I am Antonis Nicolaou, a Luxury Private Chef, Executive Chef and Culinary Consultant from Cyprus, with more than 40 years of international experience in the hospitality and culinary industry.

Throughout my career, I have had the privilege of working in luxury 4- and 5-star hotels, restaurants, resorts and exclusive hospitality environments, as well as leading culinary teams and creating memorable dining experiences for guests from around the world.

Today, as a Private Chef, my focus is on creating bespoke culinary experiences that are tailored to each guest. Whether it is an intimate dinner for two, a family gathering, a celebration, a private event, or a special occasion in a luxury villa or yacht, I personally take care of every detail — from menu design and ingredient selection to preparation, presentation and service.

My cooking is rooted in Mediterranean cuisine, with strong influences from international and modern culinary traditions. I believe that exceptional food starts with quality ingredients, respect for the product and a clear understanding of what the guest wants. I enjoy combining traditional flavours with modern techniques to create dishes that are elegant, balanced and memorable.

Over the years, I have also had the opportunity to represent Cyprus internationally through culinary competitions and events. I have served as Team Manager of the Cyprus National Culinary Team, worked as an official culinary judge for WACS competitions, and participated in major international culinary competitions, receiving multiple medals and awards. I have also worked as a Guest Chef at a two-Michelin-star restaurant in Rotterdam and have published three cookery books focusing on modern, Mediterranean and traditional Cypriot cuisine.

For me, being a Private Chef is about much more than cooking. It is about hospitality, discretion, professionalism and creating an experience that guests will remember.

I look forward to bringing my experience, passion and love for Mediterranean cuisine to your table.