Private Chef in Municipal District of Northern Lights No. 22
Rent one of our 13 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Municipal District of Northern Lights No. 22
Since the first private chef joined Take a Chef in Municipal District of Northern Lights No. 22 in February 2018, more than 13 Private Chefs have joined our platform in Municipal District of Northern Lights No. 22 and offered their services as private chefs anywhere in Municipal District of Northern Lights No. 22.
Starting in 2018, 8,316 guests have already enjoyed a chef in Municipal District of Northern Lights No. 22. To book your chef in Municipal District of Northern Lights No. 22, 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 2,156 customized menu proposals, sending a total of 17,628 messages to their guests, who rated their experience with an average score of 4.75 out of 5.
Since the first dinner provided by Take a Chef, 8,316 guests have enjoyed unique experiences with no hassle. Our guests in Municipal District of Northern Lights No. 22 usually book menus around 203.1 CAD per person, including 3.1 courses, sharing an average of 4.1 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 Municipal District of Northern Lights No. 22.












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!
13 Private Chefs in Municipal District of Northern Lights No. 22
Get to know more about our top rated Private Chefs in Municipal District of Northern Lights No. 22












More than 8,300 guests have already enjoyed the experience
4.45 Chef
The guests in Municipal District of Northern Lights No. 22 have scored the experience with their Private Chef with a 4.45.
4.84 Food quality
The quality of the menus cooked by our Private Chefs in Municipal District of Northern Lights No. 22 received an average score of 4.84.
4.75 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.75 average score.
4.86 Cleaningness
The cleanup of the kitchen and dining area in Municipal District of Northern Lights No. 22 has been scored with a 4.86 on average.
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2,156 menus personalized by our Private Chefs in Municipal District of Northern Lights No. 22
Every occasion is unique - make sure you have the right chef and menu for it!








Shaved brussels sprouts caesar, mint, almonds & pecorino
Jerusalem artichoke soup, foraged chanterelles, creme fraiche
Roasted beets and mandarin salad, burrata, citrus vinaigrette, pistachio crumble
Home made ricotta gnocchi, genovese ragout ( beef and pork), parmigiano
Bronze cut rigatoni 'cacio e pepe'
'raviolo all'uovo': egg yolk and ricotta raviolo, porcini butter, parmigiano
Lobster raviolo, spring pea veloute, tarragon oil
'tagliata': grilled striploin, confit jerusalem artichokes, jus, vincotto
Market fish cooked in a medley of blistered tomatoes, basil and lemon, served with asparagus and roast potatoes
Chicken roulade, truffle mousse, roasted romanesco broccoli, parmesan polenta
Oven roasted halibut, leek soubise, black trumpet mushrooms, chili crunch
Pork fillet wrapped with prosciutto, tuscan braised cannellini beans, salsa verde
Bombolini ( fritters) with berry compote and lemon mascarpone
Creme brulee, pistachio 'cannolo'
Classic tiramisu, milk chocolate salted caramel cremeaux
Warm chocolate decadence torte, vanilla cream, miso/white chocolate sauce
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Farmers market butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
( 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 and meats, caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
Caviar on madeleines with homemade creme fraiche, preserved lemon
Caviar & fried chicken creme fraiche, fried chicken creamed corn blini
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Handmade gyoza with lemongrass chicken with peanut and chilli sauce
Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy
Handmade rock crab ravioli with leeks ,cream and artichokes and asiago with lemon
Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Argentinian line caught prawns with preserved lemon and garlic with alfredo and fresh handmade pasta and drizzled truffle oil/ or with homemade squid ink pasta
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Braised mushroom , porcini homemade pasta with rich mushroom cognac sauce and pecorino
Fennel beef sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers
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
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)
(family style)( huge tray)seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Dry aged filet mignon with red wine demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Fresh local seasonal fish with roasted mushroom and seasonal reduction
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Steak filet and prawns with seasonal vegetables
Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Chili noodles with snow peas, seafood (fish, shellfish) lemon, green onion, peanuts and sesame cilantro
Cauliflower and tofu with coconut, ginger and lemon grass
Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables
Chicken and prawn with coconut, ginger, tomato curry and fresh spices
Creme brûlée with freeze-dry raspberry dust and gold
Dark belgian chocolate mousse with freeze dried raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Tiramisu with matcha
Beets carpaccio with goat cheese mousse & crunchy walnuts
Smoked duck breasts with onion jam on crostini
Bruschetta with eggplant and semi-dried tomatoes, topped with salami
Wild salmon bites on cucumber rounds with dill cream cheese & lemon
Burrata cheese with baked grapes, prosciutto di parma 24m, glaze of balsamic & roasted pistachios & grissini
Forest mushrooms soup with sourdough croutons & smoked gouda
Citrus quinoa salad with grilled argentina pink shrimps, overflows with clementine oranges, roasted pistachios, creamy avocado, feta cheese with honey lemon dressing
Duck breast under red wine sour cherry sauce, paired with pomme puree & french beans
Frenched rack of lamb topped with tzatziki with creamy polenta, caramelized shallots & zesty asparagus
Boneless chicken thighs with spiced persimmon sauce, crispy potato wedges & french beans
Charcoaled rib eye steak with fingerling potatoes, maple carrots & roasted beets
Creamy seafood risotto with garlic butter lobster tail
Herb salmon with roasted potatoes wedges & zesty lemon asparagus with arugula & lemon sauce
Bacon wrapped pork tenderloins topped with onion jus with roasted fingerling potatoes & bell peppers
Veal shanks with creamy oyster mushrooms on cauliflower rice pillow
Royal valrhona dark chocolate & bavaroise hazelnut crunch cake
French hazelnut praline with hazelnut cream in a choux (cream puff) coated in chocolate with a macaron on top
Local haskap berries crème brûlée with white chocolate
Silken panna cotta with blackcurrant compote
Forest mushrooms soup with sourdough croutons & smoked gouda
Fettuccine with langoustine in creamy pinot grigio heirloom tomatoes sauce
White chocolate panna cotta with red currant compote
Avocado and prawns & panzanella salad and fresh burrata
Or beet salad with goat and pesto
Or tomato tart with goat cheese and pesto (vegetarian)
Slowly cook salmon fillet with spring mix salad and virgin vinaigrette
Or wrapped scallop in phyllo with mushroom coulis
Beef bourguignon with potato gratin & vegetables
Or chicken supreme potato gratin and vegetables
Or rack of lamb with balsamic jus potato gratin and vegetables
Or mushroom in phyllo&potato gratin and vegetables (vegtarian)
Vanilla creme brulee
Or chocolate volcano with berry coulis and ice cream
Exotic fruit soup palate cleanser
Chicken & wild mushroom vol-au-vents
Cranberry & brie crostini
Lemon dijon roasted carrots with sheep feta
Foie gras crostini with raspberry blackcurrant jam
Wild salmon carpaccio with fresh ponzu sauce
Garlic scallops mini-steaks
Smoked duck breast with beets crème fraîche on crackers
Smoked tofu skewers with spicy peanut sauce
Crispy enoki mushrooms with refreshing asian sauce
Chickpea tofu with wild mushrooms & shallots (veg, vegan, gf)
Arugula salad with sun-dried tomatoes, artichokes, mushrooms, sunflower seeds with refreshing lemon dressing
Roasted butternut squash soup with sourdough croutons
Citrus & herb summer salad: mixed greens with orange segments, thinly sliced fennel, avocado, toasted pumpkin seeds, crumbled goat cheese , fresh dill & a light citrus vinaigrette
Spicy lion's mane steak with mushroom sauce and parsnip & potato pomme purée
Cauliflower steak with roasted carrot & chickpea purée
White chocolate panna cotta with red currant compote
Local haskap berries crème brûlée with white chocolate
Lemon tart: almond & lemon cake, lemon cremeux with crushed lemon compote, soft lemon meringue on top
Mascarpone based cheesecake with fruit coulis (raspberries/ strawberries/ saskatoon berries/ mangos)
Escape cake made of coconut crunch, coconut dacquoise, mango/passion fruit sorbet, passion fruit compote, vanilla coconut parfait. candied coconut shavings & passion fruit compote dots
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
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
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
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 )
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 Municipal District of Northern Lights No. 22.
What does a private chef service include in Municipal District of Northern Lights No. 22?
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 Municipal District of Northern Lights No. 22?
The price of renting a chef in Municipal District of Northern Lights No. 22 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 167 CAD to 185 CAD. For groups of 13 people or more, the price is 167 CAD per person. For groups of 7 to 12 people, the cost is 149 CAD per person. For groups of 3 to 6 people, the rate is 163 CAD per person, and for 2 people, the price is 185 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 Municipal District of Northern Lights No. 22?
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 13 chefs available in Municipal District of Northern Lights No. 22. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Municipal District of Northern Lights No. 22 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 Municipal District of Northern Lights No. 22?
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 Municipal District of Northern Lights No. 22
Discover more details about our private chefs and their services.
The average age of our private chefs in Municipal District of Northern Lights No. 22
Percentage of our women chefs in Municipal District of Northern Lights No. 22.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Municipal District of Northern Lights No. 22.
Percentage of services with kids in Municipal District of Northern Lights No. 22.
Maximum number of bookings for a personal chef by a single client in Municipal District of Northern Lights No. 22.
Increase in the number of bookings for a chef from last year in Municipal District of Northern Lights No. 22.
Languages spoken by our personal chefs in Municipal District of Northern Lights No. 22.
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 Municipal District of Northern Lights No. 22.
Average timeframe from sending the request to booking.
How many chef services are booked in Municipal District of Northern Lights No. 22 each month?
Private chef reservations can vary seasonally depending on the destination. In Municipal District of Northern Lights No. 22, 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 Municipal District of Northern Lights No. 22.
Cost of a private chef in Municipal District of Northern Lights No. 22
The cost of hiring a private chef in Municipal District of Northern Lights No. 22 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 167 CAD to 185 CAD per person.
For 13 people or more: 167 CAD
For 7 to 12 people: 149 CAD
For 3 to 6 people: 163 CAD
For 2 people: 185 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 Municipal District of Northern Lights No. 22?
We mainly offer six types of cuisine in Municipal District of Northern Lights No. 22: 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 Municipal District of Northern Lights No. 22!






Talk to our chefs in Municipal District of Northern Lights No. 22
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 Municipal District of Northern Lights No. 22? You’ll get it. Tell us about your event in Municipal District of Northern Lights No. 22, and discover the best chefs who will customize every detail of your experience.










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