Private Chef Savvas Bilanakis

Experience over 21 years. Commitment to local sustainable products and awareness of wellness and Mediterranean dining. Specialised in Organic, Vegan, Ayurvedic and Gluten-Free cooking, deep knowledge of nutritional content of food items.Cooks with authentic hand-picked and blended flavour ingredients.Responsible for complete dining preparation, incl. casual meals as well as upscale dinner parties for up to 40 guests in private residences and yachts with budgets of €45 - €1000 per person. Proficient in food and labour cost calculation, inventory, ordering, staffing and menu setting. Responsible for hand-picked ingredients, purchasing and food deliveries.

EDUCATION:

2014 HACCP and Food Handling certified

2007 Gold prize winner at Culinary Pastry Competition, Montreal

1999 2001 Military Culinary Arts Training Centre.Educational growth in the culinary profession with special attention to Mediterranean diet food preparation,practicality, nutrition, workmanship, economy, presentation, creativity, and concept.

1997 Higher School of Tourism Education of Crete

1999 Combined craft and art of cooking with science and nutrition together with management skills

For me, cooking is...

Everything! My lifestyle! My greatest passion for the last 21 years.

I learned to cook at...

Higher School of Tourism Education of Crete

A role model in the kitchen is...

Make yourself a role model and own the kitchen!

A cooking secret...

Personally gathering elements from local organic sources and combining them with the freshest ingredients straight from the source.

My menus

Meat BBQ

MAIN COURSE

Local Sausages

Pork Souvlaki

Chicken Souvlaki

Smokey Pancetta

GARNISHES

Tzatziki, BBQ sauce, Aubergine salad

Rosemary Roasted Potatoes

Roasted Vine Cherry Tomatoes

Traditional Greek Salad

Pita Bread

DESSERT

Assorted Seasonal Fruits

Assorted Seasonal Sliced Fruit

Mediterraneo

FIRST COURSE

Spanish-Style Garlic Shrimp, Tomato Toast, Wiltered Kale with Golden Raisins

Mussels Dijonnaise, Shoestring Fries, Parsley Sauce

Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers

Creamy Polenta, Wild Mushroom Ragú, Gorgonzola, Herb Oil

Hot Grill Octopus, Chickpea Puree, Basque Country Salsa

Beefsteak Tomato and Burrata Salad with Olive Streusel

MAIN COURSE

Seared Mediterranean Sea Bass, Navy Bean Stew cooked with Tomato, Raki, and fennel

Lemon and Rosemary Roasted Chicken, Shallot-Morel-Demi Sauce, Creamy Potato Puree

Wood Grilled Branzino with Manzanilla Olive and Preserved Meyer Lemon Salsa

Roasted Lamb Chops, Goat Cheese Polenta, Braised Vegetables, and Mint Yogurt

Grilled Tenderloin, Sweet Onion, Farro Salad Bone, Parmesan Cheese Shavings

DESSERT

Almond and Pistachio Baklava

Espresso Crème Brûlée

Greek Tradition

STARTER

Marinated Gavros on Toast with Fresh Tomatoes and Oregano

Oven Baked Feta Cheese with Peppers, Tomatoes, Onions, Chili and Fresh Thyme

Saganaki Cheese Coated with Sesame and Served with Honey Sauce

Fried Calamari in a Crunchy Coating served with Lemon Sauce

FIRST COURSE

Dakos Barley Rusk with Feta Cheese, Capers, Tomatoes, Olives Oregano and Olive Oil

Variety of Tomatoes, Cucumber, Olives, Feta Cheese, Onion, Peppers, Rocket, Capers, Thyme, ext. Virgin Olive Oil

Cretan Smoked Pork (Apaki) Served with Caramelized Onions, Confit Tomatoes and Gravy

MAIN COURSE

Rack of Lamb, Summer Herb Crust, Eggplant Puree, Pickled vegetables

Individual Mousaka, Grilled Aubergines and Potatoes with Beef Ragu, Béchamel and Greek Gruyere

Chicken Fillet Baked with an Almond Crust served with Buttered Vegetables, Peanut Sauce

White Bream Fillet Marinated in Herbs and served with Grilled Vegetables and Buttered Baby Potatoes

DESSERT

Lemon Pie with Fresh Strawberries

Apple Pie & Salted Honey Ice Cream

Fresh Fruits

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Chef Savvas's reviews

4.67

•

2 services

The most amazing experience ever and the food was seasoned to perfection, just like us American like..

Chef was amazing, food was so fresh and smelt delicious through the cooking! Would have been good to get a final menu before the event, as we were expecting potatoes with the main but I was still amazing