Private Chef in Ingersoll
Rent one of our 75 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















How much does a private chef cost in Ingersoll?
For 6 people in Ingersoll, a private chef costs less than dinner out.
AVERAGE PRICE · 6 GUESTS
1,182 CAD
197 CAD per guest · everything included
What's included
- Chef comes to you
- All ingredients sourced and bought
- Full meal cooked in your kitchen
- Spotless kitchen afterwards
HERE'S THE REAL BREAKDOWN
- 2 guests217CAD / guest = 434 CAD total
- 4 guests197CAD / guest = 788 CAD total
- 6 guests197CAD / guest = 1,182 CAD total
- 8 guests177CAD / guest = 1,416 CAD total
- 10 guests177CAD / guest = 1,770 CAD total
- 13+ guests171CAD / guest = 2,223 CAD total
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!
Find your chef
Customize your request and start talking with your chefs.
75 Private Chefs in Ingersoll
Get to know more about our top rated Private Chefs in Ingersoll












More than 103,000 guests have already enjoyed the experience
4.58 Chef
The guests in Ingersoll have scored the experience with their Private Chef with a 4.58.
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.
4.78 Cleaningness
The cleanup of the kitchen and dining area in Ingersoll has been scored with a 4.78 on average.
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32,086 menus personalized by our Private Chefs in Ingersoll
Every occasion is unique - make sure you have the right chef and menu for it!








Beef carpaccio mosaic - mosaic-style beef carpaccio with whipped truffle ricotta, shaved parmesan, baby arugula, and crisp phyllo
Insalata mista - tender mixed greens with shaved cucumber, watermelon radish, heirloom carrots, and cherry tomatoes in a white balsamic vinaigrette
Caprese salad - heirloom tomatoes, creamy mozzarella, chilled tomato gazpacho, micro green salad and crostini **lobster enhancement available upon request
Mezzalune pomodorro - stuffed ravioli pasta with smoked mozzarella, served in fresh pomodoro sauce with basil and parmesan
Spinach & ricotta agnolotti - hand-folded pasta filled with spinach and ricotta, tossed in brown butter with sage and toasted pistachios
Raviolo carbonara - stuffed pasta with pecorino, parmesan, ricotta, black pepper and cured egg yolk, guanciale, carbonara espuma
Roasted pepper & tomato velouté - silky fire-roasted pepper and tomato velouté, whipped goat cheese, basil emulsion, confit tomato, calabrian chili oil, and crisp sourdough
Herb-crusted tenderloin - seared beef filet, herb crusted with roasted garlic whipped yukon gold potatoes, honey-glazed carrots, asparagus, red wine reduction
Coffee crusted beef short rib - slow-braised tender beef short rib with scallion and garlic pomme puree , crispy goat curd polenta cake, spring pea and fava bean fricassée
Branzino alla puttanesca - roasted branzino stuffed with calamari, calabrian chillies, rapini, garlic, and sun-dried tomatoes, served with herb-roasted potatoes and puttanesca sauce and mussels
Crisp-skinned - salmon pan seared salmon fillet with citrus beurre blanc, dill-smashed baby potatoes, and haricots verts
Harissa-charred cauliflower steak - charred cauliflower steak rubbed with harissa, served over tender lentils with smoky romesco, gremolata, and labneh
Chicken roulade - sage-infused chicken roulade, brown butter duchess potato, grilled summer squash, roasted cherry tomatoes, basil chicken jus, and crispy chicken skin
Chocolate lava cake - warm molten chocolate lava cake, vanilla bean gelato, cookie crumble, seasonal berries and raspberry coulis
Crème brûlée - creamy vanilla bean custard with brûléed sugar crust, served with seasonal berries, chantilly cream, and crisp honey tuile
Raspberry panna cotta - silky vanilla bean panna cotta topped with raspberry coulis, fresh raspberries, crisp honey tuile, and delicate meringue kisses
Salted caramel budino - rich caramel budino with salted caramel sauce, chantilly cream, cookie crumble, and a touch of flaky sea salt
Caramelized white chocolate crème brûlée espuma toasted white chocolate and vanilla bean espuma, cookie crumble, macerated strawberries, crisp caramelized sugar tuile, and vanilla salt.
Asparagus, lemon & pecorino arancini - creamy risotto with asparagus,peas, lemon, and pecorino, fried crisp and served with citrus aioli
Beef carpaccio - thinly sliced beef with arugula, parmesan, truffle dressing, crispy shell
Chicken parm slider - crispy buttermilk chicken topped with tomato sauce, melted mozzarella, parmesan, and served on a toasted bun
Short rib slider - braised beef short rib with caramelized onion, provolone, and roasted garlic aioli
Melon & prosciutto - compressed cantaloupe, mint syrup, whipped ricotta and crispy prosciutto
Grilled beef skewer - tender marinated beef with sun-dried tomato aioli, chimichurri, and crispy shallots
Short rib croquette - crispy short rib croquette with parmesan, pickled onions, and scallion aioli
Tomato tartare - roasted red peppers, sun-dried tomatoes, kalamata olives, and whipped ricotta
Tuna and salmon - cured tuna and salmon crudo with soy, sesame, avocado, scallion, and yuzu kosho, crispy wonton
Tomato confit & whipped ricotta puff - slow-roasted tomato confit and whipped ricotta finished with tomato gastrique basil and olive oil
Scallop crudo - served on the half shell over dry ice, cucumber, yuzu kosho, citrus, herbs
Beef carpaccio mosaic - mosaic-style beef carpaccio with whipped truffle ricotta, shaved parmesan, baby arugula, and crisp phyllo
Insalata mista - tender mixed greens with shaved cucumber, watermelon radish, heirloom carrots, and cherry tomatoes in a white balsamic vinaigrette
Lobster caprese - butter-confit lobster, marinated heirloom tomatoes, stracciatella, clarified tomato consommé, basil oil, balsamic caviar, and crisp tomato tuile
Summer panzanella - creamy burrata, compressed strawberries, cucumber ribbons, endive, radicchio, sourdough crisps, pickled shallots, strawberry pesto, and elderflower vinaigrette
Caesar mille-feuille - layers of baby gem and endive, parmesan mousse, crisp pancetta, creamy caesar dressing, lemon gel, delicate sourdough wafers, and soft-boiled quail egg
Roasted pepper & tomato velouté - silky fire-roasted pepper and tomato velouté, whipped goat cheese, basil emulsion, confit tomato, calabrian chili oil, and crisp sourdough
Herb-crusted tenderloin - seared beef filet, herb crusted with roasted garlic whipped yukon gold potatoes, honey-glazed carrots, asparagus, red wine reduction
Coffee crusted beef short rib - slow-braised tender beef short rib with scallion and garlic pomme puree , crispy goat curd polenta cake, spring pea and fava bean fricassée
Duck two ways - seared duck breast, duck confit agnolotti, sweet potato purée, charred broccolini, cherry jus, pickled mustard seeds
Chicken roulade - sage-infused chicken roulade, brown butter duchess potato, grilled summer squash, roasted cherry tomatoes, basil chicken jus, and crispy chicken skin
Sea bass - roasted black sea bass, lobster croquette, haricots verts, beurre blanc and dill micro emulsion, shaved fennel salad
Charred cauliflower steak - harissa-marinated cauliflower steak, tender lentils, smoky romesco, whipped labneh, herb gremolata, and savoury spiced granola
Chocolate lava cake - warm molten chocolate lava cake, vanilla bean gelato, cookie crumble, seasonal berries and raspberry coulis
Crème brûlée - creamy vanilla bean custard with brûléed sugar crust, served with seasonal berries, chantilly cream, and crisp honey tuile
Raspberry panna cotta - silky vanilla bean panna cotta topped with raspberry coulis, fresh raspberries, crisp honey tuile, and delicate meringue kisses
Tiramisu - espresso-soaked ladyfingers layered with mascarpone cream, cocoa, and salted caramel ice cream
Salted caramel budino - rich caramel budino with salted caramel sauce, chantilly cream, cookie crumble, and a touch of flaky sea salt
Asparagus, lemon & pecorino arancini - creamy risotto with asparagus,peas, lemon, and pecorino, fried crisp and served with citrus aioli
Gamberi fritti - tempura and semolina-fried prawns served with gremolata aioli
Short rib croquette - crispy short rib croquette with parmesan, pickled onions, and scallion aioli
Short rib slider - braised beef short rib with caramelized onion, provolone, and roasted garlic aioli
Tomato tartare - roasted red peppers, sun-dried tomatoes, kalamata olives, and whipped ricotta
Tuna and salmon - cured tuna and salmon crudo with soy, sesame, avocado, scallion, and yuzu kosho,
Chicken parm slider - crispy buttermilk chicken topped with tomato sauce, melted mozzarella, parmesan, and served on a toasted bun
Beef carpaccio mosaic - mosaic-style beef carpaccio with whipped truffle ricotta, shaved parmesan, baby arugula, and crisp
Beet infused salmon crudo - cured salmon with fennel, orange segments, dill, capers, crème fraîche and herb oil
Caesar mille-feuille - layers of baby gem and endive, parmesan mousse, crisp pancetta, creamy caesar dressing, lemon gel, delicate sourdough wafers, and soft-boiled quail egg
Insalata mista - tender mixed greens with shaved cucumber, watermelon radish, heirloom carrots, and cherry tomatoes in a white balsamic vinaigrette
Lobster caprese - butter-confit lobster, marinated heirloom tomatoes, stracciatella, clarified tomato consommé, basil oil, balsamic , and crisp tuile
Scallop crudo - served on the half shell over dry ice, cucumber, yuzu kosho, citrus, herbs
Coffee crusted beef short rib - slow-braised tender beef short rib with scallion and garlic pomme puree , crispy goat curd polenta cake, spring pea and fava bean fricassée
Herb-crusted tenderloin - seared beef filet, herb crusted with roasted garlic whipped yukon gold potatoes, honey-glazed carrots, asparagus, red wine reduction
Chicken roulade - sage-infused chicken roulade, brown butter duchess potato, grilled summer squash, roasted cherry tomatoes, basil chicken jus, and crispy chicken skin
Sea bass - roasted black sea bass, lobster croquette, haricots verts, beurre blanc and dill micro emulsion, shaved fennel salad
Branzino alla puttanesca - roasted branzino stuffed with calamari, calabrian chillies, rapini, garlic, and sun-dried tomatoes, served with herb-roasted potatoes and puttanesca sauce and mussels
Charred cauliflower steak - harissa-marinated cauliflower steak, tender lentils, smoky romesco, whipped labneh, herb gremolata, and savoury spiced granola
Mezzalune pomodorro - stuffed ravioli pasta with smoked mozzarella, served in fresh pomodoro sauce with basil and parmesan
Raviolo carbonara - stuffed pasta with pecorino, parmesan, ricotta, black pepper and cured egg yolk, guanciale, carbonara espuma
Spinach & ricotta agnolotti - hand-folded pasta filled with spinach and ricotta, tossed in brown butter with sage and toasted pistachios
Cavatelli di mare - squid ink cavatelli with prawns, mussels, calamari, confit tomatoes, white wine, garlic, lemon, and fresh herbs
Duck two ways - seared duck breast, duck confit croquette, sweet potato purée, charred broccolini, cherry jus, pickled mustard seeds
Petit fours chocolate hazelnut crunch cube raspberry pâte de fruit
Chocolate lava cake - warm molten chocolate lava cake, vanilla bean gelato, cookie crumble, seasonal berries and raspberry coulis
Crème brûlée - creamy vanilla bean custard with brûléed sugar crust, served with seasonal berries, chantilly cream, and crisp honey tuile
Raspberry panna cotta - silky vanilla bean panna cotta topped with raspberry coulis, fresh raspberries, crisp honey tuile, and delicate meringue kisses
Tiramisu - espresso-soaked ladyfingers layered with mascarpone cream, cocoa, and salted caramel ice cream
Salted caramel budino - rich caramel budino with salted caramel sauce, chantilly cream, cookie crumble, and a touch of flaky sea salt
Bajan fish cake croquette. a refined interpretation of the barbadian fish cake with salted cod, herbs and scotch bonnet, served with lime rémoulade and pickled cucumber
Roasted pumpkin velouté, bajan style. silky roasted pumpkin soup with thyme, ginger and gentle island spice, finished with coconut cream and herb oil
Mahi-mahi with sauce chien beurre blanc. pan-roasted mahi-mahi with a french beurre blanc inspired by caribbean sauce chien, accompanied by sweet potato pavé, glazed seasonal vegetables and fresh herbs
Rum & thyme glazed pork tenderloin. roasted pork tenderloin, sweet potato pavé, caramelized plantain, seasonal vegetables and dark rum jus
Coconut crème brûlée. classic french crème brûlée infused with coconut, served with rum-roasted pineapple, passion fruit and crisp coconut tuile
Smoked cheddar & roasted corn chowder. sweet roasted corn, smoked canadian cheddar, chive oil and crispy potato
Warm mushroom & goat cheese tart. wild mushrooms, goat cheese, caramelized onion, thyme and dressed baby greens
Coffee & pepper crusted beef tenderloin. roasted beef tenderloin, smoked garlic mashed potatoes, maple-glazed carrots, seasonal greens and whisky-peppercorn jus
Herb-roasted chicken supreme. crisp-skinned chicken, sage stuffing, roasted potatoes, seasonal vegetables and natural pan jus
Warm maple apple crumble. ontario apples, maple, cinnamon and toasted oat crumble with vanilla bean crème anglaise
Chicken liver parfait. silky chicken liver parfait, port reduction, cornichons, caramelized onion and toasted brioche
French onion soup gratinee. slow-caramelized onions, rich beef broth, toasted baguette and bubbling gruyère
Beef tenderloin bordelaise. pan-roasted beef tenderloin, pommes anna, haricots verts, glazed shallots and classic red wine bordelaise sauce
Duck breast à l’orange. crisp-skinned duck breast, carrot purée, fondant potato, seasonal vegetables and orange gastrique
Tarte tatin. caramelized apples baked beneath crisp pastry, served warm with vanilla crème fraîche
Whipped feta & roasted grapes. creamy whipped feta, warm roasted grapes, toasted walnuts, thyme honey and crisp crostini
Charred mediterranean octopus. tender octopus, smoked paprika potatoes, roasted peppers, parsley, lemon and extra virgin olive oil
Herb-crusted rack of lamb. rosemary and garlic crusted lamb, silky aubergine purée, roasted fingerling potatoes, seasonal vegetables and red wine jus
Pan-roasted mediterranean sea bass. crisp-skinned sea bass, fennel, tomato, olives, lemon and herb oil
Orange blossom panna cotta. vanilla panna cotta scented with orange blossom, pistachio praline, fresh citrus and honey
Pan-seared georgian bay pickerel sweet corn puree, crispy pancetta, micro rainbow radish, chive oil
Seared sea scallops cauliflower silk, brown butter, roasted hazelnut & golden raisin agrodolce
Herb-crusted lake huron rainbow trout charred leek cream, roasted sweet potato & double-smoked bacon hash, wilted swiss chard
Deconstructed lemon herb tart meyer lemon curd, toasted sourdough shortbread crumble, fresh blackberries & mint oil
A personal chef for any occasion in Ingersoll
Since the first private chef joined Take a Chef in Ingersoll in March 2017, more than 75 Private Chefs have joined our platform in Ingersoll and offered their services as private chefs anywhere in Ontario.
Starting in 2017, 103,003 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 32,086 customized menu proposals, sending a total of 51,867 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, 103,003 guests have enjoyed unique experiences with no hassle. Our guests in Ingersoll usually book menus around 194 CAD per person, including 4.7 courses, sharing an average of 5.88 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.












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 171 CAD to 217 CAD. For groups of 13 people or more, the price is 171 CAD per person. For groups of 7 to 12 people, the cost is 177 CAD per person. For groups of 3 to 6 people, the rate is 197 CAD per person, and for 2 people, the price is 217 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 75 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.
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.








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 171 CAD to 217 CAD per person.
For 13 people or more: 171 CAD
For 7 to 12 people: 177 CAD
For 3 to 6 people: 197 CAD
For 2 people: 217 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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