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Menus usually start from 75 € per adult. For specific offers or special arrangements, a menu may be available from 65 € per adult, covering service time and ingredient costs. The 65 € rate is not generally available for every booking. Base prices apply to 10–15 adults; other group sizes, locations or requirements receive a personalised quotation. Additional services and charges are specified in your quotation.

A private chef service covers much more than the meal itself: planning and organisation, shopping time and personally selecting quality ingredients, checking and loading supplies, transport and unloading at your villa, setting up the kitchen, preparation and cooking. It also covers service time at the villa, clearing and cleaning by the chef and team. Assistants handle cleaning or serving according to your agreed service. Work continues after departure, with the return journey and unloading of equipment. The chef’s total working time may reach 12–15 hours, with planning, shopping or simple preparations sometimes starting the previous day. The value therefore extends beyond the price of a restaurant dish. Your exact menu, staffing and any additional charges are detailed in your personalised quotation.

Please check with every family member, friend and guest in advance about allergies, food intolerances or other dietary restrictions, and tell us before the menu is finalised. It is also important to let us know if a guest is pregnant and share any relevant food guidance or ingredients they need to avoid. Please share only information necessary for the meal. Early notice helps us plan ingredients and preparation. Our team personally reviews each requirement before confirming what can be accommodated. Please clearly flag severe allergies; we cannot promise an allergen-free environment or zero cross-contact risk in a villa kitchen.

We can consider some halal options with advance notice. Local availability in Chania is limited, so please tell us early which products and requirements you need. We will check sourcing and confirm what can be accommodated before agreeing the menu. We do not claim that our entire kitchen or product range is halal-certified.

We place strong emphasis on ingredient quality and work with established, trusted suppliers. The chef personally selects products in person, aiming for the best available quality for your menu.

Portions are generous, in the spirit of Greek hospitality, and planned around the agreed menu and guest count. Suitable leftover food is stored in the fridge by the team. If you would like takeaway packaging, please tell us in advance so the chef can bring suitable containers.

Availability of some ingredients, particularly fish and seafood, may be affected by bad weather, seasonality or fishing periods. If an ingredient is unavailable, we will suggest a suitable alternative and discuss adapting the menu to the conditions, taking your agreed dietary requirements into account.

Leftover food suitable for safe storage is placed in the fridge by the team. If you would like to take it with you, for example when leaving the next day, please let us know before service so the chef can obtain suitable takeaway containers. Packaging does not replace refrigeration; agree storage and transport arrangements with the chef.

The final agreed quotation includes taxes and all services and charges listed in it. Additional costs can arise only for changes or circumstances covered by the terms already communicated to you, with advance notification.

Service is planned around a specific agreed menu, rather than unlimited individual restaurant-style orders. We can consider shared salad and starters, a limited dessert selection and compatible main-course choices, such as grilled fish and grilled meat. Feasibility depends on guest count and villa equipment. Send us your request so we can recommend the best arrangement.

Service is planned around a specific agreed menu, rather than unlimited individual restaurant-style orders. We can consider shared salad and starters, a limited dessert selection and compatible main-course choices, such as grilled fish and grilled meat. Feasibility depends on guest count and villa equipment. Send us your request so we can recommend the best arrangement.

A deposit is required to confirm your booking. The amount and payment instructions are stated in your quotation. The balance is usually paid in cash to the chef on the service day, unless agreed otherwise.

You receive your quotation and pay the agreed deposit to secure the date. We then send a PDF with all booking details. Please check and approve it; any corrections are completed before your booking is fully confirmed.

Submitting your request gives you priority for the date for 48 hours over other enquiries. This temporary priority is not a confirmed booking. Securing the date requires the agreed deposit and completion of the confirmation process.

Quotations are valid for 10–30 days, depending on how soon the service is due. Your quotation states its validity period. After expiry it must be reconfirmed; pricing may remain the same or change. Quote validity does not mean the date is held for the entire period.

For standard bookings, refunds of the amount paid are: • More than 30 days before service: 100%. • 30 to 15 days before service, inclusive: 50%. • Fewer than 15 days before service: no refund. Higher-budget bookings covering multiple days and meals may follow a special policy stated in the quotation: • More than 60 days before the first service: 100%. • 60 to 30 days before the first service, inclusive: 50%. • Fewer than 30 days before the first service: no refund. Please check the policy agreed for your booking before paying the deposit.

A date change may be considered when requested sufficiently early and subject to availability. The change fee is 10 € per person, as your original date was reserved for you and other enquiries may have been declined. Our team must confirm the new date.

A reduction in guests is treated as a partial cancellation under the agreed cancellation policy. If your group falls below 10, a revised quotation is required to cover the minimum service cost. Additional guests require a revised final calculation and quotation, and an additional deposit may be needed.

If your exact guest count is not yet known, provide an estimate for the initial quotation. Please confirm the final number 15 days before service. Changes are handled according to your quotation and booking policy.

Menu or dish changes can be considered by arrangement, depending on the time remaining and practical feasibility. The final price may change and a revised quotation may be required.

You will receive a PDF containing the agreed menu and all booking details. Please review it within three days and confirm that it is correct or request any necessary corrections.

The final agreed quotation includes taxes and all services and charges listed in it. Additional costs can arise only for changes or circumstances covered by the terms already communicated to you, with advance notification.

We first seek a replacement within our team. If that is not possible, we contact you to discuss rescheduling or service by a partner. If no available solution is acceptable to you and we cancel the service, all amounts paid for that cancelled service are refunded.

Breakfast is usually served around 10:00. In Chania town and very nearby locations, 09:00 may also be possible, depending on your group size and by arrangement. The chef needs to arrive approximately 3 hours before service. By arrangement, coffee may be ready earlier for guests who wake up first. Times are approximate and personally confirmed for each booking, depending on your menu, guest count, distance, villa access and kitchen. During June, July and August, heavier traffic and demand may affect the schedule.

Dinner is usually served: • April and October: from 18:00 onwards. • May and September: from 19:00 onwards. • Summer: from 20:00 onwards. • During the hottest part of summer: around 20:30. The chef arrives approximately 4 hours beforehand to unload, organise the kitchen and begin preparation. The assistants arrive later. Times are approximate and personally confirmed for each booking, depending on your menu, guest count, distance, villa access and kitchen. During June, July and August, heavier traffic and demand may affect the schedule.

We do not offer a separate served lunch service. We focus on breakfast and dinner so each service can be properly organised, allowing for travel distances and preparation time. With Daily Chef services, if you have booked breakfast, the chef may prepare a simple dish before leaving the villa and leave it for your lunch, by prior arrangement. This option is agreed separately with our team. Times are approximate and personally confirmed for each booking, depending on your menu, guest count, distance, villa access and kitchen. During June, July and August, heavier traffic and demand may affect the schedule.

Breakfast is available for approximately 1 hour. The team then usually needs around another hour to clear and clean the kitchen. For example, if breakfast is served at 09:00, guests can eat until around 10:00 and the team usually leaves around 11:00. For larger groups or more demanding villa setups, departure may be around 11:30. Times are approximate and personally confirmed for each booking, depending on your menu, guest count, distance, villa access and kitchen. During June, July and August, heavier traffic and demand may affect the schedule.

Allow approximately 2 hours from the start of dinner service until the team leaves. The full menu is usually served within 1–1.5 hours, depending on the dinner's complexity. The team then needs approximately 30–45 minutes to clear and clean before leaving. Times are approximate and personally confirmed for each booking, depending on your menu, guest count, distance, villa access and kitchen. During June, July and August, heavier traffic and demand may affect the schedule.

For breakfast, the chef arrives approximately 3 hours before service. For dinner, arrival is approximately 4 hours beforehand to unload, organise the kitchen and prepare. The assistants arrive later. Times are approximate and personally confirmed for each booking, depending on your menu, guest count, distance, villa access and kitchen. During June, July and August, heavier traffic and demand may affect the schedule.

Please have the kitchen tidy before the chef arrives, with clear worktops and space for equipment. Put personal belongings aside and leave enough fridge space for vegetables, salads, desserts and ingredients that need chilling before cooking. The oven and microwave should be clean. From May through September, please have the kitchen air conditioning running before the team arrives. Empty the rubbish bins and show the chef where to find the broom, mop, cleaning products, dishwasher tablets, washing-up liquid, sponges and cleaning cloths. Also explain where rubbish can be left at the end. The team will clean the kitchen and equipment used after service.

The villa should provide sufficient basic equipment, such as 2–3 frying pans, 2–3 saucepans and enough tableware for the guests. The chef brings specialist equipment needed for the agreed menu. If the basic equipment is limited, tell us in advance and send photos.

Yes, the chef can begin preparation while you are away, provided access has been arranged in advance. If you have not checked in yet, notify the villa manager and ensure they authorise and arrange the chef’s entry at the agreed time. If you are already staying at the villa but will be out on an excursion or activity, agree the access arrangements directly with the chef. The team can then prepare your experience while you are away, according to the agreed schedule.

Please reserve one parking space inside the villa for the chef, as close to the entrance as possible. Keep it available until departure so ingredients and equipment can be loaded and unloaded. Other team members may park outside the villa where permitted.

Please empty the kitchen bin before the chef arrives and show us the villa’s main bin or a suitable bin close to the gate. The chef does not transport rubbish in their vehicle to distant bins. If the main bin is far away, you or the villa manager should identify a suitable place within the property where the team can leave the bags. Final rubbish collection is arranged by the villa.

Dinner can move indoors if there is a suitable dining area with room for all guests. If indoor space is insufficient, please coordinate with the villa owner or manager on an alternative.

Our bookings team handles communication and coordination before service. We gather the details and brief the chef so they can focus on shopping, preparation and your dining experience.

First send the villa link or website so we can review the kitchen and dining-area photos. If more specific images are needed, we will ask you to obtain them from the owner or villa manager and forward them to us.

The kitchen should be clean, as received at check-in, with clear work space and enough fridge space. If the chef needs to clean or reorganise it before starting, you will be informed beforehand of an additional 50 € charge and any resulting delay to service. Menus with ice cream or other frozen items also require freezer space. We will advise you in advance of the chilled and frozen storage space needed for your menu.

Please keep to the agreed serving time. We can accommodate a guest delay of approximately 30 minutes. If your delay reaches 1 hour, an additional waiting charge of 20 € per team member applies for that hour, with advance notification. Any schedule adjustment is agreed with the chef.

The team does not move the villa's tables or furniture. If a different layout is needed, please arrange it yourselves or through the villa manager. The chef can suggest a suitable table position for safe access and smooth service.

The team's safety comes first. If there are threats, abusive or indecent behaviour, fights between guests, vandalism or unsafe behaviour linked to excessive drinking, the chef may stop the service and the team may leave to protect themselves. Our management is informed and, where villa damage occurs, the owner or villa manager is notified. Please follow the chef's instructions and keep the working area safe.

The chef and team are at your villa to provide a professional service. They do not join dancing, swimming or party activities. Drinking alcohol is not part of the service; only if permitted and entirely at the employee's discretion may they accept up to one drink, without affecting safety or their work. Please respect professional boundaries and the chef's instructions for safe, smooth service.

Yes. We can suggest a wine list featuring Greek and local producers and recommend wines to match your menu. Wine pairing is provided only when you select wines from our proposed wine list; wine costs are specified in your quotation. Alternatively, you may provide your own wines to enjoy with your menu. The wine-pairing service is not included with this option.

We can arrange a cake at an additional charge. Tell us the occasion, guest count and your preferences or dietary requirements so we can provide a separate quotation.

Yes, we can arrange table decoration for occasions such as birthdays or anniversaries, with a separate quotation. Depending on your request, this may include quality placemats, paper or cloth napkins, napkin decorations, flowers, lighting and candle holders with candles. The exact items are agreed in your quotation; they are not all automatically included. We consider each request. Specialist wedding styling or more elaborate, statement installations require a professional event stylist or planner.

Cocktails can be arranged on request, whether a welcome cocktail or additional cocktails during your experience. Choices, quantities, staffing and cost are agreed in your personalised quotation.

Yes, you can ask the team to take a few photos of your dinner. Please let us know a little beforehand so we can choose a suitable moment between kitchen and serving duties and allow enough time.

If you would like to thank the chef and team, we suggest a tip starting at 20% of the final amount. Tipping is optional and the amount is entirely at your discretion. You can give it to the chef when settling the bill, and the chef distributes it among the team.

Equipment rental — daily rates: • Table for 6 guests: 25 €. • Round table for 12 guests: 45 €. • Chairs: 6 € / person. • Tiffany chairs: 8 € / person. • Wooden chairs: 8 € / person. • Plate set: 4 € / person. • Knife and fork set: 2 € / person. • Water glass: 3 € / person. • Wine glass: 3 € / person. • Champagne glass: 3 € / person. • Tablecloth: 20 € / item. • Individual cloth napkin: 1.50 € / person. • Complete buffet equipment: from 150 € to 200 €. Candle holders, candles and flowers are available on request. Pricing depends on the size, quantity and specifications you require. Equipment transport from Chania: • Maleme – Kolymbari: +60 €. • Kissamos: +80 €. • Apokoronas: +80 €. • Falasarna: +150 €. • Georgioupoli: +150 €. Tell us your location, guest count and required equipment for a personalised quotation.

We use the tableware available at your villa, so its style and quality depend on the villa’s equipment. For larger groups, please send photos of the plates, glasses, cutlery and available quantities so we can check that there is enough for smooth service. The chef brings any specialist serving items required for the agreed menu, such as suitably sized platters or bread baskets. If additional equipment is needed, rental can be considered with a separate quotation.

For a gas BBQ, please check with the villa manager before service that the cylinder has enough gas and that the grill is clean and ready to use. For a charcoal BBQ, let us know in advance. The chef can bring suitable charcoal and firelighters, starting from 30 € and usually up to 50 € for very large groups. The chef selects charcoal suited to quality cooking; not every retail product is suitable for this service. If you prefer to buy it yourself, we will advise which charcoal, firelighters and other essentials to purchase.

We recommend stocking enough bottled water for your group. When the team arrives, show the chef or server where it is so they can serve it at your table.

Please arrange the ice you will need at the villa. The team does not bring ice. If you have selected cocktails, agree the required quantities with us in advance.

Our main service area is the Chania region, from Falasarna to Georgioupoli, including Chania town and surrounding areas. We focus on this area so travel distances allow proper organisation, preparation and service. For other regions, a local private chef may be a more practical option. Send us your exact villa location to confirm coverage.

We do not normally serve southern Crete because travel times and demanding routes make a same-day return difficult. Hills, mountains and winding roads add to journey time and complexity. We therefore focus on our main Chania service area; a local private chef may be better suited to southern destinations.

Requests outside our main area are considered only in rare, special circumstances, particularly for larger groups or returning guests in periods such as April, May, September and October. Even destinations outside Crete may be considered if travel is feasible and the team is available. A separate quotation is required; this is not a regular service or a guarantee of availability.

Every booking has a minimum organisation and service cost, regardless of guest count. This covers the chef’s time for planning, shopping, transport, preparation, cooking and cleanup, along with the necessary assistants. For groups under 10, these costs are shared among fewer guests, so the price per person is higher. You receive the same personal attention and a complete private dining experience at your villa, with a final quotation tailored to your group.

Larger groups may need more professionals, additional preparation hours, extra equipment and a different serving setup. These requirements carry a cost and are included in your personalised quotation. The price is adjusted to the actual service requirements, rather than simply because there are more guests, so food quality and smooth service can be maintained for everyone.

A separate Kids Menu is available. Children can also be served earlier if requested in advance so preparation and service can be properly organised.

The same chef usually handles your booking throughout. If another scheduled commitment affects one day, another chef from our team may cover it, following the agreed menu and schedule.

You can book several dinners or different services during your stay. Send your preferred dates and services for an availability check and personalised quotation.

You can proceed before confirming your villa. Tell us the area you are considering; once the exact location is known, we will confirm access and any travel costs. If you need help choosing a villa, we can suggest our partners.

After booking confirmation, your villa or event organiser can contact us directly. Let us know who will contact us and on which matter so coordination can be properly arranged.