A wedding menu that tastes of Paros
I cook weddings in Paros at hilltop villas, small whitewashed chapels and beach settings near Naoussa, 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.
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.
Guests walk from a small chapel ceremony to drinks with a view of the sea, then sit at long tables as the sun sets. The food is generous and Greek in spirit, and the party usually goes on past midnight.
A menu idea: charred Naoussa octopus, Cycladic meze with thyme honey and wild greens, and fish from the grill.
Season and logistics
The main wedding season in Paros runs May to October. Everything reaches Paros by ferry or small plane, so I plan the order of supplies around the ferry schedule and the summer meltemi. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Paros for villa stays and dinners.
Weddings in Paros: good to know
When is wedding season in Paros?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook a relaxed Greek-style wedding feast?
Yes. Long tables of meze, grilled fish and salads suit Paros perfectly, and I can add plated courses if you prefer.
Can you cater a large wedding in Paros?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.