Private Chef in Red Lake
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 Red Lake
Since the first private chef joined Take a Chef in Red Lake in August 2018, more than 13 Private Chefs have joined our platform in Red Lake and offered their services as private chefs anywhere in Ontario.
Starting in 2018, 83,367 guests have already enjoyed a chef in Red Lake. To book your chef in Red Lake, 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 28,570 customized menu proposals, sending a total of 284,155 messages to their guests, who rated their experience with an average score of 4.73 out of 5.
Since the first dinner provided by Take a Chef, 83,367 guests have enjoyed unique experiences with no hassle. Our guests in Red Lake usually book menus around 192 CAD per person, including 4.09 courses, sharing an average of 4.42 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 Red Lake.












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 Red Lake
Get to know more about our top rated Private Chefs in Red Lake












More than 83,300 guests have already enjoyed the experience
4.63 Chef
The guests in Red Lake have scored the experience with their Private Chef with a 4.63.
4.75 Food quality
The quality of the menus cooked by our Private Chefs in Red Lake received an average score of 4.75.
4.71 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.71 average score.
4.77 Cleaningness
The cleanup of the kitchen and dining area in Red Lake has been scored with a 4.77 on average.
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28,570 menus personalized by our Private Chefs in Red Lake
Every occasion is unique - make sure you have the right chef and menu for it!








Warm sourdough bread, whipped butter
Creamy wild mushroom dip with ricotta, spinach, artichoke. crispy flatbread
Assorted grilled bruschetta platter
Mixed green salad with garden veggies and house vinaigrette
Mediterranean orzo pasta salad with crumbled feta
Classic potato & cornichon salad, fresh dill
Chopped romaine caesar salad
Tabbouleh quinoa salad
Fall-off-the-bone braised beef short rib
Golden roasted chicken with mushroom marsala sauce
Broiled white fish with pesto & tapenade salsa
Chicken breast stuffed with goat cheese, roasted pepper & spinach
Brown butter gnocchi with squash alfredo sauce
Caribbean allspice carrot & pineapple cake toast, cream cheese frosting
Vanilla bean crème brulée
Moist chocolate cake, pink peppercorn whipped cream, black cherry coulis
Mango passionfruit cheesecake
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
Fresh focaccia bread tomato basil relish
Grilled halloumi, roasted beets dried tomato, arugula salad, lemon honey vinaigrette
Roast figs whipped goat cheese microgreens honey lemon vinaigrette
Heirloom tomato burrata basil mousse
Arancini with slow roasted tomato compote
Fresh fettuccine mushrooms garlic aioli
Handmade wild mushroom ravioli black truffle veloute parmesan cracker
Fresh tuna tar tar avocado mango wonton chip
Grilled prawns sweet corn risotto
Beef tenderloin potato pave sous vide butter infused lobster tail, shaved asparagus red wine reduction
Grilled seabass cauliflower mousse tomato caper butter prawn cocktail
Saddle of lamb sweet potato asparagus dijon rosemary reduction
Stuffed chicken breast, asparagus, manchego, cauliflower purée heirloom carrots
Kubota pork chop potato fondant apple rosemary white wine reduction caramelized vegetable
Chocolate lava cake raspberry puree fresh vanilla tableside made gelato
Sticky toffee pudding warm caramel chantilly cream
White and dark chocolate mousse bomb
Creme brulee
Tiramisu
Fresh raspberry, new york style cheesecake
Arancini - crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses
Tuna tartar with crispy rice chips, saffron aioli, and salmon caviar
Hamachi crudo with orange gel, yogurt sauce, radicchio rosa, blood orange, fresno chili, pomegranate seeds
Crispy potato pavé with crème fraîche, pickled cucumber & caviar
Wild mushroom risotto topped with black truffle
Prawn bisque spaghetti with shrimp tartar
Cacio e pepe -classic roman pasta with pecorino and black pepper topped with black truffle
Australian wagyu picanha with yuzu bearnaise, broccolini, king mushroom
Mediterranean rack of lamb or roasted boneless leg of lamb (for large parties), served with bone marrow mint salsa verde, red beet hummus, seasonal vegetables, and a yogurt sauce
Herb crusted black cod with sicilian caponata(eggplant,tomatoes,capers,pine nuts,olives)
Millefoglie al pistacchio – crispy layers of caramelized puff pastry filled with creamy sicilian pistachio custard and mascarpone, topped with crushed pistachios and a light dusting of powdered sugar
Jasmine panna cotta with fresh tropical fruit mix, yuzu honey, macha dust, and sesame tuile
Tiramisù al pistacchio e cioccolato bianco - layers of espresso-soaked savoiardi biscuits, sicilian pistachio mascarpone cream, and silky white chocolate ganache, finished with a dusting of cocoa, crushed pistachios, and a touch of maldon sea salt
Classic tiramisu
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
Roasted beetroot whipped goat cheese balsamic mousse
Heirloom tomato basil mousse creamy balsamic served wit sea salt and rosemary crusted fresh focaccia
Roasted fig and whipped goat cheese, microgreens honey truffle vinaigrette
Seared scallops garden pea risotto
Compressed watermelon feta mousse chilled wasabi microgreens
Handmade wild mushroom ravioli black truffle veloute parmesan cracker
Beef tenderloin potato pave sous vide butter infused lobster tail, shaved asparagus red wine reduction
Saddle of lamb sweet potato asparagus dijon rosemary reduction
Coq au vin
Grilled seabass cauliflower mousse tomato caper butter prawn cocktail
Stuffed chicken breast, asparagus, manchego, cauliflower purée heirloom carrots
Kubota pork chop potato fondant apple rosemary white wine reduction caramelized vegetable
Chocolate fondant raspberry purée fresh vanilla bean gelato
Sticky toffee pudding warm caramel chantilly cream
White and dark chocolate raspberry mousse bomb
Orange infused crème brûlée
Fresh raspberry, new york style cheesecake
Lemon meringue tart
Puffed pastry au canard – roasted duck slices on a puffed pastry, arugula, served with shallots & orange zest confiture
Roasted brie - grilled rustic bread, roasted french imported brie with herbs provance, olive oil, & figs jam
Mushroom duxelles - savoury tartlet filled with finely chopped wild mushrooms cooked with shallots and herbs topped with lemon & honey crème fraîche
Beef bourguignon toast - grilled skirt steak, braised mushrooms, pearl marinated onion, sourdough bread, herbs provence & jus
Caesar salad - iceberg & roman lettuce, caesar dressing with anchovies, brioche garlic croutons, sundry tomatoes, shaved parmesan
Beef tartare – beef & roasted mushrooms tartare served with parmesan, grainy mustard, cornichons, shallots on top corn tostada
Salmon berries - cured with mirin & citrus, roasted beets, & coriander, togarashi powder, radishes & seasonal berries
Braised beef - braised shoulder with jus & soya sauce served with arugula & parmesan salad
Shrimps provance - argentinian shrimp, butter, cherry tomatoes white wine, lemon, herbs provance, served with grilled herbs baguette crostini
Scallops & bok-choy - pan-seared, apple cider glaze, lime, mint, roasted bok-choy, chilies & almonds
French green mix salad - mix of greens, pears, pomegranate, walnuts, roasted onions, radishes dijon mustard & ontario honey dressing
French sea bass - pan roasted sea bass served with white wine, butter, garlic, & herbs sauce with creamy mashed potatoes
Beef steak 10 oz- pan seared striploin with butter & herbs served with roasted potatoes, sautéed vegetables, & french peppercorn sauce
Adriatic fish - white fish grilled and served with kalamata olive, cherry tomatoes, garlic & herbs sauce with roasted provencal potatoes
Pulled terrine - braised beef sholder on the bone, jus, baby vegetables, carrots pure served with mashed potatoes
Beef bordeaux style - aaa canadian short ribs braised with vegetable mirepoix, herbs provençal, red bordeaux wine, & butter served with lemon roasted potatoes & grilled asparagus
French chicken supreme - overnight brined chicken breast & pan roasted with butter & herbs provence. served with lemon provencal gratin & garden beans
Salmon & ratatouille - roasted atlantic salmon with butter & herbs, white wine, grany mustard, galic sauce, carrots pure, & vegetables ratatouille
Duck citruses & potatoes - roasted canadian prime duck breast, citrus, thyme, butter & white wine sauce, served with pomme anna-style potatoes
Bourguignon de légumes - a vegetable stew made in the style of boeuf bourguignon, with mushrooms, carrots, and onions in a red wine sauce
Gratin de chou-fleur - baked cauliflower in a creamy béchamel sauce, topped with breadcrumbs, gruyère cheese asparagus & white lemon cream sauce
Crème brûlée – classic french rich custard cream topped with torched sugar & served with berries
Winter is coming - french meringue, white chocolate cardamom mousse, almonds sablée, & berries
Dark chocolate soufflé - 75% dark chocolate, white chocolate running middle, coca powder, & house-made vanilla ice-cream
White chocolate mousse - meringue meringue, white chocolate custard mousse, fresh berries, & coulis of preserved berries
Mille-feuille - puff pastry layers, lemon & madagascar vanilla pastry cream custard served with fresh seasonal berries
Almonds & cherries cake - almonds sponge cake, honey yogurt cremieux, wild preserved cherries, & fresh mint
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 Red Lake.
What does a private chef service include in Red Lake?
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 Red Lake?
The price of renting a chef in Red Lake can vary depending on the specifics, but smaller groups tend to have a slightly different price per person compared to larger gatherings.
Booking prices range from 114 CAD to 156 CAD. For groups of 13 people or more, the price is 114 CAD per person. For groups of 7 to 12 people, the cost is 90 CAD per person. For groups of 3 to 6 people, the rate is 133 CAD per person, and for 2 people, the price is 156 CAD per person.
Seasonal ingredients, your location, and how soon you book also affect the final price. If you're interested in getting free quotes with no obligation, fill out our form and let the best chefs near you send unique proposals for your event.
How can I hire a private chef in Red Lake?
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 Red Lake. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Red Lake 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 Red Lake?
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 Red Lake
Discover more details about our private chefs and their services.
The average age of our private chefs in Red Lake
Percentage of our women chefs in Red Lake.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Red Lake.
Percentage of services with kids in Red Lake.
Maximum number of bookings for a personal chef by a single client in Red Lake.
Increase in the number of bookings for a chef from last year in Red Lake.
Languages spoken by our personal chefs in Red Lake.
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 Red Lake.
Average timeframe from sending the request to booking.
How many chef services are booked in Red Lake each month?
Private chef reservations can vary seasonally depending on the destination. In Red Lake, 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 Red Lake.
Cost of a private chef in Red Lake
The cost of hiring a private chef in Red Lake can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 114 CAD to 156 CAD per person.
For 13 people or more: 114 CAD
For 7 to 12 people: 90 CAD
For 3 to 6 people: 133 CAD
For 2 people: 156 CAD.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
What is the most reserved type of cuisine in Red Lake?
We mainly offer six types of cuisine in Red Lake: 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 Red Lake!






Talk to our chefs in Red Lake
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 Red Lake? You’ll get it. Tell us about your event in Red Lake, and discover the best chefs who will customize every detail of your experience.










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