Private Chef in Oliver
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 Oliver
Since the first private chef joined Take a Chef in Oliver in May 2018, more than 15 Private Chefs have joined our platform in Oliver and offered their services as private chefs anywhere in British Columbia.
Starting in 2018, 15,713 guests have already enjoyed a chef in Oliver. To book your chef in Oliver, 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 1,554 customized menu proposals, sending a total of 3,418 messages to their guests, who rated their experience with an average score of 4.84 out of 5.
Since the first dinner provided by Take a Chef, 15,713 guests have enjoyed unique experiences with no hassle. Our guests in Oliver usually book menus around 195 CAD per person, including 4.96 courses, sharing an average of 4.84 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 Oliver.
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.
15 Private Chefs in Oliver
Get to know more about our top rated Private Chefs in Oliver
More than 15,700 guests have already enjoyed the experience
4.7 Chef
The guests in Oliver have scored the experience with their Private Chef with a 4.7.
4.94 Food quality
The quality of the menus cooked by our Private Chefs in Oliver received an average score of 4.94.
4.82 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.82 average score.
4.79 Cleaningness
The cleanup of the kitchen and dining area in Oliver has been scored with a 4.79 on average.
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1,554 menus personalized by our Private Chefs in Oliver
Every occasion is unique - make sure you have the right chef and menu for it!
Home baked focaccia rustico with 3 dips
Aged beef carpaccio, 12 years parmigiana aged balsamic ,garlic confit fresh leaves
Antipasto wood oven grilled salad,home made roast beef, herbs mustard dressing
Blue fin tuna crudo , salsa verde, lemon ,cream fresh, fried capers,
Fresh corn polenta ,grilled prawns & calamary,wild mushrooms ,white truffel oil
Home made buffalo burrata di puglia,roasted san marzano tomatoes,artichok romana,dry italian figs, bazil,
Prosciutto di parma,30 month aged, melon, fresh mix leaves, peperonata,mustard orange dressing
My amazing cezar salad with smoked chicken,romain, baby kale , herbs garlic cruotons,parmagiano reggiano
Insalata di zucchini,roasted artichok,home made goat cheese, lemon saffron vinaigrette
Wood oven roasted beets, home made ricotta cheese , seeds cracker ,plums comput ,sicilian pistachios
45 days aged beef angus steaks, italian fig sauce,creamy truffle oil mashed potatoes
Grass fed grilled lamb chops cacciatore ,home made mushrooms ravioli
Gnocchi a la tuscani, 6 hours cooked short ribs in cianti wine , herbs, 6 years parmagiano
Seafood casserole carbonara, wild prawns,squid,sea water mussels pancheta,cream ,oyster mushrooms,
Mediterranean king salmon , roasted tomatoes sauce, home made coscus
Npolitan lamb in sofrito stew,fresh aromatic herbs,gremolata
Tagliolini alle vongole,home made egg pasta,clams,white wine,aglio olio
King salmon a la pistacchio,home made pasta,pistacchio pesto,tomato confit,orange infused olive oil
Wild prawns risotto ,lobster bisqe,green peas, garlic confit,aspergos
Signature chef style tiramiso ,chocolate espreso fondu
Panna cotta di nona, berries coli,
Antipasto platter: a curated selection of cured meats, cheeses, olives, and marinated vegetables
Tomato & basil bruschetta: grilled bread topped with a fresh tomato and basil medley
Futuna tart: roasted peppers and creamy goat cheese encased in a flaky tart
Roasted eggplant caponata: sicilian-style eggplant, olives, and capers in a tangy tomato base
Sweet pea pesto crostini: a vibrant pea pesto served over toasted baguette slices
Italian meatballs: succulent meatballs served with yogurt sauce and a homemade tomato sauce
Sun-dried tomato & goat cheese canapés: bite-sized treats with tangy goat cheese and sun-dried tomatoes
Flatbread margherita pizza: mini flatbreads topped with fresh mozzarella, basil, and tomatoes
Spinach & artichoke dip: creamy dip paired with toasted bread
Zucchini cheese roulades: zucchini rolls stuffed with a blend of cheeses and herbs
Shrimp canapés with mango salsa: juicy shrimp complemented by refreshing mango salsa
Caprese salad: fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze
Panzanella salad: tuscan bread salad with tomatoes, cucumbers, and red onions
Insalata di rucola: arugula with shaved parmesan and a zesty lemon dressing
Caesar salad: classic romaine lettuce with creamy caesar dressing, croutons, and parmesan
Beet & goat cheese salad: roasted beets with goat cheese, arugula, and balsamic reduction
Farro salad: nutty farro tossed with cherry tomatoes, olives, and a lemon vinaigrette
Minestrone soup: a hearty vegetable soup with beans and pasta
Zuppa toscana: creamy sausage, kale, and potato soup
Stracciatella soup: italian egg drop soup with parmesan and spinach
Pasta e fagioli: traditional bean and pasta soup in a savory tomato base
Ribollita: tuscan bread and vegetable soup
Creamy tomato basil soup: velvety tomato soup with a touch of cream and fresh basil
Chicken parmesan with spaghetti: breaded chicken with marinara, mozzarella, and spaghetti
Seafood linguine: a medley of shrimp, clams, and mussels in a white wine garlic sauce
Mushroom risotto: creamy arborio rice with earthy mushrooms and parmesan
Lasagna al forno: traditional baked lasagna with meat sauce and mozzarella
Osso buco: braised veal shanks served with saffron risotto and gremolata
Beef short rib: slow-cooked short ribs paired with buttery mashed potatoes
Grilled beef tenderloin: served with creamy mashed potatoes
Spaghetti & meatballs: classic spaghetti with homemade meatballs and garlic bread
Beef tenderloin steak – creamy mashed potato -seasonal vegetables
Blackened cod or salmon: cod or salmon fillets coated in a bold, smoky blackening seasoning, served with a cooling side of creamy sauce
Spaghetti aglio e olio: garlic, olive oil, red pepper flakes, and parsley-tossed spaghetti
Penne arrabbiata: spicy tomato sauce with garlic and chili peppers
Fettuccine alfredo: creamy butter, cream, and parmesan-coated pasta
Linguine alle vongole: clams in a white wine garlic sauce over linguine
Lasagna alla bolognese: layers of rich bolognese, béchamel, and cheese
Pasta primavera: seasonal vegetables with pasta in olive oil or tomato sauce
Gnocchi al pesto: soft potato gnocchi in fresh basil pesto with parmesan
Tagliatelle al ragu: fresh tagliatelle pasta with slow-cooked meat ragu
Penne alla vodka: creamy tomato vodka sauce with parmesan
Tiramisu: coffee-soaked ladyfingers layered with mascarpone cream and cocoa
Vanilla panna cotta with mixed berries: creamy panna cotta topped with fresh berries
Cannoli: crispy pastry shells filled with sweet ricotta cream
White chocolate panna cotta: rich panna cotta with fruit coulis
Espresso brownies: decadent brownies infused with a hint of espresso
Affogato: vanilla gelato served with a shot of hot espresso
Chocolate cake: moist and indulgent chocolate cake
( 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
Beets and burrata with white balsamic, grapefruit , wild honey , orange , seasonal farmers market greens, 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
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
Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Caviar with grated frozen foie on oysters with red wine mignonette
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction and topped with caviar or walnuts- so good!
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
Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Caviar , creme fraiche , fried chicken creamed corn blinis
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Deviled eggs with caviar and duck proscuittio
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Crudo with albacore or salmon passion fruit ,citrus, sesame, green apple and maple miso
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu
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
Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs
Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock
French onion soup with gruyere, cognac and crostini
Wild mushroom soup with black truffle
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
Sashimi with ponzu, wasabi, pickled ginger, and secrets
Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio
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
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy
Black truffle and spicy tomato gnocchi with micro arugula
Argentinian line caught prawns with preserved lemon and garlic with truffled alfredo and fresh pulled fettuccine
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter
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
Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
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
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)
Seafood hotpot prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, bouillabaisse style,(family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
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 homemade biscuits
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha
Creme brûlée with freeze-dry raspberry dust and gold
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Dark chocolate mousse with freeze dried raspberries
Chocolate cake with sea salt caramel and raspberries
West coast crab cakes – served with citrus aioli and microgreens
Nasu dengaku (miso glazed eggplant) grilled japanese eggplant brushed with sweet miso glaze, finished with sesame seeds and scallions
Vegetable gyoza (vegetarian) pan-seared dumplings filled with cabbage, mushrooms, carrots, and ginger, served with soy dipping sauce
Agedashi tofu (vegetarian) lightly fried tofu served in warm dashi broth with grated ginger and scallions
Edamame with sea salt or chili garlic butter (vegetarian) steamed edamame pods finished with sea salt or tossed in spicy chili garlic butter glaze
Sesame seared tuna crostini with avocado lightly sesame-crusted seared tuna served on crispy crostini with creamy avocado and soy citrus drizzle
Japanese potato salad
Japanese spinach salad
Japanese warm wild mushroom bites
Miso soup – traditional japanese broth with tofu, seaweed, and green onions
Kano salad (crab & cucumber sesame salad)
Miso glaze salmon
Vegetarian- traditional soy ginger tofu tofu marinated in soy sauce, rice vinegar, sesame oil, ginger, and garlic. pan-seared and served with steamed rice and seasonal greens
Vegetarian spicy gochujang tofu crispy tofu with spicy chili glaze, garlic, and sesame drizzle
Teriyaki glazed tofu caramelized tofu in classic teriyaki sauce served with jasmine rice and bok choy
Sweet chili sesame tofu lightly crispy tofu tossed in sweet chili glaze with stir-fried vegetables
Miso glazed black cod classic slow-marinated black cod with rich umami miso glaze
Teriyaki glazed salmon grilled salmon finished with house teriyaki sauce
Japanese peanut coconut chicken creamy peanut coconut curry-style chicken with japanese fusion flavours
Garlic sesame shrimp udon wok-tossed udon noodles with garlic shrimp and sesame soy sauce
Japanese gyudon (beef rice bowl) thinly sliced beef simmered in sweet soy onion sauce over rice
Japanese beef curry slow-cooked japanese-style curry with tender beef and vegetables
Miso honey shrimp stir fry sweet and savory shrimp stir-fry with miso honey glaze
Negimaki rolled beef with scallions in sweet soy glaze
Homemade japanese curry classic japanese curry with seasonal vegetables and rice
Tiramisu
Chocolate cake
Brownies and favourite ice cream
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
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
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
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
Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio
Sashimi with ponzu, wasabi, pickled ginger, and secrets
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
Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter
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
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
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
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
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
Heirloom tomato salad with strawberries with basil , parm, 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
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
( 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
Caviar , creme fraiche , fried chicken creamed corn blinis
Caviar & oysters with red wine mignonette
Caviar on madeleines with homemade creme fraiche, preserved lemon
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
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts
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 marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
Crudo with albacore or salmon passion fruit ,citrus, sesame, green apple and maple miso
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
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Wild mushroom “pop tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
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
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio
Sashimi with ponzu, wasabi, pickled ginger, and secrets
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 , cream, fresh basil and parmesan
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers
Handmade rock crab ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
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
Black truffle and spicy tomato gnocchi with micro arugula
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter
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
Olive oil and dry rubbed fresh seasonal fish with leek sauce and roasted potatoes and seasonal veg
8 hour beef short ribs with red wine demi, wild mushrooms and herb roasted potatoes
Basque beef short rib, kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
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
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
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
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)
Deconstructed dark chocolate fudge cake with rosemary sea salt caramel and fresh fruit
Creme brûlée with freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Dark chocolate mousse with freeze dried raspberries
Jumbo family stylr handmade dubai chocolate bar with pistachio 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 Oliver.
What does a private chef service include in Oliver?
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 Oliver?
The price of renting a chef in Oliver 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 152 CAD to 192 CAD. For groups of 13 people or more, the price is 152 CAD per person. For groups of 7 to 12 people, the cost is 127 CAD per person. For groups of 3 to 6 people, the rate is 167 CAD per person, and for 2 people, the price is 192 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 Oliver?
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 Oliver. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Oliver 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 Oliver?
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 Oliver
Discover more details about our private chefs and their services.
The average age of our private chefs in Oliver
Percentage of our women chefs in Oliver.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Oliver.
Percentage of services with kids in Oliver.
Maximum number of bookings for a personal chef by a single client in Oliver.
Increase in the number of bookings for a chef from last year in Oliver.
Languages spoken by our personal chefs in Oliver.
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 Oliver.
Average timeframe from sending the request to booking.
How many chef services are booked in Oliver each month?
Private chef reservations can vary seasonally depending on the destination. In Oliver, 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 Oliver.
Cost of a private chef in Oliver
The cost of hiring a private chef in Oliver 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 152 CAD to 192 CAD per person.
For 13 people or more: 152 CAD
For 7 to 12 people: 127 CAD
For 3 to 6 people: 167 CAD
For 2 people: 192 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 Oliver?
We mainly offer six types of cuisine in Oliver: 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 Oliver!
Talk to our chefs in Oliver
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 Oliver? You’ll get it. Tell us about your event in Oliver, and discover the best chefs who will customize every detail of your experience.
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