OKU Hotels will bring its Party with the Chefs series to Bodrum on 18 September before closing the 2026 season in Kos on 13 October. The two adults-only events combine chef-led tasting stations with live performances, additional entertainment and late-night parties inside the hotels’ kitchens.
The format began in Ibiza in 2022 and has expanded into a four-stop Mediterranean tour for 2026. Following events at OKU Ibiza in May and OKU Andalusia in June, the final editions will mark its first visit to Turkey and its arrival on the Greek island of Kos.
Each chef prepares small plates at an individual live station. Guests can move between the hotel’s restaurants, terraces and back-of-house spaces, meeting the chefs and trying their signature dishes throughout the evening.
Entertainment includes tattoo studios, tarot readers, fortune tellers and hidden performances. Karaoke booths have previously appeared inside walk-in freezers, while the kitchens later become dance floors for the Underground Jungle after-party.
OKU Bodrum welcomes five Michelin stars
Set on the northern coast of the Bodrum peninsula, OKU Bodrum will host the Turkish debut of Party with the Chefs on Friday 18 September. Aegean ingredients will shape the menu, reflecting the hotel’s coastal location and its focus on locally sourced Mediterranean produce.
OKU Hotels says the Bodrum line-up brings together chefs associated with five Michelin stars. Sidney Schutte, previously of two-Michelin-starred Spectrum in Amsterdam and now joining new restaurant The Gym, returns after taking part in the Ibiza edition.
Schutte will be joined by Dennis Huwae of one-Michelin-starred Restaurant Daalder and Bas Brouns, who is associated with one-Michelin-starred Ron Gastrobar. Turkish chef Ali Ronay will bring a local perspective to the evening.
OKU Executive Chef Mark Vaessen and Muhammet Karaaslan will represent OKU Hotels and its Teyo restaurants. Further chefs are due to be announced before the event.
Guests will be able to wander between live stations and watch dishes being prepared at close range. Unlimited food and drinks are included in the ticket, along with entry to the culinary programme and an open-air after-party under the stars.
The setting is central to the Bodrum edition. OKU Bodrum is the group’s newest hotel, a 58-room adults-only retreat built into a hillside above the Aegean. Its rooms and suites include options with swim-up access or private pools, while the wider property has a main pool, spa, private jetty and seaside cabanas.
Three restaurants serve food influenced by Mediterranean ingredients and Japanese techniques. The surrounding peninsula also offers access to olive groves, wineries and local producers, providing a setting for the Aegean-focused event.
Standard tickets for Party with the Chefs at OKU Bodrum cost €200 per person. A reduced rate is available to hotel guests who reserve directly with the property, although OKU has not published that price in its announcement.
Greek gastronomy leads the final event at OKU Kos
Located beside a private beach on the northern shore of Kos, OKU Kos will host the final Party with the Chefs event of 2026 on Tuesday 13 October. Doors open at 6pm, with Greek gastronomy and seasonal Mediterranean produce at the centre of the programme.
Jorge Paredes, formerly head chef at Oma in London, will join Ben Palmer of Yamas in Looe and Michelin Bib Gourmand-listed The Sardine Factory. Palmer is also familiar to British viewers through his appearances on Great British Menu.
The Greek contingent includes Giannis Papakonstantinou of Broadway on Kos and Kyriakos Mitsopoulos of Domes Miramare, a Luxury Collection Resort. Greek pastry chef Alexandros Alexiou will handle the sweeter side of the evening, while Mark Vaessen will lead the participating chefs from OKU Hotels and Teyo Restaurants.
More names are expected to be confirmed. As in Bodrum, each chef will serve a small-plate interpretation of a signature dish from a dedicated station, with guests moving between them throughout the event.
OKU Kos is an adults-only beach retreat whose low-rise, cubist buildings take their cues from traditional Greek island architecture. Rooms, suites and two-bedroom villas sit among gardens and pavilions, with pale natural materials giving the property a calm, pared-back character.
Its main restaurant, To Kima, has an open kitchen and terraces beside the pool and beach. The menu combines locally sourced ingredients with fusion influences and includes a dedicated vegan selection. A central bar and regular DJ sessions support the transition from dinner to the after-party.
Elsewhere, the hotel has a private beach and a spa with an indoor pool, sauna and hammam. The event will use its indoor-outdoor spaces before concluding with music later in the evening.
Standard admission for Party with the Chefs at OKU Kos is €120 per person. Guests staying at the hotel can book directly for €100, while those on a half-board package pay €40. Admission includes a plate from each participating star chef, all drinks and access to the after-party.
A culinary party rather than a seated dinner
Party with the Chefs has retained the free-moving format established at its first Ibiza event. The 2026 programme became its first season travelling across four OKU destinations, taking the concept from Spain to Turkey and Greece.
The opening event at OKU Ibiza on 12 May featured chefs connected with Gem, Spectrum, Ron Gastrobar and Restaurant Daalder, alongside talent from Frog, Omakase by Walt and two Ibiza hotels. The second edition, held at OKU Andalusia on 17 June, brought together chefs working in the Netherlands, Sweden and Spain.
At both remaining events, the hotel itself becomes part of the programme. Poolside terraces and restaurants hold the principal food stations, while less expected spaces contain entertainment that guests discover as they move around. The informal structure also gives local attendees and hotel guests the same access to participating chefs.
Both the Bodrum and Kos editions are restricted to guests aged 16 and over. Tickets can be booked through the official Party with the Chefs 2026 page. Bodrum enquiries can be sent to res.bodrum@okuhotels.com, while the Kos team can be contacted at info.kos@okuhotels.com.
