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 354700 guests have already enjoyed the experience
4.51 Chef
4.77 Food quality
4.73 Presentation
4.79 Cleanliness
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98905 menus personalized by our Private Chefs in Canada
Every occasion is unique - make sure you have the right chef and menu for it!








Lobster bisque cappuccino with crème fraîche
Fresh corn polenta, grilled prawns & calamari, wild mushrooms, white truffle oil
Grilled spanish wild octopus, smoked paprika aioli, fresh tomatoes, pickled onion, herbs & olive oil
Roasted eggplant, ground lamb, tahini, fresh herbs, lemon & olive oil
Aburi beef carpaccio, yuzu kosho, chili aioli, quail eggs
Bluefin tuna ceviche, salsa verde, avocado, lime & tequila vinaigrette
Bluefin tuna niçoise tataki, soft egg, greek olive salsa, chickpeas, tahini & olive oil
My signature caesar salad with smoked chicken, romaine, baby kale, herbs, garlic croutons & parmigiano reggiano
Grilled fresh japanese diver scallops, cauliflower velouté
Grilled wild prawns, homemade hummus, wild mushrooms, za'atar & crispy pita
Homemade buffalo burrata, roasted pears, umeboshi miso caramel, yuzu, sesame seeds, fresh herbs & pistachios
Wood-fired roasted beets, homemade ricotta, seed cracker, plum compote & sicilian pistachios
45-day aged angus beef steak, italian fig sauce & creamy truffle mashed potatoes
45-day aged beef steak, fingerling potato confit, pickled asparagus, shimeji mushrooms & karashi sauce
Chicken shawarma, traditional spices, homemade lafa, amba, tahini, homemade hummus & herb-lemon salad
Grilled lamb chops, soy-honey glaze & homemade traditional dumplings
Japanese curry lamb chops, fuki and eggplant in soy, japanese sticky rice
Charcoal-grilled king salmon or sockeye salmon, miso-za'atar crust, soba risotto & charred baby leeks
Grilled wild sea fish with saffron beurre blanc & lentil tabbouleh
Oven-roasted wild salmon, coconut-lime risotto & bok choy
Spanish seafood paella with homemade chorizo, saffron, peas & asparagus
Gindara saikyo yaki (grilled black cod), grilled asparagus & ginger-daikon salad
Mediterranean king salmon, moroccan chickpea stew, preserved lemon, harissa & homemade couscous
Lamb mansaf, lebanese rice, wood-fired vegetables & pomegranate sauce
Anmitsu parfait, light cheesecake, yuzu meringue & warm miso caramel
Almond basbousa, crème fraîche & orange confit
Black sesame chocolate crémeux fondue with fresh tropical fruit
Chocolate truffles, grilled pineapple & berry coulis
Classic cheesecake, graham cracker crust, orange-ginger compote & orange sorbet
Classic torta di ricotta, orange compote & fresh berries
Matcha tiramisu, green tea sponge, creamy mousse & berry coulis
Miso caramel panna cotta with glazed pineapple
Yuzu panna cotta, black sesame & sakura syrup
Signature chef's tiramisu with chocolate espresso fondue
Burrata cheese with baked grapes, prosciutto di parma 24m, glaze of balsamic and roasted pistachios
Fettuccine with langoustine in creamy pinot grigio heirloom tomatoes sauce
Beef tenderloin medallions with red wine reduction: served with roasted garlic and thyme baby potatoes and charred asparagus with lemon zest
Tiramisu: lady finger sponge cake, mascarpone cream & coffee jelly
Caprese skewers with balsamic reduction (vegetarian)
Bruschetta on crostini with drizzle of balsamic reduction (vegetarian)
Arancini in basil tomato sauce
Hummus with pita bread and vegetables sticks (vegetarian)
Spaghetti bolognese with meat balls
Eggplant parmigiana with side of sautéed spinach (vegetarian)
Pasta alla norma with ricotta salata (vegetarian)
Chicken parmesan
Tiramisu
Panna cotta
Lemon cheesecake with blistered peaches
Vanilla cheesecake with blue berry compote
Shrimp tartare
Tuna tataki
Smoked salmon crostini with dill cream cheese
Avocado presse and prawns on a crostini
Baked salmon with a potato gratin and steamed asparagus
Paella de verduras (vegetarian option)
Seafood pasta
Key lime pies with meringue
Coconut, mango, chia pudding
Strawberry short cake
Yuzu sorbet
Cannoli-style cheesecake
Lobster bisque with a dollop of crème fraîche
Walnut-rosemary crusted salmon with fingerling potatoes and crispy broccoli
Berrymisu as tiramisu classic mascarpone cream & lady finger biscuit with whole betty compote. red berry coulis drops, berry valrhona chocolate
Arancini al funghi crispy risotto balls with mushrooms, spinach, and cheese, served with tomato basil sauce
Calamari fritti al mais corn-dusted calamari, lemon zest, served with calabrian chili aioli
Planche de charcuterie a curated board of aged cheeses, artisanal meats, pickled vegetables, fresh fruit, and house-baked breads
Artisanal margherita flatbread handcrafted flatbread with buffalo mozzarella, heirloom tomato, and basil
Gnocchi di patate dolci: velvety sweet potato gnocchi with sautéed wild mushrooms, wilted spinach, and a luscious tomato basil sauce. served with roasted red pepper focaccia
Pasta carbonara ( fresh pasta, bacon, cream, fresh herbs) garlic bread cheese bread
Caprese salad heirloom tomatoes, buffalo mozzarella, fresh basil, finished with aged balsamic and extra virgin olive oil
Insalata caesar con coltello e forchetta: knife and fork caesar salad, artfully topped with crispy pancetta
Roasted butternut squash soup enriched with a touch of maple, topped with crispy duck confit, sage, and pumpkin seed oil
Aaa grass fed striploin steak served with garlic confit mashed potatoes grilled rosemary thyme green beans finished with tomato bourbon peppercorn sauce, garnished with micro greens. ( naturally raised in on)
Chicken florentine on top of white truffle mashed potato accompanied with grilled carrots, and asparagus finished with white wine cream sauce
Coq au vin chicken braised in red wine with baby carrots and pearl onions over truffle mashed potatoes
Salmone scottato con gremolata seared salmon fillet with lemon-herb gremolata, white truffle mashed potatoes, heirloom carrots, and asparagus
Halibut en papillote with (julienne vegetables) served with white truffle mashed potato, and roasted heirloom carrots and asparagus tossed in maple brown butter fished with lemon herb butter garnished with micro greens
Molten chocolate cake with peanut butter ganache , topped with vanilla bean ice cream
Crème brûlée couronnée de sucre caramélisé: crème brûlée elegantly crowned with caramelized sugar
Green tea tiramisu layers of matcha mascarpone and sponge, finished with white chocolate dust
Caramelized banana crêpes with sesame crumble served warm with dark chocolate ganache and coconut ice cream
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Cucumber-dill canapés ( cucumber, greek yogurt, white bread, fresh dill sprigs ) *share plate
Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate
( soup ) potato leek cream
( salad ) organic greens, cucumber, radish, cherry tomato, balsamic vinaigrette
Truffle mushroom ravioli ( spinach, garlic, shallot, wine, cream, truffle oil )
Lobster risotto ( risotto, tomato, basil, shallot, wine, garlic, truffle oil, topped with asparagus ) *pei lobster
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables ) * ontario chicken
Organic rack lamb / pan roast ( market vegetables, red wine blueberry sauce ) *ontario lamb
Tuscan butter salmon ( spinach, garlic, shallot, basil, thyme, wine )
Scallops cream linguine ( scallops, shallot. garlic, cream, lemon )
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
Créme brulée / fruit, caramel sauce
Basque cheese cake
Warm canele / black sesame ice cream
Matcha tiramisu
Bao buns with short-rib and pickled daikon and carrots
Tuna tartar on crispy rice with jalapeno and avocado
Wild mushroom arancini with mushroom-shoyu puree and miso sabayon
Shrimp tempura with a soy-based broth, watermelon radish and bonito flakes
Hamachi crudo with a orange ponzu and diced asian pear
Creamy miso spaghetti with cured meat
Asian style slow braised beef ribs with bone marrow gremolata
Soy marinated steak with maitake mushroom, and chimichurri
Herb crusted black cod with miso sabayon and watercress coulis
Jasmine panna cotta with fresh tropical fruit mix, yuzu honey, macha dust, and sesame tuile
Macha basque cheesecake with berry compote
Macha tiramisu- layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust
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
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Types of services
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