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
Customize your request and start talking with your chefs.
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 331400 guests have already enjoyed the experience
4.52 Chef
4.77 Food quality
4.72 Presentation
4.78 Cleaningness
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
91556 menus personalized by our Private Chefs in Canada
Every occasion is unique - make sure you have the right chef and menu for it!








Cinnamon jerk seared beef tenderloin cubes with garlic bok choy and scotch bonnet coconut cream
Boccocini and roma tomato caprese salad with arugula, and balsamic glaze with korean spiced crispy pork belly
Braised beef short rib with a evoo mashed potato sumac roasted carrots and broccolini
Apple crumble tart with caramel and vanilla cinnamon roll ice cream
Salmon tartar on crispy rice with jalapeno and avocado
Wild mushroom arancini with mushroom-shoyu puree
Shrimp tempura with sweet soy glaze and watermelon radish
Gochujang beef tartar with rice crisps
Bao buns with short-rib and pickled daikon and carrots
Creamy miso spaghetti with cured meat
Soy marinated steak with maitake mushroom
Asian style slow braised beef ribs with bone marrow gremolata
Herb crusted black cod with miso sabayon and watercress coulis
Macha basque cheesecake with berry compote
Jasmine panna cotta with fresh tropical fruit mix, yuzu honey, macha dust, and sesame tuile
Matcha tiramisu- layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust
Cozze al guazztto ( stamed mussels, garlic, shallot, parsley, white winebroth ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Caprese salad ( mozzarella cheese, arugula, tomato, basil ) *share plate
( soup ) roasted pepper cream soup ( red pepper, onion, cream )
Organic rack lamb / pan roast ( market vegetables, red wine blueberry sauce ) *ontario lamb
Braised beef short ribs ( market vegetable, mashed potato, red wine sauce )
Ny striploin steak ( aaa striploin, market vegetable, red wine sauce ) *ontario beef
Filet mignon with market vegetable red wine sauce * ontario beef
Wagyu steak ( wagyu beef, market vegetable, red wine sauce )
Chilean sea bass / pan seared ( market vegetables, edamame geen sauce )
Créme brulée / fruit, caramel sauce
Warm canele / black sesame ice cream
Basque cheese cake
Matcha tiramisu
Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
( soup ) potato leek cream or vichyssoise
( salad ) organic greens with orange segments, raisins, goat cheese, and white balsamic vinaigrette
Beef wellington ( beef tenderloin, mushroom, spinachi, puff pastry, market vegetables, red wine sauce )
Organic rack lamb / pan roast ( market vegetables, red wine blueberry sauce )
Truffle mushroom ravioli ( spinach, garlic, shallot, wine, cream, truffle oil )
Tuscan butter salmon ( spinach, garlic, shallot, basil, thyme, wine )
Roast duck breast ( local duck, vegetable medley ) *ontario duck
Lobster risotto ( risotto, tomato, basil, shallot, wine, garlic, truffle oil, topped with asparagus ) *pei lobster
Scallops cream linguine ( scallops, shallot. garlic, cream, lemon )
Angus steak ( aaa angus beef, market vegetable medley ) * ontario beef
Filet mignon with market vegetable red wine sauce * ontario beef
Créme brulée / fruit, caramel sauce
Basque cheese cake
Warm canele / black sesame ice cream
Panko crusted crispy eggplant, feta mousse, dry roasted cherry tomatoes, crispy leek
Mini caramelized onion, goat cheese tarte tatin
Crispy artichokes, quinoa flour battered, lemon caper aioli
Three cheese arancini, marinara sauce
Falafel meatballs, pomodoro sauce, fresh thyme, parmesan
Kale ravioli, mushrooms, crispy lentils, parmesan, smoked butter sauce
Burrata, heirloom tomatoes, fresh basil, balsamic syrup, olive oil
Cauliflower steak, charred eggplant baba, braised and crispy lentils, pomegranate, gremolata
Moroccan spiced torte - squash, shallots, almonds, pistachios, cranberries, spinach, chickpeas, phyllo, harissa yogurt, candied carrots, grilled fennel
Carrot osso bucco with brussels sprouts, broccoli, pearl onions, honey nut squash, red baby potatoes, red wine sauce, pilaf
Ginger garlic grilled tofu, sauteed broccolini, forbidden black rice, grilled trumpet mushrooms, sauteed purple cauliflower
Wild porcini mushroom farro risotto, truffle oil, freshly grated parmesan
Beet wellington, wild earthy mushrooms, goat cheese, fresh herbs, frisee with apple
Chocolate truffle cake, chocolate ganache, orange cream
Sticky toffee pudding, toffee sauce, tahitian vanilla ice cream
Ginger cake, salted caramel poached pears
Apple streudel, salted caramel ice cream
Arancini - crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses
Classical bruschetta - heirloom tomatoes
Crudo di tonno (tuna crudo) and tuna tartar on crispy rice with avocado
(can be made vegetarian) burrata with walnut pesto, luxurious duck prosciutto, arugula and figs
Cacio e pepe -classic roman pasta with pecorino and black pepper
Mushroom ravioli with chestnut pesto and jus
(can be made vegan) wild mushroom risotto with truffle oil
Tagliatelle al ragù (beef ragu and fresh homemade pasta)
Osso buco alla milanese (tender braised veal shanks with saffron risotto)
Herb crusted black cod with sicilian caponata(eggplant,tomatoes,capers,pine nuts,olives)
Lamb & scallop surf and turf - anchovy emulsion, mint oil, fondant potato, brown butter sabayon
Tomahawk steak (sharing) with bone marrow, red wine jus and roasted rosemary potatoes
Classic tiramisu
Panna cotta with berry compote and a sesame tuile
Basque cheesecake with berry compote
Cozze al guazztto ( stamed mussels, tomato, white winebroth )
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Caprese salad ( mozzarella cheese, arugula, tomato, basil ) *share plate
( soup ) potato leek cream
Pasta a la norma ( eggplant, garlic, tomato, basil, parmesan cheese )
Seafood linguine ( shrimp, mussels, calamari, shallot, garlic, w wine, tomato sauce, parmesan cheese. )
Truffle mushroom ravioli ( spinach, garlic, shallot, wine, cream, truffle oil )
Scallops cream linguine ( scallops, shallot. garlic, cream, lemon )
Chicken & basiil pesto gnocchi ( pan-seared chicken, shallot. basil, w wine, grana padano )
Pan seared salmon with market vegetable wild rice cream sauce
Wild boar ragu with pappardelle pasta ( wild boar, onion, carrot, celery, garlic, tomato, wine )
Créme brulée / fruit, caramel sauce
Basque cheese cake
Warm canele / black sesame ice cream
Tartare de saumon – chopped fresh atlantic salmon with shallots, citrus and herbs. served with sourdough tuiles
Tartine de tapenade – sourdough toast with fresh & roasted olives tapenade, french style marinated anchovies, & capers
Caviar d’aubergine – smoky & roasted eggplant caviar, confit cherry tomatoes, provence vinaigrette, served with crispy pita
Bruschetta de provence – sourdough toast with fresh & confit tomatoes, garlic, olive oil, and fresh provence herbs mix
Chèvre chaud – warm goat cheese salad with greens, white baguette, roasted shallots, honey & walnuts
Ratatouille – provençal vegetable medley with eggplant, zucchini, and tomatoes. ragu of vegetables, red wine, & herbs
Salade de poussin – grilled chicken confit with mixed greens, lemon dijon mustard & honey dressing
Tarte tatin de tomates – caramelized tomato tart served with tomme de brebis cheese, basil and balsamic drizzle
Loup de mer – mediterranean fresh sea bass with roasted fennel, olives, & lemon beurre blanc. served with pomme anna (sliced potatoes)
Daube de bœuf – slow-braised beef shoulder stew with red bordeaux wine, garlic, herbs provence. served with creamy rich mashed potatoes
Tajine de poulet provençal – chicken cooked with olives, tomatoes, and rosemary, lemon & fingerling potatoes
Légumes farcis à la provençale – bell peppers and zucchini stuffed with a mixture of rice, brunoise vegetables, & herbs, drizzled with tomato sauce
Pulled terrine - braised beef shoulder on the bone, jus, baby vegetables, carrots pure served with mashed potatoes
Crème brûlée – classic vanilla custard with a crispy sugar crust. served with fresh berries & wild compote
Mille-feuille – puff pastry layered with vanilla & lemon custard cream with fresh seasonal berries
Tarte aux poires – pear tart with almond cream and caramel drizzle with creme anglaise
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 Canada
Discover cities of Canada where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in Canada.