Restaurant-quality dining in your villa
I cook for villas around Naoussa, Parikia and Lefkes, along the east coast at Piso Livadi and Marpissa, and over on Antiparos. Relaxed island cooking with fish from the harbour and dinners that run late.
Paros gives me octopus and fish from the Naoussa boats, Cycladic capers, thyme honey, wild greens and herbs, and local soft goat and sheep cheeses. I char octopus over vine cuttings and dress fish with wild oregano and lemon. Paros wines from the Monemvasia and Mandilaria grapes are a good local pour.
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 Paros
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 Paros: good to know
Do you cook on Antiparos too?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Can you plan a long Greek lunch by the beach?
Yes. Meze, grilled fish and salads served slowly are my favourite way to cook on the islands.
When do I need to confirm a summer date?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.
Getting married in Paros?
I cook weddings at hilltop villas, small whitewashed chapels and beach settings near Naoussa, from an intimate dinner to 500 guests. See wedding catering in Paros.