OPUS Events began in a professional kitchen. Founded and led by Chef Alex Samoilis, the Corfu company grew from catering into planning and delivering complete weddings in Greece, and it still describes the kitchen as the centre of its approach. Couples can hire it for the whole wedding, for coordination on the day, or for the food alone, working alongside a planner of their own.
A kitchen that became a wedding team
The company is based in Triklino on Corfu and works across Greece, with the Ionian Islands as a regular focus. It also caters internationally, with the arrangements discussed against the destination, the guest numbers and the event. Its weddings vary in size: small villa celebrations sit beside larger destination weddings, and the services are fitted to each couple.
The kitchen came first, and the planning grew from it. Chef Samoilis founded the company and still leads it. The team’s own account is that the same care carries from the preparation of the food into the planning, the setting and the service.
The chef behind the company
Alex Samoilis trained as a chef and is the Executive Chef of OPUS Events. He founded the company and leads its kitchen, and he also leads Private Chefs Worldwide, a separate business he founded. The company describes its approach as thoughtful preparation, attention to detail and the pleasure of making people feel looked after, and says the same care carries into the planning, the setting and the service.
The company is on Instagram and Facebook, where it shows its work. Its own website, myopusevents.com, is being prepared and is not yet live.
Three ways to work with the team
Couples choose how much of the wedding to hand over. The company offers three arrangements.
Full Wedding Planning covers venue sourcing, wedding design, supplier coordination, guest logistics and the management of the wedding day, all through one team. Wedding Coordination is for couples who have already chosen their details: the team organises the timings, speaks to the suppliers and oversees the day, so that the couple can spend it with their guests. Wedding Catering is the kitchen on its own, with personal menus, the company’s own culinary team and attentive service.
The catering service works with a planner the couple has already hired. The company coordinates the menus, the culinary preparation and the food service with the planner’s plans for the day.
Menus built around the season
The cooking draws on Greek and Mediterranean cuisine, with menus shaped by the season, the couple’s preferences and their guests. A wedding can be served as an elegant plated dinner, as generous family-style sharing, as a buffet or as a cocktail reception.
Tastings let a couple refine the menu with the team before the wedding. The proposal confirms the tasting arrangements and any fee that applies. Vegetarian, vegan and gluten-free dishes can be discussed while the menu is developed, and couples are asked to mention any allergies early so that the kitchen can advise on suitable dishes and how they are prepared.
The bar and the table
The same team supplies the drinks. It sets up professional wedding bars with experienced bartenders and a drinks menu shaped around the celebration, from welcome drinks and the cocktail hour to an evening open bar. A couple can choose classic cocktails or ask for signature ones built around their own tastes, with seasonal ingredients, garnishes and alcohol-free options. The bar styling, glassware and equipment are coordinated with the table settings and the wider wedding design.
Tableware comes through OPUS Collections. It lists dinnerware, glassware, cutlery, linens and table accents for hire, or a complete styled table setting. Delivery, setup and collection can be arranged with the team, which means the person who plans the menu can also plan what it is served on.
Planning a Greek wedding from abroad
A destination wedding means decisions across venues, suppliers, travel and guest arrangements, often made from another country. OPUS Events positions itself as the single point of contact for those decisions. Couples also receive a private planning space, called My OPUS, which holds the budget, the guest numbers, the rental selections and the conversations in one place, so that they can follow the preparations from wherever they live.
Choosing between planning, coordination and catering
The three arrangements fit three different starting points. A couple who has not yet found a venue, or who is organising everything from abroad, is the natural fit for Full Wedding Planning, because venue sourcing and supplier coordination sit inside it. A couple who has already booked the venue and the main suppliers, and wants someone to hold the timings and run the day, is the case Wedding Coordination describes.
Wedding Catering suits couples who have a planner already, or who want the food to be the one element they hand to a specialist. Some venues have their own catering arrangements, so a couple considering catering alone should check what the venue allows before choosing. The three arrangements are not rigid divisions: the company grew from the kitchen, and a couple can start with the food and add planning later in the conversation, though that is a point to raise at the first enquiry.
What the proposal should settle
Because prices come in the proposal, the proposal is the document to read closely. The company says it confirms the tasting arrangements and any applicable fee, and the equipment, glassware and service details for the bar. A short checklist follows from that.
Ask which of the three arrangements the proposal covers and who the single point of contact will be. Ask when the tasting takes place and what it costs. Ask what the bar package includes in staff, glassware and equipment, and whether the drinks are priced separately from the food. Ask how the hired tableware is delivered, set up and collected, and on what dates. Share any allergies before the menu is drawn up, since the kitchen asks for them early, and confirm how the dietary dishes will be prepared. Each of these is an item the company already says it will arrange or confirm, so none is an unusual request.
Planning your wedding with OPUS Events
The company advises enquiring nine to twelve months ahead, particularly for popular summer dates, and asks couples with a closer date to get in touch about availability. It aims to reply within two working days. A first message is most useful with the preferred date, the destination, an estimate of guest numbers and the services wanted.
Prices are set in the proposal, which also confirms any tasting fee. The company can be reached at Triklino, Corfu, on +30 697 638 7300 or at [email protected], and its listing here carries the full details of the services.
Who OPUS Events suits
OPUS Events suits couples who want one Greek team for the food and the day, and couples who already have a planner and want a kitchen that will work to that planner’s timeline. The principal consideration is cost: with the prices set in the proposal, that document is where the budget becomes clear, so it is worth asking early what each of the three arrangements includes.
To see the full services, photographs and contact details, read the OPUS Events listing, or go straight to Check your date.
