Hire a Private Chef at Home Today
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
Receive menu proposals
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Book your experience
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Find your chef
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Top Personal and Private chefs
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More than 85500 guests have already enjoyed the experience
4.36 Chef
4.65 Food quality
4.61 Presentation
4.68 Cleaningness
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27624 menus personalized by our Private Chefs in Colombia
Every occasion is unique - make sure you have the right chef and menu for it!








El origen: carpaccio de res con aceite trufado y crocante de parmesano
El fuego lento: costilla de cerdo glasseada en reduccion de whisky y panela
La intensidad: ribeeye a la brasa con mantequilla y romero
La pausa: tabla de quesos curado con nueces y miel infusionada con whisky
El recuerdo: brownie de chocolate amargo al 70 % con reduccion de whisky y helado de vainilla
Octopus tentacles in chimichurri, on creamy green plantain purée and pico de gallo
Green banana cayeye, grilled octopus in chimichurri, and mango viche pico de gallo
Blood sausage wrapped in blanched bell pepper with cilantro and cashew pesto
Beef loin stuffed with mushrooms and nuts, red wine sauce, native potato purée, and house salad
Filet mignon, grilled asparagus, and native potato purée with blue cheese
Lobster tails in butter on creamy mushroom rice (extra cost, please inquiry)
Chocolate volcano
Hazelnut tiramisu with white chocolate mousse
Piña colada mousse on almond cookie and red fruit sauce
Tempura prawns and mango honey with crispy carrot straws and radish sprouts
Veal and gouda cheese arancini and wild tomato gel
Shrimp with cognac, fermented pimento, and exotic salad
Truffled sirloin tartar with potato millefeuille
Marinated pork baos, vacuum-packed and low-temperature cooked for 12 hours, with mussel eschaveches, pickled radishes, and carrot sprouts
Potato croquettes with pig's trotters and black truffle sauce
Smoked octopus in rainbow sauce in vigarde reduction
Cognac prawns with coconut cream and passion fruit sauce
Veal cannelloni confit in provençal spices, parmesan air, and basil oil
Spring rolls filled with pork crackling and shrimp, served with teriyaki reduction, sesame mayo, and smoked yellow pepper sauce
Gyozas filled with cartagenera-style braised beef, served with a coconut sauce infused with lemongrass and citrus, a tamarind sauce, and a coconut air. accompanied by a pickle of red onion, carrot, and sweet pepper
Octopus cooked at low temperature and smoked, served with chontaduro purée, yellow pepper sauce, and a colombian cider chimichurri
Spring rolls stuffed with chicharrones glazed with panela and gochujang, citrus peanut sauce, sesame mayonnaise, and teriyaki reduction
Banana stuffed with blue cheese, paipa cheese, coastal cheese, citrus sauce from guyaba sandwich
Gyosas stuffed with cartagena veal post, tamarind sauce, coconut sauce with citrus infusion, coconut air, red onion pickles, sweet pepper, and purple cabbage
San pedreño chorizo risotto, 21-day-aged wanchale, seasonal vegetables, and gratin chicken breast
Lamb shank, mediterranean sauce, puree, spring onion sauce
Gnocchi in forest sauce made with bacon, beef tenderloin, mushrooms, and finished with granapadano cheese
Gnocchi with shredded lamb and goat cheese
Brisket sou vide with chocolate sauce
Veal ossobuco with tuscan sauce and pecorino risotto
Raviolo del plin stuffed with three meats: chicken, beef, and pork
Prawn raviolo, biscuit, zucchini and spinach cream and seasonal vegetable potage
Bacon sam, pumpkin puree, candied pearl tomatoes, and field peas
Creamy coconut and coffee rice, seafood mixes, dashi broth, and smoked bacon in a glass dome
Salmon with fig glaze and spicy balsamic, broccoli puree with bacon and wild asparagus
Shredded lamb and goat cheese gnocchi
Bbq pork ribs with gulupa and truffled balinese potatoes
Pork chop marinated in a citrus and spice brine for 24 hours, accompanied by an exquisite turkish sauce
Low-temperature cooked brisket in a spiced chocolate sauce, served with a creamy sweet potato purée and purple sweet potato chips
Pork tomahawk glazed with a coffee and guajillo chili sauce, served with a creamy ripe plantain rice
Pork belly glazed with panela and gochujang, served with a creamy atollado-style rice and topped with paipa cheese flakes
Pork tomahak, glazed with coffee and guajillo pepper, with creamy ripe banana and corn crumble
Vacuum-made beef ribs, which come apart by touch, bathed in a guava sauce that smells like tropics. corn and peanut foam
Glazed salmon with figs, cauliflower puree and smoked miso, sautéed bogotan spinach with white smooth and butter
Paccheri truffled in noisette butter, braised and honeyed beef belly, wrapped in its own juice, hot foam of parmigiano reggiano and accents of toasted black olive
Mango panna cotta
Candied pears with madacadamia ice cream
Chesskace red fruits
Chip cookie and pistachio ice cream
French-cut pork chop in turkish sauce
Tacos al pastor
Quesadillas de pollo gratinadas en salsa de jalapeños
Nachos con carne gratinados, pico e gallo, guacamole y salsa chipotle
Flautas mexicanas mixtas
Burritos mixtos salsa de frijoles guacamole, pico e gallo res estufada en salsa de chile chipotle
Pollo poblano, con tortillas de maiz
Fajitas mixtas de res y pollo
Rodajas poblanas con pollo
Cochinita pibil de yukatan
Chesskace frutos rojos
Napoleón de chocolate y vainilla
Piña confitada con canela y helado de madacadamia
Bronie con helado de madacadamia
Panacota de mango
Ceviche de camarón en leche de tigre de maracuya en tostada de plátano verde
Ceviche de chicharrón de cerdo, ensaladilla de cebolla morada y croqueta de yuca
Tentáculos de pulpo en chimicrurry, sobre puré cremoso de plátano verde y pico de gallo
Anillos de calamar en tempura acompañas con salsa tártara y cascos
Croqueta de yuca rellena de escabeche de camarón en salsa bisquet
Panceta de cerdo en salsa de tamarindo, puré de yuca cremoso y hortalizas de la huerta
Salmón tataki encostrado en ajonjolí blanco y salsa tataki acompañado de vegetales glaseados
Langostinos al ajillo acompañado de arroz napolitano y vegetales de la huerta con aceite de alga nori
Filete de pescado en salsa al curry y coco, arroz titote, ensalada de la casa y tostón de plátano verde
Lomo de res en salsa de pimienta rosa, acompañado de risotto cuatro quesos
Mouse de piña colada, crocante de coco y biscocho de almendras
Milhojas al plato en salsa de frutos silvestres
Creme brulee de naranja
Shredded meat empanadas accompanied by pickled avocado
Aborrajados breaded ripe plantain stuffed with fresh cheese
Marranitas green plantain stuffed with chicharrón accompanied with sauce of suero, cucumber and garlic
Cassava dough carimañolas stuffed with meat in stew or cheese
Yellow corn arepitas from boyacá stuffed with momposino cheese
Posta cartagena in panela sauce with coconut rice, patacones and avocado
Vallecaucano style chop (pork or chicken) with sweet chili honey, potato wedges and garlic buttermilk sauce with cucumber
Baked pork bacon with cape gooseberry and passion fruit sauce. spiralized yuccas and pea puree
Tolima suckling pig* shredded baked pork with rice and peas on crispy pork skin with pickled vegetales
Marialuisa cake vanilla cake filled with arequipe coffee and dulce de moras
Colombian artisan wafers cookie filled with arequipe, whipped milk cream, fresh cheese, berries and hibiscus flowers
Pandebonos filled and sweet guava cake
Tres leches dessert with ducale biscuits and milo
Colombian rice pudding with cinnamon
Brusquetas 4 quesos con tomates al pesto
Brochetas de pollo thai con mango
Tostadas de hummus con pistachos y albahaca
Arroz meloso con almendras , queso y aceite trufado
Risso con calamares y camarones trufado
Rodaballo menier con patatas rusticas al ajillo
Chuleta ahumada cumberland con papa rellena
Solomillo ahumado a la naranja con verduras al curry
Caprese con julianas de pollo a las finas hiervas y queso crispy
Tarta de limón y chocolate
Cannolis de chocolate y vainilla
Cheese cake con frutos rojos
Migao de la abuela(salsa inglesa,masmellos,chocolate,frutas)
Satay de pollo salsa de many
Curri de mariscos y mango
Paquetitos de lechugas rellenos de lomo de cerdo marinado en salsa de tamarindo
Spring roll de camarones y salsa de gulupa
Woton relleno de pollo poblano, salsa de chile chipotle
Tufu y setas y langostinos, en caldo fragnte de citronela
Calamares sobre un lecho de hortalizas
Baos con san de panceta y escabeche de mejillones
Tiradito de salmon con leche de tigre de maracuya vegetales encurtidos
Tartar de atun rojo aguacate y mango
Langostinos en tempura y miel de rocoto
Lomo saltado salsa de tamarindo
Atun encostrado tataki en salsa ponzu
Sukiyaki de ternera
Yakitori de salmon, ensalada de wakame y pepino
Fideos chinos con pollo y gambas
Fideos indonesios con carne de cerdo
Arroz indonesio al curri con mariscos y pollo
Nasi goreng de gambas lomo de cerdo pollo y huevo fritos
Pollo en tempura con seamos y hortaliza
Yakitori de pollo
Tataki de ternera
Salmón encostrado en salsa teriyaki, con vegetales en mantequilla de miso
Postres especial de helado chocolate y vainilla, bizcocho tradicional lechería, y nutella
Mixtura primavera
Piña confitada con canela y helado de madacadamia
Bronie con helado de madacadamia
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 Colombia
Discover cities of Colombia where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in Colombia.