Hire a Private Chef at Home Today
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.





















Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.












How it works
Personalize your request
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
Find your chef
Customize your request and start talking with your chefs.
Top Personal and Private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 224100 guests have already enjoyed the experience
4.51 Chef
4.78 Food quality
4.73 Presentation
4.83 Cleaningness
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37714 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








Bruschetta pomodoro e mozzarella (vegetarian)
Prawn and avocado canapés
Brazilian cheese breads with whipped feta and cherry tomatoes (vegetarian)
Fish cake with chilli berries sauce
Angus beef fillet with poivre sauce and gratin potatoes
Fresh pasta with a variety of seafood
Mushroom risotto with rocket salad and parmesan (vegetarian)
Feijoada – brazilian black bean stew with pork and smoked meats
Classic italian tiramisu dessert
Sticky date pudding with vanilla gelato
Lemon italian meringue tartlets
Passionfruit mousse with dark chocolate
Prawn cocktail irish style
Tris of oysters
Smoked salmon and potato rosti cream cheese and dill picklets
Roasted beet & citrus salad (vegan, nut-free, shellfish-free) (vegetarian)
Seared scallops with cauliflower purée and crispy pancetta
Grilled calamari, orange fennel chorizo sauce, pepitas, basil crisps
Traditional italian spaghetti mix seafood
Greek stuffed eggplant (imam bayildi) (vegetarian)
Pan fry australian barramundi salsa verde roast capsicum
Slow cooked short ribs with red wine jus
Lamb rack in red wine jus truffle mash potatoes and roast broccolini
Stuffed zucchini boats (vegetarian)
Sticky date pudding with caramel sauce
Vanilla bean cheesecake: topped with caramelised charred tropical fruits (gf, v)
Silky vanilla panna cotta with coulis and poached berries
Lemon molten lava cake berries and fresh cream
White wine soupshaffhausen cured, with airdryed meat chips
Puff pastry with creamy veal stew
Herbed rice with green asparagus
Nut tart digging style
Pan seared scallop with yuzu-gel, salmon eggs, wakame and toasted sesame
Slow-cooked octopus with carrot purée, ruby grapefruit, and kalamata olive soil
Beef tenderloin with sweet potato mash, salsa verde, and slow-roasted tomato
Passion fruit panna cotta with mango gel and caramelized white chocolate
Sydney rock oysters, cucumber, apple, dill (gf,df)
Fresh burrata, confit cherry tomatoes, basil (vg,gf)
Mixed olives, creamy hummus, spice roasted chick peas, zaatar (vg,df)
Lamb koftas, house spice mix, fresh herbs, tzatziki (gf)
Truffle arancini, parmigiano, aioli (vg)
Honey butter roasted heirloom carrots, greek yoghurt, sumac (gf,vg)
Beetroot, balsamic vinaigrette, toasted almonds, horseradish cream (gf,vg)
Zesty oven roasted baby kestrel potatoes, fresh herbs, lemon oil, pancetta (gf,df,vg)
Panzanella salad, heirloom tomato, basil, croutons, olives, red onion (gf,vg, v)
Charred caulini, pomegranate molasses, red onion, rocket, mint, lemon zest (gf,df,v,vg)
Miso honey glazed aubergine, sesame seeds, labneh, nori, chili oil (gf,vg)
Truffle butter roasted brussel sprouts, pistachio dukkah, shizo (gf, vg)
Slow roasted harissa spiced lamb shoulder, tzatziki, chimichurri (gf)
Grilled whole side of salmon, lemon caper butter (gf)
Beef rib eye steak, baharat butter, purple tatsoi (gf)
Juicy pan roasted chicken breasts, white wine & shallot pan sauce (gf)
Sticky toffee pudding with whiskey caramel sauce and vanilla ice-cream (vg)
Lemon tart brulee, raspberries, lemon mousse, passionfruit meringue, vanilla ice-cream (vg)
Traditional french dark chocolate mousse, mascarpone chantilly cream (gf,vg)
Chicken wings dry or wet
Soup of the day
Creamy salmon pasta
Swiss roll
Risotto with crab, lemon, tomato, white pepper
Hand-crafted lobster ravioli, tomato, chive, lobster sauce
Pork shoulder cappellacci with butter sage sauce and aged parmigiano reggiano
Squid ink cannelloni with hot-smoked salmon, tomato, and asparagus
Glacier 51 toothfish with tomato coulis, saffron potato, squid ink bagna cauda, and roasted zucchini
Herb-crusted lamb rack with sweet and sour vegetables, goat's curds, and jus
Beef tenderloin with sweet potato mash, salsa verde, and slow-roasted tomato
Tasmanian salmon fillet with saffron lime mayo, asparagus, and crispy shallots
Snapper fillet with saffron potatoes, wilted chard, and puttanesca sauce
Passion fruit panna cotta with mango gel and caramelized white chocolate
Dark chocolate crémeux with hazelnut, salted caramel, and cocoa soil
Textures of smoked chocolate with coconut gel
Sydney rock oysters, cucumber, apple, dill (gf,df)
Fresh burrata, confit cherry tomatoes, basil (vg,gf)
Mixed olives, creamy hummus, spice roasted chick peas, zaatar (vg,df)
Lamb koftas, house spice mix, fresh herbs, tzatziki (gf)
Truffle arancini, parmigiano, aioli (vg)
Honey butter roasted heirloom carrots, greek yoghurt, sumac (gf,vg)
Beetroot, balsamic vinaigrette, toasted almonds, horseradish cream (gf,vg)
Zesty oven roasted baby kestrel potatoes, fresh herbs, lemon oil, pancetta (gf,df,vg)
Panzanella salad, heirloom tomato, basil, croutons, olives, red onion (gf,vg, v)
Charred caulini, pomegranate molasses, red onion, rocket, mint, lemon zest (gf,df,v,vg)
Miso honey glazed aubergine, sesame seeds, labneh, nori, chili oil (gf,vg)
Truffle butter roasted brussel sprouts, pistachio dukkah, shizo (gf, vg)
Slow roasted harissa spiced lamb shoulder, tzatziki, chimichurri (gf)
Grilled whole side of salmon, lemon caper butter (gf)
Beef rib eye steak, baharat butter, purple tatsoi (gf)
Juicy pan roasted chicken breasts, white wine & shallot pan sauce (gf)
Sticky toffee pudding with whiskey caramel sauce and vanilla ice-cream (vg)
Lemon tart brulee, raspberries, lemon mousse, passionfruit meringue, vanilla ice-cream (vg)
Traditional french dark chocolate mousse, mascarpone chantilly cream (gf,vg)
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.

TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.










Take a Chef in Australia
Discover cities of Australia where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in Australia.