A wedding menu that tastes of Santorini
I cook weddings in Santorini at caldera-edge villas, whitewashed chapels and winery terraces, 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.
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.
Ceremonies are usually timed so the vows come just before sunset over the caldera, then drinks and photos follow in the last light. Dinner starts after dark under the stars, and I keep plates light and bright for a warm evening.
A menu idea: Santorini fava with charred octopus, cherry tomato and caper salad, and Assyrtiko and Vinsanto pairings.
Season and logistics
The main wedding season in Santorini runs April to October. The meltemi wind can be strong in summer and caldera villas often sit at the bottom of long stairways, so I plan wind-safe service and carry equipment in by hand. 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 Santorini for villa stays and dinners.
Weddings in Santorini: good to know
When is wedding season in Santorini?
The main season runs April to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
What if the wind picks up on the wedding night?
I plan a menu and service that hold up in wind, with covered stations and a sheltered backup for the plating area.
Can you cater a large wedding in Santorini?
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.