Private Chef in Comox Valley Regional District
Hire one of our 12 Private Chefs in Comox Valley Regional District and personalize your menu, 23607 clients in Comox Valley Regional District have already booked their chef!
Private Chef in Comox Valley Regional District
Since the first Private Chef who joined Take a Chef in Comox Valley Regional District in April, 2017, more than 12 Private Chefs have joined our platform in Comox Valley Regional District and offer their services as Private Chef anywhere in Comox Valley Regional District.
Starting from 2017, 23607 guests have already enjoyed a Private Chef in Comox Valley Regional District through Take a Chef. Up until today, our chefs have shared 7280 customized menu proposals, sending a total of 89666 messages to their guests, who rated their experience with an average score of 4.78 out of 5.
Our guests in Comox Valley Regional District usually book menus around 193 CAD per person, including 4.38 courses, sharing an average of 4.93 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Comox Valley Regional District!
How it works
Personalize your request
Share with us the details of your dreamed meal, including type of cuisine, preferences and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Dont be shy to exchange some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is counting down the days till your culinary experience begins!
12 Private Chefs in Comox Valley Regional District
Get to know more about our top rated Private Chefs in Comox Valley Regional District
More than 23600 guests have already enjoyed the experience
4.61 Chef
The guests in Comox Valley Regional District have scored the experience with their Private Chef with a 4.61.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Comox Valley Regional District received an average score of 4.83.
4.79 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.79 average score.
4.79 Cleaningness
The clean up of the kitchen and dining area in Comox Valley Regional District has been scored with a 4.79 on average.
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7280 menus personalized by our Private Chefs in Comox Valley Regional District
Every occasion is unique - make sure you have the right chef and menu for it!
Grilled duck breast slivers, orange and yuzu dressing, cashew nut and coriander pesto, pickled watermelon rind, sweet potato crisp
Tuna tartare, soy + sesame dressing, avo emulsion, togorashi, wakame glass, raspberry coulis
Beef tataki, hoisin dressing, crispy purple yam, sesame, watermelon radish, cilantro
Yellowtail ceviche, green apple and jalapeño leche de tigre, red onion, black quinoa, corn tuile
Prawn avocado ritz, smoked peanut brittle, red chilli, coriander, spring onion and marie-rose dressing
Caprese salad, buffalo mozzarella, heriloom tomatoes, basil and pine nut dressing, balsamic reduction
Classic charcuterie board: preserves, fruit, cheeses, cured and smoked meats, crackers
Marinated vegetable terrine, grilled baguette, lemon aioli, black olive tapenade
Freshly shucked oysters, smoked peach chilli sauce, horseradish, kale chips
Grilled peach and pine nut salad, wild rocket, glazed shallots, aged balsamic
Parmesan arancini stuffed with mozzarella, burnt leek powder, apple and garlic aioli, aged balsamic
Antipasti: fresh focaccia, olives, grilled vegetables, prosciutto, melon, basil pesto
Beetroot gravadlax, chèvre goats cheese, burnt honey and soy, smoked pine nut meringue, beetroot dust
Charred white asparagus, asparagus consommé, parmigiano crème, pickled shallot, puffed wild rice, porcini powder
Pea and truffle velouté, pancetta crisp, parmigiano and cinnamon foam, fresh snow peas
Spaghettoni alla vongole, chilli, parsley, vermentino, ligurian olive oil
Pickled porcini and parmigiano quiche, pan seared mushrooms, steamed green beans, porcini powder, mushroom glaze
Ricotta, spinach and parmesan agnolotti, shaved parmigiano, parsley velouté
Summer minestra consommé, tomato concasse, julienne zucchini, carrot and snow peas
Kimchi pork gyozas, gyoza dipping sauce, spring onion
Hot and sour miso soup, marinated silken tofu, spring onions and heart of palm
Roasted butternut soup, orange, smoked paprika, croûtons, créme fraiche
Tom yum soup, prawn, chilli, coriander, coconut
French onion soup, aged cheddar toast point, parsley
Vegetable spring rolls, nam jim dipping sauce, rocket salad
Gin steamed mussels, gin and hazelnut velouté, pine needle oil, sour dough toast
Wild mushroom risotto, roasted crown of quail, quail jus, truffle emulsion, 24 month aged parmigiano chips, baby spinach pureé
Thai green chicken curry, steamed coconut and jasmine rice, bamboo hearts, mung bean sprouts, baby corn, coriander oil
Roasted rack of lamb, potato croquettes, confit carrot, charred tender stem broccoli, roasted garlic and red wine jus
Lasagna, parmesan crust, nutmeg béchamel, homemade garlic butter baguette
Miso salmon, egg noodles, mushroom dashi, togorashi, tahini dressing, charred spring onion
Grilled red snapper, charred tender stem broccoli, coriander and cashew nut pesto, roasted new potatoes and smoked paprika dressing, charred sweet corn salsa
Grass fed beef strip-loin, bone marrow, parmesan polenta, roasted baby carrots, zucchini shavings and pine nut jus
Spiced almond and sumac crusted yellowtail tataki, tonkatsu, mixed bean ragout, lime emulsion, rice crisps
Beer battered halibut, crispy fries, chip-shop curry sauce, pickled cucumber, tartare sauce, minted mushy peas
Slow roasted pork belly, honey glazed root vegetables, pommel pureé, apple jus, crispy sweet potato
Coq au vin, wild rice risotto, sautéed mushrooms, truffle oil, roasted carrots
Scallop and mushroom lo-mein, shiitake dashi, charred sprig onion and chilli oil, king oyster mushrooms
Tiramisu, vanilla mascarpone, shaved dark chocolate, coffee syrup, almond biscotti
Hibiscus poached white peach, hibiscus consommé, peach granita, vanilla jelly, lemon compressed apple
Macerated summer berries, candied black olive, raspberry sorbet, pink peppercorn meringue
Five-spice chocolate fondant, candied ginger, sesame praline, vanilla and szechuan pepper ice cream
Coconut panna cotta, charred mango salsa, mango granita, fresh lychee and bergamot crumble
Lime semi-freddo, mixed berry compote, lime chips, white chocolate crema and lime jelly
Caprese salad, buffalo mozzarella, heriloom tomatoes, basil and pine nut dressing, balsamic reduction
Marinated vegetable terrine, grilled baguette, lemon aioli, black olive tapenade
Grilled peach and pine nut salad, wild rocket, glazed shallots, aged balsamic
Antipasti: fresh focaccia, olives, grilled vegetables, prosciutto, melon, basil pesto
Charred white asparagus, asparagus consommé, parmigiano crème, pickled shallot, puffed wild rice, porcini powder
Spaghettoni alla vongole, chilli, parsley, vermentino, ligurian olive oil
Smoked butternut tortellini, beurre noisette, crispy sage, shaved 24 month parmigiano reggiano
Ricotta, spinach and parmesan agnolotti, shaved parmigiano, parsley velouté
Summer minestra consommé, tomato concasse, julienne zucchini, carrot and snow peas
Spaghetti alla carbonara, guanciale, parmigiano crisps
Wild mushroom risotto, roasted crown of quail, quail jus, truffle emulsion, 24 month aged parmigiano chips, baby spinach pureé
Lasagna, parmesan crust, nutmeg béchamel, homemade garlic butter baguette
Grilled red snapper, charred tender stem broccoli, coriander and cashew nut pesto, roasted new potatoes and smoked paprika dressing, charred sweet corn salsa
Grass fed beef strip-loin, bone marrow, parmesan polenta, roasted baby carrots, zucchini shavings and pine nut jus
Tiramisu, vanilla mascarpone, shaved dark chocolate, coffee syrup, almond biscotti
Hibiscus poached white peach, hibiscus consommé, peach granita, vanilla jelly, lemon compressed apple
Macerated summer berries, candied black olive, raspberry sorbet, pink peppercorn meringue
Lime semi-freddo, mixed berry compote, lime chips, white chocolate crema and lime jelly
Grilled duck breast slivers, orange and yuzu dressing, cashew nut and coriander pesto, pickled watermelon rind, sweet potato crisp
Tuna tartare, soy + sesame dressing, avo emulsion, togorashi, wakame glass, raspberry coulis
Beef tataki, hoisin dressing, crispy purple yam, sesame, watermelon radish, cilantro
Prawn avocado ritz, smoked peanut brittle, red chilli, coriander, spring onion and marie-rose dressing
Kimchi pork gyozas, gyoza dipping sauce, spring onion
Hot and sour miso soup, marinated silken tofu, spring onions and heart of palm
Tom yum soup, prawn, chilli, coriander, coconut
Vegetable spring rolls, nam jim dipping sauce, rocket salad
Gin steamed mussels, gin and hazelnut velouté, pine needle oil, sour dough toast
Thai green chicken curry, steamed coconut and jasmine rice, bamboo hearts, mung bean sprouts, baby corn, coriander oil
Miso salmon, egg noodles, mushroom dashi, togorashi, tahini dressing, charred spring onion
Grilled red snapper, charred tender stem broccoli, coriander and cashew nut pesto, roasted new potatoes and smoked paprika dressing, charred sweet corn salsa
Scallop and mushroom lo-mein, shiitake dashi, charred sprig onion and chilli oil, king oyster mushrooms
Dark chocolate tart, kataifi tuile, candied lemon zest and syrup, elderflower, bourbon gelato
Salted caramel cheesecake, lemon and vodka sorbet, lime chips
Hibiscus poached white peach, hibiscus consommé, peach granita, vanilla jelly, lemon compressed apple
Five-spice chocolate fondant, candied ginger, sesame praline, vanilla and szechuan pepper ice cream
Coconut panna cotta, charred mango salsa, mango granita, fresh lychee and bergamot crumble
Fresh & kilpatrick oysters
Caprese skewers, orange and balsamic braised beets, bocconcini, fresh basil
Mango salsa, tomatillo, fresh mint & flax seed cracker
Scallop ceviche, avocado spread, roasted garlic & flax seed cracker
Ling cod ceviche, mango, roasted peppers & endive
Prawn skewers, papaya habanero cocktail sauce
Classic beef tartare, pickles, shallots, chipotle & capers, crostini
Crispy pork belly bites & parsnip purée, wild mushroom, slow roasted shallots,
Confit pork shoulder tacos with papaya slaw & fresh salsa
Charcuterie platter with grilled vegetables and goat cheese spread, flax seed crackers
Homemade guacamole & corn tortillas
Arugula salad, grapes, goat cheese & candied cashew
Canadian scallops served on saffron cream tagliattele, roasted fennel & onion
Traditional prawn aguachile, cilantro, lime, avocado & onion
Maple glazed beef short ribs & cauliflower purée
Roasted pork belly, mango chutney & mashed potatoes
Wild mushroom risotto, salsa verde, parmesan & fresh basil
Eggplant rollatini, ricotta cheese, puttanesca sauce & parmesan tuile
Classic spanish paella, chorizo, seafood, saffron & seasonal vegetables
Slow cooked whole duck, honey glazed, red cabbage & shitake
Beef striploin, confit potatoes, roasted vegetables & peppercorn sauce
Coconut lime crème caramel
Baked brie, candied nuts & maple syrup
Sticky date pudding & butterscotch sauce
Chocolate pavé & candied orange
Rocky road bites, popcorn, dried fruit, marshmallow & nuts
Fresh & grilled local oysters, red wine mignonette, garlic butter
Arugula, boursin cheese, grapes & candied pecan salad
Charcuterie and foie gras terrine platter with confit strawberries & mushroom tempura
Classic beef tartare served on local crackers
Crispy pork belly bites & parsnip purée, wild mushroom, slow roasted shallots, truffle oil
Bouillabaisse soup, fresh focaccia & rouille
Classic cheese fondue, cured meat, gherkins & bread
Honey glazed wild mushrooms & charred papaya, arugula bed, truffle oil
Mushrooms & foie gras filled duck breast, black been purée, oregano & mint oil
Local veal roast, sliced and layered on baked potato discs with mushroom & broccolini topped with hollandaise sauce
Beef wellington, foie gras and wild mushroom sauce, mashed potatoes & asparagus
Atlantic salmon seared served with salsa verde, asparagus & vegetable purée
Beef prime rib, roasted vegetables & peppercorn sauce
Chocolate fondue & fresh fruits
Fresh fruit tartlet, lime zest sugar
Ginger crème brulée, mint & raspberry
Chocolate & hazelnut parfait, berry coulis & coco nibs
Homemade guacamole and corn tortillas
Charcuterie platter with grilled vegetables, goat cheese spread & flax seed cracker
Baby crêpes rolls, fruits salad & lime sugar
Fresh burrata, kiwi, orange segment, caramelized pecans
Butter croissant, chocolate & hazelnut spread
Greek yogurt and homemade granola, fruit selection
Arugula, boursin cheese, grapes and candied pecan salad
Breaded chicken & waffles, hot honey yogurt
Homemade waffles, whipped cream, confit fruits
Egg white omelet, grilled asparagus, salsa verde
French toast, bacon, seared bananas, maple syrup & greek yogurt
Benedictine egg served with spinach, smoked salmon and/or roasted ham
Goat cheese frittata, caramelized onion, spinach & fresh sourdough
English breakfast selection
Rocky road bites
Homemade nutella mousse
Fresh fruit pie
Baked brie, candied nuts & maple syrup
Chocolate fondue & fresh fruits
Classic tiramisu & berry salad
Mini ginger creme brulee, mint & crispy waffer
Ahi tuna & chili nam jim in a squid ink cracker bowl, poach tiger prawn with fresh cilantro & trout roe
Fresh local oysters, lemongrass, fried shallot, cilantro & garlic nam jim
Larp tartare of beef & pork crackling, egg yok, thaï basil & cilantro
Scallops & avocado uramaki, fried capers, chili treads, wasabi
Steamed clam salad with orange-chili dressing, fresh coconut, peanuts, cherry tomatoes, basil, lime & mint leaves
Sablefish & clam hot sour soup, turmeric, oyster mushrooms, fresh dill
Confit spring salmon tarator with coriander, walnuts & tahini sauce
Dry chu chi curry, seared albacore tuna, chili pepper julienne, fresh cilantro
Grilled sockeye salmon, lemongrass coconut cream & oyster mushroom dom gati
Pulled apart crispy lamb ribs & roasted lamb loin, cumin rub, fish sauce, thaï chili peppers, sweet onions & jasmine rice
Panang curry of braised beef ribs, cracked coconut cream, bok choy & broccolini
Geng gati curry of lobster & smoked sturgeon, slow cooked fennel, lemongrass, fresh coconut & lime leaves
Red gati of grilled tuna and dungeness crab, lemongrass, thaï basil, fish roe
Japanese a5 wagyu steak (striploin or ribeye), peppercorn sauce, charred broccolini & confit potatoes
Coconut lime crème caramel
Coconut shaved ice, fruit jelly, passion fruit, mango & watermelon
Filo pillow pies stuffed with mascarpone and almond orange praline
Ginger creme brulee, thaï basil & crispy waffer
Arancini with chef mike's family tomato sauce
Antipasti
Roasted beets & tarot root chips. curried vegan mayo
Chanterelle crostini. chanterelles & tomato jam
Salmon gravlax. chive crème fraiche & pickled carrot. on a cucumber round
Pan seared scallops. maple & fennel glazed bacon. corn crema
Truffled potato & leek soup
Caprese salad with bocconcini, fresh basil, tomatoes & balsamic reduction
Shellfish bisque. vanilla foam. saffron pearls
Green salad. fresh veggies, hazelnuts & nutritional yeast vinaigrette
Roasted squash soup. maple candied pumpkin seeds
Seared sockeye salmon with wild mushroom risotto, rapini & citrus beurre blanc
Roasted chicken supreme. potato pave, broccolini & red wine jus
Braciolette d’agnello. rack of lamb. soft polenta, rapini & charred radicchio
Duck a l’orange. confit leg & seared breast. confit pearl onions, roasted nugget potatoes & broccolini
Deconstructed beef wellington. wilted spinach, roasted fingerling potatoes, foie gras butter and a puff pastry ring
Lavender creme brûlée
Pavlova with chantilly cream, coulis & fresh berries
Tiramisu
Chocolate cremant. raspberry sorbet
Lemon posset. fresh berries
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.
Frequently asked questions
Below you can find the most common questions about Private Chefs in Comox Valley Regional District.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Comox Valley Regional District is 176 CAD per person. Between 3 and 6 people, the average price is 134 CAD per person. Between 7 and 12 people, the average price is 112 CAD. For 13 or more people the average price is 128 CAD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Comox Valley Regional District there are currently 12 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 23607 guests in Comox Valley Regional District, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Comox Valley Regional District
Discover more details about our Private Chefs in Comox Valley Regional District and their services.
How many Private Chef services are booked in Comox Valley Regional District each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Comox Valley Regional District, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Comox Valley Regional District, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Comox Valley Regional District?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Comox Valley Regional District is 176 CAD per person. Between 3 and 6 people, the average price is 134 CAD per person. Between 7 and 12 people, the average price is 112 CAD. For 13 or more people the average price is 128 CAD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Comox Valley Regional District on each particular month of the year.
What is the most reserved type of cuisine in Comox Valley Regional District?
We mainly offer six types of cuisine in Comox Valley Regional District: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Comox Valley Regional District is the Surprise cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Comox Valley Regional District!
Discover our Private Chefs
Each Private Chef in Comox Valley Regional District is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Comox Valley Regional District who will personalize every detail of your experience.
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