Chef Georgios Vergidis
Personal Chef In Amsterdam
Get to know me better
Inspired by the best of the industry, I am driven to reach the highest of my potential.
Everyone who knows me would describe me as a dedicated young chef, full of passion and love for this art.
Ambitious and hardworking, I have the ability to multi-task and overcome difficulties. I am a team player who can always make things happen and reach the highest level of guest satisfaction.
Perfectionist by nature I am constantly seeking new challenges that will make me a better chef.
More about me
For me, cooking is...
A way of living and expressing myself trough my dishes.
I learned to cook at...
The best school in the world the " Culinary Institute of America " in New York
A cooking secret...
Is to try every day to improve my skills, my knowledge and my overall leadership skills.
My menus
Antipasti: Crostini with Fresh Roquette, Creamy Buffalo Stracciatella, Parma Ham and Toasted Pine Nuts
Mushroom and Ricotta Filled Arancini with Marinara Sauce
Soft Heirloom Carrots and Crispy Broccoli Stems Covered with Bagna Cauda and Crispy Breadcrumbs
Authentic Caponata with Soft Rosemary Focaccia Bread
Grilled Scallops Served in their Shell, Creamy Pea Puree, Lemon Sauce and Crispy Prosciutto
Fresh Cut Beef Carpaccio, Black Olives, Marinated Sun Dried Tomatoes, Pine Nuts, Roquette and Truffle Cream
Italian Caprese Salad with Burrata, Differsnt Exture Tomatoes, Balsamic Vinegrette Cream, Costini and Basil Oil
Hand Made Bruschetta with Mushrooms, Leeks, Fresh Thyme and Goat Cheese
Mouthful Minestrone Soup with Crispy Parmesan and Spiced Croutons
Fluffy Chicken Meatballs in Tomato Sauce, Creamy Mushed Potatoes, Cheese Fondue from Tallegio Cheese and Crispy Parsley
Caramelized Gnocchi with Pumpkin, Glazed Carrots and Gorgonzola Cheese
Creamy Risotto Frutti di Mare, Sautéed Black Tiger Shrimps, Calamari, Mussels with Saffron and Parmesan Cheese
Lasagna with Bolognese Ragu, Tangy Tomato Sauce Topped with a Mix of Parmesan and Mozzarella
Pollo alla Diavola Served with Salsa Verde, Bright Green Beans and Toasted Juicy Cherry Tomatoes with Herbs and Lemon
Risotto alla Milanese, Topped with Slow Cooked Extremely Tender Beef Chunks
Rigatoni Cacio e Pepe Made with Pecorino Cheese (Mom's Recipe)
A Worth Trying Classic Tiramisu with Real Coffee Cream
Panna CottaMade with Black Spiced Rum and a Pineapple Salad
Cannoli Like Spring Rolls Stuffed with Banana, Chocolate and Finished with Caramel Sauce
View full menu
Mediterranean Assortments: Beetroot Hummus, Baba Ghanoush with Goat Cheese and Basil, Spicy Yogurt with Beurre Noisette
Confit Sweet Potatoes Toasted in Spices with Spicy Yogurt sauce and Crusted Cashews
Seabass Marinated in Citrus Wraped in Courggete with Sliced Tomatoes, Avocado and Taragon
Juicy Greek Salad, Authentic Feta Cheese, Cherry Tomatos, Cucumber, Black Olives, Green Bell Pepper, Sweet Onion and Dry Oregano
Roasted Aubergine, Salted Yogurt, Pomegranate, Fresh Herbs, and Lemon Dressing
Grandma's "Spanakopita" (Spinach Pie)
Fluffy Chicken Meatballs in Tomato Sauce, Creamy Mushed Potatoes, Cheese Fondue and Crispy Parsley
Soft Pita Bread Stuffed with Home Made Falafel, , Iceberg lettuce, Tomato, Tzatziki Sauce, Carrot, Parsley and Paprika Sauce
Tender Octupus with Warm Fava Bean Puree, Caper Berries, Caramelized Onions and Toasted Hazelnuts
Greek "Mousaka" Traditional Family Recipe, Aubergine, Courgette, Potatoes, Topped with Bechamel Sauce
Mediteranean Style Cooked White Fish (Seasonal), Vegetable Cous Cous and Lemon Thyme Sauce
Braised Lamb Shank with Gremolata, Polenta Fries and Seasonal Vegetables
Confit Duck, Gigante Bean and Fennel Stew, Pomegranate-Mint Pesto
Pan Seared Swoardfish, Chorizo Pilaf and a Parsley and Sumak Cream
Stuffed Bell Peppers with Quinoa, Pinenuts and Mushrooms, Served with Oven Cooked Potatoes
Roasted Lemon Tart with Almond Crumble and Marinated Strawberries
Tart Tatin with Peaches
Duo Chocolate Soufflé with Vanilla Ice Cream
Sweet Rice Pudding with White and Dark Chocolate Crumble, Sliced mango and Orange Gel
Amazing Baklava Served with Ice cream
View full menu
Fresh Shucked Oysters
Classic Niçoise Salad, Seared Fresh Tuna, Marinated Baby Potatoes, Green Beans, Oven Dried Cherry Tomatoes and Olives
Pan Seared Foie Grass over Toasted Warm Brioche, Mango Chutney and Apple Compote
Grilled Scallops Served in their Shell, Creamy Pea Puree, Lemon Sauce and Crispy Breadcrumbs
Lean Beef Tartar with Mustard sauce, Radish, Capers, Baby Spinach and Quail Egg
Classic French Onion Soup, Gruyere Cheese and Croutons
Salmon with Provencal Vegetables, Sundried Tomatoes and Fennel Beurre Blank
Mouthful Boeuf Bourguignon with Herb Mushed Potatoes and Sweet Cipollini Onions
Bouillabaisse with Fresh Seafood (anything I can find in the fish market and looks top quality) and Saffron
Crispy Duck Confit with Orange Sauce, Gratin Dauphinois Potatoes and Glazed Baby Carrots
Coq au vin cooked in French wine, Forest mushrooms and Roasted Asparagus
Classic Apple Tarte Tatin
Molten Chocolate Soufflé with Vanilla Ice Cream
Sweet and Sour Lemon Tart with Almond Crumble and Marinated Strawberries
Creamy Espresso Crème Brule with Passion Fruit Coulis
View full menu
Seasonal Shucked Oysters
Escargots from Burgundy Herb butter, Truffle Cheese, Toasted Garlic Breadcrumbs
Seared Scallops Jerusalem Artichoke Cream, Sweet Bacon Vinaigrette, Foamy peas
Pan Fried Foie Grass Warm Brioche Bun, Homemade Granola, Mango Ketchup, Apple Compote with Calvados
White Asparagus Cooked in Beer Pine nuts, Coffee Hollandaise, Avocado Mousse, Smoked Ham and Egg Yolk
Duck Confit Polenta Fries, Butternut Squash Cream, Red Cabbage, Orange Gravy
Whole Roasted Poussin Marinated for 24 Hours with lemon and thyme, Parsley Root Puree, Roasted Baby Potatoes, Wild Mushrooms, Herb Gravy with Thyme
Grilled Beef Fillet Celeriac Cream, Pommes Dauphines, Sautéed Spinach, Pepper sauce
Poached Dover Sole Wrapped in Leeks Ricotta Dumplings, Clam Chowder and Dill Oil
Sautéed Seabass Black Eyed Beans, Jambon, Baby spinach and Seasonal Vegetables
Classic Apple Tarte Tatin
Molten Chocolate Soufflé with Vanilla Ice Cream
Sweet and Sour Lemon Tart with Almond Crumble and Marinated Strawberries
Creamy Espresso Crème Brule with Passion Fruit Coulis
View full menu
Antipasti: Crostini with Fresh Roquette, Creamy Buffalo Stracciatella, Parma Ham and Toasted Pine Nuts
Mushroom and Ricotta Filled Arancini with Marinara Sauce
Soft Heirloom Carrots and Crispy Broccoli Stems Covered with Bagna Cauda and Crispy Breadcrumbs
Authentic Caponata with Soft Rosemary Focaccia Bread
Grilled Scallops Served in their Shell, Creamy Pea Puree, Lemon Sauce and Crispy Prosciutto
Fresh Cut Beef Carpaccio, Black Olives, Marinated Sun Dried Tomatoes, Pine Nuts, Roquette and Truffle Cream
Italian Caprese Salad with Burrata, Differsnt Exture Tomatoes, Balsamic Vinegrette Cream, Costini and Basil Oil
Hand Made Bruschetta with Mushrooms, Leeks, Fresh Thyme and Goat Cheese
Mouthful Minestrone Soup with Crispy Parmesan and Spiced Croutons
Fluffy Chicken Meatballs in Tomato Sauce, Creamy Mushed Potatoes, Cheese Fondue from Tallegio Cheese and Crispy Parsley
Caramelized Gnocchi with Pumpkin, Glazed Carrots and Gorgonzola Cheese
Creamy Risotto Frutti di Mare, Sautéed Black Tiger Shrimps, Calamari, Mussels with Saffron and Parmesan Cheese
Lasagna with Bolognese Ragu, Tangy Tomato Sauce Topped with a Mix of Parmesan and Mozzarella
Pollo alla Diavola Served with Salsa Verde, Bright Green Beans and Toasted Juicy Cherry Tomatoes with Herbs and Lemon
Risotto alla Milanese, Topped with Slow Cooked Extremely Tender Beef Chunks
Rigatoni Cacio e Pepe Made with Pecorino Cheese (Mom's Recipe)
A Worth Trying Classic Tiramisu with Real Coffee Cream
Panna CottaMade with Black Spiced Rum and a Pineapple Salad
Cannoli Like Spring Rolls Stuffed with Banana, Chocolate and Finished with Caramel Sauce
View full menu
Mediterranean Assortments: Beetroot Hummus, Baba Ghanoush with Goat Cheese and Basil, Spicy Yogurt with Beurre Noisette
Confit Sweet Potatoes Toasted in Spices with Spicy Yogurt sauce and Crusted Cashews
Seabass Marinated in Citrus Wraped in Courggete with Sliced Tomatoes, Avocado and Taragon
Juicy Greek Salad, Authentic Feta Cheese, Cherry Tomatos, Cucumber, Black Olives, Green Bell Pepper, Sweet Onion and Dry Oregano
Roasted Aubergine, Salted Yogurt, Pomegranate, Fresh Herbs, and Lemon Dressing
Grandma's "Spanakopita" (Spinach Pie)
Fluffy Chicken Meatballs in Tomato Sauce, Creamy Mushed Potatoes, Cheese Fondue and Crispy Parsley
Soft Pita Bread Stuffed with Home Made Falafel, , Iceberg lettuce, Tomato, Tzatziki Sauce, Carrot, Parsley and Paprika Sauce
Tender Octupus with Warm Fava Bean Puree, Caper Berries, Caramelized Onions and Toasted Hazelnuts
Greek "Mousaka" Traditional Family Recipe, Aubergine, Courgette, Potatoes, Topped with Bechamel Sauce
Mediteranean Style Cooked White Fish (Seasonal), Vegetable Cous Cous and Lemon Thyme Sauce
Braised Lamb Shank with Gremolata, Polenta Fries and Seasonal Vegetables
Confit Duck, Gigante Bean and Fennel Stew, Pomegranate-Mint Pesto
Pan Seared Swoardfish, Chorizo Pilaf and a Parsley and Sumak Cream
Stuffed Bell Peppers with Quinoa, Pinenuts and Mushrooms, Served with Oven Cooked Potatoes
Roasted Lemon Tart with Almond Crumble and Marinated Strawberries
Tart Tatin with Peaches
Duo Chocolate Soufflé with Vanilla Ice Cream
Sweet Rice Pudding with White and Dark Chocolate Crumble, Sliced mango and Orange Gel
Amazing Baklava Served with Ice cream
View full menu
Fresh Shucked Oysters
Classic Niçoise Salad, Seared Fresh Tuna, Marinated Baby Potatoes, Green Beans, Oven Dried Cherry Tomatoes and Olives
Pan Seared Foie Grass over Toasted Warm Brioche, Mango Chutney and Apple Compote
Grilled Scallops Served in their Shell, Creamy Pea Puree, Lemon Sauce and Crispy Breadcrumbs
Lean Beef Tartar with Mustard sauce, Radish, Capers, Baby Spinach and Quail Egg
Classic French Onion Soup, Gruyere Cheese and Croutons
Salmon with Provencal Vegetables, Sundried Tomatoes and Fennel Beurre Blank
Mouthful Boeuf Bourguignon with Herb Mushed Potatoes and Sweet Cipollini Onions
Bouillabaisse with Fresh Seafood (anything I can find in the fish market and looks top quality) and Saffron
Crispy Duck Confit with Orange Sauce, Gratin Dauphinois Potatoes and Glazed Baby Carrots
Coq au vin cooked in French wine, Forest mushrooms and Roasted Asparagus
Classic Apple Tarte Tatin
Molten Chocolate Soufflé with Vanilla Ice Cream
Sweet and Sour Lemon Tart with Almond Crumble and Marinated Strawberries
Creamy Espresso Crème Brule with Passion Fruit Coulis
View full menu
Seasonal Shucked Oysters
Escargots from Burgundy Herb butter, Truffle Cheese, Toasted Garlic Breadcrumbs
Seared Scallops Jerusalem Artichoke Cream, Sweet Bacon Vinaigrette, Foamy peas
Pan Fried Foie Grass Warm Brioche Bun, Homemade Granola, Mango Ketchup, Apple Compote with Calvados
White Asparagus Cooked in Beer Pine nuts, Coffee Hollandaise, Avocado Mousse, Smoked Ham and Egg Yolk
Duck Confit Polenta Fries, Butternut Squash Cream, Red Cabbage, Orange Gravy
Whole Roasted Poussin Marinated for 24 Hours with lemon and thyme, Parsley Root Puree, Roasted Baby Potatoes, Wild Mushrooms, Herb Gravy with Thyme
Grilled Beef Fillet Celeriac Cream, Pommes Dauphines, Sautéed Spinach, Pepper sauce
Poached Dover Sole Wrapped in Leeks Ricotta Dumplings, Clam Chowder and Dill Oil
Sautéed Seabass Black Eyed Beans, Jambon, Baby spinach and Seasonal Vegetables
Classic Apple Tarte Tatin
Molten Chocolate Soufflé with Vanilla Ice Cream
Sweet and Sour Lemon Tart with Almond Crumble and Marinated Strawberries
Creamy Espresso Crème Brule with Passion Fruit Coulis
View full menu
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