Private Chef in Ingersoll
Rent one of our 68 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 68 Private Chefs have joined our platform in Ingersoll and offered their services as private chefs anywhere in Ontario.
Starting in 2017, 96,731 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 30,589 customized menu proposals, sending a total of 46,074 messages to their guests, who rated their experience with an average score of 4.74 out of 5.
Since the first dinner provided by Take a Chef, 96,731 guests have enjoyed unique experiences with no hassle. Our guests in Ingersoll usually book menus around 192 CAD per person, including 3.42 courses, sharing an average of 5.95 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!
Find your chef
Customize your request and start talking with your chefs.
68 Private Chefs in Ingersoll
Get to know more about our top rated Private Chefs in Ingersoll












More than 96,700 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.
4.76 Food quality
The quality of the menus cooked by our Private Chefs in Ingersoll received an average score of 4.76.
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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30,589 menus personalized by our Private Chefs in Ingersoll
Every occasion is unique - make sure you have the right chef and menu for it!








Buratta, heirloom tomato and pesto salad
Tomato bruschetta
Arancini, wild mushroom cream sauce
Wild mushroom risotto
Chicken parmesan with homemade pasta
Chicken piccata, pasta aglio olio, seasonal vegetables
Tiramisu
Homemade cannoli
Citrus endive salad with goats cheese and candied walnuts
Dressed oysters
Beef tartare
Cured trout, pickled apple, radish
Pan seared duck breast, potato pave, carrot and orange
New york strip loin , potato pave, carrot purée, seasonal vegetables, peppercorn sauce
Crème brûlée
Plum frangipane tart
Lemon meringue tart
Lobster & pea arancini sweet peas and tender lobster folded into creamy risotto, coated in squid ink panko and served with saffron aioli
Asparagus, lemon & pecorino arancini - creamy risotto with asparagus, lemon, and pecorino, fried crisp and served with herb aioli
Tomato bruschetta - heirloom tomatoes and fresh basil over crisp crostini with whipped ricotta and balsamic reduction
Short rib slider - braised beef short rib with caramelized onion, provolone, and roasted garlic aioli
Gamberi fritti lollipops - tempura and semolina-fried prawns served with gremolata aioli and fresh citrus
Charred zucchini and halloumi skewers - charred zucchini and grilled halloumi finished with lemon and mint yogurt crema
Melon & prosciutto - compressed cantaloupe with whipped ricotta, mint syrup, and crisp prosciutto
Grilled beef skewer - grilled beef skewer with sun-dried tomato aioli, chimichurri, and crispy shallots
Cauliflower beignets - light and crispy battered cauliflower served with creole aioli
Short rib croquette - crispy short rib croquette with parmesan, pickled shallot, and roasted shallot aioli
Beet and citrus - cured salmon citrus-cured salmon with crème fraîche, lemon, and fresh dill
Beef carpaccio - thinly sliced beef with arugula, parmesan, truffle dressing, and crostini
Tomato tartare - roasted red peppers, sun-dried tomatoes, kalamata olives, and whipped ricotta in a pani puri shell
Tuna tartare - tuna with soy, sesame, avocado, scallion, and yuzu kosho in a pani puri shell
Tomato confit & asparagus tartlet - slow-roasted tomato confit and whipped ricotta finished with basil and olive oil
Zucchini & goat cheese tartlet - zucchini and goat cheese tartlet finished with lemon zest
Beet and citrus salmon crudo - cured salmon with fennel, orange segments, dill, and crème fraîche
Beef carpaccio - delicate slices of beef with baby arugula, parmesan, truffle aioli, and crisp phyllo
Lobster caprese salad - heirloom tomatoes, creamy mozzarella, and poached lobster finished with chilled tomato gazpacho
Insalata mista - tender mixed greens with shaved cucumber, watermelon radish, heirloom carrots, and cherry tomatoes in a white balsamic vinaigrette
Caesar salad - baby gem and radicchio tossed in creamy caesar dressing with pancetta, croutons, and crispy egg
Roasted pepper & tomato soup - roasted peppers and tomatoes blended with shallots, garlic, and a touch of chili, finished with grilled cheese croutons and cheddar crema
Sweet pea and basil soup - sweet pea and basil soup finished with crispy prosciutto, pecorino, and croutons
Spinach & ricotta agnolotti - hand-folded agnolotti filled with spinach and ricotta, tossed in brown butter with sage and toasted pistachios
Cavatelli - handmade squid ink cavatelli with prawns, mussels, calamari, confit tomatoes, white wine, garlic, lemon, and fresh herbs
Gnocchi potato - gnocchi in a creamy nduja and pomodorri rosé sauce with baby spinach, garlic, parmesan, and ricotta
Mezzalune - house-made mezzalune filled with smoked eggplant and mozzarella, served in fresh pomodoro sauce with basil and parmesan
Tagliatelle bolognese - house-made tagliatelle with slow-simmered beef and pork bolognese, finished with parmesan and fresh herbs
Herb-crusted tenderloin - herb crusted beef tenderloin with roasted garlic whipped yukon gold potatoes, honey-glazed carrots, sautéed black kale, and red wine reduction
Slow-braised beef - short rib tender beef short rib with celeriac purée, crispy potato pavé, glazed baby carrots, and a spring pea and fava bean fricassée
Chicken supreme - spinach and feta stuffed chicken supreme with crisp polenta cake, eggplant caponata, charred broccolini, and roasted red pepper coulis
Roasted branzino alla puttanesca - roasted branzino stuffed with rapini, garlic, and sun-dried tomatoes, served with herb-roasted potatoes and puttanesca sauce
Crisp-skinned salmon - crisp skinned salmon fillet with citrus beurre blanc, dill smashed baby potatoes, and haricots verts
Spring vegetable risotto - sweet peas, asparagus, leeks, zucchini, lemon, fresh herbs, pecorino romano, parmesan, and crispy artichokes. scallop add-on available
Harissa-charred cauliflower steak- charred cauliflower steak rubbed with harissa, served over tender lentils with smoky romesco, gremolata, and labneh
Chocolate layer cake layered dark chocolate cake with vanilla bean ice cream, raspberry coulis, and dark chocolate ganache
Classic tiramisu - espresso-soaked ladyfingers layered with mascarpone cream, cocoa, and salted caramel ice cream
Crème brûlée - creamy passion fruit custard with a brûléed sugar crust, served with seasonal berries, chantilly cream, and crisp honey tuile
Panna cotta - raspberry panna cotta topped with fresh berries, crisp meringue, and berry coulis
Lobster & pea arancini - sweet peas and tender lobster folded into creamy risotto, coated in squid ink panko and served with saffron aioli
Asparagus, lemon & pecorino arancini - creamy risotto with asparagus, lemon, and pecorino, fried crisp and served with herb aioli
Tomato bruschetta - heirloom tomatoes and fresh basil over crisp crostini with whipped ricotta and balsamic reduction
Short rib slider - braised beef short rib with caramelized onion, provolone, and roasted garlic aioli
Gamberi fritti lollipops - tempura and semolina-fried prawns served with gremolata aioli and fresh citrus
Charred zucchini and halloumi skewers - charred zucchini and grilled halloumi finished with lemon and mint yogurt crema
Melon & prosciutto - compressed cantaloupe with whipped ricotta, mint syrup, and crisp prosciutto
Grilled beef skewer - grilled beef skewer with sun-dried tomato aioli, chimichurri, and crispy shallots
Cauliflower beignets - light and crispy battered cauliflower served with creole aioli
Short rib croquette - crispy short rib croquette with parmesan, pickled shallot, and roasted shallot aioli
Beet and citrus - cured salmon citrus-cured salmon with crème fraîche, lemon, and fresh dill
Beef carpaccio - thinly sliced beef with arugula, parmesan, truffle dressing, and crostini
Tomato tartare - roasted red peppers, sun-dried tomatoes, kalamata olives, and whipped ricotta in a pani puri shell
Zucchini & goat cheese tartlet - zucchini and goat cheese tartlet finished with lemon zest
Tomato confit & asparagus tartlet - slow-roasted tomato confit and whipped ricotta finished with basil and olive oil
Tuna tartare - tuna with soy, sesame, avocado, scallion, and yuzu kosho in a pani puri shell
Beet and citrus salmon crudo - cured salmon with fennel, orange segments, dill, and crème fraîche
Beef carpaccio - delicate slices of beef with baby arugula, parmesan, truffle aioli, and crisp phyllo
Insalata mista - tender mixed greens with shaved cucumber, watermelon radish, heirloom carrots, and cherry tomatoes in a white balsamic vinaigrette
Caesar salad - baby gem and radicchio tossed in creamy caesar dressing with pancetta, croutons, and crispy egg
Roasted pepper & tomato soup - roasted peppers and tomatoes blended with shallots, garlic, and a touch of chili, finished with grilled cheese croutons and cheddar crema
Sweet pea and basil soup - bright sweet pea and basil soup finished with crispy prosciutto, pecorino, and croutons
Spinach & ricotta agnolotti - hand-folded agnolotti filled with spinach and ricotta, tossed in brown butter with sage and toasted pistachios
Cavatelli handmade - squid ink cavatelli with prawns, mussels, calamari, confit tomatoes, white wine, garlic, lemon, and fresh herbs
Gnocchi potato - gnocchi in a creamy nduja and pomodorri rosé sauce with baby spinach, garlic, parmesan, and ricotta
Mezzalune - house-made mezzalune filled with smoked eggplant and mozzarella, served in fresh pomodoro sauce with basil and parmesan
Tagliatelle bolognese - house-made tagliatelle with slow-simmered beef and pork bolognese, finished with parmesan and fresh herbs
Lobster caprese salad - heirloom tomatoes, creamy mozzarella, and poached lobster finished with chilled tomato gazpacho
Herb-crusted tenderloin - herb-crusted beef tenderloin with roasted garlic whipped yukon gold potatoes, honey-glazed carrots, sautéed black kale, and red wine reduction
Slow-braised beef - short rib tender beef short rib with celeriac purée, crispy potato pavé, glazed baby carrots, and a spring pea and fava bean fricassée
Roasted branzino alla puttanesca - roasted branzino stuffed with rapini, garlic, and sun-dried tomatoes, served with herb-roasted potatoes and puttanesca sauce
Crisp-skinned salmon - crisp-skinned salmon fillet with citrus beurre blanc, dill smashed baby potatoes, and haricots verts
Roasted branzino alla puttanesca - roasted branzino stuffed with rapini, garlic, and sun-dried tomatoes, served with herb-roasted potatoes and puttanesca sauce
Spring vegetable risotto - sweet peas, asparagus, leeks, zucchini, lemon, fresh herbs, pecorino romano, parmesan, and crispy artichokes. scallop add-on available
Harissa-charred cauliflower steak - charred cauliflower steak rubbed with harissa, served over tender lentils with smoky romesco, gremolata, and labneh
Classic tiramisu - espresso-soaked ladyfingers layered with mascarpone cream, cocoa, and salted caramel ice cream
Crème brûlée - creamy passion fruit custard with a brûléed sugar crust, served with seasonal berries, chantilly cream, and crisp honey tuile
Panna cotta - raspberry panna cotta topped with fresh berries, crisp meringue, and berry coulis
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 mozarella, 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
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
Potato gnocchi - handmade potato gnocchi with butternut squash purée, pistachios, 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
Coconut festival ( jamaican festival dough , sweets coconut flakes, coconut jerk glaze, toasted coconut)
Jamaican jerk vol au vent ( crips puff pastry, jerked spiced creamed mushrooms, fresh herbs)
Jammin’ tostones ( fried green plantains, cajun spiced salted cod , pineapple chutney, jerk aioli, micro greens )
Yaad style jerk chicken( jamaican jerk chicken, roasted pumpkin rice, honey jerk au jus, pineapple & pumpkin salsa)
Oxtail stew ( jamaican style oxtail, roasted garlic mashed potatoes, honey garlic asparagus )
Jamaican fruit cake, rum caramel sauce, freshly whipped cream, dark berry rum chutney
Banana bread ( jamaican style banana bread, rum caramel, whipped topping)
Salad lyonnaise
Moules marinière
Beef tartare
French onion soup
Coq au van
Confit duck leg served with cassoulet
Steak dianne
Crème brûlée
Apple tarte tatine
Arugula feta salad with strawberry and candied nuts
Bruschetta platter
Charcuterie board
Mediteranean style charcuterie with roadted garlic hummus, eggplant and roasted tomato relish, pita and pickled vegetable
Spinach pomegranate salad
Beef spedini skewers
Butternut squash soup with creme fraiche
Potato leek soup with herb dill oil
Charred broccolini salad
Chicken satay with peanut butter dipping sauce
Striploin steak with fingerling potato and chimichurri
Seared salmon with mustard cream sauce fingerling potato and seasonal vegetable
Chicken with sundried tomato sauce fingerling potato seasonal vegetable
Ricotta ravioli with brown butter cream sauce with crispy tobacco onions
Baked eggplant with tzatziki sauce
Garlic butter shrimp with garlic cilantro
Creme brulee with macerated berries
Classic tiramisu
Panna cotta with macerated berries
Chocolate mouse with chantily cream
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 134 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 68 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: 134 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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