Chef Alexandros — Private Chef in Mykonos

I am Alexandros, born and raised in picturesque Greece, where culinary traditions intertwine with history and culture. My passion for cooking was born amidst the aromas and flavours of my homeland, a love I have nurtured with dedication for over 25 years. I have always believed that cooking is an art that goes beyond mere nourishment; it is an experience that engages all the senses. Every dish I create is a journey, a story that carries the essence of my Greek roots, enriched by international influences. I work with fresh, quality ingredients, respecting seasonality and sustainability, to offer a unique and unforgettable culinary experience. My cuisine is a bridge between tradition and innovation, a continuous dialogue between past and future, where every detail is attended to with the utmost care.

I began my professional journey at the traditional Taverna 'Grandma’s Cooking', where I learned the secrets of authentic Greek cuisine. After a formative experience as a chef during military service, I honed my skills at 'Astra' bar in Mykonos. My career led me to work in prestigious places such as the restaurant 'Interni', with locations in Mykonos, Thessaloniki, and Athens, and 'Alfredo’s' at the Hyatt Regency Casino, where I had the honour of receiving the Golden Star Greece award. Subsequently, I led the kitchen of the private villas of Aqualiving in Mykonos as Head Chef. My experience was further enriched with a period at the 'Beef Bar' in Monaco and Cannes. Today, I am the Executive Chef and co-owner of 'Chefs Mykonos' and the restaurant 'Konkase', continuing to explore new culinary frontiers.

My transition to the role of a private chef was driven by my passion for personalised service and attention to detail. I chose to become a private chef to offer my clients a bespoke culinary experience that reflects their tastes and desires. Working as a private chef allows me to create dishes that tell a unique story, cooking in intimate and evocative settings. During the summer, I operate in Mykonos, while in winter I travel with my clients to exclusive destinations such as Montana, Jackson Hole, Vail, Arizona, and Punta Cana. This experience allows me to bring haute cuisine directly into their homes, combining technique, creativity, and a personal touch in every dish.

My specialisation lies in the ability to blend various culinary traditions, ranging from Mediterranean to fusion cuisine, not forgetting Italian and vegetarian influences. I am distinguished by my skill in creating dishes that accommodate special diets, such as kosher, and my attention to the aesthetic presentation of dishes at large events. My culinary philosophy is based on the use of fresh, high-quality ingredients and the creation of authentic flavours that evoke emotions and memories. I am particularly adept at transforming traditional cuisine into gourmet experiences, maintaining a perfect balance between innovation and respect for tradition.

My Greek roots are the beating heart of my cuisine. I carry forward the culinary traditions of my land, celebrating authentic flavours and the richness of local ingredients. Every dish I create reflects my international experience and my dedication to quality. I am deeply connected to the Mediterranean gastronomic culture, which I consider a heritage to preserve and innovate. My cuisine is a tribute to Greece, a journey between past and present, where every ingredient tells a story and every flavour evokes an emotion.