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 215000 guests have already enjoyed the experience
4.52 Chef
4.78 Food quality
4.74 Presentation
4.83 Cleaningness
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35748 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








Cured scallop in a creamy cauliflower purée and pistachios crumble
Gluten free gnocchi in a mix mushroom sauce
Gluten free pumpkin ravioli with burnt butter and sage sauce and amaretti crumble
Gluten free fresh hand cut tagliolini with garlic prawns confit tomato and basil pesto
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Beef fillet choice of sauce with truffle mash and roast broccolini
Crème brûlée tarte strawberry coulis and crunchy merengue
Silky vanilla panna cotta with coulis and poached berries
Matcha lava cake and mochi ice cream
Herb-baked scallops (3) tender scallops baked with aromatic herbs, served with fresh orange segments, crisp fennel, and a hint of mint
Burrata with fig and walnut creamy burrata paired with sweet figs and toasted walnuts, drizzled with aged balsamic and served with crispy turkish bread
Tiger prawns juicy tiger prawns served with a spiced avocado mousse, accompanied by a cucumber and dill slaw and finished with a zesty orange dressing
Beef tartare finely chopped beef tartare served with cornichons, beer mustard, and accompanied by crispy turkish bread
Goat cheese, beetroot, relish, honey on toasted bruschetta
Toasted bruschetta topped with pomodoro and mozzarella
An artful selection of cured italian meats, including salami and prosciutto, paired with creamy fresh mozzarella and brie, complemented by marinated olives and cherry tomatoes
Delicious fresh pasta tossed with a vibrant selection of the freshest seafood
Delicate ravioli filled with creamy ricotta, fresh spinach, and a touch of egg, served with your choice of sauce
Juicy beef fillet with classic poivre sauce, accompanied by creamy gratin potatoes
Pan-seared barramundi — cassava purée, brazil nut gremolata, citrus emulsion
Tender slow-cooked beef brisket served with roasted potatoes and green beans
Creme brûlée
Classic italian tiramisu dessert
Sticky date pudding, caramelised pecans, vanilla gelato, toffe sauce
Pistacchio tiramisu
Indulge in a delightful dessert board featuring four irresistible treats: tiramisu, panna cotta, lemon tart, and chocolate brownie. perfect for sharing, it offers a harmonious mix of flavors and textures to enjoy with friends
Light and airy chocolate mousse with intense chocolate flavor, accompanied by a medley of fresh berries and a dollop of cream
Fresh baked focaccia and gourmet charcuterie board filled with specialty cheeses and deli meats, artisan crackers, seasonal fruits, dips,
Thin slices of slow cooked beef flake sea salt & truffle oil
Handmade gnocchi in a mix mushroom sauce
Gluten free pumpkin ravioli with burnt butter and sage sauce and amaretti crumble
Pan fry snapper with lemon butter sauce
Medium rare beef fille and choice of sauce parsnip puree and roast asparagus
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Chocolate lava cake vanilla custard and ice cream
Silky vanilla panna cotta with coulis and poached berries
Crème brûlée fresh fruit salad and almond biscotti
Ocean breeze: grilled octopus with pickled plum and wasabi emulsion
Scallop crudo with fresh radish, jalapeño and yuzu dressing
Crispy tempura cod topped with caviar and parsley velouté
Sungold tomatoes and cucumber in tomatillo broth with parsley oil (vegetarian)
Citrus-marinated lobster with coconut and dill dressing
Cured spencer gulf kingfish with radish, kohlrabi, and jalapeño water
Pumpkin ravioli with duck, pickled radish, and consommé
Beetroot ravioli with dill oil and split sauce (vegetarian)
Sous vide sea bass with stuffed morel mushrooms and beurre blanc
Prawn tempura with pumpkin gnocchi and tomato fondue
Salmon fillet with scallops, pea purée, and lemon butter sauce
Herbed king oyster mushroom steak with sweet potato pave and jus (vegetarian)
“uluru sunset”: smoked chocolate tart with edible gold dust
Panna cotta al cioccolato with hibiscus caramel and poached rhubarb
Hazelnut chiffon with buckwheat ice cream and poached pear
Matcha tiramisu
Fresh oysters with lemon & salt
Shrimp & avocado toasts
Mussels in white wine
Chef special tuna sashimi
Ceviche peruvian style
Grilled calamari with green salsa
Marinated octopus with cauliflower puree
Pacific lobster with herbed butter
Marinated fish of the day with latin american herb butter, served with grilled asparagus, hollandaise sauce, and a micro-herb salad
Deconstructed passionfruit cheesecake
Mango coconut parfait
Chocolate and raspberry tart
Crab risotto with lemon, tomato, and white pepper
Hand-crafted lobster ravioli with tomato, chives, and lobster sauce
Hand-crafted egg tagliatelle with yamba prawns, lemon, tomato, and zucchini
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
Tasmanian salmon fillet with saffron lime mayo, asparagus, and crispy shallots
Snapper fillet with olive oil mash , wilted chard, and puttanesca sauce
Dark chocolate crémeux with hazelnut, salted caramel, and cocoa soil
Passion fruit panna cotta with mango gel and caramelized white chocolate
Textures of smoked chocolate with coconut gel
Burrata with prosciutto, fresh tomato, basil, and garlic bread
Succulent veal slices with a silky tuna-mayo sauce, lemon zest and crispy shallots
Salmon tartare with avocado-lime gel, crispy potato, chili oil, and chives
Pork tenderloin medallions with onion purée, baby carrots, salted peanuts, and sherry jus
Venison backstrap with truffle polenta, wild mushrooms, and red wine jus
Snapper fillet with wilted cime di rapa on puttanesca sauce
Beef tenderloin with sweet potato mash, salsa verde, and slow-roasted tomato
Glacier 51 toothfish, extra virgin olive oil mash, charred zucchini and pizzaiola sauce
Lamb backstrap, eggplant parmigiana, artichoke, rosemary jus
Creamy hazelnut tiramisu with shaved chocolate and coffee gel
Vanilla bean pannacotta with mixed berries compote and toasted almonds
Milk chocolate cremoso, hazelnut, milk salted caramel, cocoa soil
Lemon curd tart, italian meringue, mango & raspberry
Sydney rock oysters, cucumber, apple, dill (gf,df)
Fresh burrata, confit cherry tomatoes, basil (gf,vg)
Antipasto platter, cheese, grapes, deli cuts, olives, chutney (vg)
Truffle arancini, parmigiano, aioli (vg)
Yellow fin tuna crudo, tonnato, bottarga, charcoal wafer
Zesty oven roasted baby kristel potatoes, fresh herbs, pancetta (gf)
Roasted caulini, pomegranate molasses, baby rocket (gf,df,vg,v)
Heirloom tomato salad, red wine vinaigrette, croutons, basil (gf,df,vg,v)
Miso honey glazed aubergine, sesame seeds, labneh, nori, sichaun (gf,vg)
Beetroot, balsamic vinaigrette, toasted almonds, horseradish cream (gf,vg)
(pasta) butternut squash ravioli, brown butter, parmigiano, crispy sage (vg)
(pasta) blue swimmer crab, chili, garlic, lemon & cherry tomato mafaldine
Slow roasted lamb shoulder, garlic, rosemary, salsa verde (gf)
Premium grass fed beef rib eye, red wine jus (gf)
Grilled whole side of salmon, lemon caper butter (gf)
Juicy pan roasted chicken breasts, white wine & shallot pan sauce (gf)
Tiramisu, espresso, amaretto, cocoa (vg)
Lemon tart brulee, raspberries, lemon mousse, passionfruit meringue, vanilla ice-cream (vg)
Traditional dark chocolate mousse, whipped vanilla mascarpone (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.