A Day in the Life of a Private Chef in Kalkan: Behind the Scenes

Guests see the meze arrive at sunset and the dessert glide out later. They rarely see the 14 hours that go into it. We followed a private chef in Kalkan for a full day in peak season.

7:00 am – coffee and the day’s plan

The day starts with a list: three villas tonight, one BBQ for twelve, one seafood dinner for six and a vegetarian family of four. Allergies are checked twice. Menus are final.

8:00 am – shopping for the freshest produce

Vegetables come from local growers and the market, fish from the morning catch, meat from a trusted butcher. Tomatoes are smelled, fish eyes are checked, herbs are bought in big bunches. Read more in Market Shopping with a Chef in Kalkan.

10:00 am – prep in the kitchen

Marinades go on, doughs rest, sauces reduce. Everything that can be done ahead is done now, because a villa kitchen is never as well equipped as a professional one.

2:00 pm – a short break

A late lunch and a check of messages: a guest has added two people, another wants a birthday cake. Plans flex.

4:00 pm – loading the van

Cool boxes, knives, pans, garnishes in labelled boxes and a backup gas canister. Kalkan’s hillside roads mean careful packing.

5:00 pm – arriving at the villa

Every villa kitchen is different. First job: find the oven settings, test the barbecue, count the plates and set up a working station.

7:30 pm – service

Meze out with the sunset, mains timed to the table’s pace, children fed first. The chef reads the room: a slow, chatty table gets more time between courses.

10:30 pm – cleaning up

Pans scrubbed, surfaces wiped, leftovers boxed for tomorrow’s lunch, rubbish out. The kitchen is left better than it was found.

Midnight – home

Tomorrow it starts again. Why do they do it? Because a family’s happiest holiday memory might be a dinner on their terrace in Kalkan.

Curious what this costs? See our private chef price guide.