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!
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More than 200500 guests have already enjoyed the experience
4.53 Chef
4.78 Food quality
4.74 Presentation
4.83 Cleaningness
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32942 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








Prawn cocktail
Tris of oysters ( natural, magma jim sauce, ponzu)
Salt and pepper calamari
Roasted beet & citrus salad (vegan, nut-free, shellfish-free) (vegetarian)
Pan fry australian barramundi salsa verde roast capsicum
Medium rare aussie beef: finely sliced with vibrant salsa verde (gf)
Roast lamb with rosemary and mint sauce
Creamy vegan mushroom risotto (vegan, nut-free) (vegetarian)
Sticky date pudding with butter scotch sauce
New york cheesecake with berries and coulis
Vanilla panna cotta with coulis and poached berries
Apple tarte tin and vanilla custard
“yamba prawns cocktail” with avocado salsa and lemon
Salmon tartare, avocado and lime gel, chilli oil, chive, crispy potatoes
"vitello tonnato" sliced veal served with tuna/mayo sauce, capers, tomato soil
Creamy risotto with porcini mushrooms thyme and white pepper
Hand-made tagliatelle pasta with lemon, crab and cherry tomato
Rigatoni pasta with wagyu beef ragout, carrot, pecorino romano cheese
Pan fried tasmanian with salmon, citrus and herbs mayo and saffron potato, and roast zucchini
Lamb backstrap with ratatouille and red wine jus
Pork tenderloin, onion puree', baby carrot, borlotti beans "uccelletto style" jus
Green tea tiramisu: layers of matcha-soaked ladyfingers with mascarpone cream
Dark chocolate cremeux, hazelnut, salted caramel, crunchy cocoa soil
Passion fruit pannacotta, mango gel, 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)
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
Miso-infused tomato bruschetta
Thai shrimp and avocado salad
Balsamic-glazed caprese skewers
Spicy tuna poke bowl
Korean bbq beef lettuce wraps
Coconut-curry butternut squash soup
Teriyaki-glazed salmon, served with a side of wasabi mashed potatoes and sautéed greens
Herb-crusted chicken with vibrant chimichurri sauce
Ginger and soy marinated tofu stir fry tossed with mixed vegetables and served over jasmine rice
Green tea tiramisu: layers of matcha-soaked ladyfingers with mascarpone cream
Coconut panna cotta with berry coulis
K-town fried chicken with gochujang sauce
Watermelon, goat cheese and fennel delight (vegetarian)
Aubergine & sesame beignet (vegetarian)
Fish crackling with smoked tofu garlic purée
Deconstructed quail biryani with mint chutney and bhaji
Sweet ginger pork belly in pasilla sauce and risotto
Stuffed delicata squash with quinoa and wild mushrooms (vegetarian)
Chicken leg stuffed with pancetta, sweet corn purée, crispy kale and jus
Chocolate tart with miso & whiskey butterscotch and soybean ice cream
Sticky orange and pistachio cake
Fresh fruit empanadas with whipped cream
Blood orange cheesecake with biscotti ice cream
Truffle choux with creamy herbed mayo on a bed of chocolate and thyme soil
Burrata with sungold tomatoes, pine nuts and parsley oil (vegetarian)
Brioch anchovy toast
Zucchini flowers, abrolhos island, young garlic and fennel cream (vegetarian)
Tonno crudo :yellow-fin tuna, stracciatella cheese, imperial mandarin, nashi pear, nasturtium
Tagliatelle ai fungi: wild mushrooms, chestnuts, taleggio cheese (vegetarian)
Citrus marinated lobster with coconut and dill salad
Beetroot ravioli with dill oil and split sauce (vegetarian)
Tournedos rossini with foie gras and madeira reduction
Pan-seared halibut with saffron risotto and lemon-thyme jus
Herbed king oyster mushroom steak, sweet potato pave and smoked leek (vegetarian)
Lamb backstrap with puffed quinoa, kohlrabi pave and cauliflower purée
Panna cotta al cioccolato with hibiscus caramel and biscotti
Ricotta bombolone with sambuca and orange zest
Dark chocolate mousse with raspberry coulis and pistachio tuile
Olive oil flourless orange sponge with orange segments and baileys cream
Truffle and caviar deviled eggs
Duck confit spring rolls
Lobster and avocado tartare
Burrata and prosciutto salad
Smoked salmon mousse on crispy crostini with dill creme fraiche
Tuna taco, with guacamole gel, spicy mayo and fresh coriander
Pistachio crusted lamb rack, served with baba-ganoush and slow-cooked tomato
Moroccan spiced vegetable tagine
Spicy thai basil fish curry
White chocolate and ginger baked cheesecake
Spiced chai crème brûlée
Spicy mexican chocolate mousse
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
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Types of services
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