Chef’s Portfolio
About the chef
Chef Georgios was born in the beautiful island of Cyprus. He made his humble beginning in the hospitality industry in 2014. Starting as a young cook in small establishments, he made his way up to Michelin-star restaurants and 5-star Hotels. Since 2021 he has been working as a private chef for luxury yachts, private villas, chateaux, and chalets worldwide.
With extensive experience in private events, Chef Georgios has mastered the art of crafting bespoke menus to suit any occasion. In his portfolio, you can see some examples from previous projects.
Lamb Shoulder
Braised lamb shoulder, ratatouille, sweet potato purée, couscous, lamb Demi-Glaze
Melon Salad
Thinly sliced cantaloupe, Italian prosciutto, pistachio pesto, burrata cream, beetroot sprouts
Shrimp Saganaki
Shrimps, feta, peach, tomato, saja sause, fresh mint
Gazpacho
Cold soup of tomato, cucumber, garlic, red bell peppers, white wine vinegar, smoked Paprika. Crispy smoked prosciutto, chopped courgette and coriander salad
Lemon Tart
Vanilla-flavoured crust, pistachio and raspberry frangipane, lemon coulis, Italian meringue, raspberry coulis, and lemon jelly topping, gold leaf sheets
Octopus Salad
Grilled octopus, cucumber, roasted bell peppers, cherry tomatoes, feta, fennel salad, balsamic cream
Stuffed Pappardelle
Pappardelle filled with creamy shrimp and herb stuffing,
tarragon-infused cream, parsley-infused oil, trout eggs and Parmesan flakes.
Basque Cheesecake
Chocolate and salted caramel ganache, grilled and caramelised plum, crispy plum peel, chopped plum and dill compote, cinnamon crumble.
Yellowtail Ceviche
Grilled clementine, Mediterranean orange vinegar dressing, dill, radish
Chicken Ballotine
Chicken filled with spinach, cream cheese and peanut. Roller with crispy bacon.
Soft stem broccoli, mushroom puree, red wine braised shallots
Fresh Ravioli
Braised Beef with egg yolk filling, White wine reduction and butter sauce, walnut, chive green oil
Lentil Salad
halloumi cheese, artichoke, carrot puree, mangue
Duck fillet
Red wine and cherry sauce, cauliflower purée, green beans, barley
Strawberry tart
Fresh strawberries, basil, vanilla custard cream, blueberries