THE CHEF

My journey started in busy London kitchens, where I learned discipline, consistency and the importance of a well-executed service.
What stayed with me most was how food brings people together , not just in restaurants, but at home.

In Greece, the table is the centre of everything.
People gather, share plates, talk, pass food across, and eat in a way that feels natural and unforced.
Over time, I realised I wanted to bring that same feeling into my work.

That’s how Elia Private began — a way to take the standards I learned in professional kitchens and combine them with the warmth and rhythm of a Greek home.

PHILOSOPHY

Our cooking follows three principles:

Simplicity
Clear flavours, natural ingredients, no unnecessary steps.

Balance
Fresh herbs, citrus, olive oil — the foundations of Greek cooking, presented in a modern way.

Connection
Sharing plates, family-style elements, and dishes that feel inviting, not staged.

We want guests to experience Greek food the way it’s truly eaten at home:
shared, generous, warm, and full of life — but with the refinement and detail of a private dining service.

INSPIRED BY GREECE, SHAPED IN LONDON

The menus blend Mediterranean roots with the techniques and discipline I developed cooking in London.
Expect modern Greek flavours, minimal plating, fresh ingredients and an emphasis on sharing , because real Greek food is meant to be enjoyed together.

Nothing heavy.
Nothing crowded.
Just good food, served with clarity and intention.

THE EXPERIENCE

I arrive early, cook each course in your kitchen, plate everything on the spot, and leave your space clean at the end.

The goal is simple:

You enjoy your guests — We take care of everything else.
And together, we bring a piece of Greek hospitality into your home.