë: good to know
Can you cook in Qeparo and Borsh as well as Himarë?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Do you cook traditional Albanian dishes too?
Yes. Alongside my own tasting menus I can cook byrek, slow-baked lamb and other dishes of the south, made lighter and served the way you like.
Will the menu change if we stay for two weeks?
Yes. For longer stays I change the menu every day and cook with whatever the boats and local growers bring in that week.
Getting married in Himarë?
I cook weddings at olive grove terraces, hillside villas and beach settings around Livadhi and Potami, from an intimate dinner to 500 guests. See wedding catering in Himarë.