Chef’s Portfolio

About the chef

Chef Georgios 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’s working as a private chef for luxury yachts, private villas, chateaux, and chalets.

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.

Pistachio and kadaif tart
Pistachio cake, roasted almonds, strawberries

Shrimps Saganaki, tomato sauce, feta cheese, mint

Wedding at a chateau

Pyrenees, France

Fresh homemade ravioli with braised beef and egg yolk filling

Cereal chocolate bars

Charcuterie board

Christmas diner in a chalet

Frech Alps

Chicken ballotine, mushroom purée, shallots, broccoli

Tarte citron merinque

Lobster pasta, mushroom creamy sauce

Smoked salmon salad

Greek spinach pie, lunch at a family villa

Salon de Provence