Private Chef Vasiliki Michalarou

Born and raised in Greece, i started cooking in my family's restaurant. Being culinary trained in "Iek Praxis" Culinary school in Athens, i started working in some of the best cuisines around Greece. From "Efetio" restaurant to "La Maison" in Santorini then Sentido Villas & Spa in Rhodes to finally becoming the Chef of famous Greek restaurant "Melitini" in the beautiful Oia.

Always looking for new opportunities and ways to evolve and having in my arsenal the knowledge and experience gained, i decided to become a Private chef with only one goal in mind: To offer my customers the Best Gastronomic Experience they can imagine!

Facing every request as a challenge to evolve and become better and armed with kindness and humour, i always act with a lot of professionalism and love for what I do. Always looking for the best seasonal ingredients, my cooking is mainly based on Mediterranean flavours with a traditional point of view, enhanced with modern technics when required but that doesn't mean that it is limited to it. I am very happy to adjust my menus to your specific culinary habits and to any kind of special diets if needed.

I look forward to meeting you!

For me, cooking is...

My passion and a way to express myself

I learned to cook at...

First at Culinary school, then by working hard in numerous Cuisines throughout Greece and as a Private Chef

A role model in the kitchen is...

The ones who pursue perfection with integrity and respect

A cooking secret...

Honoring Nature for giving us the Ingredients and Traditions for showing us the Roots

My menus

Lively

FIRST COURSE

Green Gazpacho with Burrata and Prosciutto

Grilled Shrimp Salad, Peach, Toasted Almond and Aromatic Herbs

Cumin Roasted Carrots, Avocado, Honey-Yogurt, Arugula and Toasted Pumpkin Seeds

Tomato-Watermelon Salad with Crumbled Goat Cheese, Almond Vinaigrette

White Fish Ceviche, Coconut Milk, Grapefruit, Avocado, and Crispy Tortilla Chips

MAIN COURSE

Lemon-Butter Grilled Steak with Couscous Tabbouleh, Avocado Salad

Vietnamese Style Braised Short Rib, Mint and Basil Pistou, Bean Sprouts, Herb Salad

Grilled Salmon Steaks over Coconut Curry Sauce, Selected Greens and Barley

Pomegranate-Glazed Chicken with Buttery Pine Nuts, Roasted Sweet Potato

Jerked Chicken, Pineaple and Fried Garlic Rice, Coconut-Turmeric Broth, Cilantro

DESSERT

Blueberry Crumble Cake, Lemon-Yogurt Ice Cream

Almond Cake with Market Strawberries

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

The Greeks

STARTER

Catch of the day Tartar (Red Snapper, Sea Bream, Amberjack) with Spring Onion and Lemon

Platter with Variety of Local Products such as Apaki, Smoked Pork Cheek, Homemade Sausages, Salami, Cheese, Olives, and Bread Sticks

FIRST COURSE

Greek Salad with Different Kinds of Tomato , Cucumber, Olives, Feta Cheese, Onion, Peppers, Rocket, Capers, Thyme, ext. Virgin Olive Oil and Dakos Rusk

Smoked Eel Grilled and Served with Fava, Comfit Cherry Tomatoes, Caramelized Onions, Capers and Smoked Lime Sauce

Beef Cheeks Cooked in Mavrodafni Wine and served with Fragola, Parmigiano Regiano and Truffle Oil

MAIN COURSE

Lamb Kleftiko, Slow Cooked for 24h and Served with Braised Vegetables, Smoked Eggplant Pure, Greek Gruyere and Mint Sauce

Catch of the Day Wrapped with Nouboulo, baked and served with Squid Ink Infused Celery Pure, Preserved Lemon and Basil Oil

Chicken Supreme Fillet Baked in Almond Crust and Served with Buttered Vegetables, Spicy Peanut Sauce and Crispy Smoked Pork Cheek

DESSERT

Greek Yogurt, Honey and Walnut Ice Cream

Baklava with Honey and Cinnamon Ice Cream