Chef Vaya Bairaba
Personal Chef In Athens
I am a professional chef with a 10 years experience in private cheffing and cooking in luxurious sailing yachts in Greece. My favourite cuisine is the mediterranean but I also cook french, asian, nikkei, middle eastern and vegeterian. My strong points is creativity and finding solutions in order to meet any requirement. Conditions permitting I use only products from local biofarms and always of season. I learned to cook at Chef d' Oeuvre, 2 years cooking school in Athens.
More about me
For me, cooking is...
freedom to create with respect to the ingredients to the nature to people , love and care
I learned to cook at...
chef d' oeuvre, 2 years cooking school in Athens
A cooking secret...
time organization and season's products of superb quality
My menus
Asparagus, zucchini, small tomatoes confis, cretan gruyere in rosemary-garlic vinaigrette
Warm potatosalad with smoked trout and crunchy garlic buttered baguete
Green salad with grilled goat cheese, pear transparent chips and pomgranade reduction vinaigrete
Parmesan tart with ricotta leek and sauteed pine nuts
Citrus marinated prawns, grilled fennel and sweet mustard sauce
Roasted oysters with lemon dill sauce and pickled capers
Braised endives with ricota mousse and onion marmelade
Beef fillet with bordelaise sauce and roasted sweet potatoes
Nut and herbs crusted salmon with cauliflower puree and porto glaze
Fillet of sea bass with seaweed butter, spinach and lemon-dill sauce
Mushrooms ragu with chantelelles, portoello, chestnuts, rosemary and calvados sauce
Passion fruit panacota with caramelized kumquat
Dark chocolate mousse with white chocolate orange sauce
Lemonpie with basil, cinnamon sticks and buttered caramel
Mascarpone charlote with raspberries coulis
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Greek salad with variety of tomatoes and peppers, cucumber, olives, feta cheese and griiled bread flavored with basil and fresh oregano
Asparagus, zucchini, small tomatoes confis, cretan gruyere in rosemary-garlic vinaigrette
Chickpeas with braised carrots, smoked eggplant and yogurt mint cream
Sauteed clams with herbs stuffed with wild rice and lemon zest
Baked haloumi cheese in kataifi crust with honey and pistachios
Crispy pie with spinach and feta cheese
Leek quiche with parmesan and yogurt cream
Cod crunchy croquettes with cold tomato sauce, thyme and caper
Smoked eggplants with olives chutney and tomatoes confis
Small goat slowly baked in herbs, honey and mustard croust served with various wild greens
Grilled fish with variety of season's vegetables served in seafood bouillon
Langoustine with orzo and tomato sauce, red peppers and white wine
Red mullets with tomato vinegar rosemary sauce
Baklava with lemon honey sherbet
Sweet tarte with season's fruits and almond flavoured meringue
Ravani with mastic semifredo and kumkuat confis
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Baby leaves with stracciatella and grilled anchovies
Rocket with pomodori chickpeas and grilled zucchini
Tagliatele with smoked tuna, red pepper, sweet wine reduction with thyme and botarga
Eggplant in the oven with marinara sauce, basil and parmesan
Lasagna with spinach, portobello and gorgonzola besamel
Handmade ravioli with porcini and crayfish mousse
Beef tagliata with sauted fennel and carrot puree
Tiramisu
Orange panacotta with cardamon sponge cake and orange jelly
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Baby leaves with japanese mushrooms and tonkatsu sauce
Sashimi salad with teriyaki dressing and cucumber
Spicy vegetables ramen with miso
Variety of sushi
Shrimps tempura with garlic mayonnaise sauce
Salmon karashi with crab and cucumber rice balls
Seafood dashi
Cheesecake with lime jelly
Capuccino mousse with mandarin tuille and crumble
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Baby leaves with mango, dried figs and gorgonzola
Beetroot tartar with grilled avocado, yogurt mousseand parsley powder
Eggplant millfeuille, wallnut cream and miso glaze
Braised chard leaves stuffed with curry, morhelles and avgolemono sauce
Celery dumblings with Butternut Squash assorted with smoked cheese flakes and dried tomatoes
Handmade curcuma ravioli with chanterelles, buttermilk and herbal oil
Lemonpie with mint, cinamon and salty caramel
Yogurt sherbet with Caramelized grapesand mint
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Celeriac timbalwith green apple, pomgranade, prawns and lemon cream
Hot goat cheese salad with honey, french bread flavored with tarragon and wallnuts
Fennel soup with sesame crostini
Braised endives with noisette and onion marmalade
Crispy prawns with citrus caviar and strawberry sauce
Entrecote with almond crust, carrot puree and porto wine sauce
Lobster with herbs butter and curcumathyme risotto
Coconut namelaka, coffee mousse and chocolate crumble
Trifle with banana, rum, ginger and vanilla cream
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Asparagus, zucchini, small tomatoes confis, cretan gruyere in rosemary-garlic vinaigrette
Warm potatosalad with smoked trout and crunchy garlic buttered baguete
Green salad with grilled goat cheese, pear transparent chips and pomgranade reduction vinaigrete
Parmesan tart with ricotta leek and sauteed pine nuts
Citrus marinated prawns, grilled fennel and sweet mustard sauce
Roasted oysters with lemon dill sauce and pickled capers
Braised endives with ricota mousse and onion marmelade
Beef fillet with bordelaise sauce and roasted sweet potatoes
Nut and herbs crusted salmon with cauliflower puree and porto glaze
Fillet of sea bass with seaweed butter, spinach and lemon-dill sauce
Mushrooms ragu with chantelelles, portoello, chestnuts, rosemary and calvados sauce
Passion fruit panacota with caramelized kumquat
Dark chocolate mousse with white chocolate orange sauce
Lemonpie with basil, cinnamon sticks and buttered caramel
Mascarpone charlote with raspberries coulis
View full menu
Greek salad with variety of tomatoes and peppers, cucumber, olives, feta cheese and griiled bread flavored with basil and fresh oregano
Asparagus, zucchini, small tomatoes confis, cretan gruyere in rosemary-garlic vinaigrette
Chickpeas with braised carrots, smoked eggplant and yogurt mint cream
Sauteed clams with herbs stuffed with wild rice and lemon zest
Baked haloumi cheese in kataifi crust with honey and pistachios
Crispy pie with spinach and feta cheese
Leek quiche with parmesan and yogurt cream
Cod crunchy croquettes with cold tomato sauce, thyme and caper
Smoked eggplants with olives chutney and tomatoes confis
Small goat slowly baked in herbs, honey and mustard croust served with various wild greens
Grilled fish with variety of season's vegetables served in seafood bouillon
Langoustine with orzo and tomato sauce, red peppers and white wine
Red mullets with tomato vinegar rosemary sauce
Baklava with lemon honey sherbet
Sweet tarte with season's fruits and almond flavoured meringue
Ravani with mastic semifredo and kumkuat confis
View full menu
Baby leaves with stracciatella and grilled anchovies
Rocket with pomodori chickpeas and grilled zucchini
Tagliatele with smoked tuna, red pepper, sweet wine reduction with thyme and botarga
Eggplant in the oven with marinara sauce, basil and parmesan
Lasagna with spinach, portobello and gorgonzola besamel
Handmade ravioli with porcini and crayfish mousse
Beef tagliata with sauted fennel and carrot puree
Tiramisu
Orange panacotta with cardamon sponge cake and orange jelly
View full menu
Baby leaves with japanese mushrooms and tonkatsu sauce
Sashimi salad with teriyaki dressing and cucumber
Spicy vegetables ramen with miso
Variety of sushi
Shrimps tempura with garlic mayonnaise sauce
Salmon karashi with crab and cucumber rice balls
Seafood dashi
Cheesecake with lime jelly
Capuccino mousse with mandarin tuille and crumble
View full menu
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