Chef Antonio Romeos

Private Chef in Corfu

Hello! I am Chef Antonio. For the past 25 years, I have been chasing my absolute passion: sprinkling culinary magic onto people’s plates and creating unforgettable dining experiences.My journey didn't start in a classroom, but in my grandmother’s kitchen right here in Corfu. She taught me the soul of traditional Corfiot cooking, the importance of local ingredients, and the true meaning of Greek hospitality. Building on those deep roots, I spent years working in top-tier, Michelin-starred restaurants and managing successful dining and hospitality businesses. This high-end experience refined my techniques to the highest professional standards.Today, my culinary style is focused on Modern Greek Cuisine. I love taking traditional flavors and reimagining them with modern techniques, heavily inspired by the flavors and ideas I collect from my travels around the world.Seafood is my absolute passion. It is demanding and leaves no room for errors—to make a seafood dish truly sing, the ingredients must be incredibly fresh and respected. My absolute proudest creation—the dish where I can confidently say "Yes, I nailed it!"—is my Corfiot Savoro Prawn Tartare. It is a beautiful, modern tribute to my heritage, blending crispy, tangy, and fresh elements in perfect balance.When you book an evening with me at your villa, you are not just getting a meal. You are getting 25 years of expertise, a taste of world travels, and the authentic heart of Corfu, all served in an elegant, modern way.Let’s create a delicious memory together!

For me, cooking is...

"For me, cooking is the ultimate form of art and respect. Working with demanding, ultra-fresh seafood allows no room for mistakes, and creating a flaw

I learned to cook at...

"I learned to cook at the heart of my family home in Corfu, learning ancient secrets and local recipes from my grandmother, which shaped my deep love

A cooking secret...

"My secret in the kitchen is simple: zero compromise on freshness. I take the finest local Corfiot ingredients and elevate them with modern techniques

My menus

Sea and strawberies

STARTER

All inclusive

Salad Spinach with strawberries, croquet with white cheese, sesame

Kantaifi Shrimp wrapped with sweet corfiot strawberry sauce

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Filleted Sea Bass with risotto with mussels, saffron & sauce of sweet wine

DESSERT

All inclusive

Cheese Cake with strawberry sauce and grated butter biscuit

Greek traditional menu

STARTER

All inclusive

Pita bread served with, tzatziki, eggplant dip, tyrokafteri (spicy cheese dip),and taramosalata

FIRST COURSE

All inclusive

Greek salad with feta cheece tomato cucumbers peppers onion olives oregano and extra virgin olive oil

MAIN COURSE

All inclusive

Lamb kleftiko slow cooked lamb shank with vegetables herbs and graviera cheese

DESSERT

All inclusive

Traditional Greek homemade Baklava with vanilla ice cream

Corfu on a plate

STARTER

All inclusive

Tsigareli: A vibrant, slightly spicy dish of wild mountain greens and spinach sautéed in olive oil with garlic, herbs, and red pepper

FIRST COURSE

All inclusive

Bourdeto: A fiery, peppery fish stew—traditionally made using local scorpionfish—simmered in a thick, spicy red pepper and onion sauce

MAIN COURSE

All inclusive

Corfu Sofrito is a masterclass in culinary balance, featuring ultra-tender veal simmered in an intensely aromatic, velvety garlic and white wine sauce

DESSERT

All inclusive

Corfiot tzaletia with koum kouat ice cream

My beautiful corfu

STARTER

All inclusive

Arabic small pies Melitzanosalata traditional Greek eggplant dip

FIRST COURSE

All inclusive

Greek salad with feta cheece tomato cucumbers peppers onion olives oregano and extra virgin olive oil

MAIN COURSE

All inclusive

Pastitsada veal (slow cooked traditional corfiot dish with pasta red sauce and veal)

DESSERT

All inclusive

Cheese Cake with strawberry sauce and grated butter biscuit

France meets Mediterranean sea

STARTER

All inclusive

Soupe de Poissons (Provençal Fish Soup): A velvety, deeply savory coastal broth made from rockfish and saffron, served traditionally with crunchy croutons, fiery garlic rouille, and grated Gruyère cheese

FIRST COURSE

All inclusive

Tarte Tropézienne de Tomates: A flaky, buttery pastry crust layered with Dijon mustard, caramelized onions, and heirloom tomatoes, baked with fresh thyme and a drizzle of local honey

MAIN COURSE

All inclusive

Daube de Poulpe: Tender octopus slow-braised for hours in a rich, velvety red wine broth with black olives, garlic, and orange peel, served over buttery pommes écrasées (crushed potatoes)

DESSERT

All inclusive

Tarte Tatin aux Figues: A Mediterranean twist on the classic, featuring caramelized fresh figs inverted on puff pastry, served warm with a dollop of crème fraîche

Corfiot gastronomy

STARTER

Choose 2 dishes

Prawn savoro

Contessa di corfu salad

Corfiot bourdeto fish

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pastida cockrell

DESSERT

All inclusive

Corfiot tzaletia with koum kouat ice cream

Japan meets Corfu

STARTER

All inclusive

Yuzu-Feta Watermelon Salad — Compressed local watermelon cubes tossed with whipped barrel-aged feta, fresh mint, yuzu juice, and black sesame dust

FIRST COURSE

All inclusive

Miso-Glazed Scorpion Fish "Bourdeto" — Local Ionian scorpion fish baked with a spicy red-pepper and sweet white saikyo miso glaze, served over a charred scallion oil broth

MAIN COURSE

All inclusive

Sofrito-Style Beef Gyoza — Pan-fried Japanese dumplings stuffed with slow-cooked veal, swimming in an intense, aromatic white wine, garlic, and vinegar pan sauce

DESSERT

All inclusive

Olive Oil & White Chocolate Lava Cake — €15A rich, moist cake made with local extra virgin olive oil, featuring a molten white chocolate and yuzu center

Shio and Sakura

STARTER

All inclusive

Blistered Shishito Peppers: Sweet, smoky Japanese peppers flash-fried and tossed in a savory sweet-soy glaze, topped with dancing bonito flakes

Charred Edamame with Truffle Shio: Young soybeans tossed over open flame, finished with smoked sea salt, toasted white sesame seeds, and a whisper of black truffle oil

FIRST COURSE

All inclusive

Yuzu-Butter Tiger Prawns: Jumbo prawns grilled over Japanese binchotan charcoal, brushed with a bright, silky yuzu-citrus compound butter and sea salt

MAIN COURSE

All inclusive

A5 Wagyu Ishiyaki: Highly marbled, melt-in-your-mouth Japanese beef served raw alongside a sizzling hot volcanic stone, allowing guests to sear each slice to their liking with a dip of aged ponzu

DESSERT

All inclusive

Yuzu & White Peach Sorbet: A light, icy, and refreshing palate cleanser infused with aromatic Japanese citrus and sweet white peach nectar

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Chef Antonio's reviews

4.25

•

13 services

Antonio was great- a lovely person and very professional- as was Victoria who came with him- such a nice person

Eine wirklich besondere Erfahrung auf Korfu! Wir hatten ein privates Dinner mit typisch korfiotischen Gerichten, die alle sehr lecker und authentisch waren. Der Abend war entspannt, persönlich und definitiv eines unserer Highlights im Urlaub. Vielen Dank an Antonio für dieses tolle Erlebnis – absolute Empfehlung!