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
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Find your chef
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More than 55900 guests have already enjoyed the experience
4.54 Chef
4.72 Food quality
4.65 Presentation
4.79 Cleanliness
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13754 menus personalized by our Private Chefs in Brazil
Every occasion is unique - make sure you have the right chef and menu for it!








Ceviche de flores ( ceviche vegano de flores, melancia, mel de lavanda)
Ceviche thay ( peixe, leite de coco, togarashi, manga, gengibre, nira)
"vegan" confit tomato salad, balsamic reduction
Peixe ( crudo de peixe, molho ponzu, farofa de algas, cítricos)
Creme de couve-flor ( couve-flor creme e torrada, ovas de peixe , camarão )
Steak tartar ( tartar de carne levemente curada, picles , gema de ovo, chips)
Peixe ( peixe na manteiga , creme de couve-flor , abobrinha)
Ravioli de galinha ( caldo de galinha , purê de cebola, espinafre tostada)
Fetuccine al limone
Rissotto de cogumelos e contrafile
Contrafilé ( purê de abóbora, farofa á libanesa, molho de cogumelos)
Black rice, vegetables, and mushroom sauce
Tiramisú do ateliê ( café, mascarpone, frutos vermelhos )
Ao vinho ( pera ao vinho, sorvete da casa, crumble de avacaxi)
Brownie, calda de chocolate meio amargo, sorvete
Cheesecake ( pode elegir as caldas, morango, maracujá, caramelo salgado, maçã)
Flowers "vegan" (flower ceviche, watermelon, mint)
Eggplant cooked with herbs, cheese fonduta, confit tomatoes
"vegan" (flower ceviche, watermelon, passion fruit,mint)
Salada da horta ( mix de folhas , figo, frutos secos, cenouras , beterraba , vinagrete especial )
"vegan" confit tomato salad, balsamic reduction
Contrafilé ( purê de batata baroa, molho de toffe agredoce)
Il manzo ( contrafilé ou alcatra bovina, molho de vinho e pimenta do reino, purê de batatas cebola caramelizada)
Peixe ( a finas ervas e limão siciliano com nhoques de mandioca)
Fetuccine all nero do sépia com camaroes
Lasagna a bolonhesa
Pudim de café
Creme brûlée de baunilha
Sorvete de crema, queijo e frutos vermelhos
Rio (mango mousse, chocolate, coconut)
Aperitivo ( mini coxinha de pato)
Aperitivo ( surpresa, aperitivo a nome do chef , único que não se faz em outra ocasião) apenas uma unidade por pessoa
Aperitivo ( dadinhos de tapioca e geleia de pimenta)
Aperitivo ( casquinha de siri)
Salada brasileira
Ceviche tropical ( peixe branco, leite de tigre de coco, manga, abacate, acompanha batata doce )
Bolovo
Sardinha frita, vinagrete e torradas
Peixe na folha de bananeira, cuscuz com vegetais e molho de ervas
Moqueca de peixe
Contrafilé ( purê de batata baroa, molho de toffe agredoce)
Arroz negro, camarão ,vegetais, leite de castanhas
Frango ( coxa de frango confitada, arroz meloso de coentro)
Kindim
Pudim de café
Arroz doce especial, sorvete da casa , calda de caramelo
Banana( banana ao forno caramelada com sorvete e queijo )
Romeo e julieta( versão do ateliê)
1 aperitivo ( surpresa, aperitivo a nome do chef , único que não se faz em outra ocasião)
Couvert do chef ( pão artesanal e manteiga da casa )
1 garrafa de espumante brasileiro de brinde
Steak tartar ( tartar de carne levemente curada, picles , gema de ovo, chips)
Carpaccio de camarão ( vinagrete d ebalsamico, cítricos, brotos)
Carpaccio de carne vinagrete de frutas
Creme de abóbora ( camarão e torrada de pão francês)
Creme de ervilha ( crutons, cebola carmelizada)
Ovo perfeito( com cogumelos, creme de cogumelos, farofa vegana)
Boeuf burguignon
Arroz cremoso com peixe e vegetais
Peixe ( na manteiga , acompanha ratatouille)
Peixe ( peixe na manteiga , creme de couve-flor , abobrinha e farofa de coco)
Filé ( molho a poivre, alligot de batatas, cebola caramelizada)
Contrafilé ( purê de batata baroa, molho de toffe agredoce)
Arroz cremoso com frutos do mar e vegetais
Ao vinho ( pera ao vinho, sorvete da casa, crumble de avacaxi)
Creme brûlée de baunilha
Mousse de manga, crumble de castanhas ,creme de chocolate,
Torta cremosa de chocolate
Torta de chocolate
Petit gateau de chocolate e sorvete da casa
Paleta de tintas (massa folhada em forma de paleta com molhos simbolizando tintas e pincéis em forma de palitos de pão)
Quadro de pintor com creme de gorgonzola tingido, simbolizando uma pintura para molhar o pão e saborear
Vieiras grelhadas, purê de pupunha e molho beurre blanc
Salada de folhas, pera, nozes e vinagrete de mel
Crudo de robalo curado com frutas cítricas, óleo de ervas e sal marinho
Salmão frito com escamas de batata, purê de cogumelos e cobertura de missô com mel
Cordeiro assado com crosta de ervas, cuscuz mediterrâneo
Beef wellington (individual portions) beef fillet wrapped in crispy puff pastry, with a layer of mushroom cream (duxelles), accompanied by mashed potatoes with herb butter and toasted walnuts
Trio de chocolate (experiência surpreendente)
Torta de limão desconstruída (sorvete de limão, creme de marshmallow e biscoitos specullo)
Panna cotta de coco com calda de maracujá
1 aperitivo ( surpresa, aperitivo a nome do chef , único que não se faz em outra ocasião)
Couvert do chef ( pão artesanal e patês)
Crudi e frutti ( peixe do dia, maçã, purê de pera, vinagrete de frutas )
Carpaccio de camarão ( vinagrete d ebalsamico, cítricos, brotos)
Burrata ( com confit de tomates, torradas de pão artesanal, pesto, folhas)
Aranccini de cogumelos e queijo
Steak tartar ( tartar de carne levemente curada, picles , gema de ovo, chips)
Salada da horta ( mix de folhas , figo, , cenouras , beterraba , vinagrete especial )
Alcatra ( filé de alcatra , purê de batata , molho de mostarda, farofa )
Fetuccine al limone e camarão
Fetuccine all nero do sépia com camaroes ( inspiração italiana)
Arroz cremoso com frutos do mar e vegetais
Peixe ( a finas ervas e limão siciliano com nhoques de mandioca)
Il manzo ( filé ,molho de vinho e pimenta do reino, alligot de batatas, cebola caramelizada)
Tiramisú do ateliê ( café, mascarpone, frutos vermelhos )
Tiramisu clasico
Panacota de frutas vermelhas
Torta cremosa de chocolate
Torta basca
Canolli especial
Classic lime caipirinha made with artisanal cachaça
Passionfruit mimosa
"boteco experience" assorted fried pastries (shrimp, dried meat, minas cheese with oregano)
12h baked rib with creamy mashed baroa root and caramelized onion gel
“bobó de camarão” shrimp in a creamy manioc and coconut milk sauce, served with white rice and fresh parsley
Brazilian picanha steak juicy and tender picanha steak, grilled to perfection, served with farofa (toasted cassava flour) and vinaigrette
(winter) chocolate and hazelnut dome with spiced orange gelée a decadent dome of chocolate mousse with a crunchy hazelnut base, complemented by a spiced orange gelée and edible gold leaf accents
Coconut and passion fruit pudding with tapioca pearls – a creamy, tropical dessert that melts in your mouth
70% chocolate brigadeiro birthday cake
Brazilian cheese and shrimp pastel (fried empanadas) served with amazonian hot sauce
Beef, garlic, onion, eggs and olives pastel (fried empanadas)
Cod fish and crispy jamón croquettas
Crispy white fish bites with sweet chilli and ponzu sauces
Tuna with nori and sesame crust tataki, cucumber, lemon and wasabi cream sauce, tomatoes and spiced brazilian sausage vinaigrette
Shrimp bobó famous dish from the state of bahia; shrimps in a creamy boroa yellow sweet potato mousseline, red bell peppers, onions, garlic, coconut milk, shrimp and kombu seaweed smoked broth, fresh cilantro, dende oil, served with white steamed rice
Grilled ribeye steak . popular dish from south of brazil: served with fresh chimichurri herbs sauce, garlic and onion cassava farofa
Grilled white fish fillet. served with herbs aromatic butter campers, mushrooms, sauce, banana da terra and curry puree
Shrimps, tomatoes, white wine, seafood broth, creamy linguine pasta
Banoffe, fresh thin bananas slices, brazilian doce de leite, nuts crumble, cumaru fresh whipped cream and a cinnamon touch
Coconut creamy mousse served with mango gel syrup and fresh mango cubs, very freshy served with a rapadura, nuts and coconut crunchy cracker
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 Brazil
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Types of services
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