A private dinner in Cyprus

Your evening starts with a conversation

Before suggesting dishes, I want to understand the evening you have in mind. We talk about your favourite ingredients, flavours you would like to revisit and something you may want to try for the first time. We also discuss what you would prefer to leave out of the menu.

You do not need to arrive with a complete list of dishes. Tell me about the occasion, share an idea for the dinner or start with one preference. That conversation gives me a direction for the menu I will prepare for you.

A personal menu in seven courses

A seven-course dinner is one possible format. If you have a different gathering in mind, tell me about it: we can discuss the menu, service and arrangements around your request. The dishes take shape around your tastes, with ingredients and flavours considered across the menu.

My cooking is contemporary European, with my own approach to flavour and presentation. Your preferences remain central to the menu. We begin with what you would enjoy, and I turn those ideas into the dishes for your evening.

A chef at home, cooking for your guests

I select and shop for the ingredients, cook in your kitchen and serve the dishes. Preparation that needs more time begins before the dinner. We discuss the location and the kitchen in advance so that we can plan the cooking around the place where you will gather.

During the evening, my part is the cooking and service. Yours is time at the table with your guests. If you are looking for a private chef in Cyprus for a dinner at home, this is the format we can discuss together.

Ingredients and an example of my cooking

I go to Lofou for lamb, to Zygi for fish and seafood, and to farmers for seasonal fruit and vegetables. I choose the ingredients for the dishes I have in mind: their freshness and quality shape the flavour before cooking begins.

One example of my cooking is duck with crisp skin, vegetables and shiitake mushrooms, fennel and sweet potato purées, crisps and a yuzu sauce. The dish brings together succulent meat, fresh vegetables, the sweetness of the purées and the acidity of the sauce. It illustrates my approach to flavour; we discuss the seven courses for your own dinner separately.

Tell me about your dinner

Message me on Instagram at @evg.chef with your preferred date, location in Cyprus and number of guests. Share the occasion and any food preferences you already have. We can begin there and discuss the details of your private dinner.