Restaurant-quality dining in your villa
I cook for villas on the caldera in Oia, Imerovigli, Firostefani and Fira, and in quieter villages like Pyrgos and Megalochori. Dinners are timed to the sunset, with the island’s volcanic produce at the centre.
Santorini’s volcanic soil gives me fava split peas, small sweet cherry tomatoes, white aubergines, capers and caper leaves, and the fresh chloro cheese. I serve fava silky with smoked fish and grill octopus over charcoal. Assyrtiko from the old basket-trained vines and sweet Vinsanto are the island’s great wines.
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 Santorini
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.
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 Santorini: good to know
Can dinner be timed for the sunset?
Yes. I plan the menu so the aperitif and first courses land with the sunset and the warm dishes follow.
Can you cook in a cave house kitchen?
Yes. Kitchens in cave houses are often small, so I plan prep carefully and bring what I need.
Do you also cook in Pyrgos and Megalochori?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Getting married in Santorini?
I cook weddings at caldera-edge villas, whitewashed chapels and winery terraces, from an intimate dinner to 500 guests. See wedding catering in Santorini.