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
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Book your experience
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Find your chef
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Top Personal and Private chefs
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More than 348900 guests have already enjoyed the experience
4.52 Chef
4.77 Food quality
4.72 Presentation
4.78 Cleanliness
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97066 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 diver scallop with garlic bok choy and scotch bonnet coconut cream
Tuna tower with avocado, mango salad, sriracha and sesame dressing
Seared duck breast with grilled caramelized apples, brioche crostini and calvados orange glaze
Grilled tenderloin of beef with sauce bordelaise, pomme aligot, sumac carrots and grilled asparagus and seared foi gras
Chocolate soufflé with chocolate ganache sauce
Corn and scallion bisque with crispy leeks
Heirloom tomato bisque with ratatouille salsa and truffle oil
Kale salad with brie, candied pecans, pomegranate seeds and sweet potato chips and dill mustard dressing
Pulled pork carnita mini soft shell corn tortilla taco with fennel slaw and chipotle sour cream
Bacon wrapped tiger shrimp with salsa verde and grilled pineapple salsa
Braised short rib vietnamese spring roll with microgreens and sweet chili aioli
Buffalo mozzarella roma tomato caprese salad with arugula, shaved asiago and balsamic glaze and ciabatta garlic crostini
Arrancini with tomato aioli
Crostini with tomatillo jam, asiago, seared beef and micro greens
Mini beef burger sliders with jarlsberg cheese, caramelized onion jam, sriracha mayo on a brioche
Cinnamon jerk seared beef tenderloin cubes with garlic bok choy and scotch bonnet coconut cream
Crispy buttermilk fried chicken with mac and cheese
Beef wellington with roasted asparagus, glazed carrots and cabernet reduction
Grilled chicken supreme with portobello mushroom and red wine risotto, sumac carrots, glazed cipollini onions. port wine jus
Lemon and oregano trio of lamb, chicken and pork souvlaki with herb roasted potatoes, greek salad, pita bread and hummus
Ground kobe beef burger sliders with jarlsberg cheese, caramelized onion jam, sriracha mayo on a brioche bun. served with parmesan truffle fries
Apple crumble tart with caramel and fresh berries
Banana foster with caramel, brown sugar and maple. vanilla ice cream
Chocolate chip skillet cookie with vanilla ice cream
Double fudge chocolate brownie with chocolate ganache and vanilla ice cream
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
Cucumber-dill canapés ( cucumber, greek yogurt, white bread, fresh dill sprigs ) *share plate
Caprese skewer ( mozzarella cheese, tomato, basil ) *share plate
Watermelon salad ( watermelon, cucumber, feta cheese, mint, basil ) honey-lime dressing *share plate
( soup ) potato leek cream or vichyssoise
( soup ) roasted pepper cream soup ( red pepper, onion, cream )
( soup ) tomato cream ( tomato, onion, carrots, garlic, coconut milk )
Organic rack lamb / pan roast ( market vegetables, red wine blueberry sauce )
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
Tuscan butter salmon ( spinach, garlic, shallot, basil, thyme, wine )
Scallops cream linguine ( scallops, shallot. garlic, cream, lemon )
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables ) * ontario chicken
Braised beef short ribs ( market vegetable, mashed potato, red wine sauce )
Ny striploin steak ( aaa striploin, market vegetable, green peppercorn sauce ) *ontario beef
Filet mignon with market vegetable red wine sauce * ontario beef
Tomahawk steak ( market vegetable, potato, red wine sauce )
Créme brulée / fruit, caramel sauce
Basque cheese cake
Warm canele / black sesame ice cream
Matcha tiramisu
Tartare de atun – chopped fresh bluefin tuna with shallots, citrus and herbs. served with sourdough tuiles
Caviar d’aubergine – smoky & roasted eggplant caviar, confit cherry tomatoes, provence vinaigrette served with crispy pita
Bruschetta de provence – sourdough toast with marinated goat cheese, fresh & confit tomatoes, garlic, olive oil, and fresh provence herbs mix
Piquillos farcis – piquillo peppers stuffed with brandade (wild cod mousse with herbs) and olive oil drizzle
Gravlax de truite – in house made trout gravlax with dill & citruses, mustard sauce, rye bread, & greens
Cromesquis de fromage – fried cheese croquettes with a hint of truffle & duxelle
Quiche lorraine – classic french quiche with double smoked bacon, eggs, 3 types of cheeses, & herbs provence
Carpaccio de poisson – raw white fish carpaccio, citrus, fennel, fresh herbs, & yogurt mustard
Braised beef - braised shoulder with jus & soya sauce served with arugula & parmesan salad
Salmon berries - cured with mirin & citrus, roasted beets, & coriander, togarashi powder, radishes & seasonal berries
French sea bass - pan roasted sea bass served with white wine, butter, garlic, & herbs sauce with creamy mashed potatoes
Pulled terrine - braised beef shoulder on the bone, jus, baby vegetables, carrots pure served with mashed potatoes
French chicken supreme - overnight brined chicken breast & pan roasted with butter & herbs provence. served with lemon provencal gratin & garden vegetables
Broudoux beef steak - pan seared aaa canadian entrecote (rib-eye) with butter, herbs, & garlic, served with roasted provencal potatoes with lemon, asparagus, & peppercorn brandy cream sauce
Bourguignon de légumes - a vegetable stew made in the style of boeuf bourguignon, with mushrooms, carrots, and onions in a red wine sauce
Gratin de chou-fleur - baked cauliflower in a creamy béchamel sauce, topped with breadcrumbs, gruyère cheese, asparagus, & white lemon cream sauce
Boeuf bourguignon – beef stew with red wine, demi glace, carrots, shallots, & mushrooms. served with roasted thyme fingerling potatoes
Tarte au citron meringuée – candied lemon tart with caramelized french meringue & berries
Crème brûlée – classic french rich custard cream topped with torched sugar & served with berries
White chocolate mousse - meringue meringue, white chocolate custard mousse, fresh berries, & coulis of preserved berries
Almonds & cherries cake - almonds sponge cake, honey yogurt cremieux, wild preserved cherries, & fresh mint
Heirloom tomato - queso oaxaca, salsa macha, cilantro
Esquites - blistered corn, chiles toreados, cojita, oaxaca chicatana aiol
New york strip loin - al pastor, bone marrow aioli, pine apple, white onion
Yellowfin tuna - avocado purée, salsa macha toasted sesame , lime
Octopus & pork belly - ayocote bean puree, poblano, salsa negro
Roasted bone marrow - machaca, guajillo chilli agave, orange, whipped cojitta cheese
Bay scallop aguachili - serrano, cucumber, salsa verde o roja cruda
Kolapore springs trout - aji amarillo , orange, mezcal cured trout roe, red onion
Beef cheek - ayocote bean puree, cojita, pickled red onion, salsa macha
Pork jowl - al pastor, pineapple, chicarron, anahiem, morita salsa
Cornish hen- mole pablano, toasted sesame
Prawns - morita chilli butter, lime, cilantro, chicatana salt
Assorted fresh oysters ( shucking your home ) *share plate
Charcuterie board ( 4 types cheese, 4 types meat , fruit ) *share plate
Beets bruschetta ( red beets, red onion, balsamic vinegar, lemon, creaam cheese ) *share plate
( salad ) organic greens, green apple, walnuts, shaved asiago, pommery mustard vinaigrette
( soup ) roasted pepper cream soup ( red pepper, onion, cream )
Roast duck breast ( local duck, vegetable medley )
Filet mignon with vegetable medley
Chilean sea bass / pan seared ( market vegetables, edamame geen sauce )
Osso buco ( slow cooking veal shanks, market vegetable, heabs, white wine, tomato )
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables )
Lobster risotto ( risotto, tomato, basil, shallot, wine, garlic, truffle oil, topped with asparagus )
Tiramisu
Créme brulée / fruit, caramel sauce
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Grilled halloumi & watermelon with mint, arugula, pomegranate molasses, and toasted pistachios
Seared scallops with za’atar butter served over whipped garlic labneh, microgreens, and sumac oil
Stuffed grape leaves & crispy falafel duo with tahini drizzle, pickled onion, and herbed yogurt dip
Heirloom tomato & burrata salad with basil oil, toasted pine nuts, and lemon-preserved vinaigrette
Mezze platter ( falafel , tzatziki , roasted red pepper hummus , tabbouleh, grilled flat bread, assorted olive, grilled vegetables)
Lemon orzo risotto with artichoke & fennel finished with saffron, white wine, and shaved parmigiano
Roasted red pepper soup with smoked paprika oil velvety roasted pepper and tomato base finished with a swirl of crème fraîche and crispy chickpea garnish
Charred octopus with lemon & herb couscous tender octopus tentacle with pearl couscous, preserved lemon, olives, and a drizzle of basil oil
Wild mushroom phyllo parcel sautéed wild mushrooms, leeks, and feta wrapped in crisp phyllo pastry, served over herbed tzatziki and greens
Grilled chicken breast served with greek salad
Moroccan-spiced lamb chops served over roasted eggplant purée, with glazed carrots and harissa jus
Pan-seared branzino with olive tapenade, citrus butter, and a warm chickpea–arugula salad
Chicken souvlaki roulade herb-marinated chicken breast rolled with feta and spinach, served with lemon potatoes and tzatziki cream
Roasted cauliflower steak (vegan) over spiced red pepper hummus, grilled vegetables, and crispy chickpeas
Eggplant involtini (vegetarian) thin slices of grilled eggplant rolled with herbed ricotta and spinach, baked in san marzano tomato sauce and topped with shaved parmigiano and basil oil
Seafood paella alla valenciana a saffron-infused rice dish with tiger shrimp, mussels, calamari, and chorizo, finished with lemon and fresh herbs
Baklava cheesecake with pistachio crust, honey-orange syrup, and rose whipped cream
Lemon olive oil cake with lavender glaze and blueberry compote
Fig & honey crème brûlée silky custard topped with crisp caramel and dried fig slivers
Chocolate–tahini tart with flaky sea salt and pomegranate drizzle
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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