Private Chef in Elmvale
Hire one of our 42 Private Chefs in Elmvale and personalize your menu, 57638 clients in Elmvale have already booked their chef!
Private Chef in Elmvale
Since the first Private Chef who joined Take a Chef in Elmvale in May, 2017, more than 42 Private Chefs have joined our platform in Elmvale and offer their services as Private Chef anywhere in Ontario.
Starting from 2017, 57638 guests have already enjoyed a Private Chef in Elmvale through Take a Chef. Up until today, our chefs have shared 24811 customized menu proposals, sending a total of 269084 messages to their guests, who rated their experience with an average score of 4.72 out of 5.
Our guests in Elmvale usually book menus around 192 CAD per person, including 4.48 courses, sharing an average of 3.06 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Elmvale!
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!
42 Private Chefs in Elmvale
Get to know more about our top rated Private Chefs in Elmvale
More than 57600 guests have already enjoyed the experience
4.62 Chef
The guests in Elmvale have scored the experience with their Private Chef with a 4.62.
4.74 Food quality
The quality of the menus cooked by our Private Chefs in Elmvale received an average score of 4.74.
4.7 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.7 average score.
4.76 Cleaningness
The clean up of the kitchen and dining area in Elmvale has been scored with a 4.76 on average.
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24811 menus personalized by our Private Chefs in Elmvale
Every occasion is unique - make sure you have the right chef and menu for it!
Smoked pork belly gua bao pickled vegetables
Saumon fumé sur blini de patate douce: delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese
Cocktail de crevettes avec bisque de tomate: succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens
Sushi bruschetta: crispy baguette slices topped with fresh diced tomatoes, basil, and balsamic glaze, served with a layer of thinly sliced sashimi-grade tuna and salmon
Caprese spring rolls: rice paper rolls filled with mozzarella, cherry tomatoes, basil, and avocado, served with a side of soy-based dipping sauce
Fish cake on served with asian salad and lemon aioli
Tuna tartare fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips
Coquilles saint-jacques poêlées avec purée de carottes au gingembre: seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon
Muscovy duck poêlé: muscovy duck breast seared to perfection and elegantly finished with a red wine berry compote
Miso caesar salad with wasabi croutons: a caesar salad with a miso-infused dressing, topped with wasabi-seasoned croutons for a unique twist
Smoked heirloom beet salad: organic beets, candid pecan, goat cheese mousse, microgreens, baby arugula finished with aged balsamic and organic basil oil
Smoked salmon and baby arugula salad: shaved fennel, shaved parmesan cheese, avocado cream, pickled onion roasted spice pinenuts finished with extra virgin olive oil
Crispy prawn tempura with homemade pumpkin gnocchi and fresh tomato fondue
Jerk chicken penne ala vodka served with garlic cheese bread
Jerk chicken supreme on a bed of lavender infused basmati rice, and roasted heirloom carrots, topped with mango salsa
Roasted lamb with risotto parmesan wild mushroom grilled asparagus finished with red wine reduction
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)
Soy-glazed balsamic reduction salmon: grilled salmon glazed with a mixture of soy sauce and balsamic reduction, served with a side of roasted vegetables and fresh pasta
Wasabi pesto pasta: linguine tossed in a pesto sauce made with fresh basil, pine nuts, parmesan, and a hint of wasabi, topped with grilled teriyaki chicken breast
Balsamic teriyaki chicken piccata: pan-seared chicken breasts in a balsamic teriyaki glaze, served piccata-style with a lemon-butter caper sauce, accompanied by jasmine rice and grilled vegetables
Seared trout with niçoise vegetable salad, asparagus, tomato, potatoes, green beans, artichoke finished with truffle basil oil
Vanilla roasted banana wrapped with sesame crepes serve with ice cream topped with chocolate ganache
Molten chocolate cake with raspberry ganache , topped with vanilla bean ice cream
Green tea crème brûlée topped with sugar bridle
Panna cotta: creamy cooked cream dessert topped with a fruit compote or caramel sauce
Green tea tiramisu: a japanese twist on the classic italian tiramisu, incorporating layers of green tea-flavored mascarpone and ladyfingers
Berry pavlova light and airy meringue nest filled with whipped cream and topped with fresh mixed berries
Edamame hummus with crispy wonton chips
Asian pear and arugula salad with candied walnuts and sesame ginger dressing
Miso glazed salmon fillets
Hoisin glazed chicken thighs
Vegetable stir-fry with tofu
Garlic fried rice with scallions
Steamed broccoli with chili-garlic sauce
Grilled asian eggplant with soy-ginger glaze
Pandan coconut tapioca pudding: cook tapioca pearls in coconut milk infused with pandan leaves and sweetened with palm sugar. it's a fragrant and comforting dessert with a unique flavor profile
Shrimp cocktail chilled jumbo shrimp served with tangy cocktail sauce and lemon wedges
Cocktail de crevettes avec bisque de tomate: succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens
Oysters rockefeller fresh oysters topped with a creamy spinach and herb sauce, then baked until golden
Mushroom caps filled with a savory mixture of lump crab meat, cream cheese, and herbs, baked
Tuna tartare fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips
Fish cake on served with asian salad and lemon aioli
Seared tuna ( avocado, mango, onions, peppers)
Plateau de fruits de mer: an extravagant seafood platter showcasing shrimp, lobster tail, scallops, and mussels
Smoked lobster bisque with pan seared scallops, and lobster tail garnished with micro greens
Seafood chowder rich and hearty chowder filled with chunks of lobster, shrimp, scallops, and potatoes in a creamy broth
Grilled octopus salad tender grilled octopus served over a bed of mixed greens with cherry tomatoes, olives, and a citrus vinaigrette
Crab and avocado salad lump crab meat and diced avocado tossed with mixed greens, cherry tomatoes, and a lemon vinaigrette
Coquilles saint-jacques poêlées avec purée de carottes au gingembre: seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon
Lobster risotto creamy arborio rice cooked with chunks of lobster meat, white wine, and parmesan cheese
Saumon poêlé: pan-seared salmon served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, tossed in a maple brown butter sauce, elegantly garnished with microgreens
Seared trout with niçoise vegetable salad, asparagus, tomato, potatoes, green beans, artichoke finished with truffle basil oil
Branzino al cartoccio: whole mediterranean sea bass baked in parchment paper with herbs, lemon, and olive oil served with herb-roasted potatoes and grilled herb 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
Linguine ai frutti di mare: an exquisite seafood linguine featuring lobster meat, shrimp, mussels, and scallops, complemented by garlic cheese bread
Linguine alle vongole: linguine pasta served with clams, garlic, white wine, parsley, and a hint of chili flakes
Key lime pie tangy key lime filling in a graham cracker crust, topped with whipped cream and lime zest
Chocolate mousse rich and creamy chocolate mousse garnished with chocolate shavings and fresh berries
Berry pavlova light and airy meringue nest filled with whipped cream and topped with fresh mixed berries
Gâteau au chocolat coulant avec ganache aux framboises, couronné de glace à la vanille: molten chocolate cake with a luscious raspberry ganache, crowned with a scoop of decadent vanilla bean ice cream
Macaroons with fresh fruit and ice cream,
Charcuterie board ( 4 types cheese, 4 types meat , fruit, nuts, bread ) *share plate
Beets bruschetta ( red beets, red onion, balsamic vinegar, lemon, creaam cheese ) *share plate
( salad ) organic greens, cucumber, radish, cherry tomato, goat cheese, balsamic vinaigrette
( soup ) potato leek cream
Tomahawk steak ( market vegetable, bacon mashed potato, green onion, rew wine sauce )
Créme brulée / fruit, caramel sauce
Beets bruschetta ( red beets, red onion, balsamic vinegar, lemon, creaam cheese ) *share plate
Charcuterie board ( 4 types cheese, 4 types meat , fruit ) *share plate
( soup ) potato leek cream
( salad ) organic greens, cucumber, radish, cherry tomato, goat cheese, balsamic vinaigrette
Truffle mushroom ravioli ( spinach, garlic, shallot, wine, cream, truffle oil )
Cheese ravioli ( 2type cheese ravioli, shallot, garlic, wine, basil, tomato sauce ) )
Seafood risotto ( shrimp, mussels, calamari, shallot, garlic, w wine, cream, parmesan cheese. )
Seafood linguine ( shrimp, mussels, calamari, shallot, garlic, w wine, tomato sauce, parmesan cheese. )
Steak & shrimp ( 8oz aaa angus steak, red wine sauce, 2 jumbo tiger shrimps, market vegetable medliy. )
Chocolate ganache / fruit, ice cream
( vegan ) chocolate mousse ( avocado, coconut cream, banana, maple syrup, cocoa, chia seeds. )
Warm canele in caramel sauce, pear compote, icecream
Carrot coconut soup served with chili oil
Butternut squash pasta with ricotta and fried sage
Caprese salad with heirloom gradizade
Steak bavette with madagascar peppercorn with glazed heirloom vegetables & pomme puree
A selection of pasta dishes - to be discussed with client
Pannacotta with shortbread textures, lime fluid gel, crispearls
Caprese skewers: fresh mozzarella, cherry tomatoes, and basil leaves drizzled with balsamic glaze
Stuffed mini bell peppers: bell peppers stuffed with herbed cream cheese and topped with chopped chives
Mushroom bruschetta: sautéed mushrooms on toasted baguette slices with garlic and parsley
Salad: spinach and strawberry salad: baby spinach leaves, sliced strawberries, candied pecans, and crumbled feta cheese tossed in a balsamic vinaigrette
Egetable paella: a flavorful spanish rice dish cooked with assorted vegetables like bell peppers, peas, artichokes, and tomatoes, seasoned with saffron and smoked paprika
Eggplant parmesan: layers of breaded and fried eggplant slices, marinara sauce, and melted mozzarella cheese, baked to perfection
Stuffed portobello mushrooms: large portobello mushrooms stuffed with a mixture of quinoa, spinach, sun-dried tomatoes, and feta cheese, then baked until golden
Vegetable stir-fry: a medley of colorful vegetables such as bell peppers, broccoli, snap peas, carrots, and tofu, stir-fried in a flavorful sauce and served over steamed jasmine rice
Assorted fruit platter: a selection of fresh seasonal fruits such as berries, grapes, pineapple, melon, and kiwi, served with a side of honey yogurt dip
Chocolate avocado mousse: silky smooth mousse made with ripe avocados, cocoa powder, maple syrup, and a hint of vanilla extract, garnished with fresh berries and shaved chocolate
Lemon blueberry bars: tangy lemon bars topped with a layer of sweet blueberry compote, dusted with powdered sugar and served chilled
Coconut mango rice pudding: creamy coconut milk rice pudding infused with fragrant mango puree, served chilled and garnished with toasted coconut flakes
Raspberry almond tart: buttery almond crust filled with a layer of almond cream and topped with fresh raspberries, lightly glazed with apricot jam for a glossy finish
Pistachio rosewater cake: moist pistachio cake infused with delicate rosewater flavor, frosted with a light rosewater buttercream and adorned with crushed pistachios
Banoffee pie: buttery biscuit base layered with creamy dulce de leche, sliced bananas, and whipped cream, finished with a dusting of cocoa powder or chocolate shavings
Chia seed pudding parfaits: layered chia seed pudding with coconut milk, vanilla extract, and sweetened with maple syrup, alternating with layers of fresh fruit compote or granola for added texture
Chocolate-dipped strawberries: plump strawberries dipped in melted dark chocolate and chilled until set, served on a platter for a simple yet elegant dessert option
Vegetarian wakame salad: seaweed salad with cucumber slices, dressed in a tangy sesame soy dressing
Vegetarian goma-ae: blanched spinach or green beans served with a sweet sesame dressing
Sunomono: cucumber salad marinated in a refreshing rice vinegar dressing, often garnished with shrimp or crab
Vegetarian tofu salad: mixed greens topped with cubes of silken tofu, avocado slices, and a soy ginger dressing
Vegetarian hiyayakko: chilled tofu topped with grated ginger, green onions, and soy sauce
Vegetarian yasai donburi: a vegetarian donburi featuring stir-fried mixed vegetables (such as bell peppers, carrots, and mushrooms) served over a bed of steamed rice and topped with a savory soy-based sauce
Vegetarian tofu katsu donburi: crispy tofu cutlets (breaded and fried) served over rice and topped with a rich katsu sauce and shredded cabbage
Vegetarian tempura donburi: a rice bowl topped with assorted vegetable tempura (such as sweet potato, eggplant, and green beans) and drizzled with tempura sauce
Oyako donburi: a comforting bowl of rice topped with simmered vegetables (such as onions and bell peppers) and tofu simmered in a savory broth and finished with a lightly beaten egg
Vegetarian mushroom donburi: a hearty rice bowl featuring a variety of sautéed mushrooms (such as shiitake, enoki, and oyster mushrooms) seasoned with soy sauce and mirin
Dorayaki: sweet red bean paste sandwiched between two fluffy pancakes
Mochi: soft and chewy rice cakes filled with sweet red bean paste or flavored with matcha
Warabi mochi: jelly-like mochi made from bracken starch, served with kinako (roasted soybean flour) and brown sugar syrup
Matcha tiramisu: a twist on the classic italian dessert, made with layers of matcha-soaked ladyfingers, mascarpone cheese, and whipped cream
Anmitsu: cubes of agar jelly served with sweet red bean paste, fruits (such as strawberries and oranges), and a drizzle of kuromitsu (brown sugar syrup)
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 Elmvale.
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 Elmvale is 156 CAD per person. Between 3 and 6 people, the average price is 133 CAD per person. Between 7 and 12 people, the average price is 90 CAD. For 13 or more people the average price is 114 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 Elmvale there are currently 42 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 57638 guests in Elmvale, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Elmvale
Discover more details about our Private Chefs in Elmvale and their services.
How many Private Chef services are booked in Elmvale 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 Elmvale, 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 Elmvale, 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 Elmvale?
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 Elmvale is 156 CAD per person. Between 3 and 6 people, the average price is 133 CAD per person. Between 7 and 12 people, the average price is 90 CAD. For 13 or more people the average price is 114 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 Elmvale on each particular month of the year.
What is the most reserved type of cuisine in Elmvale?
We mainly offer six types of cuisine in Elmvale: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Elmvale 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 Elmvale!
Discover our Private Chefs
Each Private Chef in Elmvale 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 Elmvale who will personalize every detail of your experience.
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