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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.












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More than 306500 guests have already enjoyed the experience
4.52 Chef
4.76 Food quality
4.72 Presentation
4.78 Cleaningness
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83549 menus personalized by our Private Chefs in Canada
Every occasion is unique - make sure you have the right chef and menu for it!








Lobster miso soup wild mushrooms
Fresh king salmon sashimi, crispy rice cakes, ponzu soy
King salmon sashimi , crispy rice, dashi mayo, chili, fresh micro leaves
Aburi beef carpaccio, yuzu koshu, chilli aioli quilts eggs
Home made gyoza ,seafood and vegetarian or wagyu beef with blach garlic ponzu
Summer king salmon sashimi salad,greens,radish,ikura,wasabi fresh yuzu dressing
Prawns salad,harusame noodles,wild mushrooms,scallions,shiso leaf,pickeld ginger,soy dressing
Octopuse sunomono.tender sliced,cucumber,wakame seaweed, sweet rice vinegar dressing
Spicy tuna crispy rice salad,bleu fin tuna tartare, jalapenu herbs avokado, eggyolk dressing
Miso honey wood oven japaneas eggplant,glazed with sweet miso,and sesame
45 days dry aged beef steaks, roasted potatoes in traditional tokyo bbq
45 days aged beef steaks, fingerling potatoes confit.pickled asparagus,shimeji mushrooms karoshi sauce
King salmon .oven roasted with yuzu kosho,grilled asperagus saesame dressing,udon suy butter glaze
Miso glazed wild black cod whole fillet, saute wild mashrooms and bok choy
Gindara saikyo yaki, grilled fresh buttery black cod, grilled asparaguse,ginger daicon salad
Kaisen nabe.prawns , clams,white fish ,veggies in seafood broth ,ponzu grated daikon,steamed rice
Yakiniku grass fed lamb chops marinated in soy ,mirin,garlic ,saesame oil. shreded cabbage, spaicy udon
Shabu stayle lamb chops,goma sauce, blanched vegetables,soba noodles
Japanese curry lamb chops,fuki and eggplantin soy,japaneas sticky rice
Anmitsu parfait,light creamy cheese cake with yuzu mringaue,warm miso caramel
Black saesame chocolat cremeuxe fondu with fresh trupical fruit
Classic cheese cake, konami graham, orange ginger compote, orange sorbet
Matcha tiramisu,green tea sponge,creamy mousse,berry coulis
Yuzu panna cotta, black saesame, sakura syrup
Miso caramel panna cotta, caramel sauce glazed pineapple
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Tostada with lingcod. , avocado smash and lemon ricotta
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Crab "pop tarts" with phyllo, gruyere and tarragon and champagne sauce filling
Wild mushroom "pop tart" with asiago and champagne sauce
Beef empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Spicy dungeness crab handmade cannelloni with homemade ricotta with lemon and fresh lemon juice , arrabiata fume with fresh basil on top
Pork fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Black truffle and spicy tomato gnocchi with micro arugula
Handmade rock crab ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy
Calamari sauteed or deep fried squid, olive, shaved fennel, citrus, preserved lime
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs
(family style)( huge tray)seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with sun dried tomato
Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Creme brûlée with freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Dark belgian chocolate mousse with freeze dried raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Adult smores ,high end british and artisan chocolate, delicious vanilla marshmallows and honey gram cookies
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
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Charcuterie board ( 4 types cheese, 4 types meat , fruit, nuts, bread ) *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, cucumber, radish, cherry tomato, goat cheese, balsamic vinaigrette
Tomahawk steak ( market vegetable, bacon mashed potato, green onion, rew wine sauce )
Créme brulée / fruit, caramel sauce
Tiramisu
Lemon sorbet
Roasted beetroot whipped goat cheese balsamic mousse
Fresh tuna tar tar avocado mango wonton chip
Heirloom tomato burrata basil mousse
Roasted fig and whipped goat cheese, microgreens honey truffle vinaigrette
Grilled prawns sweet corn risotto
Beef tenderloin potato pave shaved asparagus red wine reduction
Saddle of lamb sweet potato asparagus dijon rosemary reduction
Grilled seabass cauliflower mousse tomato caper butter
Spinach and brie stuffed chicken cauliflower mousse roasted vegetable dijon thyme pan jus
Chocolate lava cake raspberry puree fresh vanilla tableside made gelato
Orange infused crème brûlée
White and dark chocolate raspberry mousse bomb
Sticky toffee pudding warm caramel chantilly 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
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
Tiramisu: lady finger sponge cake, mascarpone cream & coffee jelly
Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Cucumber-dill tzatziki cup *share plate
Caprese salad ( mozzarella cheese, arugula, tomato, basil ) *share plate
( soup ) potato leek cream
( soup ) roasted pepper cream soup ( red pepper, onion, cream )
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables )
Duck à l'orange / roast duck breast ( local duck, vegetable medley ) *ontario duck
Lamb shank ( slow cook lamb shank, creamy potato, market vegetable ) *ontario lamb
Lobster risotto ( risotto, tomato, basil, shallot, wine, garlic, truffle oil, topped with asparagus ) *pei lobster
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
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.










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