Private Chef Marios Miliorellis

Working for approximately 12 years, climbed through every position of kitchen brigade, worked and learned next to some of the best chefs in the industry.

Spending approximately 3 wonderful years at Opso restaurant, in the heart of Marylebone in London.

Work experience:

- Stagiere at Noma restaurant ☆☆☆ in Copenhagen

Stagiere at Kokkieret ☆

- Chef de partie at Forbury (2 Rossettes) restaurant

- Stagiere at L'ortolan ☆

Skills:

- Ability to work under pressure

- Paying attention to detail

- Team player

- Highly organized

- Higly creative

- Passionate about cooking

Maintaining a customer service of the highest quality.

My team and I would be glad to offer you a unique dining experience.

For me, cooking is...

A way of life.Is a place that I can go and be productive and creative.

I learned to cook at...

Back in Greece with great chefs. I earn more experience in Uk in Roseate enviroments,some Michelin star chefs and Stages!Like Noma!And a lot study!

A role model in the kitchen is...

Vladimir Mukhin,Rene Redjepi

A cooking secret...

Meraki! Doing something with soul, creativity, or love - when you put "something of yourself" into what you're doing, whatever it may be!

My menus

Meat BBQ

MAIN COURSE

Marinated Chicken Breast

Local Sausages

Grilled lamb chops

GARNISHES

BBQ, béarnaise, sauce à la moutarde

Grilled Cheese Sliders

Grilled Vegetable Skewards

Green Garden Salad

Herb Roasted Potatoes

DESSERT

Assorted Seasonal Sliced Fruit

Dark Chocolate Mousse

French Experience

AMUSE BOUCHE

Chefs Choice

FIRST COURSE

Pan Roasted Scallops, Cauliflower, Raw Beetroot Salad, Almond Dressing

Dry Aged Filet Tartare, Horseradish Cream, Cured Egg Yolk, Crispy Potatos

Tuna Tartare Niçoise, Haricots Verts, French Radish, Tonnato Sauce

Buckwheat Crepes with Smoked Salmon, Dill & Pepper Crème Fraîche, Caviar and Dill Foam

Warm Asparagus, Grilled Leek Vinaigrette, Quails Egg, Parmesan and Truffle Crouton

MAIN COURSE

Butter Poached Salmon, Fennel Two Ways, Herbed Hollandaise

Grilled Lamb Chops, Honey Glazed Carrots, Carrot Purée, Lamb Jus, Potato Galette

Smoked Pork Belly, Lentil Ragu, Lardon & Salt Baked Parsnip

Aged Parmesan Risotto, Charred Asperagus, Wild Mushroom Foam

Grilled Prime Rib with Green Peppercorn Sauce, Braised Endive, Mashed Potatoes

DESSERT

Tarte Tatin, Vanilla Bean Ice Cream

Thyme infused Creme Brulee

Opera Torte with Coffee & Chocolate

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

My calendar

Check my availability and book your next private chef experience.

Send request

Chef Marios's reviews

4.42

•

2 services

Πολύ ενδιαφέρουσα και ξεχωριστή εμπειρία. Φέρνει την εμπειρία του fine dining στο σπίτι σου. Σίγουρα στο μέλλον θα το ξαναδοκιμάσω και με διαφορετικές κουζίνες.λ