Luxury wedding chef in Corfu

A wedding menu that tastes of Corfu

I cook weddings in Corfu at olive-grove estates, seaside villas and gardens with views to the Albanian mountains, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

Corfu has its own dishes: sofrito of veal with garlic and vinegar, pastitsada slow-cooked with spices and pasta, and bourdeto, a peppery fish stew. I cook them lighter alongside Ionian fish, olive oil from the island’s old groves and kumquats, which grow here and are made into a famous liqueur. Wild herbs from the hills go onto the grill.

Guests gather among the olive trees in the late afternoon, take drinks as the light softens over the sea, and dinner follows at long tables after sunset. I serve the island’s flavours in a refined way, and the evening ends with dancing under the trees.

A menu idea: Ionian fish crudo with kumquat, a light bourdeto, and lamb with island herbs from the fire.

Season and logistics

The main wedding season in Corfu runs May to October. Many north-east villas are reached by steep, narrow lanes, so I plan small-vehicle deliveries and a kitchen setup that suits the access. I work alongside your planner and venue so the kitchen fits into their timeline.