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
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 232500 guests have already enjoyed the experience
4.5 Chef
4.77 Food quality
4.73 Presentation
4.83 Cleaningness
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39933 menus personalized by our Private Chefs in Australia
Every occasion is unique - make sure you have the right chef and menu for it!








"kakadu evolution": smoked kangaroo loin with kakadu plum gelée, pickled quandong petals, and toasted macadamia nut soil
"tasmanian oysters": freshly shucked oysters with finger lime mignonette and microgreens
Grilled corn with cotija cheese and chili powder (vegetarian)
Heirloom tomato salad: fresh tomatoes, basil, and burrata cheese, dressed with balsamic glaze (vegetarian)
"outback odyssey": grilled wagyu beef striploin with bush tomato jus, roasted sweet potato, and crispy prosciutto
"seafood paella": saffron-infused seafood paella with australian seafood
Whole roasted harissa cauliflower with butter bean spread and chimichurri (vegetarian)
Chicken souvlaki with roasted vegetables: marinated chicken skewers served with roasted vegetables and quinoa
"uluru sunset": smoked chocolate tart with saltbush caramel, toasted coconut flakes served with crème brûlée ice cream
Apple and pear crumble with basil sobert
Sticky date pudding with cashew nut crackers and thyme ice cream
Lemon myrtle panna cotta with salted caramel sauce, toasted almonds, and edible flowers
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
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)
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
Mozarella, tomato & eggplant tower
Chicken scarpariello
Tirimasu cheesecake
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
Yellow fin tuna crudo, tonnato, bottarga, charcoal wafer (gf,df)
Smoked taramasalata, brioche, bonito (gf,df)
Green olive, anchovy, pickled chili pepper gildas (gf,df)
Chorizo, manchego, cornichon gildas (gf)
Goats cheese arancini, caramelised red onion (vg)
Truffle arancini, black sesame aioli (vg)
Lamb koftas, whipped feta, dukkah (df,gf)
Fresh burrata, confit cherry tomatoes, basil (vg,gf)
Zesty oven roasted chat potatoes, fresh herbs, pancetta (gf,df,vg)
Panzanella heirloom tomato salad, basil, croutons, olives, red onion (gf,vg,v)
Miso honey glazed aubergine, sesame seeds, labneh, nori, chili oil (gf,vg)
Truffle butter roasted brussel sprouts, pistachio dukkah (gf, vg)
Beetroot, balsamic vinaigrette, toasted almonds, horseradish cream (gf,vg)
Mixed olives, creamy hummus, spice roasted chickpeas, zaatar (vg,df)
Slow roasted harissa spiced lamb shoulder, tzatziki, chimichurri (gf)
Zesty chili crab trofie with smoked extra virgin olive oil
Grilled salmon, lemon caper butter, dill (gf)
Grilled butterflied bone in truffled buffalo chicken, chilli yoghurt (gf)
100 day grass fed rib eye, baharaat butter, purple tatsoi (gf)
Lemon tart brulee, raspberries, lemon mousse, passionfruit meringue, vanilla ice-cream (vg)
Messy pavlova with seasonal fruit & berries, crispy meringue, chantilly and ice cream (gf,vg)
Traditional french dark chocolate mousse, chantilly whipped cream (gf, vg)
Sticky toffee pudding with butterscotch sauce and vanilla ice-cream (vg)
Classic tiramisu with kahlua & frangelico (vg)
Steak tartare, potato rosti
Freshly shucked oysters, mignonette, citrus (gf)
Chicken liver parfait, tartlets, onion jam
Pumpkin & sage arancini, aioli
Kingfish carpaccio crumpet, herb cultured cream, caviar
Risotto, bottarga, zucchini, crab, lime
Slow cooked wagyu beef croquette, soy gel
Crispy pork belly, gremolata, pumpkin puree
Bbq butterflied prawns, charred capsicum puree
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
Steak tartare, potato rosti
Freshly shucked oysters, mignonette, citrus (gf)
Chicken liver parfait, tartlets, onion jam
Pumpkin & sage arancini, aioli
Pulled lamb croquette, mint salsa
Bbq butterflied prawns, charred capsicum puree
Burrata, romesco, basil pesto, charred bread
Beef wellington, creamy mash, glazed baby carrots, red wine jus
Market fish, seasonal sides
All sides to share: herb slaw, leaf salad, roast potatoes, gremolata
Lamb koftas, cucumber & garlic raita
Mango & white chocolate cheesecake, berry coulis
Eton mess: meringue, strawberries, cream
Cannoli, pistachio and dark chocolate mousse, candid fruit ( for each guest)
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.