A chef for your party.
Buffets, finger food, children's parties and private chef dinners, cooked from scratch by executive chef Petros Mavros and set up at your venue anywhere around Paphos.
- Cooked fresh, never frozen
- Set up and collected
- 15 to 70 guests
- Children's menu
Three menus, priced per guest
Buffet party
€35 per person
A cold buffet of dips, salads and breads, then a hot buffet of mains, sides, vegetables and something sweet.
Finger food & cocktail
€25 per person
Small bites and canapés, made for standing and talking.
Children's birthday
€15 per child
Food children actually eat, cooked as carefully as the adults' menu.
You choose the dishes in the booking form and see the full price before you send anything. Menus are designed for 15 or more guests.
Allergen information is available for every menu and is confirmed against your final dish selection. Allergen policy
How booking works
- 1
Pick a date
Date, guests, venue and menus. The price is shown as you choose.
- 2
The chef confirms
Petros checks the date. Nothing is charged yet.
- 3
An 80% deposit
Paid by card, and the date is yours. The balance is due on the day.
- 4
Party day
We cook, deliver, set up the buffet and collect the equipment afterwards.
Private chef dinners and live cooking
A dinner cooked and served at your villa, a live cooking station, or a menu built around a theme or a diet. These are quoted one by one: tell us the date, the number of guests and what you have in mind.
Ask for a quote
One chef. One kitchen. One pair of hands.
Every Pafos Chef dish is cooked by Petros Mavros. Swiss-trained at Les Roches, thirty years in professional kitchens — five-star hotel kitchens in Cyprus, restaurant openings from Barcelona to London to Jeddah, and his own restaurant here in Pafos.
Not a catering company with a chef attached. A chef, cooking your event himself.
That's why there is one event a day. When a date is taken, it's taken.
30+ years in professional kitchens
Executive chef & hotelier across Cyprus, Spain, Switzerland, the UK and Saudi Arabia.
Swiss-trained
Hotel Management diploma from Les Roches, Crans-Montana — the Swiss Hotel Association school.
Five-star kitchens
Executive Chef of the Radisson Blu & Hotel Indigo Larnaca and the Adams Beach Hotel, Ayia Napa.
Hotel-grade discipline
HACCP food-safety procedures and a certified hospitality trainer (HRDA Cyprus).
Cooked for Paphos since 2026.
Pafos Chef started out cooking for households around Paphos and the villages. That service has ended, and Petros now cooks for private events only. Many of the dishes people loved can go on your event menu.
“Would definitely recommend!”
— Vladimir, Pafos Chef customer
“Keep it up!”
— Aladdin, Pafos Chef customer
“Excellent”
— Demetris, Pafos Chef customer
Planning something?
Email us with the date, the number of guests and the place. We reply to every message ourselves.
info@pafoschef.com