Chef Meletis Matrisi , raised on the island of Mykonos , is a Greek private chef specializing in refined Mediterranean cuisine and bespoke dining experiences in luxury villas and private residences for the last 10 years .

His professional background includes experience in internationally acclaimed Michelin-starred kitchens, including Geranium Restaurant Copenhagen (3 Michelin Stars), Under Restaurant (1 Michelin Star) , Hytra Restaurant ( 1 Michelin Star) and more...

Working in these high-level gastronomic environments allowed him to develop a deep respect for precision, seasonality and ingredient-driven cuisine.

Today, Chef Meletis brings this fine-dining philosophy to private dining experiences, creating elegant, personalized menus inspired by modern Greek and Mediterranean gastronomy.

For me, cooking is...

For me, cooking is a balance of precision, creativity and deep respect for the ingredient.

I learned to cook at...

I learned to cook through years of professional experience in high-level kitchens, including Michelin-starred restaurants.

A cooking secret...

My secret in the kitchen is combining technique, seasonality and attention to the smallest details.

My menus

SURF AND TURF

STARTER

All inclusive

Saganaki cheese with tomato confit

Sea Myths with garlic and parsley

FIRST COURSE

All inclusive

Spaghetti with zucchini and feta

Greek salad with herbs

MAIN COURSE

All inclusive

Grilled prawns with lime zest

Grilled fish with lemon

Grilled lamb chops with hummus and lime zest

Grilled flank steak with sea salt flakes

DESSERT

All inclusive

Lemon custard pie with praline

MYKONOS MENU

STARTER

All inclusive

CANAPES WITH SMOKED TROUT, CHEESE MOUSSE AND FRESH GRAPE

CRISPY SESAME FETA FINGERS WITH HONEY

FIRST COURSE

All inclusive

SEA BASS CHEVICHE WITH MEDITERRANEAN FLAVORS

MAIN COURSE

All inclusive

SEA BREAM FILLET WITH STEAMED GREENS AND ''FRIKASEE'' LEMON SAUCE

DESSERT

All inclusive

''LOUKOUMADES'' WITH HONEY AND CINNAMON (Greek traditional mini size donuts)

FRESH SEASONAL FRUITS PLATTER

FISH GOURMET

STARTER

All inclusive

Seabass Ceviche | ‘’Tiger Milk’’ | Herbs

FIRST COURSE

All inclusive

Flamed Squid | Fish Roe Mayo |Tomato Hearts | Tomato Water

MAIN COURSE

All inclusive

Fish fillet | Pak Choi | Celeri Root Puree | Kourkouma Lemon Sauce

DESSERT

All inclusive

Semolina Custard |‘’Fyllo’’ Paste | Lemon Syrup

UMAMI

STARTER

All inclusive

Shrimp ‘’Saganaki’’ Cappuccino

FIRST COURSE

All inclusive

Tacos | Chicken Kebab | Truffle Mayo | Mushrooms

MAIN COURSE

All inclusive

Shrimp Orzo | Pistachio | Chili | ‘’Parmesan’’ Cheese

DESSERT

All inclusive

Tiramisu with Greek coffee

MEAT GOURMET

STARTER

All inclusive

Beef Carpaccio | ‘’Florini’s’’ Pepper Cream | Salicorn

FIRST COURSE

All inclusive

Green Bean Salad | Spinach | Garlic Mayo | Hazelnuts

MAIN COURSE

All inclusive

Lamb Chops | ‘’Fava’’ Cream | Grilled Broccoli | Wine Sauce

DESSERT

All inclusive

Black Chocolate Cremeux | Berries | Sea Salt Flakes

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Chef Meletis's reviews

4.72

•

8 services

Miletes was wonderful! We booked him for my brothers 30th birthday and had an unforgettable experience. Highly recommend!

Nous avons passé un très bon moment grâce au chef. Les plats étaient excellents !

Takeachef is a great concept. The chef was excellent and detailed in advance the requirements he had to deliver his menu. When he arrived he ensured all surfaces were spotless before commencing the preparation. Each dish was explained as it arrived. There was plenty of food. There is one issue which was of concern to some of the guests. The chef was unvaccinated against Covid, though he said he had a negative PCR test. This is a topic which some guests were not pleased with and one guest cancelled at the last minute when she was told, since she was looking after an immuno-compromised relative. Vaccines are a personal choice (for now) but the lack of vaccination should perhaps have been indicated before the very last minute. The assumption - wrong as it turns out - had been that all the chefs were vaccinated.