Private Chef in Griffith
Hire one of our 13 Private Chefs in Griffith and personalize your menu, 8962 clients in Griffith have already booked their chef!
Private Chef in Griffith
Since the first Private Chef who joined Take a Chef in Griffith in May, 2018, more than 13 Private Chefs have joined our platform in Griffith and offer their services as Private Chef anywhere in New South Wales.
Starting from 2018, 8962 guests have already enjoyed a Private Chef in Griffith through Take a Chef. Up until today, our chefs have shared 927 customized menu proposals, sending a total of 8722 messages to their guests, who rated their experience with an average score of 4.85 out of 5.
Our guests in Griffith usually book menus around 153 AUD per person, including 4.97 courses, sharing an average of 3.45 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Griffith!
How it works
Personalize your request
Share with us the details of your dreamed meal, including type of cuisine, preferences and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Dont be shy to exchange some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is counting down the days till your culinary experience begins!
13 Private Chefs in Griffith
Get to know more about our top rated Private Chefs in Griffith
More than 8900 guests have already enjoyed the experience
4.7 Chef
The guests in Griffith have scored the experience with their Private Chef with a 4.7.
4.87 Food quality
The quality of the menus cooked by our Private Chefs in Griffith received an average score of 4.87.
4.87 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.87 average score.
4.87 Cleaningness
The clean up of the kitchen and dining area in Griffith has been scored with a 4.87 on average.
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927 menus personalized by our Private Chefs in Griffith
Every occasion is unique - make sure you have the right chef and menu for it!
Baked ricotta cheese with honey , kaffir lime leaf, chilli and lemon
Bloody mary gaspacho with garden vegetables pinzimonio
Nduja mousse bruschetta with cavolo nero
Bignè filled with baccalà mousse and balsamic glaze
Brioche buns with beef tartare, halzenut mayonnaise and cocoa nibs
Half shell local bay scallops with water melon purè and avruga caviar
Montadito (toasted focaccia): chargrilled and marinated red peppers with buffalo mozzarella and vincotto
Eclair with wild mushrooms mousse and crispy prosciutto
Fried raviolini filled with zucchini flowers, pecorino and mint with mustard fruit gel
Port philip bay mussels arancini with ginger mayo
Cheese cookies with pistachio crumbs and fried salt bush
Vol au vent duck liver parfait, cucumber and fried shallot
Fresh oysters with tarragon sherry vinegar and tobiko
Avocado mash with salmon roe, bottarga and parsley emulsion
White asparagus tips with parmesan custard and olives taggiasca crumbs
Zucchini rolls with blue swimmer crab and romesco sauce
Roast-beef skewer with new season potatoes brunoise and baby capers
Sangria infuse watermelon with lemon balm and preserve lemon
Ox tongue spiedino with pardon pepper and salsa verde
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Classic steak tartar, egg yolk emulsion, sourdough bread
French fries
Grilled beans, ricotta, croutons, crispy chili oil, dill
Dry aged duck breast, figs, beetroot, chicory
Dark chocolate mousse, local berries, crème chantilly
Pan roasted scallops, miso butter, finger lime
Grilled japanese pumpkin, golden raisins, hazelnut, straccieatella cheese, herbs
Tuna tartar, yuzu emulsion, wakame, cucumbers, coriander
O'connor picanha rump cap - kampot pepper sauce - exotic mushrooms
Coffee semifredo, caramelised pineapple, salted caramel
Marinated king prawn, red pepper dressing, puffed grain salad, spring herbs (g.f, d.f, n.f.)
Kingfish carpaccio, fennel, pistachio, raspberries and honey vinaigrette (g.f., n.f. and d.f.)
Beef tartare, pan brioche, hazelnut emulsion, fried capers, parsley
Ox tongue, padron peppers, blueberries, prosecco (g.f. , n.f.)
Grilled asparagus, sabayon, quail eggs, salmon roe, nasturtium (vg, v. , n.f., and g.f.)
Twice baked two cheese souffle, smoked beetroot salad, rosemary(vg. , n.f.)
Spanner crab cocktail, avocado, fennel, seaweed crackers and puffed rice (n.f. , d.f. and g.f.)
Japanese scallops. morcilla, roasted shallots, shallot puree and corn shoots (g.f , n.f.)
Canederli- bread gnocchi, with smoked speck, scamorza, cultured butter and sage (n.f, option – v,)
Eggplant parmigiana, prosciutto cotto, buffalo mozzarella, basil pesto ( n.f, g.f option v)
Caserecce with wild mushroom and snail ragu, hazelnut crumble (option v, n.f, g.f, d.f)
Salted cod cannelloni with saffron puree, pumpkin chips (n.f option v)
Carnaroli risotto, saffron and braised veal shank (g.f, n.f)
Paccheri with kristal bay prawns ragu & bisque, buffalo mozzarella (n.f, option g.f, d.f, v)
Carnaroli risotto with globe artichokes and prawns (g.f, n.f, option v)
Line caught snapper, local mushrooms, chervil pesto (d.f, g.f option n.f)
Braised beef ribs, parsnip, radicchio, balsamic vinegar (n.f, g.f option d.f)
Grass fed beef eye fillet, roasted shallots, yellow & green beans, café de paris (n.f, d.f)
Bbq half spatchcock, leeks, tomato gazpacho, fried capers (n.f, d.f, g.f)
Quail saltimbocca, san daniele prosciutto, sage, white wine, grilled polenta (n.f, g.f)
Rock flathead roulade, lemon yogurt beurre blanc, mussels, zucchini canolo (n.f, g.f)
Mushroom croquettes with mix wild mushrooms and potatoes cream
Lamb backstrap , cacio e pepe sauce, spring greens (n.f, g.f)
Pork scotch fillet, braised witlof, liquorice
Pan roasted duck breast on carots purè, english spinach and roasted red grapes. (n.f., g.f., option d.f.)
Deconstructed tiramisu’, mascarpone and chocolate mousse, coffee sauce and biscotto
Rhum cappuccino’, pepper chocolate cremoso, milk foam (n.f, g.f)
Lemon sorbet, mint, pineapple, coconut mousse (v, d.f, n.f, g.f)
Chocolate caprese 70% with chocolate and creme anglais , chocolate sorbet (option d.f, n.f)
Almond plumcake, candied orange, nougat ice cream (g.f option d.f)
White chocolate & star anise cremoso, chocolate brownie, pear jelly , ricotta
Cherries tomatoes and evoo focaccia with fresh ricotta, broad beans
Grilled baby sugarloaf cabbage and compressed red apple with roasted seed crumble, buttermilk sauce
Compressed ox heart tomato on thyme and bread sauce, buffalo mozzarella, peach carpaccio
Prosecco carnaroli risotto with heirloom dutch carrots, almond, mascarpone cheese
Deconstructed ratatouille (zucchini, tomato, eggplant and potato) with fresh tomatoes and oregano salsa, chives, garlic flowers
Cappuccino panna cotta with creamy milk chocolate, coffee reduction, milk foam
Rosemary and turnip focaccia with black anchovy and fresh ricotta
King fish carpaccio with raspberry and shaved fennel, toasted pistachio, ipa beer vinaigrette
Carnaroli risotto with local farm sweet corn, port philip bay mussels, lime zest, pecorino
Roasted salt bush lamb shoulder marinated in coffee rub with eggplant puree, baked japanese pumpkin, broad beans
Pan roasted duck breast on carrots puree, toasted hazelnuts, sautéed baby spinach, roasted red grapes
Green apple crumble with vanilla crème anglaise, marsala raising gel, poached rhubarb
Oregano and sweet potato focaccia with mortadella mousse and homemade pickles
Handmade ‘strozzapreti’ pasta with duck leg ragu, english spinach, celery heart leaves
Crispy skin pork belly with sunflower seed pesto, carrot chutney
Slow ‘twice cooked’ beef ribs in aged balsamic vinegar with grilled radicchio leaves, olive oil potatoes puree
Roasted jumbo quail stuffed with wild mushrooms and pork neck on chickpeas panisse, braised black kale
70% dark chocolate and almond terrine with chocolate sauce and chocolate gelato
Eggplant charcoal and smoked, raw almond emulsion, tomato and carrot caramel, eggplant jus essence
Garden roots carpaccio, cayenne pepper, cruditè, puffed amaranth, citronette
'la montanara' fried pizza bites, oven finished with seasonal toppings
Celeriac double cooked, carrot glazed, puffed rice crust
Zucchine flowers in tempura, capsicum essence, gazpacho
Spaghetti al pomodoro, like you never had before
Risotto in white, bottarga, zucchini marinated lime, parmigiano
Filled fresh pasta seasonal, daily offer
15 days mature and roasted savoy cabbage, capsicum essence, gruviere
Seasonal veg graten, veg jus, almon and breadcrums crumble
Rich belgian choccolate mousse, dark marquise, lime gel and orange pulp
Italian custard, choc mousse,local sourced berries, sbrisolona crumble bisquit
Cannoli, buffalo dark choccolate pistacchio and candid fruit
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.
Frequently asked questions
Below you can find the most common questions about Private Chefs in Griffith.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Griffith is 168 AUD per person. Between 3 and 6 people, the average price is 125 AUD per person. Between 7 and 12 people, the average price is 119 AUD. For 13 or more people the average price is 115 AUD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Griffith there are currently 13 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 8962 guests in Griffith, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Griffith
Discover more details about our Private Chefs in Griffith and their services.
How many Private Chef services are booked in Griffith each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Griffith, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Griffith, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Griffith?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Griffith is 168 AUD per person. Between 3 and 6 people, the average price is 125 AUD per person. Between 7 and 12 people, the average price is 119 AUD. For 13 or more people the average price is 115 AUD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Griffith on each particular month of the year.
What is the most reserved type of cuisine in Griffith?
We mainly offer six types of cuisine in Griffith: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Griffith is the Surprise cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Griffith!
Discover our Private Chefs
Each Private Chef in Griffith is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Griffith who will personalize every detail of your experience.
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