Private Chef in Iqaluit
Rent one of our 15 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 15 Private Chefs have joined our platform in Iqaluit and offered their services as private chefs anywhere in Nunavut.
Starting in 2023, 176 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 26 customized menu proposals, sending a total of 1,760 messages to their guests, who rated their experience with an average score of 4.34 out of 5.
Since the first dinner provided by Take a Chef, 176 guests have enjoyed unique experiences with no hassle. Our guests in Iqaluit usually book menus around 214.5 CAD per person, including 4.78 courses, sharing an average of 4.78 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!
Find your chef
Customize your request and start talking with your chefs.
More than 100 guests have already enjoyed the experience
4.03 Chef
The guests in Iqaluit have scored the experience with their Private Chef with a 4.03.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Iqaluit received an average score of 4.78.
4.65 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.65 average score.
4.15 Cleaningness
The cleanup of the kitchen and dining area in Iqaluit has been scored with a 4.15 on average.
26 menus personalized by our Private Chefs in Iqaluit
Every occasion is unique - make sure you have the right chef and menu for it!








Native american fry bread with a green goddess navy been puree and smoked salmon
Venison chili with a jalapeno and cornbread
Chicken thigh with a 64 degree free range egg, crispy chicken skin, charred brussel sprouts, pickled mushrooms and a bacon,potato and carmelized onion ragout
Reimagined nanaimo bar with coconut cake, earl grey nameleka cream and a chocolate ganache
Pommes lyonnaise- sliced potatoes pan-fried with onions and butter until golden and crispy
Entrecôte lyonnaise- topped with a generous amount of caramelized onions sautéed in butter
Local seasonal vegetables
Sauce au poivre- a creamy peppercorn sauce
Poire belle hélène- a whole pear poached in vanilla syrup, served with a scoop of vanilla bean ice cream and drenched in warm, bitter chocolate sauce
Assorted devilled eggs platter
Caprese skewers with balsamic reduction (vegetarian)
Avocado beet tartare with crostini (vegetarian)
Seared scallops over mango salsa
Butternut squash soup with fresh garlic bread (vegetarian)
Classic caesar salad with garlic baguette
French onion soup with gruyère and fresh garlic bread
Roasted beets, mixed greens, goat cheese, candied pecans with balsamic honey vinaigrette (vegetarian)
Beef bourguignon with potato gratin and vegetables
Baked salmon with potato gratin and steamed asparagus
Grilled portobello mushrooms with creamy mashed potatoes and roasted vegetables (vegetarian)
Slow braised lamb shank on creamy truffle risotto
Chocolate lava cake with vanilla bean ice cream
Lemon crème brûlée with strawberries
Strawberry eton mess
Turtle cheesecake gluten free with caramel drizzle
The pacific fire tiradito. sashimi-grade bc steelhead trout, house-cured and served in a vibrant, citrus-forward amber chili 'leche de tigre.' the chilies are flambéed to unlock a subtle smokiness and accompanied with crispy andean corn & plantain chips
Papa a la huancaina, tender potatoes smothered in a rich, velvety cheese and yellow chilli sauce
Street-food elegance, anticuchero glazed chicken wings inspired on the classic peruvian anticuchos
Heritage 'arroz con pollo. a cornerstone of peruvian homes. fragrant rice cooked in a concentrated cilantro and dark beer broth with bell peppers and peas, topped with a tender, juicy chicken leg and traditional red onion salsa
Ají de gallina’ stew. a sophisticated, velvet-textured shredded chicken stew in a golden yellow chili and walnut sauce. this classic is served with steamed yukon gold potatoes, botija olives, and fluffy jasmine rice
The peruvian combinado. mazamorra morada (purple corn compota) served alongside a traditional cinnamon-infused arroz con leche
Focaccia | herb balsamic olive oil dipping | confit garlic | herb compound butter
Ciabatta| whipped ricotta| hot honey
Caprese salad – with fresh pesto| basil |balsamic reduction|burrata
Radicchio and endive salad with poached pears|crumbled goat| toasted walnuts|honey vinaigrette
Slow-braised pork ragu| fresh pappardelle| aged pecorino
Beef ragù and mushroom-stuffed agnolotti|mushroom sauce
Herb-crusted roasted lamb rack| red wine and rosemary jus|roasted seasonal vegetables
Chicken roulade stuffed mushroom farce| cream swiss chard | blister shallots | cacciatore sauce
Striploin| kabocha squash| zucchini | roasted carrot | marsala sauce
Tiramisu
Berry panna cotta
Caesar salad, garlic parmesan dressing, herbed croutons
Charcuterie platter
Wild mushroom velouté
Roasted butternut squash soup, toasted pumpkin seeds
Pan seared salmon, saffron risotto, market vegetables
Sous vide chicken, polenta, seasonal vegetables, jus
Chocolate lava cake, chantiilly cream, table side ice cream raspberry compote
Lemon cheesecake, white chocolate pistachio ganache, rasberry coulis
Fresh bread served with seasonal compound butter
Fresh bread served with whipped butter
Focaccia - fresh baked focaccia, oil & balsamic
Fresh focaccia served with a pistachio chimichurri
Beet salad - beets, arugula, oranges, candied nuts, balsamic
Beet carpaccio - shaved beets, beet puree, parmesan, olive oil, nuts
Curried carrot & carrot soup with a cashew cream - vegan
Caprese salad - tomatoes, basil, balsamic, olive oil, fresh mozzarella
Arugula salad - arugula, asparagus, lemon, parmesan, olive oil
Tuscan white bean soup
Tomatoes - blistered tomatoes, whipped feta, za'atar, olive oil
Beef bolognese - fresh pasta, bolognese ragu, parmesan
Hanger - marinated hanger steak, salsa verde, jus served with root vegetable puree & roasted vegetables
Herbed chicken - seared chicken breast, herbed yogurt sauce, roasted potatoes & glazed carrots
Miso salmon - miso glazed salmon, charred bok choy, root vegetable puree
Pistachio salmon - pistachio crusted salmon, cauliflower puree & roasted brussels
Chicken parmesan gnocchi bake - grilled chicken breast, pomodoro sauce, potato gnocchi & parmesan
Vegan chocolate mousse - coconut chocolate mousse, vegan whipping cream & fresh berries
Vegan panna cotta - coconut panna cotta, yuzu / citrus & berry compote
Coconut chia pudding - coconut milk, toasted coconut flakes, fresh fruit, maple syrup
Tiramisu trifle - espresso caramel, coffee soaked lady fingers, vanilla cream
Mason jar pie - seasonal flavours served with vanilla cream
Coffee panna cotta - espresso, chocolate soil
Berry crumble - berry compote, crumbled topping, vanilla bean ice cream
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
Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio
Watermelon salad with macedonian feta, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress – citrus forward and refreshing
Sashimi with ponzu, wasabi, pickled ginger, and secrets
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
Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter
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
Beef tenderloin wellington with mushroom duxelles, puff pastry, spinach crepe, demi with celeriac puree
Dry rubbed roasted brined pork belly with maple miso with seasonal roasted root vegetables and lemon sauce
Pork ribs with dry rub and bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread or biscuits(family style)
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 193 CAD to 237 CAD. For groups of 13 people or more, the price is 193 CAD per person. For groups of 7 to 12 people, the cost is 193 CAD per person. For groups of 3 to 6 people, the rate is 216 CAD per person, and for 2 people, the price is 237 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 15 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 193 CAD to 237 CAD per person.
For 13 people or more: 193 CAD
For 7 to 12 people: 193 CAD
For 3 to 6 people: 216 CAD
For 2 people: 237 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 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 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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