Hello my name is Stergios an aspiring chef from Thessaloniki Greece with many years of experience in high- end restaurants and hotels, looking to progress in the cullinary world creating and cooking great dishes.

I am a cullinary graduate and in my beginings i worked at 5 star Hotel Avaton member of the Relais& Chateux family. Afterwards i worked in some well known restaurants around Greece knowing more about our local cuisine which helped me understand food more deeply. Working also in Michelen star restaurants in Belgium helped me become a chef that prioritizes freshness and good quality ingredients in every dish i make.

For me, cooking is...

A place where i can express my inner self to others and tell a story from where i come from.

I learned to cook at...

I learned alongside Panos Papadopoulos, Excecutive chef at 5 star Hotel Avaton member of the Relais& Chateux family.

A cooking secret...

Always stay possitive and alert no matter the circumstances.

My menus

Sea Spirit

STARTER

All inclusive

Beetroot Salad , Green apple , chestnuts , grapes , Goat cheese flakes

FIRST COURSE

All inclusive

Grilled calamari with Avocado mousse ,Burnt corn and Lemonoil dressing

MAIN COURSE

All inclusive

Salmon fillet , Celeriac cream , Seasonal vegetables , Egglemon sauce

DESSERT

All inclusive

White Namelaka Chocolate aromatized with Nutmeg , Caramelized chestnuts and Passion fruit salsa

Local Mysteries

STARTER

All inclusive

Trilogy of Dips including Tzatziki , Melitzanosalata and Tirosalata accompanied with Pita bread

FIRST COURSE

Choose 1 dish

Sauted Mushrooms , Thyme , Garlic , Lemon , Chestnuts

Baked Beans , Tomato , Sausage , Peppers , Aromatics

MAIN COURSE

Choose 1 dish

Traditional Moussaka , Eggplant , Potato , Zuccini , Beef , Bechamel Sauce

Pork Casserole , Leek , Celery , Lemon , Herbs

DESSERT

All inclusive

Traditonal Orange Pie with Vanilla Ice Cream

Ode to the Ocean

STARTER

All inclusive

Sea Bream Carpaccio , Avocado ,Lime , Bottarga Cream , Marinated Beetroot and Aromatic Oil

FIRST COURSE

Choose 1 dish

Grilled Octopus , Confit Cherry Tomatoes, Capers , Kalamata Olives , Crostini Bread ,Fresh Herbs and Aromatics

Shrimps Saute , Yoghurt mousse , Roasted chikore , Yuzu dressing

MAIN COURSE

All inclusive

Sea Bass , Aromatic chorizo crumble , Zuccini Purree , Marinated Cucumber , Avgolemono with dill

DESSERT

All inclusive

Coconut Panacota , Honey comb , sour cherry preserve and Mint

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Chef Stergios's reviews

5

•

2 services

An unforgettable private chef experience — simply extraordinary! We had the absolute pleasure of having Chef Stergios Nikitidis and his wonderful partner Stela cook for us over several days — three incredible breakfasts and two beautiful dinners, including my birthday dinner — and we could not have been more impressed. From the very first meal, it was clear we were in the hands of a true professional. Every dish was outstanding — beautifully presented, perfectly seasoned, and made with the freshest ingredients. Breakfasts were vibrant and full of flavor, while the dinners were elegant yet comforting, with each course better than the last. My birthday dinner was a true highlight: a thoughtful, restaurant-quality experience right in the comfort of our villa, made extra special by Stergios’ attention to detail and Stela’s warm, seamless hosting. Beyond the food, Stergios is simply a great guy — warm, personable, and deeply passionate about his craft. Both he and Stela made the entire experience feel effortless and joyful, leaving our kitchen spotless after each meal. If you’re looking for an exceptional private chef experience that combines Michelin-level quality with genuine hospitality, look no further than Stergios and Stela. We feel lucky to have found them and would recommend them wholeheartedly to anyone who wants to turn a trip or celebration into something truly memorable.