Private Chef
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.
Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
Top private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
More than 208800 guests have already enjoyed the experience
4.55 Chef
The guests in Canada have scored the experience with their Private Chef with a 4.55.
4.76 Food quality
The quality of the menus cooked by our Private Chefs in Canada received an average score of 4.76.
4.73 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.73 average score.
4.77 Cleaningness
The clean up of the kitchen and dining area in Canada has been scored with a 4.77 on average.
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55848 menus personalized by our Private Chefs in Canada
Every occasion is unique - make sure you have the right chef and menu for it!
Gravlax salmon, meyer lemon cream cheese, caper berries, fried bagel bits (with poppy seeds) and pickled shallots
Baby red and yellow beet salad with grilled halloumi on fresh homemade bread with a green pea hummus and za’atar
Kale, sliced orange, feta, cucumber slices, pomegranate and toasted spicy chickpea. saffron yogurt dressing
Roasted root ribboned vegetable salad, mixed greens, maple-candied walnuts, fresh pomegranate seeds. honey aged balsamic dressing
Fattoush salad with romaine lettuce, roma tomatoes, cherry tomatoes, cucumber, mint, parlsey, radishes, red peppers topped with homemade pita chips. lime oil and sumac dressing
Beef fillet served with roasted vegetables , rosemary and red win reduction accompanied by roasted potato
Mediterranean seabass with tomato chutney
Pan seared herb crusted chicken breast with lemon creme fraiche
Chicken supreme cordon bleu capocollo friulano cheese and dijon cream sauce
Assorted exotic fruits
Tiramisu di casa with coffee caramel
Nutella mascarpone mousse with cookie crumble and resh berries
Frisée salad with roasted cherry tomato, crispy bacon, maple vinaigrette, soft boiled egg
Roasted potato salad, bacon green onion, herbs
Jalapeño cornbread, maple butter
Butter braised green beans
Texas style beef brisket, smokey tomato sauce
Sous vide pork belly, apple and maple gastrique
Sriracha maple glazed chicken
Southern style bread pouding, whiskey caramel
Welsh rarebit
Frisée salad with roasted cherry tomato, crispy bacon, maple vinaigrette, soft boiled egg
Pan seared hanger steak, crispy duck fat potatoes, roasted asparagus, sauce bearnaise
Eton mess, meringue, whipped mascarpone, berries
Smoked pork belly gua bao pickled vegetables
Saumon fumé sur blini de patate douce: delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese
Cocktail de crevettes avec bisque de tomate: succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens
Sushi bruschetta: crispy baguette slices topped with fresh diced tomatoes, basil, and balsamic glaze, served with a layer of thinly sliced sashimi-grade tuna and salmon
Caprese spring rolls: rice paper rolls filled with mozzarella, cherry tomatoes, basil, and avocado, served with a side of soy-based dipping sauce
Fish cake on served with asian salad and lemon aioli
Tuna tartare fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips
Coquilles saint-jacques poêlées avec purée de carottes au gingembre: seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon
Muscovy duck poêlé: muscovy duck breast seared to perfection and elegantly finished with a red wine berry compote
Miso caesar salad with wasabi croutons: a caesar salad with a miso-infused dressing, topped with wasabi-seasoned croutons for a unique twist
Smoked heirloom beet salad: organic beets, candid pecan, goat cheese mousse, microgreens, baby arugula finished with aged balsamic and organic basil oil
Smoked salmon and baby arugula salad: shaved fennel, shaved parmesan cheese, avocado cream, pickled onion roasted spice pinenuts finished with extra virgin olive oil
Crispy prawn tempura with homemade pumpkin gnocchi and fresh tomato fondue
Jerk chicken penne ala vodka served with garlic cheese bread
Jerk chicken supreme on a bed of lavender infused basmati rice, and roasted heirloom carrots, topped with mango salsa
Roasted lamb with risotto parmesan wild mushroom grilled asparagus finished with red wine reduction
Aaa grass fed striploin steak served with garlic confit mashed potatoes grilled rosemary thyme green beans finished with tomato bourbon peppercorn sauce, garnished with micro greens. ( naturally raised in on)
Soy-glazed balsamic reduction salmon: grilled salmon glazed with a mixture of soy sauce and balsamic reduction, served with a side of roasted vegetables and fresh pasta
Wasabi pesto pasta: linguine tossed in a pesto sauce made with fresh basil, pine nuts, parmesan, and a hint of wasabi, topped with grilled teriyaki chicken breast
Balsamic teriyaki chicken piccata: pan-seared chicken breasts in a balsamic teriyaki glaze, served piccata-style with a lemon-butter caper sauce, accompanied by jasmine rice and grilled vegetables
Seared trout with niçoise vegetable salad, asparagus, tomato, potatoes, green beans, artichoke finished with truffle basil oil
Vanilla roasted banana wrapped with sesame crepes serve with ice cream topped with chocolate ganache
Molten chocolate cake with raspberry ganache , topped with vanilla bean ice cream
Green tea crème brûlée topped with sugar bridle
Panna cotta: creamy cooked cream dessert topped with a fruit compote or caramel sauce
Green tea tiramisu: a japanese twist on the classic italian tiramisu, incorporating layers of green tea-flavored mascarpone and ladyfingers
Berry pavlova light and airy meringue nest filled with whipped cream and topped with fresh mixed berries
Shrimp cocktail chilled jumbo shrimp served with tangy cocktail sauce and lemon wedges
Cocktail de crevettes avec bisque de tomate: succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens
Oysters rockefeller fresh oysters topped with a creamy spinach and herb sauce, then baked until golden
Mushroom caps filled with a savory mixture of lump crab meat, cream cheese, and herbs, baked
Tuna tartare fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips
Fish cake on served with asian salad and lemon aioli
Seared tuna ( avocado, mango, onions, peppers)
Plateau de fruits de mer: an extravagant seafood platter showcasing shrimp, lobster tail, scallops, and mussels
Smoked lobster bisque with pan seared scallops, and lobster tail garnished with micro greens
Seafood chowder rich and hearty chowder filled with chunks of lobster, shrimp, scallops, and potatoes in a creamy broth
Grilled octopus salad tender grilled octopus served over a bed of mixed greens with cherry tomatoes, olives, and a citrus vinaigrette
Crab and avocado salad lump crab meat and diced avocado tossed with mixed greens, cherry tomatoes, and a lemon vinaigrette
Coquilles saint-jacques poêlées avec purée de carottes au gingembre: seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon
Lobster risotto creamy arborio rice cooked with chunks of lobster meat, white wine, and parmesan cheese
Saumon poêlé: pan-seared salmon served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, tossed in a maple brown butter sauce, elegantly garnished with microgreens
Seared trout with niçoise vegetable salad, asparagus, tomato, potatoes, green beans, artichoke finished with truffle basil oil
Branzino al cartoccio: whole mediterranean sea bass baked in parchment paper with herbs, lemon, and olive oil served with herb-roasted potatoes and grilled herb asparagus
Halibut en papillote with (julienne vegetables) served with white truffle mashed potato, and roasted heirloom carrots and asparagus tossed in maple brown butter fished with lemon herb butter garnished with micro greens
Linguine ai frutti di mare: an exquisite seafood linguine featuring lobster meat, shrimp, mussels, and scallops, complemented by garlic cheese bread
Linguine alle vongole: linguine pasta served with clams, garlic, white wine, parsley, and a hint of chili flakes
Key lime pie tangy key lime filling in a graham cracker crust, topped with whipped cream and lime zest
Chocolate mousse rich and creamy chocolate mousse garnished with chocolate shavings and fresh berries
Berry pavlova light and airy meringue nest filled with whipped cream and topped with fresh mixed berries
Gâteau au chocolat coulant avec ganache aux framboises, couronné de glace à la vanille: molten chocolate cake with a luscious raspberry ganache, crowned with a scoop of decadent vanilla bean ice cream
Macaroons with fresh fruit and ice cream,
Tacos recién hechos (fresh made tacos) | rowe farms carnitas | avocado & crema fresca | organic cilantro
Sopita de fideo | tomato & epazote broth | fresh cut vermicelli
Ensalada verde mexicana | cookstown organic greens | queso fresco cheese | shaved chayote | coconut-lime vinaigrette
Carne asada | rowe farms carne carbonizada | tomatillo arroz verde
Mole amarillo con pollo (oaxaca-region braised chicken) | arroz verde | guajillo mole sauce
Pastel de crema de coco | artisanal pie crust | caramel sauce | shaved white chocolate
Fennel-coriander cured salmon | cilantro paste | radish-onion salad | crème fraîche & toasts
Mousse de foie de volaille | flambéed livers in cognac | curry-onion confit | tranches de pain
Roasted squash soup | crème fraîche | flavoured oils
Roasted sunchoke soup | ontario jerusalem artichokes | crème fraîche & flavoured oils
A celebration of tomatoes | muskoka heirlooms | cookstown microgreens | crispy shallots & garlic chips | basil vinaigrette
Cookstown organics salad | organic microgreens | candied pecans | lindsey-clothbound goat cheddar | savoury vinaigrette
Pickerel à la meunière | steamed greens | roast yukon golds | beetroot cookie | sauce meunière
24-hour slow braised beef | sweet potato puree | sauce chimichurri & braise beef jus
Chicken galantine | rosemary-garlic chicken farce | purée de patate douce | chicken jus
City of marseille bouillabaisse | mussels, prawns & scallops | saffron-infused tomato broth | savoury beetroot cookie
Confit de canard (parisian duck confit) | pommes purée | dark cherry gastrique
Lemon mousse | lemon curd & crème chantilly | berry flan
Chou à la crème (profiteroles) | madagascar vanilla custard | crème chantilly | chocolate ganache
A selection of chocolate | bavarian chocolate cake | pot de crème | chocolate chards
Caribbean baigan choka spread | roasted eggplant & charred garlic | scotch-bonnet spiced | fresh tomatoes & onions | charred flatbread
Curry squash soup | chef's madras region spice mix | crème fraîche
West indian chicken curry | family curry mix | tumeric rice | tamarind pickle
Guyanese fish curry | family curry mix | paratha roti | tamarind pickle
West indian pumpkin curry | tumeric rice | peas & cilantro | crème fraîche
Gulab jamun | milk powder donuts | rose pedal broth | toasted pistachios
Saffron rasmalai | ricotta dumplings | spiced milk broth | rose petal infusion | honeycomb tuile
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.
About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.
TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.
Take a Chef in Canada
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Types of services
Discover the services offered by Take a Chef in Canada.