Private Chef in Iqaluit
Rent one of our 12 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Iqaluit
Since the first private chef joined Take a Chef in Iqaluit in October 2023, more than 12 Private Chefs have joined our platform in Iqaluit and offered their services as private chefs anywhere in Nunavut.
Starting in 2023, 177 guests have already enjoyed a chef in Iqaluit. To book your chef in Iqaluit, 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 24 customized menu proposals, sending a total of 2 messages to their guests, who rated their experience with an average score of 4.27 out of 5.
Since the first dinner provided by Take a Chef, 177 guests have enjoyed unique experiences with no hassle. Our guests in Iqaluit usually book menus around 214.5 CAD per person, including 4.69 courses, sharing an average of 3.38 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 Iqaluit.
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!
More than 100 guests have already enjoyed the experience
4.25 Chef
The guests in Iqaluit have scored the experience with their Private Chef with a 4.25.
4.17 Food quality
The quality of the menus cooked by our Private Chefs in Iqaluit received an average score of 4.17.
4.53 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.53 average score.
4.17 Cleaningness
The cleanup of the kitchen and dining area in Iqaluit has been scored with a 4.17 on average.
24 menus personalized by our Private Chefs in Iqaluit
Every occasion is unique - make sure you have the right chef and menu for it!
Assorted sushi/sashimi tuna cucumber salmon
Fresh ramen noodles
Tempura sweet chili shrimp
Crispy calamari pickled onion chilled cucumbercream
Thai style vegetable salad
Chicken katsu
Chicken teriyaki with steamed rice
Ginger beef broccoli sesame
Grilled salmon ginger veloute bok choy basmati rice
Japanese cheesecake
Lemon cheesecake blueberry compote
Lemon tart
White chocolate raspberry mousse
Chocolate lava cake raspberry puree fresh vanilla tableside made gelato
Bao buns with short-rib and pickled daikon and carrots
Tuna tartar on crispy rice with jalapeno and avocado
Wild mushroom arancini with mushroom-shoyu puree and miso sabayon
Shrimp tempura with a soy-based broth, watermelon radish and bonito flakes
Creamy miso spaghetti with cured meat
Asian style slow braised beef ribs with bone marrow gremolata
Soy marinated steak with maitake mushroom
Herb crusted black cod with miso sabayon and watercress coulis
Jasmine panna cotta with fresh tropical fruit mix, yuzu honey, macha dust, and sesame tuile
Macha basque cheesecake with berry compote
Macha tiramisu- layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust
Fresh burrata, beet carpaccio, zucchini ribbons, basil
Creamy pumpkin soup & truffle popcorn
Smoked salmon canapés, fresh cucumber, mascarpone lemon cream, fresh dill
Arugula salad, grapes, goat cheese & candied cashew
Canadian scallops served on saffron cream tagliattele
Eggplant rollatinis, chunky puttanesca sauce & parmesan tuile
Grilled octopus & pineapple, wilted bitter greens & salsa verde
Fresh tuna, cauliflower couscous, almond brown butter & arugula salad
Wild mushroom risotto, salsa verde, parmesan tuile
Seared salmon served with salsa verde, asparagus & vegetable purée
Duck two ways, italian risotto, capers & tomatoes concassé, wilted spinach
Beef striploin, roasted vegetables, mashed potatoes & peppercorn sauce
Fresh fruit pie, pastry cream, lime zest sugar & seasonal fruit
Traditional tiramisu, berry & mint salad
Chocolate fudge & candied orange pavé
Chefs selection antipasti to start
Focaccia with olive oil and fig balsamic
Spaghetti cacio e pepe
Eggplant parmesan- marinara, basil and riccotta
Shaved fennel, radicchio, orange and olive salad with honey fig dressing
Lemon rissotto - grilled prawns, red pepper reduction, grilled vegetables
Pollo milanese -lemon caper butter, polenta, grilled vegetables
Grilled marinated beef steak, herb roasted baby potato’s, grilled vegetable, fresh herbs and extra virgin olive oil
Lemoncello crème brullee with pistachio biscotti
Local fruit crostada with gelato
Arancini funghi e fontina (deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)
Crostino tartufato(toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)
Bruschetta tricolore (toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)
Bruschetta tradizionale (toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)
Polpette (beef and pork meatballs simmered in napoli sauce served with focaccia)
Lasagna tradizionale (short-ribs ragu with parmesan besciamella cream and mozzarella cheese)
Rigatoni alla boscaiola (rigatoni pasta with creamy mushroom, green peas, smoked bacon)
Rigatoni all'amatriciana (rigatoni pasta with smoked guanciale and spicy tomato sauce)
Risotto del bosco (baked arborio rice with truffle sausage, mushrooms and pine nuts)
Pollo & porcini (braised chicken in a earthy porcini mushroom reduction)
Pollo alla cacciatora (roasted chicken simmered in rustic napoli sauce, black olives, red peppers)
Porchetta (roasted pork belly italian style)
Cavolfiori al gratin (roasted cauliflower with besciamella cream)
Insalata di rucola (arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)
Insalata di spinaci (spinach salad with candied beets, goat cheese, roasted hazelnuts and modena balsamic)
Verdure tartufate ( truffle roasted mixed local seasonal vegetables)
Tiramisu (mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)
Sicilian cannoli (deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)
Panna cotta all'arancia e nocciole (orange panna cotta, dark chocolate and hezelnut crunch )
Caviar & fried chicken creme fraiche, fried chicken creamed corn blini
Caviar and oysters with red wine vinegar mignonette
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Caviar with grated frozen foie on oysters with red wine mignonette
Caviar on madeleines with homemade creme fraiche, preserved lemon
Foie gras mousse with cognac on brioche with fig, balsamic onion reduction and walnuts
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar
Crudo with albacore or salmon passion fruit ,citrus, sesame, green apple and maple miso
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Crab “pop tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Wild mushroom “pop tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Handmade gyoza with lemongrass chicken with peanut and chilli sauce
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
Beef empanadas with chimichurri with puff pastry - these are sweet, spicy, soft and yummy
Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs
Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy
Handmade rock crab ravioli with leeks ,cream and artichokes and asiago with lemon
Argentinian line caught prawns or chicken with preserved lemon and garlic with truffled alfredo and fresh pulled fettuccine
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic , cream, fresh basil and parmesan
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Steak filet and prawns with, lemon potatoes seasonal vegetables
Dry aged filet mignon and lobster tail with garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
( huge tray)seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Olive oil and dry rubbed fresh seasonal fish filet with leek sauce and roasted potatoes and seasonal foraged mushrooms
Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg
Chicken and prawn with coconut, ginger, tomato curry and fresh spices
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Chili noodles with snow peas, seafood (fish, shellfish) lemon, green onion, peanuts and sesame cilantro
Dark belgian chocolate mousse with freeze-dry raspberries and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Creme brûlée/ dusted with freeze dried raspberries and gold
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Adult smores ,high end british and artisan chocolate, delicious vanilla marshmallows and honey gram cookies
Jumbo family stylr handmade dubai chocolate bar with pistachio cream
Guacamole con chicarrón molido y queso fresco
Esquites a la mexicana
Fajitas de res con camarones
Tostadas de ceviche de pescado
Aguachile verde de camarones
Torrejas
Arroz con leche
Pastel de 3 leches
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers market butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Wild mushroom "pop tart" with asiago and champagne sauce and porcini and truffle
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Beef empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Dungeness crab cannelloni with arrabiata fume topped with caviar -spicy
Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black truffle and spicy tomato gnocchi with micro
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
( huge tray)seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Creme brûlée with freeze-dry raspberry dust and gold
Dark belgian chocolate mousse with freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and 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 Iqaluit.
What does a private chef service include in Iqaluit?
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 Iqaluit?
The price of renting a chef in Iqaluit 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 183 CAD to 226 CAD. For groups of 13 people or more, the price is 183 CAD per person. For groups of 7 to 12 people, the cost is 183 CAD per person. For groups of 3 to 6 people, the rate is 206 CAD per person, and for 2 people, the price is 226 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 Iqaluit?
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 12 chefs available in Iqaluit. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Iqaluit 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 Iqaluit?
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 Iqaluit
Discover more details about our private chefs and their services.
The average age of our private chefs in Iqaluit
Percentage of our women chefs in Iqaluit.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Iqaluit.
Percentage of services with kids in Iqaluit.
Maximum number of bookings for a personal chef by a single client in Iqaluit.
Increase in the number of bookings for a chef from last year in Iqaluit.
Languages spoken by our personal chefs in Iqaluit.
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 Iqaluit.
Average timeframe from sending the request to booking.
How many chef services are booked in Iqaluit each month?
Private chef reservations can vary seasonally depending on the destination. In Iqaluit, 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 Iqaluit.
Cost of a private chef in Iqaluit
The cost of hiring a private chef in Iqaluit 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 183 CAD to 226 CAD per person.
For 13 people or more: 183 CAD
For 7 to 12 people: 183 CAD
For 3 to 6 people: 206 CAD
For 2 people: 226 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 Iqaluit?
We mainly offer six types of cuisine in Iqaluit: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Surprise, 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 Iqaluit!
Talk to our chefs in Iqaluit
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 Iqaluit? You’ll get it. Tell us about your event in Iqaluit, and discover the best chefs who will customize every detail of your experience.
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