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
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Top Personal and Private chefs
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More than 241900 guests have already enjoyed the experience
4.5 Chef
4.77 Food quality
4.72 Presentation
4.82 Cleanliness
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42150 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








"carpaccio di manzo": thinly sliced wagyu beef carpaccio with arugula, shaved parmesan, and a lemon-truffle vinaigrette
"handmade fettuccine": fresh fettuccine with a rich wild boar ragù and porcini mushrooms, finished with a sprinkle of parmesan cheese
"tournedos rossini": grilled filet mignon with seared foie gras, truffle duxelles, and a madeira wine reduction
"tiramisù moderno": a creative twist on the classic tiramisu, with ladyfingers soaked in espresso and liqueur, layered with mascarpone cream and cocoa powder
Steak tartare, potato rosti
Freshly shucked oysters, mignonette, citrus (gf)
Aspargus, almond, finger lime, citrus,
Mini cheeseburger sliders, burger sauce, pickles
Slow cooked wagyu beef croquette, soy gel
Charred carrots, coconut lime cream, green chilli dressing (vegan)
Beef wellington, creamy mash, glazed baby carrots, red wine jus
Herb crusted rack of lamb, ratatouille, potato stack, mint emulsion, red wine jus
Chicken breast, cauliflower purée, pressed potato, kale, red wine jus
Duck breast, gnocchi, pumpkin, plum gel
Eye fillet, potato rosti, cabbage, bacon, jus, white root puree
Cauliflower steak, pressed potato, caper dressing
Vanilla & white chocolate pan cotta with poached rhubarb
Mango & white chocolate cheesecake, berry coulis
Eton mess: meringue, strawberries, cream
Apple & calvados crumble, custard
Chorizo & cheese croquettes, romesco
Oysters, caviar, green chilli dressing
Kingfish ceviche, citrus, herbs tostadas
Guacamole & chips for the table
Pork birria tacos, slow cooked pork, oaxaca cheese, pork jus, coriander and spring onion
Bbq butterflied prawns, charred capsicum puree
Paprika spiced scallops, charred pepper puree, cucumber and coriander
Chilli rellenos with spiced tomato spice
Slow cooked duck leg, green chilli, pickled onions, pico de gallo, warm corn tortillas
Chilli & coffee rubbed flank steak, corn salsa, avocado butter, crispy potato
Snapper, cooked in tomato, capers and pickled jalapeño sauce
Pay de queso (mexican cheesecake) with dulce de leche
Charred salmon tataki with a ponzu of preserved calamansi and white shoyu
Coastal succulents crudite
• freshly shucked rock oysters, finger lime, coconut vinegar and preserved citrus
Mussels and cream with alavar sauce of crab fat
Blue fin tuna dressed in a rosella tigre de leche ceviche
Lamb ribs glazed in coffee and manuka with babaganoush
Smoked sorrel salad with tarragon and honey
Tartar of beef with sauce gribiche and fried capers
Fried zucchini tempura with ricotta and dill
Seared scallops with a vin jaune and they vinaigrette
Grilled aged duck smoked in cherry wood with a duck bone jus and grilled berries
Aged tbone with a bone marrow jus and marjoram
Lamb shouder braised with zaatar and aubergine sauce
Seared fish with a sabayon of mussels and champagne butter
Mango semifreddo with pandan dacquoise
Basque burnt cheesecake with vanilla crème fraîche
Classic tiramisu with a layered joconde cake and dark chocolate
Dark chocolate ganache with a hazelnut ice cream
Poached chicken salad caesar mixican
Pumkin shrimp soup
Chilli chicken wings sticky
Baja fried fish tacos with grilled vegetables ,pilaf rice and savour cream dip
Chilli con carne
Juicy bbq spare ribs with ben's sweet n sour suace
Tilapia with lentils
Mexican chocolate shots
Octopus tacoyaki, bonito flakes, chives
Bangla burrata, chili crisp, peanut sambal, milk bread
Crispy chat potato & cucumber salad, kewpie, sweet soy, spring onion
Miso glazed aubergine, black sesame, nori, sichuan chili oil
Aromatic jasmine rice (v,vg,gf,df)
Ramen noodles in spring onion oil
Honey & sesame glazed atlantic salmon
Korean rib eye steak, gochujang butter, purple tatsoi
Slow roasted sticky chinese style lamb shoulder
Mochi selection
Burrata , artichoke, bresaola in a dill split sauce
Sungold tomatoes and compressed cucumbers in cantaloupe and tomatillo broth (vegetarian)
Prosciutto-wrapped melon with mint
Heirloom tomato keftedes with tzatziki sauce (vegetarian)
Fagottini di crepes con funghi e brie
Stuffed pepper with orzo, harissa and smoked almond velouté (vegetarian)
Slow cooked short rib and fresh paccheri pasta
Mezze platter: hummus, baba ghanoush, tabouli, and pita bread (vegetarian)
Lobster ravioli with garlic butter and lemon zest
Herbed crusted lamb chops, duck fat potato pave, carrot & apple purée, jus
Vegetable wellington (vegetarian)
Roasted duck with hoisin cointreau
"tiramisù moderno": a creative twist on the classic tiramisu, with ladyfingers soaked in espresso and liqueur, layered with mascarpone cream and cocoa powder
Bónet piedmont – traditional rich italian chocolate custard
Lemon thyme pana cotta
Cheesecake with caramen and biscuit base
Frittatina di pasta (mini pasta frittata, traditional from naples)
Polpettine di carne (mini meatballs in tomato sauce)
Bruschetta with sautéed mushrooms and olive oil (toasted sourdough topped with mushrooms sautéed in olive oil)
Mini arancini with black truffle aioli on a bed of arugula and parmesan salad (crispy risotto balls served with truffle aioli, arugula and parmesan)
Starter ask the chef – special dietary requests
Mushroom risotto with smoky pancetta, creamy italian rice cooked with rich porcini mushrooms and finished with crispy pancetta
Vitello tonnato (classic piedmontese dish of thinly sliced veal with tuna-caper sauce)
Caprese salad with fresh mozzarella, tomato and basil (traditional italian salad of fresh mozzarella, ripe tomatoes and basil)
Savory ricotta and spinach tart with toasted pine nuts, basil and parmesan (homemade tart filled with ricotta, spinach, pine nuts, basil and parmesan cheese)
First course ask the chef – special dietary requests
Branzino al forno, baked market fish with cherry tomatoes, garlic and herbs served with roast potatoes
Lasagna alla bolognese with béchamel sauce and gratinated cheese (traditional layered pasta with bolognese ragù, creamy béchamel and melted cheese crust)
Slow-cooked osso buco alla milanese (braised veal shank in white wine and vegetables, served milanese-style)
Spaghetti alla carbonara with crispy guanciale (classic roman pasta with egg, pecorino cheese and crispy guanciale)
Main course ask the chef – special dietary requests
Classic tiramisù (traditional italian dessert with coffee-soaked ladyfingers, mascarpone cream and cocoa)
Panna cotta with red berry coulis (silky italian cream dessert served with a fresh red berry sauce)
Sicilian cannoli filled with sweet ricotta (crispy pastry shells filled with sweet ricotta cream)
Dessert ask the chef – special dietary requests
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.