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 210100 guests have already enjoyed the experience
4.52 Chef
4.78 Food quality
4.74 Presentation
4.82 Cleaningness
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34817 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








Mezze grazing platter with selection of dips, cheeses, marinated vegetables
Flatbreads with za'tar
Whole roasted cauliflower with green tahini sauce (gf, v)
Cous cous with fresh herbs, apricot and almond
Hot charred cherry tomatoes over yoghurt
Spiced chickpeas with tomato and cucumber salad (gf, v)
Slow roasted lamb with pomegranate sauce (gf)
Chermoula aubergine with quinoa and yoghurt (gf)
Lemony roasted potatoes
Orange and cardamon cake with rosewater cream
Karrage cauliflower, miso mayo
Kingfish ceviche, citrus, herbs, avocado tostadas
Pan fried vegetable gyozas, honey soy dressing (vegetarian)
Freshly shucked oysters, mignonette, citrus
Pork tonkatsu, pork schnitzel, katsu curry, rice
Pan roasted barramundi, soy glazed noodles and bok choy
Marinated beef & green pepper stir fry
Mushroom tonakatsu, jasmine rice (vegetarian)
Matcha cheesecake, ginger crumb, yuzu compote
Yuzu cheesecake, sake marinated berries, ginger crumb
White chocolate cheesecake, raspberry coulis
Black forest cheesecake
Pico de gallo and corn chips
Black olive tapenade on crostini (a crispy bread base topped with a savory olive spread)
Jerusalem artichoke & leek velouté
Aguachile with prawns and avocado (mexico)
Argentinian tartare with crostini, hand cut beef finely chopped and served with a tangy mustard sauce and egg yolk
Chef style alsatian cheese tartlets with rocket salad and micro tomamo cherry
Grilled medium-rare porterhouse steak with chimichurri, served with pavé potatoes and spicy carrot cream
Refined interpretation of the classic italian lasagna, layered with slow-simmered ragù, silky béchamel, and finished with a delicate gratin of aged parmigiano-reggiano
Coq au vin served with creamy mash potatoes & garlic greens
Classic beef bourguignon, potato purée and seasonal greens
Main course ask the chef – special dietary requests
Classic cream brûlée
Classic cheesecake with poached cinnamon pears
Dulce de leche flan with chantilly cream and syrup-soaked strawberries classic caramel flan made with dulce de leche, served with whipped cream and candied strawberries
Almond tart (santiago cake) with citrus reduction (a traditional spanish almond cake enhanced with a zesty citrus sauce)
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)
Pan fried vegetable gyozas, honey soy dressing (vegetarian)
Freshly shucked oysters, yuzu, caviar
Selection of sushi, soy sauce, wasabi paste
Yakatori tsukune, skewered chicken meatballs with spiced egg yolk (included with any first course)
Prawn dumplings, w/ garlic, fish, coriander broth
Salmon sashimi, lime coconut and nam jim
Pan roasted barramundi, soy glazed noodles and bok choy
Japanese wagyu beef, wasabi cauliflower puree, pressed potato, horseradish jus, asparagus
Miso roasted eggplant, coriander, cucumber salad (as a side dish to go with the mains)
Asian slaw, yuzu dressing, mint, coriander, crispy onions (as a side dish to go with mains)
Pork tonkatsu, pork schnitzel, katsu curry, rice
Yuzu cheesecake, sake marinated berries, ginger crumb
Miso chocolate brownie, pistachio ice cream
Kingfish ceviche, citrus, herbs, avocado tostadas
Pan fried vegetable gyozas, honey soy dressing (vegetarian)
Freshly shucked oysters, mignonette, citrus
Risotto, bottarga, zucchini, crab, lime
Steak tartare, egg yolk, capers, shallots, herbs
Salmon sashimi, lime coconut and nam jim
Scallops, cauliflower purée, crispy capers
Crispy pork belly, chimmichurri, pumpkin puree
Beef wellington, creamy mash, glazed baby carrots, red wine jus
Lamb fillet, cavalo nero, leek croquette, jus, mint salsa verde
Duck breast, gnocchi, pumpkin, plum gel
Cauliflower steak, pressed potato, caper dressing
Yuzu cheesecake, sake marinated berries, ginger crumb
Stout & chocolate mousse, whiskey cream
Triple chocolate brownie, chocolate soil, vanilla ice cream
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
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Types of services
Discover the services offered by Take a Chef in Australia.