Private Chef in Pully
Rent one of our 323 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Pully
Since the first private chef joined Take a Chef in Pully in February 2017, more than 323 Private Chefs have joined our platform in Pully and offered their services as private chefs anywhere in Canton of Vaud.
Starting in 2017, 3'335 guests have already enjoyed a chef in Pully. To book your chef in Pully, 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 1'223 customized menu proposals, sending a total of 2'528 messages to their guests, who rated their experience with an average score of 4.64 out of 5.
Since the first dinner provided by Take a Chef, 3'335 guests have enjoyed unique experiences with no hassle. Our guests in Pully usually book menus around 118 CHF per person, including 4.45 courses, sharing an average of 4.61 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 Pully.












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.
323 Private Chefs in Pully
Get to know more about our top rated Private Chefs in Pully












More than 3'300 guests have already enjoyed the experience
4.41 Chef
The guests in Pully have scored the experience with their Private Chef with a 4.41.
4.81 Food quality
The quality of the menus cooked by our Private Chefs in Pully received an average score of 4.81.
4.62 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.62 average score.
4.59 Cleaningness
The cleanup of the kitchen and dining area in Pully has been scored with a 4.59 on average.
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1'223 menus personalized by our Private Chefs in Pully
Every occasion is unique - make sure you have the right chef and menu for it!








Symphony of sea & land
Flora's provence bliss
Vinice theater night
Double-sided beauty
Soup veloute' carrots & ginger with chia seeds and croutons
Zucchini- cream cheese maki with soya sauce
Mix of coulours salad: khale, carrots, quinoa, fresh herbs, chia seed (gluten free)
2 layers tartare tuna and avocado with sesame seed and modena balsamic vinagrette cream
rice noodles with chou rouge pure, shiitake mushrooms, coriandel and nuts (gluten free)
Tataki beef with sesame seed and teriyaki sauce on a base of topinambur-ginger veloute'
Mango pure' with chocolate and caramel sauce
Madeleine de chorizo with fresh herbs
Mango avocado salad with fresh lime juice and paprika sauce
Grilled picanha (180gr), vinaigrette sauce, farofa and basmati rise
moqueca de peixe with basmati rice, fresh tomatos, onions, red and yellow peppers, coriander (this is a brazilian dish made with fish, veggies & coconut milk)
Passion fruit-maracuja mousse and chocolate sauce
Salmon tartara & veggies
Madeleine aux poisson and fresh herbs
Foie gras fleur du sel toast
Veloute de celery with mix seed and dill
2 layers tartare: tuna and avocado with sesame seed and modena balsamic vinagrette cream
Jambon cru wityh fresh grilled vegetables
Lobster with on a base fennel puree and bisque sauce
Langoustine linguine with cherry tomatoes and sauce bisque and withe wine, parsley and extra virgin olive oil
Filet of beef in its own juice, gratin dauphinois with glazed green vegetables
Duck breast with celery mousseline, duck jus and glazed asparagus
Grilled scallops with three cereals (quinoa, burgul & couscous), mint sauce
Vanilla creme brulee'
Turmeric panna cotta
Selection of small ovens
Selection of macarones
Pumpkin soup with ginger
Risotto tomato
Polenta with ragu' bolognese in tomatoes sauce and parmiggiano reggiano dop
Chicken supreme, potatoes mousseline & poultry jus and green vegetables
Tiramisu
Selection of 6 tapas-style appetizers to share (bruschetta with chopped tomato and fresh basil, russian salad with tuna, sicilian-style eggplant caponata, lanzo salami, warm genoese focaccia, whipped ricotta with tuscan olive oil and fleur de sel)
Tasting of 4 piedmontese appetizers (traditional-style vitello tonnato, russian salad, fassona beef tartare with alba hazelnuts, fresh tomino cheese with traditional green sauce)
Igp veal tartlet, cooked sous-vide, with tuna sauce and pantelleria dop caper powder
Roast beef with iced celery, hazelnuts, grana padano crisps and truffle mayonnaise
Hand-chopped fassona igp beef tartare with carasau bread crisps and black truffle fondue from norcia
Rustic toasted bread with sausage, parmesan cream and caramelized onion
Warm focaccia with stracciatella and cantabrian anchovy
Seared scallops with pea purée and parma ham dop crisps
Amberjack crudo-style with mango vinaigrette and crispy parmigiano reggiano
Stuffed anchovies, lightly fried, with roasted garlic aioli and lemon zest
Crispy popcorn shrimp with spicy mayo
Wild salmon croquettes with delicate tartar sauce
Argentinian prawn cocktail with light wasabi and passion fruit sauce
Red tuna spaghetti-style with light anchovy dressing
Herb-scented crispy polenta millefeuille filled with whipped salt cod (baccalà mantecato)
Cantabrian anchovies with bagnet verd, toasted brioche, alpine butter and mimosa egg yolk
Tender cuttlefish salad with potatoes, celery, cherry tomatoes and olives
Fines de claires oyster in tempura with passion fruit and light wasabi mayonnaise
Crispy argentinian prawn in kataifi pastry with lime mayonnaise
Osmosis-marinated salmon carpaccio with lime, whipped butter and soft focaccia
Mini truffle arancini with lime mayonnaise
Goat cheese, roasted pumpkin and hazelnut
Slow-cooked egg (64°c) on parmesan cream, saffron and balsamic vinegar caviar (igp)
Smoked nebbia “gli aironi” risotto with gin, mascarpone, lemon and lemon foam
Potato gnocchi with three-tomato sauce (restaurant da vittorio style), artisanal stracciatella and basil oil
Mezze maniche with ricotta cream, semi-dried cherry tomatoes, seared bra sausage and breadcrumbs
Orecchiette with roasted pumpkin cream and crispy speck
Pappardelle with white sausage ragù and sautéed artichokes
Tagliolini with bra igp sausage, sun-dried tomatoes and pecorino romano
Plin pasta from the langhe with parmesan cream and crunchy hazelnuts
Carnaroli risotto with franciacorta, smoked burrata and red prawn tartare
Tagliolini with lemon-scented butter, prawns, calamari and pistachio crumble
Fresh chitarra spaghetti cacio e pepe with prawns
Acquerello risotto with saffron, stracchino and mazara del vallo red prawn
Pumpkin risotto with red prawn crudo-style and licorice powder
Smoked nebbia “gli aironi” risotto with roasted cherry tomato cream, mussels and stracciatella
Smoked nebbia “gli aironi” risotto with saffron, crispy marrow and licorice powder
Linguine with clams, zucchini cream and nori seaweed powder
Mancini spaghettoni with sea urchin roe and nori seaweed powder
Paccheri di gragnano with light scorpionfish ragù, datterino tomatoes and basil
Parsley chlorophyll risotto with scampi and candied lemon
Lasagna with smoked salmon, wild fennel and prosecco doc béchamel
Carnaroli riserva risotto with treviso igp late radicchio (radicchio tardivo), pinot noir reduction, evo oil and burnt onion powder
Grilled pork tenderloin with three-pepper sauce and herb smash potatoes
Italian pork loin braised in milk with sage and rosemary, roasted baby potatoes
Herb-crusted pork fillet with port wine sauce and potato purée
Beef cheek braised in red wine with duchess potatoes and fennel seed crisps
Cotechino and cabbage strudel with french-style potato purée (j. robuchon)
Cotechino wellington-style with roasted baby potatoes
Organic chicken leg lollipop wrapped in bacon with jack daniel’s sauce and sand-dusted potatoes
Confit cod on smoked potato cream and caramelized red onion
Seared amberjack with pea purée and glazed spring onion
Oven-baked turbot with white wine sauce and summer vegetables
Cbt sea bass fillet with smoked potato cream and zucchini
Roasted meagre with celeriac and confit cherry tomatoes
Seared tuna with mediterranean sauce and light caponata
Cbt salmon fillet with greek yogurt, cucumber and dill
Slow-cooked octopus with wasabi potato cream and rosemary oil
Seared baby octopus on chickpeas, aromatic popcorn and barbera reduction
Argentinian prawn wrapped in arnad lard with avocado guacamole and sand-dusted potatoes
Crème caramel
Sautéed apples with honey and cinnamon, almond crumble and vanilla ice cream
Deconstructed cheesecake with fresh red berries
Grandma’s turin-style bönèt
Classic tiramisu with chocolate
Dark chocolate mousse with extra virgin olive oil, maldon salt and hazelnuts
White chocolate and lemon crémeux
Coffee semifreddo with cocoa sauce
Pavlova with passion fruit curd
Warm chocolate lava cake with vanilla ice cream
Limoncello panna cotta with berries
Marinated strawberries with chantilly cream and timut pepper
Warm chocolate and hazelnut brownie with vanilla ice cream
Lavender panna cotta with red berry coulis
Mascarpone coffee cream with biscuit crumble and ecuador chocolate shavings
Cerf artiaux
Pumpkin volute
Slow cooked venison with cigar sauce, berries and mushrooms
Fond au chocolat with vanilla ice cream
Carpaccio di salmone marinato in osmosi , burro di centrifuga montato e focaccina morbida
Gambero argentino croccante in kataifi con maionese al lime
Uovo cotto a bassa temperatura 64° su crema al parmigiano, zafferano e caviale di aceto balsamico igp
Battuta al coltello di fassona, chips di carasau e fonduta al tartufo nero
Ostrica fines de claires in tempura, passion fruit e maionese leggera al wasabi
Vitello tonnato su cialda croccante di sfoglia al parmigiano e polvere di cappero
Focaccina tiepida con stracciatella e acciuga del cantabrico
Capesante scottate con crema di piselli e chips di prosciutto crudo di parma dop
Crudo di ricciola con vinaigrette al mango, chips di parmigiano reggiano
Cocktail di gamberoni argentini, salsa leggera al wasabi, passion fruit
Spaghetti di tonno rosso e salsa leggera alle acciughe
Risotto affumicato nebbia 'gli aironi', gin, mascarpone, limone e la sua aria
Risotto affumicato nebbia 'gli aironi', fondente al pomodorino, cozze e stracciatella
Spaghettone mancini con polpa di ricci di mare & polvere di alga nori
Gnocchi di patate con salsa ai tre pomodori alla vittorio, stracciatella artigianale e basilico in gocce
Spaghetti di pasta fresca cacio, pepe e gamberi
Risotto affumicato nebbia 'gli aironi' allo zafferano, midollo croccante e polvere di liquirizia
Carnaroli riserva al radicchio tardivo di treviso igp, riduzione al pinot nero, mantecatura all’olio evo, polvere di cipolla bruciata
Risotto carnaroli al franciacorta mantecato, burrata affumicata e tartare di gambero rosso
Risotto con crema di zucca, cruditè di gambero rosso e polvere di liquirizia
Risotto alla clorofilla di prezzemolo, scampi e limone candito
Tagliolino con salsiccia di bra igp (presidio slow food), pomodoro secco e pecorino romano
Filetto di maialino alla griglia, salsa ai tre pepi e smash potato alle erbe
Guanciotto brasato nel vino pregiato, patate duchessa e chips di semi di finocchio
Cotechino alla wellington, fondo bruno e patate novelle al forno
Filetto di maiale in crosta di erbe, salsa al porto e purea di patate
Baccalà confit su crema di patate affumicate e cipolla rossa caramellata
Ricciola scottata, crema di piselli e cipollotto glassato
Tonno scottato, salsa mediterranea e caponata leggera
Filetto di salmone cbt, yogurt greco, cetriolo e aneto
Polpo cotto a bassa temperatura con crema di patate al wasabi e olio al rosmarino
Polipetti scottati su ceci, pop corn aromatizzati e riduzione di barbera
Gamberone argentino avvolto in lardo di arnad, guacamole di avocado e patate sabbiate
Filetto di branzino cbt, crema di patate affumicate e zucchine
Rombo al forno, fondo al vino bianco e verdure estive
Bönet torinese della mamma
Crema di mascarpone al caffè con crumble di biscotti e scaglie di cioccolato selezione 'ecuador'
Mousse al cioccolato fondente con olio extra vergine, sale maldon e nocciole
Brownie al cioccolato e nocciole tiepido con gelato alla crema
Panna cotta alla lavanda e coulis ai frutti rossi
Cheesecake scomposta ai frutti rossi
Tiramisu con scaglie di cioccolato fondente
Pavlova con curd al frutto della passione
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 Pully.
What does a private chef service include in Pully?
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 Pully?
The price of renting a chef in Pully 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 89 CHF to 160 CHF. For groups of 13 people or more, the price is 89 CHF per person. For groups of 7 to 12 people, the cost is 104 CHF per person. For groups of 3 to 6 people, the rate is 108 CHF per person, and for 2 people, the price is 160 CHF 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 Pully?
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 323 chefs available in Pully. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Pully 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 Pully?
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 Pully
Discover more details about our private chefs and their services.
The average age of our private chefs in Pully
Percentage of our women chefs in Pully.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Pully.
Percentage of services with kids in Pully.
Maximum number of bookings for a personal chef by a single client in Pully.
Increase in the number of bookings for a chef from last year in Pully.
Languages spoken by our personal chefs in Pully.
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 Pully.
Average timeframe from sending the request to booking.
How many chef services are booked in Pully each month?
Private chef reservations can vary seasonally depending on the destination. In Pully, 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 Pully.
Cost of a private chef in Pully
The cost of hiring a private chef in Pully 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 89 CHF to 160 CHF per person.
For 13 people or more: 89 CHF
For 7 to 12 people: 104 CHF
For 3 to 6 people: 108 CHF
For 2 people: 160 CHF.
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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Pully!
2 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Pully?
We mainly offer six types of cuisine in Pully: 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 Pully!






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










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