Private Chef
One private chef service — restaurant-level dining brought to your space, with a menu shaped around the people at your table.
This isn't just about the food — it's about reclaiming your evening. No restaurant bookings. No logistics. No standing at a stove while your guests are on the terrace. We handle everything from mise en place to final plate, and leave the kitchen spotless.
Before we arrive, you'll have a bespoke menu in hand — shaped around your tastes, your guests' needs, and the best ingredients of the week. On the day, we work quietly and efficiently in the background, so the evening feels effortless from your side of the table.
The setting changes, the discipline remains.
Settings we work in naturally
Every cuisine style below comes with a bespoke menu proposal, not a template. We'll match the style to your setting, season, and group preferences.
The foundation of everything we cook. Sun-dried, sea-salted, and rooted in Greek tradition — then refined with the eye of a contemporary kitchen. Think grilled octopus, hand-rolled dolmades, seared branzino with horta, and desserts built around Aegean honey and seasonal citrus.
Japanese-Peruvian fusion at its most considered. Delicate tiraditos, tightly rolled nigiri, leche de tigre ceviches, and robata-grilled skewers — a cuisine that demands precision and rewards it. This is the menu for guests who appreciate something genuinely unexpected.
Handmade pasta. Slow-cooked ragu. Risotto stirred to order. Italian food, done with respect for the classics and an eye for the ingredient. No shortcuts — the kind of meal that feels like it took days, even when it didn't.
From bistro comfort to haute cuisine finesse. Consommes, confit, souffles, and sauces that take time — this is the cuisine of patience, technique, and the kind of dining room silence that tells you something extraordinary just arrived at the table.
Omakase sensibility without the rigidity. Delicate dashi broths, precisely sliced sashimi, tamago cooked to a specific sweetness, and izakaya plates designed for sharing and conversation. A cuisine of restraint, applied with intention.
Authentic Mexican cooking — slow-braised meats, corn-based masa, fresh-made salsas with real heat, and aguachile that arrives cold and leaves an impression. Bold, generous, and built for a table that wants to eat well and linger.
A fluid, ingredient-led journey through East and Southeast Asian cuisine. Thai-inspired larbs, Korean BBQ influences, wok-fried rice with proper depth and heat, and fresh spring rolls with homemade nuoc cham. A sharing-style experience that works beautifully for groups.
No cuisine brief. No restrictions. Just a conversation about what you love, the setting you're in, and what we've been excited about lately. The Chef's Table format is a fully bespoke multi-course degustation — the closest thing to a private restaurant experience, in your own space.
Not every evening calls for a formal multi-course dinner. Sometimes the moment asks for a wood-fired pizza night on the terrace, a live sushi counter for a birthday, or a full Greek meze under a pergola. The energy shifts — the attention to detail and standard of execution stay exactly the same.
Custom concept — just ask
One service — adapted to your date, your setting, and the people at your table. Share a few details and we'll return with a bespoke menu proposal and a clear quote.