Private Chef in Summerland
Rent one of our 46 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Summerland
Since the first private chef joined Take a Chef in Summerland in May 2018, more than 46 Private Chefs have joined our platform in Summerland and offered their services as private chefs anywhere in British Columbia.
Starting in 2018, 16,124 guests have already enjoyed a chef in Summerland. To book your chef in Summerland, 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 1,582 customized menu proposals, sending a total of 3,504 messages to their guests, who rated their experience with an average score of 4.85 out of 5.
Since the first dinner provided by Take a Chef, 16,124 guests have enjoyed unique experiences with no hassle. Our guests in Summerland usually book menus around 195 CAD per person, including 3.06 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 Summerland.
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.
46 Private Chefs in Summerland
Get to know more about our top rated Private Chefs in Summerland
More than 16,100 guests have already enjoyed the experience
4.71 Chef
The guests in Summerland have scored the experience with their Private Chef with a 4.71.
4.94 Food quality
The quality of the menus cooked by our Private Chefs in Summerland received an average score of 4.94.
4.83 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.83 average score.
4.8 Cleaningness
The cleanup of the kitchen and dining area in Summerland has been scored with a 4.8 on average.
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1,582 menus personalized by our Private Chefs in Summerland
Every occasion is unique - make sure you have the right chef and menu for it!
Furikake focaccia - whipped miso butter
Charcoal - infused bread - fermented hot honey butter
Scallion & toasted sesame focaccia - whipped miso butter
Edamame - sea salt, togarashi
Miso beet carpaccio - miso glaze, yellow beets, beet puree, pickled shallots, micros
Sesame cucumber salad - fresh cucumbers, fermented hot honey, sesame, tamari, pickled ginger, scallions
Japanese salmon crudo - salmon, daikon, nori, sesame seeds, wasabi - avocado puree, yuzu - citrus dressing
Miso caesar salad - greens, miso, toasted sesame, wonton chips, umami caesar dressing
Avocado & salmon stack - salmon, avocado puree, sesame seeds, yuzu - ponzu, cucumber
Miso salmon - miso glazed salmon, charred bok choy, root vegetable puree
Miso-tamari chicken - chicken breast, miso-tamari glaze, sweet potatoes, roasted vegetables
Herbed chicken - herbed chicken thighs, lemon-yuzu yogurt, roasted cauliflower
Roasted cauliflower steak - miso tahini sauce, toasted sesame, parsnip puree
Soy & ginger chicken - marinated chicken breast, pickled vegetable salad, roasted fingerling potatoes
Steak - seared steak, fermented hot honey & sesame compound butter, charred greens, miso fingerling potatoes
Miso glazed black cod - shiso, cauliflower puree, sautéed baby bok choy, yuzu, micros
Miso mushroom pasta - roasted wild mushrooms, white miso, orecchiette, marscapone cheese, parmesan, fresh herbs
Salmon - seared salmon, yuzu beurre blanc, smashed edamame puree, roasted carrots
Match panna cotta - blackberry compote
Japanese cheesecake - berry coulis
Chocolate cake - miso caramel
Vegan panna cotta - coconut panna cotta, yuzu / citrus & berry compote
Yuzu & matcha cheesecake mason jar - matcha, graham cracker, sesame seeds
Yuzu coconut chocolate mousse - yuzu, lime, dark chocolate, coconut cream
Fresh bread served with seasonal compound butter
Fresh bread served with whipped butter
Focaccia - fresh baked focaccia, oil & balsamic
Fresh focaccia served with a pistachio chimichurri
Beet salad - beets, arugula, oranges, candied nuts, balsamic
Beet carpaccio - shaved beets, beet puree, parmesan, olive oil, nuts
Curried carrot & carrot soup with a cashew cream - vegan
Caprese salad - tomatoes, basil, balsamic, olive oil, fresh mozzarella
Arugula salad - arugula, asparagus, lemon, parmesan, olive oil
Tuscan white bean soup
Tomatoes - blistered tomatoes, whipped feta, za'atar, olive oil
Beef bolognese - fresh pasta, bolognese ragu, parmesan
Hanger - marinated hanger steak, salsa verde, jus served with root vegetable puree & roasted vegetables
Herbed chicken - seared chicken breast, herbed yogurt sauce, roasted potatoes & glazed carrots
Miso salmon - miso glazed salmon, charred bok choy, root vegetable puree
Pistachio salmon - pistachio crusted salmon, cauliflower puree & roasted brussels
Chicken parmesan gnocchi bake - grilled chicken breast, pomodoro sauce, potato gnocchi & parmesan
Vegan chocolate mousse - coconut chocolate mousse, vegan whipping cream & fresh berries
Vegan panna cotta - coconut panna cotta, yuzu / citrus & berry compote
Coconut chia pudding - coconut milk, toasted coconut flakes, fresh fruit, maple syrup
Tiramisu trifle - espresso caramel, coffee soaked lady fingers, vanilla cream
Mason jar pie - seasonal flavours served with vanilla cream
Coffee panna cotta - espresso, chocolate soil
Berry crumble - berry compote, crumbled topping, vanilla bean ice cream
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers market butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Wild mushroom "pop tart" with asiago and champagne sauce and porcini and truffle
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Beef empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio
Watermelon salad with macedonian feta, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress – citrus forward and refreshing
Sashimi with ponzu, wasabi, pickled ginger, and secrets
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Dungeness crab cannelloni with arrabiata fume topped with caviar -spicy
Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black truffle and spicy tomato gnocchi with micro
Ravioli with spinach, ricotta, egg yolk, and preserved lemon butter
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
( huge tray)seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Beef tenderloin wellington with mushroom duxelles, puff pastry, spinach crepe, demi with celeriac puree
Dry rubbed roasted brined pork belly with maple miso with seasonal roasted root vegetables and lemon sauce
Pork ribs with dry rub and bbq sauce (from scratch)..saucey style, marinated with rosemary, thyme and basil served with homemade cornbread or biscuits(family style)
Creme brûlée with freeze-dry raspberry dust and gold
Dark belgian chocolate mousse with freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
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
Dark cherry, macedonian, feta, micro greens, rosewater dressing, pistachio
Sashimi with ponzu, wasabi, pickled ginger, and secrets
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
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
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
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 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
Focaccia - whipped goat cheese, lemon, sea salt
Focaccia with roasted tomato & basil tapenade
Prosciutto wrapped melon skewers with mint
Fresh focaccia served with a pistachio chimichurri
Caprese salad - tomatoes, basil, balsamic, olive oil, fresh mozzarella
Beet carpaccio - shaved beets, beet puree, parmesan, olive oil, nuts
Burrata stuffed tomato - tomato, burrata, herb oil
Tomato carpaccio - tomatoes, basil, raspberries, pistachios, raspberry dressing
Italian summer salad - arugula, pear, walnuts, parmesan, olive oil, fresh herbs
Melon & prosciutto - sliced melon, prosciutto, balsamic glaze, cracked black pepper, micros, olive oil
Italian salmon dish - oven baked salmon, lemon risotto & fresh herb and caper sauce
Summer italian style chicken - roasted chicken breast, roasted baby potatoes, blistered tomatoes & fresh pesto
Italian flank steak - seared flank steak, wild mushrooms, fresh herb sauce, creamy polenta
Summer gnocchi - gluten free potato gnocchi, grilled zucchini, corn, cherry tomatoes, pesto & fresh herbs
Prawn & mushroom risotto - wild mushrooms, thyme, parmesan, garlic butter prawns
Chicken al limone - roasted chicken breast, lemon - rosemary sauce, roasted vegetables & mashed potatoes
Summer chicken - roasted chicken breast, root vegetable puree & honey - brown butter carrots
Lemon panna cotta - lemoncello, strawberry gel
Lemon & thyme olive oil cake - berry compote, whipped cream
Vegan olive oil cake - lemon / citrus olive oil cake, vegan whipping cream, fresh citrus
Cannoli - pistachio, chocolate
Tiramisu trifle - espresso caramel, coffee soaked lady fingers, vanilla cream
Chocolate cake - dark chocolate cake, vanilla bean ice cream, berry compote
Lemon curd parfait - lemon-orange curd, vanilla cheesecake & graham crumble
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
House bread with cultured butter & smoked salt
House bread with whipped honey butter
Warm olives & spiced nuts - marinated citrus rosemary olives, toasted nuts with maple, chili & rosemary
Fresh focaccia served with whipped goat cheese & balsamic reduction
Celeriac & apple soup - roasted celeriac, bc apples, local honey, herbs
Beet carpaccio - shaved beets, beet puree, parmesan, olive oil, nuts
Beet salad - beets, arugula, oranges, candied nuts, balsamic, goat cheese
Roasted cauliflower - charred cauliflower, romesco sauce, chimichurri, herb oil
Squash - roasted delicata squash, labneh, dukkah, pomegranate
Winter oysters (2ea) - champagne mignonette, pickled shallot & cucumber
Winter prawn crudo - prawns, blood orange/grapefruit, fennel, radish, citrus olive oil, fresh herbs, pistachios
Braised beef short rib - 8 hour braised short rib, root vegetable puree, roasted vegetables & pan jus
Butternut squash risotto - butternut squash, parmesan, vegetable stock
Chicken & mushroom risotto - wild mushrooms, thyme, parmesan, roasted chicken
Winter hanger steak - seared hanger steak, red wine jus, root vegetable puree, sautéed winter greens
Bc wild salmon - salmon, roasted baby potatoes, maple glazed carrots & lemon-dill butter
Coq au vin - red wine braised chicken, carrots, celery, leek & garlic mashed potatoes
Maple glazed chicken thighs - oven roasted chicken thighs, maple - mustard glaze, root vegetables & mashed potatoes
Acorn squash - stuffed acorn squash, braised lentils, quinoa, roasted vegetables & cranberries
Apple crisp - bc apples, cinnamon, nutmeg, oat topping & vegan whipped cream
Black forest trifle - brownie, dark cherry compote, chocolate mousse, whipping cream, shaved chocolate
Brûlée banana - brûlée bananas, whipped mascarpone, honey & nuts
Chai chocolate mousse - shaved dark chocolate, chai spice
Sticky toffee pudding - date cake, warm toffee sauce & whipped cream
Winter panna cotta - cardamom, blood oranges, vanilla bean
Chocolate pot de creme - chocolate custard, hazelnuts, sea salt
Lobster bisque cappuccino with crème fraîche
Fresh corn polenta, grilled prawns & calamari, wild mushrooms, white truffle oil
Grilled spanish wild octopus, smoked paprika aioli, fresh tomatoes, pickled onion, herbs & olive oil
Roasted eggplant, ground lamb, tahini, fresh herbs, lemon & olive oil
Aburi beef carpaccio, yuzu kosho, chili aioli, quail eggs
Bluefin tuna ceviche, salsa verde, avocado, lime & tequila vinaigrette
Bluefin tuna niçoise tataki, soft egg, greek olive salsa, chickpeas, tahini & olive oil
My signature caesar salad with smoked chicken, romaine, baby kale, herbs, garlic croutons & parmigiano reggiano
Grilled fresh japanese diver scallops, cauliflower velouté
Grilled wild prawns, homemade hummus, wild mushrooms, za'atar & crispy pita
Homemade buffalo burrata, roasted pears, umeboshi miso caramel, yuzu, sesame seeds, fresh herbs & pistachios
Wood-fired roasted beets, homemade ricotta, seed cracker, plum compote & sicilian pistachios
45-day aged angus beef steak, italian fig sauce & creamy truffle mashed potatoes
45-day aged beef steak, fingerling potato confit, pickled asparagus, shimeji mushrooms & karashi sauce
Chicken shawarma, traditional spices, homemade lafa, amba, tahini, homemade hummus & herb-lemon salad
Grilled lamb chops, soy-honey glaze & homemade traditional dumplings
Japanese curry lamb chops, fuki and eggplant in soy, japanese sticky rice
Charcoal-grilled king salmon or sockeye salmon, miso-za'atar crust, soba risotto & charred baby leeks
Grilled wild sea fish with saffron beurre blanc & lentil tabbouleh
Oven-roasted wild salmon, coconut-lime risotto & bok choy
Spanish seafood paella with homemade chorizo, saffron, peas & asparagus
Gindara saikyo yaki (grilled black cod), grilled asparagus & ginger-daikon salad
Mediterranean king salmon, moroccan chickpea stew, preserved lemon, harissa & homemade couscous
Lamb mansaf, lebanese rice, wood-fired vegetables & pomegranate sauce
Anmitsu parfait, light cheesecake, yuzu meringue & warm miso caramel
Almond basbousa, crème fraîche & orange confit
Black sesame chocolate crémeux fondue with fresh tropical fruit
Chocolate truffles, grilled pineapple & berry coulis
Classic cheesecake, graham cracker crust, orange-ginger compote & orange sorbet
Classic torta di ricotta, orange compote & fresh berries
Matcha tiramisu, green tea sponge, creamy mousse & berry coulis
Miso caramel panna cotta with glazed pineapple
Yuzu panna cotta, black sesame & sakura syrup
Signature chef's tiramisu with chocolate espresso fondue
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 Summerland.
What does a private chef service include in Summerland?
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 Summerland?
The price of renting a chef in Summerland 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 Summerland?
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 46 chefs available in Summerland. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Summerland 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 Summerland?
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 Summerland
Discover more details about our private chefs and their services.
The average age of our private chefs in Summerland
Percentage of our women chefs in Summerland.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Summerland.
Percentage of services with kids in Summerland.
Maximum number of bookings for a personal chef by a single client in Summerland.
Increase in the number of bookings for a chef from last year in Summerland.
Languages spoken by our personal chefs in Summerland.
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 Summerland.
Average timeframe from sending the request to booking.
How many chef services are booked in Summerland each month?
Private chef reservations can vary seasonally depending on the destination. In Summerland, 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 Summerland.
Cost of a private chef in Summerland
The cost of hiring a private chef in Summerland 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 Summerland?
We mainly offer six types of cuisine in Summerland: 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 Summerland!
Talk to our chefs in Summerland
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 Summerland? You’ll get it. Tell us about your event in Summerland, and discover the best chefs who will customize every detail of your experience.
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