Bond Viveur Personal & Private Chef Experiences

12/05/2026

And we're off...BOND VIVEUR - A FOOD EXPERIENCE: Season 15.

Click below for some rather lovely feedback hot off the press! A beautiful start to the season. ☺

06/05/2026

www.bondviveur.com

THE RE-IMAGINED WEBSITE - NOW LIVE!

30/01/2026

IMPORTANT UPDATE!
Revised Instagram name - now

It might seem a no brainer for most, but believe it or not, as creative soul as I am, I don’t always see the most glaringly obvious logic in things sometimes. Had been kind of wondering why I didn’t seem to be as ‘visible’ as similar services and experiences across social media platforms and then I had a bit of a EUREKA moment last night - that it might actually have helped all this time to have two glaringly obvious key words villa in my Instagram name and not just in my bio…Duuurr…🙈

And this is why I cook and am not a social media expert!😂👨🏾‍🍳

02/12/2025

BOND (VIVEUR) is back!!!
It’s been a while since I posted any content. Content is a job in itself so during the summer season it tends to take a back seat when I’m busy feeding my wonderful clients , but now the winter months are upon us once again then I’m going to start getting back into the swing of posting.

I’ve been meaning to make this spice blend for days having run out, but after the sad, devastating events of the weekend in Sri Lanka and other parts of Asia, this seemed more poignant than ever as it’s become a country I’ve grown to love over the past 10 years having visited multiple times (7 and counting!).

This is my go to Sinhalese spice mix which is the foundation for many Sri Lankan curries. Once you make this, you’ll never buy a store version again! Curry leaves you can buy dried, online - not quite the same as having fresh (I have a curry tree in the garden so can pick fresh - the aroma is just intoxicating!) but dried will more than suffice! 🇱🇰

26/11/2025

Huge THANK YOU! / EXHARISTO POLI! to Ionian Reserve - https://ionianreserve.com/ for their continued patronage, support and recommendations to their discerning clientele. Looking forward to continuing our great collaboration delivering Personal & Private Chef Food Experiences encompassing a broad range of unique menu options delivered with the highest level of professionalism.

Available to book across their unique portfolio of properties for Summer 2026!

https://www.bondviveur.com/

"Since Eve Ate The Apple, Much Depends On Dinner".

Book luxury villas and vacation rentals in Kefalonia with Ionian Reserve. Enjoy private villas, sea views, pools and premium services for your perfect getaway.

09/10/2025

Wowzer!!!

Seem to be on a bit of a roll with the reviews at the moment from my late-in-season clients for which I am so grateful. I can only try and stay true to myself and deliver what it says on the packet.

Since starting BOND VIVEUR - A FOOD EXPERIENCE, I've tried to ensure that it was an 'experience' that would be accessible to all - not just the wealthy or privileged which, quite incorrectly, a lot of people assumed (and still do!) were / are my core client base. In fact, most of my clients are predominantly just normal, everyday, hardworking people who want to experience something new and a treat thermselves when on holiday. Regardless of who they are EVERY client is treated with the same level of care and respect.

More importantly though, whether it's the start or the end of the season, I ensure that ALL my clients receive the same level of service, attention and professionalism. Sadly, I see too many businesses / individuals not adopting the same attitude. Slow burn at the start, okay for a few weeks and then can't really be bothered once we reach end August, early September because "we're tired". Sorry, but that doesn't cut it in hospitality and tourism! It's an industry which demands focus and professionalism and most importantly customer satisfaction 100% of the time. For many clients / customers, it may be their one and only holiday of the year, or maybe even longer.

Something to keep in mind and a little nugget that I learnt in my early days of working: For every bit of positive feedback, a ngeative will reach 10 times more people because people will always talk about a negative experience more than a postive one. 100%+ ...from start to finish. SIMPLE!

Clieck on the link for the full review...

Rory was the lot! A superb cook, fabulous company and raconteur and his service was immaculate. ...

08/10/2025

As I currently take a bit of well-deserved time to kick back, relax and reflect on yet another BOND VIVEUR - A FOOD EXPERIENCE summer season completed, the reviews from my wonderful clients still continue to pop up in my Inbox, for which I am so grateful.

In our days of a time poor society ie. not enough hours in the day to do the most basic tasks / chores etc. sometimes expecting Clients / Customers to take 5 minutes of there already valuable and precious time to write a review should not be taken for granted. However, what it means it that they feel the need and want to share with other people, their experience, whether that be positive or negative. As a business it's important to be prepared to receive both - if you're not prepared to receive negative criticism, then quite frankly you shouldn't be in business - nobody or business is 100% perfect. Positive feedback means you are are the right track, negative gives you a chance to review and see what can be improved upon / needs changing. I'm pretty fortunate in that I can safely say the latter has not yet occured (never say never though!).

So grateful for the lovely review from some recent clients who I had the honour of designing and cooking their official Wedding Dinner for them, their families and friends after recently tying the knot in Kefalonia.

Click on the link for the full tasty feedback! ☺

Rory is an amazing chef! The food he cooked for our wedding was absolutely perfect and finished ...

30/09/2025

As Summer '25 season draws to an unseasonal earlier close than previous, (...lets' not go there...😡) it's great to still be getting some truly wonderful and appreciated feedback from the last few clients of the season. Not much I can say about this one...for once, a bit lost for words, but it re-instates that when you do something not only well, but with all your passion, commitment and genuine enthusiasm, the results will speak for themselves.

Click on the link for the full review...

We had the absolute pleasure of hiring Rory as a private chef during our stay in Kefalonia in S ...

11/09/2025

No other words needed...

26/08/2025

At this point in the season, when quite frankly, you just feel like giving up because of a number of factors that make doing what I do even more challenging than normal, you get a piece of feedback that makes you go "Okay - I've got this! Lets' push on through..." because each and everyone of my clients deserves the very best, regardless of the difficult factors I have to try and navigate. That's how you deliver outstanding customer service...with a smile!

A truly international group of friends (American, Armenian, Egyptian, English, South African!) and a truly wonderful 40th Birthday celebration.

Just a pity that a certain well known Fiscardo Patisserie that was given the responsibility of doing the birthday cake failed so spectacularly: 1 email (still not responded too..!!!) and two phone calls over the course of 4 days verifying that they had the order and all was okay, they still could not manage to organise the simple Chocolate cake requested and ultimately then tried to fob off my client with what was remaining in shop...a perfect example of how some businesses just don't care! No apology - to me or the client! If a client asks for something specific then that is what they want - not an Oreo Cake, not a caramel cake...the cake they requested because it's about what the client want's not what you think is okay!

Click below for the delicious feedback...☺

Rory, you made my best friend’s 40th birthday very memorable and special. The food was amazing ...