FAQ
Questions We're Often Asked
Everything you need to know before reaching out — from booking timelines and guest counts to how our menus take shape.
What Our Clients Want to Know
Where do you serve?
We travel across Greece — Athens, the islands, and everywhere between. The kitchen comes to you.
How far in advance should I book?
We recommend reaching out at least 2–4 weeks ahead. For weddings and large events, 2–3 months is ideal.
How many guests can you cater for?
Our private chef service seats 2–16 guests. Event catering scales from intimate dinners to celebrations of 200+.
Can you accommodate dietary requirements?
Always. Every menu is built from scratch, adapted to allergies, preferences, and dietary needs.
Do you provide staff and equipment?
Yes. We coordinate service staff, tableware, and equipment as part of the proposal, tailored to your setting.
What's the difference between Private Chef and Catering?
Private Chef is an intimate, in-home experience for smaller groups. Catering is designed for larger events with full production, logistics, and service teams.
How are menus created?
You choose a culinary direction. We shape it into a tailored proposal — adapted to your guests, setting, season, and budget.
How does pricing work?
Every project is quoted individually based on guest count, menu complexity, location, and service requirements. We provide a detailed, transparent proposal.
Do you work with other vendors?
Yes. We coordinate with planners, venues, rental companies, and other service providers to ensure seamless execution.
How do I get started?
Share your brief through the contact form or reach out by email or WhatsApp. We'll take it from there.
Still Have Questions?
We're happy to talk through the details. Reach out and we'll come back with everything you need.