Private Chef Xenofon Samoilis

Passionate for cooking and looking to expand his knowledge around food Alex started his journey working for well known restaurants in Greece and Europe such as 3 Michelin star The Fat Duck – Heston Blumenthal, 2 Michelin star Spondi Athens, 1 Michelin star The Hinds Head Heston Blumenthal, 1 Michelin star The Pollen Street Jason Atherton and many more and for the last 7 years he has been working for clients from all over the globe including their Yacht for private charters.

For me, cooking is...

Love, passion, my life, my everythin3* The Fat Duck , 2* Spondi Athens, 1 *The Hinds Head, 1* he Pollen Street , Vezene Athens, Milos Athensg

I learned to cook at...

3* The Fat Duck , 2* Spondi Athens, 1 *The Hinds Head, 1* he Pollen Street , Vezene Athens, Milos Athens

A cooking secret...

Precision and passion for cooking

My menus

Greek fusion

STARTER

Choose 1 dish

Smoked steamed mussels with chorizo and saffron

Marinated gavros served on sourdough bread with olive paste tomato marmalade and thyme

Mini aged beef burger with Metsovone cheese and wasabi mayonnaise

Stuffed mushrooms with Creatan apaki and Talagani cheese from Mesinia

Zucchini and cod patties marinated In ouzo and served with dill yogurt sauce

Beef carpaccio served with horseradish cream, hazelnuts, caramelized citrus and baby rocket salad

FIRST COURSE

Choose 1 dish

Beef tongue stifado with baby onions

Smoked eel with slow cooked beetroot and horseradish cream

Beef giouvetsi Slow cooked beef served with oven baked orzo pasta

MAIN COURSE

Choose 1 dish

Lamp kleftiko slow cooked for 24h and served with braised vegetables, smoked eggplant pure Greek gruyere and mint sauce

Shrimps wrapped in Kataifi fillo served with balsamic and pomegranate sauce

Seafood linguine with fresh tomatoes, ouzo, mastic and herbs

Pancetta cooked in Mavrodafni wine served with button mushrooms, truffle potato pure and thyme

Lamb rack slowcooked in a mint and panko crust, served with babu potatoes, grilled vegetables and a red wine and mint sauce

Stuffed calamari with saffron risotto served with spinach sauce crispy prosciutto

DESSERT

Choose 1 dish

Chocolate mousse with amaretto, chili and fleur de sel

Lemon summer tart with raspberries and meringue

Baklava served with honey and cinnamon ice cream

Apple and fig pie served with vanilla ice cream

Fresh fruit tart with limoncello cream

Walnut pie with caramel fudge topping and cinnamon ice cream

Chocolate brownie with amaretto, pistachios, pink pepper, and salty caramel sauce

MEDITERRANEO EXCLUSIVE

STARTER

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Steamed local mussels with chorizo, smoked butter mint and parsley

Red snapper ceviche marinared in citrus served with lemon pure, spring onions and kimchee

Scallops wrapped in prosciutto served on char grilled leeks, roasted panko and crispy onion

FIRST COURSE

Choose 1 dish

Grilled octopus served with comfit cherry tomatoes, fava, caramelized onions and Marsala sauce

Sea bream fillet served with topinambur pure, walnuts, coriander, pomegranate and aged white wine sauce

Beef souvlaki marinaded in sesame and ginger

Beef giouvetsi Slow cooked beef served with oven baked orzo pasta

Feta cheese wrapped in phyllo dough, fried and served with money sauce and roasted sesame

MAIN COURSE

Choose 1 dish

Prawns seared in butter noiset, served with mango mint salsa and Lagavulin

Salmon risotto with graved lax salmon, preserved lemon and chives

Red snapper stuffed with mushrooms, parsley and spring onions, served with buttered vegetables and baby potatoes

BBQ fish with grilled vegetables or/and horta and lemon sauce

Gnocci served with juicy chicken filet, baby spinach, crispy prosciutto, roasted pine nust and alfredo style sauce

DESSERT

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Mandarin-Mango sorbet

Mint and chocolate ice cream

Peach summer tart with fresh berries

Tsoureki(sweet brioche) with Kaimaki ice cream, butterscotch sauce and pasteli (caramelized nuts and sesame)

Baklava served with honey and cinnamon ice cream

Grilled fresh peach with passionfruit sabayon and caramelized nuts

THE GREEKS

STARTER

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Local fish Tartar local catch of the day(red snapper, sea bream, amberjack) with spring onion, lemon, ext vir. olive oil

Fresh figs with nouboulo, anthotiro cheese, honey, thyme baked in paupiette and served on homemade bread

Corfu specialties platter with variety of Corfu products such as nouboulo, smoked pork cheek, homemade sausages, cheese, olives, stuffed koumkouat, and bread sticks

Dakos barley rusk topped with chopped tomato, feta cheese, oregano, olives and ext. virg. olive oil

FIRST COURSE

Choose 1 dish

Greek salad with different kinds of tomato , cucumber, olives, feta cheese, onion, peppers, rocket, capers, thyme, ext. virgin olive oil and dakos rusk

Pork fillet cooked in Mavrodafni wine and served with quinoa, celery pure, mixed mushrooms, and Mavrodafni sauce

Quinoa salad with prawns, avocado, cherry tomatoes, variety of peppers, cilantro and lemon

Beef tenderloin marinated in mojito, grilled and served with buttered croutons and mint sauce

MAIN COURSE

Choose 1 dish

Smoked eel grilled and served with fava, comfit cherry tomatoes, caramelized onions, capers and smoked lime sauce

Lamp kleftiko slow cooked for 24h and served with braised vegetables, smoked eggplant pure Greek gruyere and mint sauce

Monk fish wrapped with nouboulo, baked and served with squid ink infused celery pure, preserved lemon and basil oil

Chicken fillet baked in almond crust and served with buttered vegetables, spicy peanut sauce and crispy smoked pork cheek

DESSERT

Choose 1 dish

Chocolate mousse with amaretto, chili and fleur de sel

Walnut cake served with Greek yogurt, honey and walnut ice cream

Baklava served with honey and cinnamon ice cream

Chocolate brownie with pistachios, chili and mastic served with vanila ice cream

Greek yogurt with honey, walnuts and figs

Sautéed pear with ginger and walnut oil

Mediterranean

STARTER

Choose 1 dish

Tart with ricotta cheese, honey, thyme, pistachio, figs and apple-pear chutney

Metsovone cheese wrapped in phyllo dough with roasted sesame, thyme honey and served with rocket salad

Beef carpaccio served with horseradish cream, hazelnuts, caramelized citrus and baby rocket salad

Baby spinach salad with crispy phyllo, feta mousse, roasted sesame, dill and honey-lemon dressing

Artichokes, Prosquitto and ricotta cheese wrapped in phyllo dough

Beef souvlaki marinaded in sesame and ginger

FIRST COURSE

Choose 1 dish

Graved Lax Salmon beet root Graved lax salmon served with topinambur pure chives and lemon-lime infused oil

Buffalo mozzarella salad with 3-colour cherry tomatoes, roasted pine nuts, basil pesto and crostini

Sea bream Stuffed with enoki mushrooms and served with roasted potato pearls and lemon foam

Greek salad with different kinds of tomato , cucumber, olives, feta cheese, onion, peppers, rocket, capers, thyme, ext. virgin olive oil and dakos rusk

Beef tenderloin marinated in mojito, grilled and served with buttered croutons and mint sauce

MAIN COURSE

Choose 1 dish

Pancetta glazed with honey, served with braised vegetables and Port wine sauce

Paella risotto with mussels, shrimps, crab, pork fillet, beef fillet, chicken fillet and lobster sauce

Beef skirt cooked in espresso, molasses and cardamom, served with baby baked potatoes and espresso sauce

Rib eye from grain fed beef served with grilled vegetables, Portobello mushrooms and white truffle mushroom sauce

Linguine cooked in bisque sauce, served with fresh prawns, cherry tomatoes comfit, chives and morocan lemon shavings

DESSERT

Choose 1 dish

Chocolate mousse with amaretto, chili and fleur de sel

Lemon summer tart with raspberries and meringue

Apple and fig pie served with vanilla ice cream

Fresh fruit tart with limoncello cream

Caramel pannacottta

Grilled fresh peach with passionfruit sabayon and caramelized nuts

Matcha tea cake with tonka white chocolate ganage and lemon curd

Vegetarean

STARTER

Choose 2 dishes

Grilled tofu Mediterranean style cous cous

Zucchini and tomato patties with minted yogurt dip

Stuffed Portobello with Metsovone cheese, Greek gruyere, garlic

Chickpeas salad With baby arugula and mixture of seeds

Mediterranean gazpacho with Greek yogurt and radish

FIRST COURSE

Choose 1 dish

Caponata with mozzarella balls and basil pesto

Greek salad with different kinds of tomato , cucumber, olives, feta cheese, onion, peppers, rocket, capers, thyme, ext. virgin olive oil and dakos rusk

Avocado on toast with smoked tomato salsa, chili, pink pepper and cilantro

Quinoa salad with passionfruit dressing, beetroot, mango and caramelized pineapple

Cherry tomato salad with carob rusk from Crete, sour mitzithra cheese, samphire, capers and extr virg olive oil

Asparagus with poached eggs, bearnaise sauce, black truffle and crispy aged Parmesan

MAIN COURSE

Choose 1 dish

Linguine with Porcini and Portobello mushrooms, Marsala wine and mascarpone

Enchiladas Stuffed with spinach and ricotta, topped with Metsovone and fresh herbs with garlic

Cous Cous with grilled vegetable tartar preserved lemon and herbs

Rissotto with variety of mushrooms served with aged parmesan chese, caramelized muchrooms cooked in Madeira sauce and cream cheese

Grilled king oyster mushrooms with balsamic vinegar dressing and parsley gremolada

Vegetarean mousaka served with potato chips and tomato and basil sauce