Bachelorette week
Relaxed food on the terrace most days, one seated dinner in the middle, and a late breakfast. Two of the group are vegetarian, so the whole menu is built around that rather than adding a side dish.
Bodrum Peninsula · villas, holiday homes, yachts & gulets
A chef who actually lives on this peninsula
Most chefs listed for Bodrum live somewhere else and fly in for the season. Ours lives here all year, shops the same markets every week, and has cooked in these villa kitchens before.
Coverage
The whole peninsula — Yalıkavak to Gümüşlük and inland
Notice
A few days off-season; weeks for July and August
Reply
A real answer, including no when the date is gone
Cooking across the whole peninsula
- Yalıkavak
- Gümüşlük
- Turgutreis
- Torba
- Gündoğan
- Bitez
- Göltürkbükü
- Bodrum
Occasions
What is the occasion?
Bachelorette week
Relaxed food most days, one proper dinner
Birthday
One big dinner, and a cake made that day
Anniversary
Dinner for two, plated, cooked in your kitchen
Welcome dinner
Guests arrive all afternoon, food keeps coming out
First night of a charter
Dinner served on board, tied up at the berth
Morning after
Arrivals stagger across two hours
Scroll for more. Not on the list? Tell us anyway.
On price
There is no price on this page, and that is deliberate
A per-person headline number is easy to publish and usually wrong by the time you have said how many of you there are, where you are staying and whether anyone has an allergy. We would rather read the brief and send one real figure than advertise a number we would have to walk back.
Send a brief and get a figureWorked examples
Typical bookings
Fortieth birthday
Too many people for one chef, so a second pair of hands is hired and glassware is rented. Cooked on a grill so food keeps coming out while people stand, then a dessert course when everyone sits down.
Anniversary dinner
The smallest booking we take. Plated courses, cooked and served in your kitchen, and the chef leaves before coffee. Book early — single nights go to bigger groups.
Welcome dinner
Flights landing across the whole afternoon. The menu is chosen so food holds well and keeps going out until the last guest arrives, instead of being served once at eight.
Charter, first night
Eleven covers, not eight — crew eat too. Served while tied up rather than under way, so the menu can be more ambitious. Provisioning for the rest of the week done the same morning.
A week in a villa
Not one event but a run of days: two dinners that matter, three ordinary ones, and one night everybody eats out. Quoted per day rather than as a single booking.
These are examples of the kind of bookings we take, written by us. They are not customer reviews. We have no reviews on this site yet and will not write our own.
Coverage
Where we cook, what we cook, and what for
01
Where
Most of what we do is villas and holiday homes. The rest is on the water — and that is the part nobody else here does properly.
- Villas and holiday homes across the whole peninsula
- Terraces, gardens and rented venues
- Yachts, gulets and charter boats — galley cooking under way, dinner at the berth, or provisioning before you leave
02
What kind of food
Bought that morning, cooked that evening. We will tell you what is worth having this week rather than sell you a menu written in March.
- Aegean — market produce, day-boat fish
- Mediterranean — lighter, citrus forward
- Italian — fresh pasta, slow braises
- Far East — sharing plates with heat
- Fire and grill — coal and wood, outdoors
03
What kind of occasion
Dinner for a full house, a birthday, an anniversary, the first night of a charter, a long lunch that runs into the afternoon. Bigger groups and events are a different job and have their own page.
- Dinner for the house, most nights of a stay
- One occasion in the middle of a week that is otherwise self-catered
- First or last night of a charter
Procedure
How a booking runs
01
Tell us the brief
Dates, how many people, where you are staying, and what the evening is for. Two lines is enough to start.
02
We answer honestly
Either we can cover it and we say what it costs, or we cannot and we say that instead. We would rather lose a booking than take one we cannot serve properly.
03
You confirm, we plan
Menu built around your group, allergies handled before the day, shopping done locally that morning.
04
We cook and clean up
The chef arrives with everything needed. The kitchen is left the way you found it.
Legend
What a quote includes
Included
- The chef, and an assistant when the headcount needs one
- Menu planning around allergies, diets and what your group actually eats
- Shopping and ingredients
- Cooking, serving and presentation
- Full kitchen clean-down before we leave
Not included
- Drinks and alcohol — you buy those yourself, at cost, with no markup from us
- Rental of tables, linen, glassware or extra crockery
- Waiting staff beyond service of the meal itself
- Anything on a boat the captain has not approved in advance
Enquiry
Send a brief
It goes straight to privatechefbodrum@gmail.com. We reply to every enquiry, including the ones we have to turn down.
Notes
Before you book
How many chefs are on the roster right now?
One — the founding chef, who cooks every booking we take today. We are adding chefs, and we would rather tell you that plainly than show you a page of faces and hope you do not check which of them actually live here.
What does it cost?
We quote per brief rather than publishing a headline number, because the honest figure depends on the menu, the headcount, where you are and whether the job needs a second pair of hands. Send the details and you get a real figure, not a range.
Can you do a birthday, an anniversary or a bachelorette week?
Yes. They are different jobs, so it helps to say which one. A birthday is usually one big dinner with a cake. An anniversary is usually two people, plated, quiet. A bachelorette week is usually several relaxed days with one dinner that matters. Tell us which and the menu is built around it.
Which parts of the peninsula do you cover?
The whole Bodrum Peninsula. We do not publish a page per neighbourhood — where you are staying affects travel time and logistics, not whether we will come.
How far ahead should I book?
July and August fill up weeks ahead. Outside those months a few days is often enough. If your date is already gone we will say so immediately rather than leaving you waiting.
Can you handle allergies and dietary requirements?
Yes — vegetarian, vegan, gluten-free, no pork, no beef, and cooking without onion or garlic. These are handled as kitchen practice. We hold no religious dietary certification and will not claim otherwise.
Do you cook on boats as well?
Yes, though most of our work is in villas and holiday homes. Boat work covers galley cooking, dinners served at the berth, and provisioning before you sail. There is a page about that.
Why are there no customer reviews on this site?
Because we have not collected any under this name yet, and we are not going to write our own. There is no star rating and no aggregate review score in this site's structured data. When there are reviews they will be real, attributed and collected somewhere you can check them.
The worked examples above are ours, written by us, and labelled as examples for exactly that reason.