Gaia Iluka belongs at the table.
A growing circle of kitchens, chefs and restaurants who choose to work with Gaia Iluka.
More than wholesale. A way to bring Gaia Iluka to the table.
Gaia Iluka Culinary is a partnership between us and the people who cook, serve and share food.
Partners work with Gaia Iluka in their kitchens at partner pricing, serve it to guests through real food, and — where it suits the room — offer bottles for guests to take home.
It is not a distribution list. Every kitchen is chosen.
- Restaurants
- Bakeries
- Hotels
- Chefs
- Catering
Cook with it. Serve it. Let the guest take it home.
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01
Cook with it
Partner pricing for everyday professional use. Bread service, a pan of aglio e olio, a dessert that surprises people.
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02
Serve it
Guests meet the oil in real food, at your table — not on a shelf.
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03
They discover it
Your team tells them where it comes from: one family's groves in Koumeika, Samos.
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04
They take it home
Where you offer it, the guest buys the bottle and the experience carries on in their own kitchen.
The kitchen is where most people meet an olive oil properly for the first time.
What a partner gets, and what the guest gets.
- Partner pricing
- Gaia Iluka at partner pricing, for the kitchen and for the bottles you offer guests.
- A second counter
- Where it suits your room, guests can buy a bottle to take home after they have tasted it in your food.
- A story your team can tell
- One family, one estate in Koumeika, one harvest. Short enough to say while pouring.
- A place on this page
- Partners can be featured here, with their kitchen and their city.
- Tastings
- Invitation-only tastings for chefs and food media.
- Professional formats In development
- Larger formats for hospitality kitchens are being developed. Talk to us about what your service needs.
Partner pricing and terms are agreed individually through the enquiry.
Koumeika, West Samos
Start with Gaia Iluka.
A simple introduction to Gaia Iluka for the kitchen and the team.
- Taste the oil.
- Understand the story.
- Learn how to serve it.
- Bring it to the table.
The best way to understand an olive oil is to eat it.
Bread, fire, pasta, a plate that arrives at the right moment. This is how a guest meets Gaia Iluka before they ever read a label.
“I don't recommend ingredients lightly.”
Seven years running a kitchen teaches you what's worth your trust. Gaia Iluka comes from a single family on the island of Samos. I use it every service.
That matters to me — and I think it matters to you too. If you want to taste it first, reach out. Let the oil speak.
A curated table, one relationship at a time.
The network starts here. Every kitchen on it was chosen, not signed up.
- First Restaurant Iluka Jeonju, South Korea Chef Max
One estate. One standard.
Every bottle comes from the Markou family's groves in Koumeika, Samos. Not blended, not sourced across regions — one estate, one harvest, one standard, milled below 27°C within hours of picking.
Both expressions are available to partner kitchens in 500ml. Full laboratory results and certification are published on the Quality page.
What partners want to know
Reach out through Become a Culinary Partner. We review each one individually — no automated approvals.
Restaurants, wine bars, boutique hotels and artisan bakeries. What we look for is not scale — it's commitment to quality. A 30-cover restaurant with the right standards is a better fit than a large group without them.
Restaurant Iluka in Jeonju is our first confirmed partner. We're open to the right kitchens elsewhere, wherever they are.
We're happy to arrange that — reach out and we'll figure out the best way.
Your table could be next.
We're building this circle slowly. If Gaia Iluka belongs in your kitchen, we'd like to hear from you.
Become a Culinary PartnerAlready a Gaia Iluka partner? Sign in