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
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Book your experience
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Find your chef
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Top Personal and Private chefs
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More than 245000 guests have already enjoyed the experience
4.5 Chef
4.77 Food quality
4.72 Presentation
4.82 Cleanliness
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42876 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








Hand-crafted bolognese peas and saffron arancini, lime aioli', tomato coulis
Pan seared scallop with yuzu-gel, salmon eggs, wakame and toasted sesame
Harissa lamb-rack served with cous-cous and roasted vegetables salad, lemon dressing
Teriyaki-glazed salmon, served with a side of wasabi mashed potatoes and sautéed greens
Chicken breast supreme, capsicum salad, field mushroom, wilted spinach and chicken jus
Wagyu beef, broccoli puree', golden shallot, sherry beef jus
Green tea tiramisu: layers of matcha-soaked ladyfingers with mascarpone cream
Lychee pannacotta, ginger biscuit, passion fruit sauce
Baked cheesecake served with raspberry coulis and fresh berries
Dark chocolate cremeux with hazelnut, salted caramel, and cocoa soil
Truffle arancini, black aioli, black sesame (vg)
Fresh burrata, confit cherry tomatoes, basil (gf,vg)
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
Mochi selection
Matcha tart brulee, white chocolate, summer berries
Burrata , artichoke, bresaola in a dill split sauce
Sungold tomatoes and compressed cucumbers in cantaloupe and tomatillo broth (vegetarian)
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)
"great barrier reef": pan-seared barramundi with lemon myrtle butter
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
Sydney rock oysters with finger lime mignonette (fresh oysters with a citrusy native finger-lime dressing)
Bluefin tuna tartare bites on corn chip with wasabi mayo
Saffron infused large scalop with crunchy prosciutto
Bluefin tuna tartare chef style with japanese and mediterranean influences
Tiger’s milk ceviche: fresh catch marinated in lime & aji limo
Adobo-seared prawns over roasted cauliflower velouté & epazote oil
Grilled adobo octopus on cauliflower cloud & grilled asparragus
Grilled lobster tail with mediterranean herb butter, served with saffron risotto and roasted brussels sprouts
Marinated fish of the day with mexican adobo butter, served with grilled asparagus, hollandaise sauce, and a micro-herb salad
Layered tapioca coconut mousse & fresh mango parfait
Summer berry crème brûlée & toasted pistachio crunch
Malbec-poached pears with truffled mascarpone quenelle and roasted pistachio crunch
Black olive tapenade on crostini with anchovies (a crispy bread base topped with a savory olive spread and salty anchovies)
Mini feta cheese tartlets with honey and thyme (small pastry bites combining the creaminess of feta with the sweetness of honey and the aroma of thyme)
Andalusian gazpacho served in small glasses with extra virgin olive oil (a refreshing cold tomato-based soup, smooth and vibrant, finished with premium olive oil)
Cod croquettes with saffron aioli (crispy fried croquettes filled with salted cod, paired with a fragrant saffron-garlic mayonnaise)
Starter ask the chef – special dietary requests
Baba ganoush with homemade pita chips (a smoky roasted eggplant dip served with crispy baked pita chips)
Mediterranean vitello tonnato with capers and olives (thinly sliced veal topped with a creamy tuna-caper sauce, finished with mediterranean olives)
Mediterranean tuna tartare with olive oil, citrus, and basil (fresh diced tuna seasoned with citrus zest, extra virgin olive oil, and aromatic basil)
Garlic shrimp with a touch of white wine (juicy prawns sautéed with garlic and finished with a splash of white wine)
First course ask the chef – special dietary requests
Moroccan-style lamb slow cooked with spiced couscous and dried fruits (tender lamb slow-cooked with aromatic spices, served over couscous with raisins and nuts)
Baked sea bass with mediterranean herbs and cauliflower-potato roasted garlic purée (delicate sea bass fillet baked with fresh herbs, paired with a creamy vegetable purée)
Greek moussaka reinterpreted in individual layers (a modern take on the classic eggplant, potato, and beef casserole, served in elegant portions)
Lemon chicken with green olives and roasted vegetables (juicy chicken braised with lemon and olives, accompanied by seasonal roasted vegetables)
Braised goat with chickpea purée and rosemary oil (slow-cooked young goat, served with a silky chickpea base and aromatic rosemary oil)
Grilled scotch fillet with mediterranean red wine sauce and greek-style potatoes (juicy scotch fillet seared on the grill, served with a red wine sauce infused with mediterranean herbs, accompanied by oven-roasted greek-style potatoes.)
Main course ask the chef – special dietary requests
Saffron crème brûlée (a silky custard infused with saffron, topped with a caramelized sugar crust)
Almond tart (santiago cake) with citrus reduction (a traditional spanish almond cake enhanced with a zesty citrus sauce)
Lavender panna cotta with honey (a delicate italian cream dessert infused with lavender and drizzled with honey)
Dark chocolate mousse with olive oil and maldon salt (an airy bitter chocolate mousse elevated by fruity olive oil and crunchy sea salt flakes)
Caprese cake (almond and chocolate) with red berry coulis (a rich flourless cake of almond and chocolate, balanced with a tangy berry sauce)
Dessert ask the chef – special dietary requests
Burrata spring peas · broad beans · preserved lemon · basil oil · pangrattato
Kingfish crudo green olive · cucumber · lemon · caper · oregano
Charred asparagus whipped ricotta · pistachio · lemon · mint
Ricotta agnolotti spring pea · pecorino · lemon · brown butter
Chicken, artichoke & olive roasted chicken · artichoke · green olive · lemon · chicken jus
Lamb shoulder peperonata · salsa verde · grilled spring onion · jus
Market fish white bean · asparagus · mussel & saffron sauce
Roasted cauliflower (vegetarian) almond · golden raisin · caper · tahini
Lemon olive oil cake mascarpone · strawberry · basil
Italian affogato with pistachio gelato and amaretto crumble home
Pistachio panna cotta rhubarb · orange · pistachio
Steak tartare, potato rosti
Freshly shucked oysters, mignonette, citrus (gf)
Pumpkin & sage arancini, aioli
: mediterranean vegetable pizza sugo, mozzarella, basil, zucchini, capsicum, eggplant, slow cooked red onion
Pumpkin casarecce, sage textures
Lobster risotto, dill, chilli, peas
Crispy pork belly, gremolata, pumpkin (gf)
Chicken breast, cauliflower purée, pressed potato, kale, red wine jus
Duck breast, gnocchi, pumpkin, plum gel
Cauliflower steak, pressed potato, caper dressing
Slow cooked lamb ragu, pappardelle, salted ricotta
Slow cooked beef ragu, hand cut pappardelle, salted ricotta
Vanilla & white chocolate pan cotta with poached rhubarb
Mango & white chocolate cheesecake, berry coulis
Apple & calvados crumble, custard
Cannoli, pistachio and dark chocolate mousse, candid fruit ( for each guest)
Guacamole with totopos (shared plate)
Pico de gallo and corn chips (shared plate)
Quinoa vegan ceviche with corn chips
Frijoles (mexican style beans) quesadillas served with mozzerella cheese, corriander & onion
Roast veggie & feta salad
Stuffed mexican chillis with frijoles and cheese
Flamed banana flan, custard like pudding topped with caramelised bananas and sugar
Key lime pie, zesty and creamy with a butter pie base
Churros with chocolate dipping sauce
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.