Dimitris is a chef based in Greece with more than 10 years of experience working in hotels and restaurants. Over the past two years, he has focused on cooking for yoga and wellness retreats, as well as providing private dining services in villas. His approach combines Mediterranean ingredients with plant-based and sattvic cooking, creating meals that support energy, digestion, and overall well-being during retreats.
He and his assistant take care of the full kitchen operation, including menu planning, sourcing fresh local ingredients, cooking, service coordination, and kitchen organisation. His menus can be adapted to the needs of each retreat, including vegetarian, vegan, and sattvic options, and are designed to be nourishing, seasonal, and balanced.
Examples of Available Dishes
• Whole-grain bread / fresh carob bread (baked daily)
Breakfast
• Baked chickpea flour omelette with spinach
• Homemade buckwheat focaccia or buckwheat crepes
• Homemade banana bread
• Coconut Rice Pudding
Soups
• Gazpacho with fresh herbs
• Chilled cucumber soup with yogurt & dill
• Cold corn soup or cold Pea soup
Salads & Cold Dishes
• Millet tabbouleh with mango, strawberry, mint & lemon
• Guacamole • Romesco dip
• Coleslaw – retreat edition
• Semi-boiled zucchini, wild greens, asparagus & semi-dried cherry tomatoes
Main Dishes
• Stuffed vine leaves (dolmadakia yalantzi)
• Greek briam
• Stuffed tomatoes with millet, seasonal vegetables, fresh herbs & pine nuts
• Fresh Green beans, Peas & Artichokes with lemon (Greek style)
Desserts
• Almond, date & carob energy balls
• Vegan apple pie
• Chocolate log with dried fruits
• Vegan panna cotta with seasonal fruits
Price range depending on the number of guests, menu structure and number of meals.
Group size 8–25 guests
Areas covered Available for retreats across Greece
