Private Chef Villas in Mykonos
2 private homes in Mykonos, Greece
A Mykonos trip built around a private chef is a different Mykonos. The island's beach club circuit runs the same way for everyone, but the villa dinner is where the difference shows. A chef in the villa kitchen turns the trip from a reservations project (Nammos at nine, Scorpios at midnight, Bill and Coo at eleven) into a home base where four of the seven nights land as a proper sit down at the house.
The homes in this collection have kitchens a real chef can work out of and enough dining volume for a group. Villa Lavan at twenty sleeps and Villa Iman at twenty four are the largest chef ready homes with proper prep space. Villa Moana in Pouli sleeps eighteen with a purpose built kitchen. Villa Elis in Elia has the south coast terrace for evening dining. Villa Mandra in Aleomandra catches sunset for the arrival dinner. Each home is staffed with housekeeping and a manager and each accepts a full chef and mixologist program our concierge sources.
The chef program is authored on the sourcing call. Menu preferences by night, dietary requirements, wine budget, service style (family plated versus tasting menu), and any staff pairings. Chef options are sent for review with sample menus and credentials. Aegean seafood, modern Greek small plates, Mediterranean tasting menus, and casual grill nights all deliver at the level a group flies for.
Tell us your dates and the shape of the trip
Our concierge matches the villa, holds the dates, and stages the plan (chef, transport, beach club, boat) inside the same trip.
Speak with our concierge
Frequently Asked Questions
What does the private chef program actually include?
A chef, a sous or kitchen porter for the larger dinners, and a server team when the group runs above twelve. The chef arrives to the villa, cooks in the villa kitchen, and plates the meal. Grocery and wine sourcing is handled by the chef or by the concierge.
How many nights should we book a chef?
Three to five nights of a seven night trip is the standard split. The arrival night, the middle four nights, and skip the town dinners at Nammos or the Sunday brunch at Kalua. Any split is possible.
What is the menu range?
Aegean seafood forward, modern Greek small plates, Mediterranean tasting menus, a family style Greek grill night, a plant based night, a caviar and champagne welcome, or a themed dinner. The menu is confirmed two weeks before arrival.
Cost range?
Chef fee plus food and wine cost, structured per guest per night. The concierge shares the full range on the sourcing call once the group size and expectations are clear.
Group size?
The chef program runs from ten guests up to a twenty four guest full buyout. Above twenty a second cook is added.
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