I create soulful, creative dining experiences inspired by foraging, seasonality, and my journey through demanding kitchens—from Greece to London and beyond.

Marios Miliorellis

I craft refined, ingredient-driven menus with soul and creativity.

I’ve been cooking professionally for about 12 years, working my way through every position in the kitchen brigade and learning alongside some of the best chefs in the industry. I spent around 3 wonderful years at Opso in the heart of Marylebone, London, and I’ve trained in high-pressure, high-standard environments including stages at Noma in Copenhagen, Kokkieret, and L’Ortolan, plus roles like Chef de Partie at Forbury.

I’m highly organized, detail-focused, and creative, and I care deeply about delivering top-quality hospitality. My team and I would love to bring a unique dining experience to your table—tailored to your occasion and executed with precision.

Let’s plan your dinner

Meraki: I do everything with soul, creativity, and love—putting something of myself into every dish I create.

What you can expect when you dine with me

Cooking is my way of life

For me, cooking is a way of life—a place I go to be productive and truly creative. I build each menu with intention, balancing technique with seasonal ingredients and bold, clean flavors.

I grew through great kitchens

I started learning with great chefs back in Greece, then expanded my experience in the UK in refined, demanding environments, working alongside Michelin-star level teams and completing stages—including Noma—while constantly studying and pushing my craft forward.

I cook with meraki

My philosophy is meraki: I put soul, creativity, and love into what I do. I want you to taste that personal touch in every course, from the first bite to the final dessert.

Marios’s Menus

I offer curated menus ranging from Italian surf-and-turf to seasonal tasting experiences and generous Mediterranean sharing feasts. I can adapt the flow and details to your event while keeping the spirit of each menu intact.

Request a menu proposal

Stories and testimonials

Marios Miliorellis was brilliant. This was my first time hiring a private chef and it was such a great experience! Marios is very talented. Will definately hire Marios again :)

Yousuf Hussain

On the street, it was an amazing experience. The food was delicious and the chef very professional..

Hashim El Akabi

Chef Marios was very professional, neat and likeable. The meals were well presented and tasted so good. In fact, one of the guest at my lunch is planning to use ‘ take a chef’ because of the beautiful service we received on the day. I will definitely be using the service of Chef Marios again. All in all, I am glad I found the ‘ take a chef’ services and it is five stars from me based on Chef Marios performance on the day.

Lola

We really enjoyed the food made my Marios. He made do with what we had in the kitchen and it was all delicious!!

Kayleigh van Eyk

Marios cooked an absolutely fantastic meal for a family 70th Birthday Party. The food was delicious, he was friendly and engaging and we really appreciated him cooking a separate children’s menu. I can’t recommend him enough.

Helen Kirkpatrick

The chef made us some wonderful food. The steak was out of this world! He really tailored the food to exactly how we liked it!

Sarah

Chef Marios was excellent at communicating and have great details about the food and ingredients. This included recommending wine and beer. The food was great and we had such a memorable lunch. Would recommend!

Lucy Pollard

Goed

Nusret Atmaca

Marios was a very well organized and kind chef. His professional attitude and great amount of detail in the dishes were very well received. We would recommend Marios to any other Party!

Bob van Dartel

We had a great dinner experience with Marios. He was open to changes to the menu and willing to incorporate all our wishes. The food was delicious and dishes looked amazing. In terms if timing, Marios was flawless. The only thing I'd recommend to improve is to be a bit more communicative during the experience- a bit more Introduction of yourself and dishes.

Anton