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Always try to combine the beauties of nature with the magic of gastronomy.
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.
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
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