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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More than 32800 guests have already enjoyed the experience
4.37 Chef
4.63 Food quality
4.48 Presentation
4.67 Cleaningness
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7740 menus personalized by our Private Chefs in Germany
Every occasion is unique - make sure you have the right chef and menu for it!








Warm potato salad smoked pancetta butter dressing
Crispy cod fritters preserved lemon aioli sauce
Beetroot pickles devils eggs plum mayonese chilli crispy shallot
Chicken liver toast madeira cream parsley brioche
Sweet and spicy fermented honey chicken skewers cucumber radish pickled salad
Chargrilled mackerel pickles beetroot cucumber buttermilk lemon sauce
Slow cooked beef cheek cinnamon pineapple labneh pickles flatbread
Roasted pork shank with honey and mustard
Roasted hispi cabbage red paprika green parsley sauces, nut crumble
Sea bream fillet seasonal vegetable aji amarillo sauce tomato oil confit
Chocolate soufflé chantilly cream
Sweet potato creme brûlé
- smoked salmon eggs benedict on butter brioche . hollandaise sauce with black trüffel
- egg florentine with toasted almonds, garlic lemon spinat on rye sourdough
- guacamole toast with poached egg. served with sumac , trüffel oil & garnish with beetroot hummus
- salmon quiche with thyme pesto
- blini trio selection : 1.foie gras mousse & honey roasted apples /2. san daniele , burrata & rucola / 3. trüffel butter, smoked salmon & lemon
- panini milano– rosemary focaccia, truffle butter, cooked ham & hard cheese
- capri panini –oliven bread , colorful beef tomato, buffalo mozzarella, pesto & basil
- campagnola bagguet- coppa, rucola & whipped with honey goat cheese
- rote bete gravadlax , meerrettich apple brunoise. bauernbrot
- vegetarian frittata with spinach. or with chorizo
- antipasti board: grilled vegetables , coppa, braseola, san daniele , salami milano, green olives, montasio cheese, bruschetta with stracciatella & sundried tomatoes, pine nuts basil pesto with colorful tomatoes . rosmarino focaccia
- tomato basil shot. balsamic cavalli
-pumpkin velouté
- wild mushroom cappuccino . burrata cream
- lobster bisque
- shot: colombian avocado cold cream soup
- shot: watermelon gazpacho – aged sherry vinegar
- shot: andalusian gazpacho – tomato, cucumber, green pepper, garlic, sherry vinegar
- tomato–strawberry shot – black pepper – burrata espuma
- homemade teigtaschen with potato & onion. served with cream fraiche
- tortellini with artichoke. rosemary - thyme pesto
- ravioli with pear & blue cheese. burrata- basil cream. cherry tomato confit
- black beluga lentil risotto with roasted vegetables . served with madeira glazed champignons and black truffel
- backed royal dorado fillet. truffled cauliflower potato purée
- caramelle pasta filled with salmon. served with burrata cream, lemon oil & fresh basil. black trüffel
- roastbeef with port wine sauce & herbed oven vegetables
- mini quiches assortment with seasonal fillings
- ravioli with duck . served with orange - portwein sauce
- teigtaschen with raspberry, cherry or quark & raspberry (served with mascarpone whipped cream)
- mini croissant trio: • powdered sugar & gold • nutella • pistachio cream
- profiteroles bianco
- coconut chia pudding fruit coulis and fresh berries
- big sharing bowls of tiramisu with fresh berries
- butterbeer panna cotta with golden caramel
- golden pavlova with mascarpone honey cream and fresh berries
- mini cannoli siciliani with ricotta
- shots: colombian avocado cold cream soup
- carrot–orange–ginger soup coriander oil, ricotta , toasted seeds
- chestnut soup . cooked with madeira. served with roasted walnuts
- wild mushrooms soup. served with stratichella , roasted walnuts , balsamic cavalli & black trüffel
- blini trio selection : 1.foie gras mousse & honey roasted apples /2. san daniele , burrata & rucola / 3. trüffel butter, smoked salmon & lemon
-pan-seared foie gras with caramelized apple & brioshe . served with micro greens
-backed chioggia beetroot carpaccio, served with brillat savarin, feigen musterd & honey. served with lemon oil & cavalli balsamic
-antipasti board: grilled vegetables , coppa, braseola, san daniele , salami milano, green olives, montasio cheese, bruschetta with stracciatella & sundried tomatoes, pine nuts basil pesto with colorful tomatoes . rosmarino focaccia
-backed chèvre four (goat cheese). served with oliven brot & grilled peaches
-vitello tonnato with feigen , capers & green oil
-beef tartare with quail egg & pickles. served with salty butter & dark bread
-braseola carpaccio with honey glazed pears , quail egg, goat cheese mousse , rucola & balsamic cavalli
-herb-infused pan-seared octopus served with delicate pearl couscous and slow-cooked black chickpeas, finished with extra virgin olive oil and a touch of sea salt
-boeuf bourguignon served with baby potato
-roast venison with chestnut sauce & sautéed truffeled potato
-roastbeef with port wine sauce & grilled vegetables
-veal gulasch & beetroot knödel
-argentinisches steak (fresh market offer) served with chimichuri & truffeled grillkartoffeln
-roasted chicken supreme with trüffel potato purée and red wine sauce
-sous vide duck a l’orange served with potato au gratin
-apple banana crumble . ice cream
-chocolate eclairs with fresh berries
-scones with honey - mascarpone cream
-beetroot poached pear „bela helena“. served with coconut cream & snow chocolate
-beeramisu cooked with bavarian bier
-raspberry tartelette tatin served with vanilla ice & fresh mint
-authentic peruvian ceviche with tiger milk & avocado (seafood & fish mix/fresh market offer)
-fish / seafood tacos . guacamole . banana chips
-fresh sashimi-grade salmon tartare served with guacamole & salicornia
-gambero rosso mazara shrimp tartare with delicate black trüffel stracciatella , finished with aromatic lemon oil. served alongside warm rosemary focaccia and aged cavalli balsamic vinegar
-lobster bisque with shrimps ragout & homemade rouille
-bouillabaisse (fresh market offer of seafood)
-finnish salmon soup “lohikeitto”
- cod en papillote oven-baked with white wine, cherry tomatoes, and fragrant provençal herbs. served with garlic-sautéed green asparagus finished with fresh lemon
- herb-infused pan-seared octopus served with delicate pearl couscous and slow-cooked black chickpeas, finished with extra virgin olive oil and a touch of sea salt
- caramelle pasta filled with salmon. served with trüffel-burrata cream, lemon oil & fresh basil
- tortellini with sea bass basil, cherry tomatoes, and black olives, finished with lemon oil. served in a delicate champagne butter sauce
- black squid ink linguine with pan-grilled lemon black tiger garnele. served with butter-garlic-wine sauce
- golden pavlova with mascarpone honey cream and fresh berries
- poached in white wine peaches . filled with coconut cream
- profiteroles bianco
- big sharing bowls of tiramisu with fresh berries
- apple tartelette tatin served with vanilla ice & fresh mint
- beetroot poached pear „bela helena“. served with coconut mascarpone cream & snow chocolate
- cauldron of chocolate lava
- chocolate eclairs with fresh berries
- chickpea chocolate hazelnut truffles. served with honey-glazed nectarines & mint
- cream brûlée with ice cream & raspberries
- chocolate avocado mousse with pecans and glazed fruits
- raspberry tartelette tatin served with vanilla ice & fresh mint
- mini croissant trio: • powdered sugar & gold • nutella • pistachio cream
- mini cannoli siciliani with ricotta
Ouefs en murette
Chicken liver toast madeira cream parsley brioche
Beetroot cured salmon pomegranate citrus vinaigrette rucola pickles radish
Classic steak tartare
French country terrine serve with soft bread and butter
Salad nicoise
Ratatouille breadcrumb parsley oil sourdough bread
Salmon en papillote roasted green scallion white wine sauce
Cheese souffle homemade focaccia
Bavette steak beurre noisette french fries homemade rucola pesto
Traditional beef bourgugnion
Sole meuniere
Coq au vin
Brown butter almond cake orange mascarpone macerated peach
White chocolate dome with pistacchio cream and caramel heart
Profiterol with creme patisere and chocolate
Charred sourdough bread fresh tomato, tomato confit, basil, confit garlic, preserved lemon paste
Homemade mushroom polpette serve with salsa verde
Crispy polenta bites roasted mushroom blue cheese
Aubergine steak roasted tomatoes salsa verde
Beef carpaccio rucola tapenade preserved lemon sourdough chips
Fresh tagliolini pasta with pistacchio pesto, burrata cheese and lemon zest
Fresh homemade tagliatelle with bolognese ragú
Ricotta gnocchi pumpkin cream green oil
Orange mascarpone cream brioche bun white chocolate crumble
Crispy cod fritters preserved lemon aioli sauce
Roasted golden beetroot whipped goat cheese
Homemade mushroom polpette serve with salsa verde
Steak ribeye tartare soy sauce capers and anchovies tartar sauce
Sweet and spicy fermented honey chicken skewers cucumber radish pickled salad
Charred seasonal vegetables labneh cheese rucola pesto bazlama bread
Black ink risotto cuttlefish mussel nduja oil
Bavette steak beurre noisette french fries homemade rucola pesto
Monkfish fillet white wine curry sauce cavolo nero
Whole fried sea bass mix fresh herb ginger chili coconut sauce
Roasted hispi cabbage, spicy paprika sauce parsley sauce nuts crumble
Brown butter almond cake orange mascarpone macerated peach
Roasted pineapple, coconut mousse lime passion fruit
Vanilla pannacotta strawberry jam pistacchio powder
Charred zucchini asparagus coconut yogurt sauce rucola on flatbread
Slow cook peppers "peperonata" with burrata over sourdough bread
Oven roasted scallops nduja butter toasted crumble
Beetroot cured salmon sashimi herb lemon buttermilk sauce green oil
Sumac cured kohlrabi ribbon labneh pickled radish shallot mignonette
Pan fried scallops with brown butter cured lemon buttermilk sauce
Xo roasted king pranws preserved lemon sauce
Butter masala chicken skewers, mint yogurt pickles cauliflower chickpea turmeric
Lamb fillet tartare dry tomato dates pickles radish charred aubergine cream
Beef wellington rosemary jus parsnip puree
Aubergine steak roasted tomatoes salsa verde
Bavette steak beurre noisette french fries homemade rucola pesto
Pan fried monkfish with green peas puree and lemon veloute sauce
Whole sea bass all' "acqua pazza"
Homemade classic tiramisu
Brown butter almond cake orange mascarpone macerated peach
Roasted pineapple, coconut mousse lime passion fruit
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 Germany
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Types of services
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