Private Chef in Ingersoll
Rent one of our 61 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Ingersoll
Since the first private chef joined Take a Chef in Ingersoll in March 2017, more than 61 Private Chefs have joined our platform in Ingersoll and offered their services as private chefs anywhere in Ontario.
Starting in 2017, 91,452 guests have already enjoyed a chef in Ingersoll. To book your chef in Ingersoll, just share your event details in our form. Receive proposals from top chefs and chat with them until you find your match.
Up until today, our chefs have shared 29,173 customized menu proposals, sending a total of 42,101 messages to their guests, who rated their experience with an average score of 4.73 out of 5.
Since the first dinner provided by Take a Chef, 91,452 guests have enjoyed unique experiences with no hassle. Our guests in Ingersoll usually book menus around 192.7 CAD per person, including 3.57 courses, sharing an average of 6.16 messages with their chefs. If you've never had a chef at home but want to add an extra spice to your next celebration, just rent a chef in Ingersoll.












How it works
Personalize your request
Share with us the details of your dream 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
Don't be shy about exchanging 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 count down the days till your culinary experience begins!
61 Private Chefs in Ingersoll
Get to know more about our top rated Private Chefs in Ingersoll












More than 91,400 guests have already enjoyed the experience
4.61 Chef
The guests in Ingersoll have scored the experience with their Private Chef with a 4.61.
4.75 Food quality
The quality of the menus cooked by our Private Chefs in Ingersoll received an average score of 4.75.
4.72 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.72 average score.
4.77 Cleaningness
The cleanup of the kitchen and dining area in Ingersoll has been scored with a 4.77 on average.
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29,173 menus personalized by our Private Chefs in Ingersoll
Every occasion is unique - make sure you have the right chef and menu for it!








Antipasto board, a selection of imported italian salumi and cheese, marinated vegetables, truffled honey, fruit compote, preserves
Autumn sage flatbread roasted squash and caramelized onion with mozzarella + ricotta, topped with crispy sage and a touch of sea salt
Crispy polenta bites – golden polenta squares topped with whipped goat cheese and sun-dried tomato
Gamberi fritti lollipops - tempura and semolina fried prawns with gremolata aioli and citrus
Bacon, caramelized onion & apple bites with ricotta – crisp pastry topped with smoky bacon, sweet caramelized onion, apple, and creamy ricotta
Lobster & pea arancini – sweet peas and tender lobster folded into risotto, finished with saffron and paired with saffron aioli
Cacio e pepe arancini – risotto with parmesan, pecorino, mozzarella and cracked black pepper, fried crisp and served with roasted shallot aioli
Roasted red pepper bruschetta – fire-roasted red peppers on crispy crostini with herb-infused ricotta, finished with a drizzle of honey-chili oil
Tomato bruschetta – heirloom tomato and fresh basil on crispy crostini with stracciatella, finished with balsamic reduction and a hint of sea salt
Wild mushroom & truffle arancini – creamy risotto with wild mushrooms and truffle, fried crisp and served with charred scallion aioli
Salmon tartar, crispy capers, gremolata aioli , crostini
Carpaccio -delicate slices of beef carpaccio layered with peppery arugula, drizzled with silky truffle aioli, and crowned with shavings of aged parmesan
Caesar salad - crisp baby gem lettuce and vibrant radicchio tossed in a creamy caesar dressing, topped with crispy pancetta, shaved parmesan, and crunchy focaccia croutons
Caprese salad - a vibrant medley of heirloom tomatoes and creamy buratta, drizzled with fragrant basil pesto and served with a chilled splash of tomato gazpacho
Tomato tartare, stuffed burratta cheese , balsamic, crostini , frisée salad
Salt-crusted beet salad - earthy beets roasted in a salt shell, balanced with charred goat’s curd, caramelized walnut, tender arugula, and a pomegranate reduction
Tuscan roasted pepper and tomato soup - fire-roasted peppers and tomatoes simmered with braised shallots, garlic, and a hint of chili
Velvety wild mushroom soup infused with earthy depth, finished with a garnish of delicate dehydrated mushrooms, fresh chives, and a whisper of truffle
Agnolotti - delicate hand-folded agnolotti filled with creamy spinach and ricotta, bathed in nutty brown butter and finished with toasted pistachios and fragrant sage
Potato gnocchi - handmade potato gnocchi with butternut squash purée, brown butter, and crispy sage
Seafood risotto - arborio rice gently simmered in a rich seafood bisque, layered with shrimp, scallops, calamari, and mussels, and finished with lemon and fresh herbs
Herb crusted beef steak with truffle and roasted garlic mash potato, seasonal veggetables
Chicken supreme - oven-roasted chicken supreme, filled with a savoury blend of feta, spinach, and sun-dried tomatoes, served alongside a rustic eggplant caponata and charred broccolini. finished with a crisp, golden polenta cake
Pan-seared salmon crisp-skinned salmon fillet with a citrus beurre blanc, served with dill potatoes and haricots verts
Roasted branzino alla puttanesca - branzino roasted with a vibrant puttanesca of tomatoes, olives, capers, and anchovy, served with herb-roasted potatoes
Harissa charred cauliflower steak - flame-kissed cauliflower steak rubbed with bold harissa spice, served over tender lentils with a smoky romesco tapenade. finished with a bright gremolata for a pop of citrus and herb
Eggplant parmigiana layered roasted eggplant with tomato, mozzarella, and basil, baked until golden
Chocolate lava cake - warm, rich chocolate cake with a molten center, served with vanilla gelato and a tangy cherry coulis
Classic tiramisu layers of espresso-soaked ladyfingers and mascarpone cream, finished with a dusting of cocoa and dark chocolate shavings
Raspberry panna cotta - silky raspberry-infused panna cotta topped with a medley of fresh seasonal berries, crisp meringue shards, and a vibrant berry coulis. light, luscious, and bursting with summer sweetness
Vanilla bean crème brûlée with seasonal berries and gelato
Caesar salad - crisp baby gem lettuce and vibrant radicchio tossed in a creamy caesar dressing, topped with crispy pancetta, shaved parmesan, and crunchy focaccia croutons
Caprese salad - a vibrant medley of heirloom tomatoes and creamy buratta, drizzled with fragrant basil pesto and served with a chilled splash of tomato gazpacho
Salt-crusted beet salad - earthy beets roasted in a salt shell, balanced with charred goat’s curd, caramelized walnut, tender arugula, and a pomegranate reduction
Insalata mista - refreshing mix of tender greens, frisée, shaved carrots, radish, cucumber, and tomato, lightly dressed in a bright white balsamic vinaigrette
Velvety wild mushroom soup infused with earthy depth, finished with a garnish of delicate dehydrated mushrooms, fresh chives, and a whisper of truffle
Tuscan roasted pepper and tomato soup - fire-roasted peppers and tomatoes simmered with braised shallots, garlic, and a hint of chili
Slow-braised beef short rib - melt-in-your-mouth beef short rib, slow-braised in rich aromatics until tender and deeply flavorful. served over a golden herbed polenta cake and paired with honey-roasted carrots and a silky parsnip purée
Chicken supreme - oven-roasted chicken supreme, filled with a savoury blend of feta, spinach, and sun-dried tomatoes, served alongside a rustic eggplant caponata and charred broccolini. finished with a crisp, golden polenta cake
Roasted branzino alla puttanesca - branzino roasted with a vibrant puttanesca of tomatoes, olives, capers, and anchovy, served with herb-roasted potatoes
Seafood risotto - arborio rice gently simmered in a rich seafood bisque, layered with shrimp, scallops, calamari, and mussels, and finished with lemon and fresh herbs
Harissa charred cauliflower steak - flame-kissed cauliflower steak rubbed with bold harissa spice, served over tender lentils with a smoky romesco tapenade. finished with a bright gremolata for a pop of citrus and herb
Agnolotti - delicate hand-folded agnolotti filled with creamy spinach and ricotta, bathed in nutty brown butter and finished with toasted pistachios and fragrant sage
Potato gnocchi - handmade potato gnocchi with butternut squash purée, brown butter, and crispy sage
Classic tiramisu layers of espresso-soaked ladyfingers and mascarpone cream, finished with a dusting of cocoa and dark chocolate shavings
Chocolate lava cake - warm, rich chocolate cake with a molten center, served with vanilla gelato and a tangy cherry coulis
Vanilla bean crème brûlée with seasonal berries and gelato
Raspberry panna cotta - silky raspberry-infused panna cotta topped with a medley of fresh seasonal berries, crisp meringue shards, and a vibrant berry coulis. light, luscious, and bursting with summer sweetness
Autumn sage flatbread roasted squash and caramelized onion with mozzarella + ricotta, topped with crispy sage and a touch of sea salt
Tuscan flatbread confit cherry tomatoes, bocconcini + mozzarella, finished with fresh arugula and a drizzle of extra-virgin olive oil
Lobster & pea arancini – sweet peas and tender lobster folded into risotto, finished with saffron and paired with saffron aioli
Cacio e pepe arancini – risotto with parmesan, pecorino, mozzarella and cracked black pepper, fried crisp and served with roasted shallot aioli
Tomato bruschetta – heirloom tomato and fresh basil on crispy crostini with stracciatella, finished with balsamic reduction and a hint of sea salt
Wild mushroom bruschetta – sautéed wild mushrooms and caramelized onions on crispy crostini with goat cheese, finished with balsamic
Gamberi fritti lollipops - tempura and semolina fried prawns with gremolata aioli and citrus
Roasted beet & goat cheese tartlets – flaky pastry filled with roasted beets and tangy goat cheese, finished with a touch of honey
Bacon, caramelized onion & apple bites with ricotta – crisp pastry topped with smoky bacon, sweet caramelized onion, apple, and creamy ricotta
Antipasto board, a selection of imported italian salumi and cheese, marinated vegetables, truffled honey, fruit compote, preserves
Baked brie with honey & truffle - warm brie topped with truffle-infused honey and herbs, served with fresh focaccia, crostini, and house croutons
Warm spinach & artichoke dip - creamy roasted garlic, spinach, and artichoke dip served bubbling hot with focaccia and toasted sourdough
Carpaccio -delicate slices of beef carpaccio layered with peppery arugula, drizzled with silky truffle aioli, and crowned with shavings of aged parmesan
Salmon tartar, crispy capers, gremolata aioli , crostini
Caprese salad - a vibrant medley of heirloom tomatoes and creamy buratta, drizzled with fragrant basil pesto and served with a chilled splash of tomato gazpacho
Tomato tartare, stuffed burratta cheese , balsamic, crostini , frisée salad
Salt-crusted beet salad - earthy beets roasted in a salt shell, balanced with charred goat’s curd, caramelized walnut, tender arugula, and a pomegranate reduction
Caesar salad - crisp baby gem lettuce and vibrant radicchio tossed in a creamy caesar dressing, topped with crispy pancetta, shaved parmesan, and crunchy focaccia croutons
Insalata mista - refreshing mix of tender greens, frisée, shaved carrots, radish, cucumber, and tomato, lightly dressed in a bright white balsamic vinaigrette
Tuscan roasted pepper and tomato soup - fire-roasted peppers and tomatoes simmered with braised shallots, garlic, and a hint of chili
Velvety wild mushroom soup infused with earthy depth, finished with a garnish of delicate dehydrated mushrooms, fresh chives, and a whisper of truffle
Baby arugula & kale salad - crisp arugula and tender kale with pears, candied walnuts, goat cheese, and pomegranate vinaigrette
Herb crusted beef steak with truffle and roasted garlic mash potato, seasonal veggetables
Slow-braised beef short rib - melt-in-your-mouth beef short rib, slow-braised in rich aromatics until tender and deeply flavorful. served over a golden herbed polenta cake and paired with honey-roasted carrots and a silky parsnip purée
Chicken milanese - crispy golden chicken cutlet served with a vibrant salad of baby arugula, shaved fennel, and tender french beans, all tossed in a zesty lemon-caper vinaigrette
Chicken supreme - oven-roasted chicken supreme, filled with a savoury blend of feta, spinach, and sun-dried tomatoes, served alongside a rustic eggplant caponata and charred broccolini. finished with a crisp, golden polenta cake
Roasted branzino alla puttanesca - branzino roasted with a vibrant puttanesca of tomatoes, olives, capers, and anchovy, served with herb-roasted potatoes and mussels
Pan-seared salmon - crisp-skinned salmon fillet with a citrus beurre blanc, served with dill potatoes and haricots verts
Harissa charred cauliflower steak - flame-kissed cauliflower steak rubbed with bold harissa spice, served over tender lentils with a smoky romesco tapenade. finished with a bright gremolata for a pop of citrus and herb
Eggplant parmigiana layered roasted eggplant with tomato, mozzarella, and basil, baked until golden
Agnolotti - delicate hand-folded agnolotti filled with creamy spinach and ricotta, bathed in nutty brown butter and finished with toasted pistachios and fragrant sage
Potato gnocchi handmade potato gnocchi with butternut squash purée, brown butter, and crispy sage
Seafood risotto arborio rice gently simmered in a rich seafood bisque, layered with shrimp, scallops, calamari, and mussels, and finished with lemon and fresh herbs
Chocolate lava cake - warm, rich chocolate cake with a molten center, served with velvety whipped mascarpone cream and a tangy cherry coulis
Classic tiramisu layers of espresso-soaked ladyfingers and mascarpone cream, finished with a dusting of cocoa and dark chocolate shavings
Vanilla bean crème brûlée with seasonal berries and gelato
Raspberry panna cotta - silky raspberry-infused panna cotta topped with a medley of fresh seasonal berries, crisp meringue shards, and a vibrant berry coulis. light, luscious, and bursting with summer sweetness
Warm apple crumble - classic baked apples with cinnamon, brown sugar, and buttery oat crumble. served warm with gelato
Gingerbread cheesecake - classic cheesecake baked with warm gingerbread spices on a soft ginger cookie crust. smooth, cozy, and perfect for winter
Homemade bread + marinated olives & whipped butter
Beef skewers + salsa verde + coconut cream
Pupusas + chorizo & cheese + curtido
Pan seared chicken + garlic kale + cassava + tomato pan jus + annatto oil + cauliflower cream
Dulce de leche cheesecake + fruit preserve + honey crisp
Homemade focaccia + whipped honey butter
Pumpkin arancini + oka cheese + parmesan + spring pea pesto
House made cavatelli pasta + summer squash & sausage ragout + lemon garlic cream + fresh herbs
Oven roasted organic west coast salmon + chorizo corn chowder + lemon fingerling + broccolini + vierge + maple kozlik caramel
Pear & almond tart + raspberry preserve + vanilla bean ice cream
Homemade focaccia + whipped honey butter
Mushroom toast + truffle cream + micro herb + anitas organic wheat
Beef skewers + salsa verde + coconut cream
Homemade gnocchi + buffalo mozzarella + herb oil
Oven roasted organic west coast salmon + chorizo corn chowder + lemon fingerling + broccolini + vierge + maple kozlik caramel
Pear & almond tart + raspberry preserve + vanilla bean ice cream
Homemade focaccia + whipped honey butter
Scallop crudo + sunflower gremolatta + kiwi aguá fresca + tapioca + fermented chili
Butternut arancini + oka cheese + parmesan + spring pea pesto
Oven roasted organic west coast salmon + corn chowder + lemon fingerling + broccolini + vierge + maple kozlik caramel
Pear & almond tart + raspberry preserve + vanilla bean ice cream
Dressed oysters
Cured trout, pickled apple, radish
Pan seared cod, mussels, potato, seasonal vegetables
Crème brûlée
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 chef services in Ingersoll.
What does a private chef service include in Ingersoll?
A private chef service includes everything necessary to enjoy a personalized dining experience at home. This includes:
- Customization of a menu based on your preferences;
- Purchase of ingredients;
- Mise en place (preparation of ingredients) before arrival;
- Preparation of the menu at your home;
- Complete table service;
- Set up and cleaning of the kitchen and used spaces.
Please note that tableware and glassware are not included. Gratuity is entirely at your discretion.
How much does a private chef cost in Ingersoll?
The price of renting a chef in Ingersoll can vary depending on the specifics, but smaller groups tend to have a slightly different price per person compared to larger gatherings.
Booking prices range from 114 CAD to 156 CAD. For groups of 13 people or more, the price is 114 CAD per person. For groups of 7 to 12 people, the cost is 90 CAD per person. For groups of 3 to 6 people, the rate is 133 CAD per person, and for 2 people, the price is 156 CAD per person.
Seasonal ingredients, your location, and how soon you book also affect the final price. If you're interested in getting free quotes with no obligation, fill out our form and let the best chefs near you send unique proposals for your event.
How can I hire a private chef in Ingersoll?
Booking is easy! Just tell us the date of your event, number of guests, dietary preferences and any allergies, and a few details about your kitchen. Within a few hours, you'll receive customized menus from qualified chefs. Each chef's profile will include their experience, reviews, and photos of their dishes.
Feel free to chat directly with the chefs through our platform. Ask them to modify menus, discuss pricing, or get answers to any questions you might have. Once you've found the perfect chef and menu, finalize your reservation online. We'll then provide the chef's contact information to confirm any final details.
How can I find a private chef near me?
There are currently 61 chefs available in Ingersoll. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Ingersoll who will send you their menu proposals. You can then choose the chef and menu that suits you best.
Is there a maximum number of guests for a private chef service?
While there's no strict limit on guest count, private chef experiences are designed to create a more intimate atmosphere, perfect for gatherings of friends and family. Since most homes have limited space to accommodate large groups, parties typically don't exceed 15 people.
Does the chef cook at my house?
Yes, the chef always prepares the menu at your home for a more personalized experience. However, some prep work might be done beforehand for complex dishes.
Can I cook along with the chef?
Absolutely! Many guests are passionate about food and relish the chance to learn from the chef. You can pick up new kitchen skills and get a behind-the-scenes look at each dish on the menu. Feel free to jump in and cook alongside the chef for a truly interactive experience!
Are the ingredients fresh?
Yes, they're 100% fresh. Unlike restaurants with pre-made dishes, private chefs prioritize using the freshest ingredients possible. This is because the chef creates a customized menu specifically for you, then goes out and sources the finest ingredients to bring your chosen dishes to life.
Are drinks included in the personal chef service?
Drinks are not typically included, but you can discuss adding them to the menu proposal with the chef.
How much should I tip my private chef in Ingersoll?
Tipping for private chefs is entirely at your discretion. Our goal is for you to have an unforgettable experience, and the chef always appreciates a nice tip. However, the decision and amount are completely up to you.
Key information about our chefs in Ingersoll
Discover more details about our private chefs and their services.
The average age of our private chefs in Ingersoll
Percentage of our women chefs in Ingersoll.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Ingersoll.
Percentage of services with kids in Ingersoll.
Maximum number of bookings for a personal chef by a single client in Ingersoll.
Increase in the number of bookings for a chef from last year in Ingersoll.
Languages spoken by our personal chefs in Ingersoll.
Percentage of guests that hired a chef more than once.
Average number of days booked for multiple services at home with a private chef.
Photos uploaded to the platform by our private chefs in Ingersoll.
Average timeframe from sending the request to booking.
How many chef services are booked in Ingersoll each month?
Private chef reservations can vary seasonally depending on the destination. In Ingersoll, for example, demand often increases during special dates like Valentine's Day or Mother's Day, so it's best to book in advance.
If you're wondering about the best time to hire a chef, any month is perfect for enjoying a private chef. Just keep in mind that prices may vary, especially for last-minute bookings. So, don't wait—book your chef early to secure your unique dining experience in Ingersoll.
Cost of a private chef in Ingersoll
The cost of hiring a private chef in Ingersoll can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 114 CAD to 156 CAD per person.
For 13 people or more: 114 CAD
For 7 to 12 people: 90 CAD
For 3 to 6 people: 133 CAD
For 2 people: 156 CAD.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
What is the most reserved type of cuisine in Ingersoll?
We mainly offer six types of cuisine in Ingersoll: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Chef's special, but you can have anything you want (our surprise menu will cover that!).
Beyond these six types of cuisine, our private chefs personalize diverse menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Our private chefs can accommodate any allergy or dietary restriction and suggest other cuisines or fusion dishes. Submit your request and hire a chef in Ingersoll!






Talk to our chefs in Ingersoll
Each of our chefs is one-of-a-kind, with professional culinary training and years of experience in diverse restaurants. Craving Italian pasta, Spanish paella, or traditional sushi in Ingersoll? You’ll get it. Tell us about your event in Ingersoll, and discover the best chefs who will customize every detail of your experience.










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