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
Get chatty with your chefs
Book your experience
Enjoy!
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More than 289900 guests have already enjoyed the experience
4.49 Chef
4.69 Food quality
4.65 Presentation
4.81 Cleaningness
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77167 menus personalized by our Private Chefs in France
Every occasion is unique - make sure you have the right chef and menu for it!








Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Brochettes de salade caprese de mûres et burrata au basilic violet et au figue balsamique
Crudo de saint-jacques à l'avocat, sauce de fruit de la passion, citron vert et baies roses
Poire rôtie et gorgonzola enveloppés dans du prosciutto crudo au miel et au thym
Raviolis aux fruits de mer, sauce cioppino et beurre de crevettes
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Focaccia aux poivrons rouges, lardo di colonnata, confiture de figues et sel de peperoncino
Brasato al barolo à la toscane (joues de bœuf cuites lentement au vin rouge), crème de céleri-rave, pommes de terre rôties
Travers de porc mijotée au fenouil, crème d'aubergines fumées, patate douce fondante au l'aneth
Osso bucco milanais (au veau) avec crémeuse polenta ou gremolata de l'ail, basilic et citron
Entremet de chocolat au lait, pêches et amandes
Panna cotta au grec yaourt, fraises, sauce au miel et amaretto
Entremet tiramisu au café et noisettes
Bouchée of foie gras at mango / bouchées de foie gras à la mangue
Crispy lollipop with scampi and basil / sucettes craquantes à la langoustine et au basilic
Tataki de boeuf français aux zestes de kumbawa / tataki of french beef with zests of kumbawa
Ceviche of sea bream / ceviche de daurade
Marinated scallops at saké, yuzu, mirin vinegar, soaj sauce and suprêmes of pomelos / noix de saint-jacques marinées au saké vinaigre mirin snackées et suprêmes pomelos
Bass filet snacked, virgin sauce, mousseline of sweet potatoes at coriander / filet de bar snacké, sauce vierge aux agrumes et mousseline de patates doucs à la coriandre
Beef slab butler butter at zests of citrus and espelette pepper,écrasé of potatoes at butter bordier at sarrasin / pavé de boeuf avec beurre maitre d'hôtel aux zestes d'agrumes et piment d'espelette, écrasé de pommes de terre au beurre bordier au sarrasin
Filet of chicken with basilic crust and poivronnade / filet de volaille en croûte de basilic avec poivronnade
Dilpomate cream, fresh cubes of mango, britain shortbread, coulis of mango and basil / crème diplomate, dés de mangue frais, coulis de mangue fraiche, éclats de sablé breton et basilic
Choux pastry like a paris brest / choux craquelin façon paris brest
Tartare of mango and red fruits zests of citrus and coconut / tartare de mangue aux fruits rouges, zestes d'agrumes et noix de coco râpée
Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Crudo de saint-jacques à l'avocat, sauce de fruit de la passion, citron vert et baies roses
Mini bouchées de ciabatta avec burrata, mortadelle et pesto de pistache
Bouchées de mozzarella et tomates cerises avec sauce au fenouil, miel et camomille
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Arancini au gorgonzola et à la courge musquée servis avec une mayonnaise à la sauge
Raviolis aux homard, crème de baccala, raisin verte, ciboulette et huile de citron
Focaccia aux poivrons rouges, lardo di colonnata, confiture de figues et sel de piment peperoncino
Gnudi parmesan & ricotta sauce de céleri-rave, citron et lardons, poudre de cèpes
Brasato al barolo à la toscane ( côtes levées de bœuf cuites lentement au vin rouge), crème de céleri-rave, salade de saison
Travers de porc mijotée au fenouil, crème d'aubergines fumées, patate douce fondante au l'aneth
Dorade grillée, sauce caponata, courgettes grésillées, tapenade grossière d'olives et tomates séchées
Millefeuille à la hibiscus, framboise et chocolat blanc
Pannacotta au fève de tonka et rhubarbe pochées
Entremet tiramisu au café et noisettes
Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Financier à la betterave, brocciu corse, poires rôties, jambon serrano
Pain perdu aux poivrons rouges, lard ibérique, confiture de figues
Panisse aux oignons caramélisés, ail noir et beaufort d'été
Mousse de foie gras, pain d'épices, chutney de poires, groseilles et noix
Raviolis aux fruits de mer fait maison, sauce bisque au safran et beurre de crevettes
Pithivier de dauphinoise aux pommes de terre, poireaux caramélisés et comté. servi avec une sauce persillée
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Côtes levées de bœuf braisées, sauce bourguignon, céleri-rave crémeuse, salade de saison
Steaks d'aiguillette baronne, sauce pistou, courgettes grésillées, purée de pommes de terre crémeuse
Magret de canard poêlé, sauce aux clementines, salade de fenouil et olives
Fromages - 3 fromages de la saison servis avec pain, confiture, fruits et noix
Dessert 1 - crème brûlée d'epoisses, baguette toastée râpée, sorbet pomme, ganache marron
Ou dessert 2 - deux millefeuille aux noisettes et vanille
Ou dessert 2 - entremet au hibiscus, framboise et chocolat blanc
Green salad with goat cheese, walnuts and baked beetroot
Big green ceasar salad with bacon and cherry tomatoes
Grilled peaches and gorgonzola salad
« beef heart » tomatoes, burrata di buffala, pesto sauce topping
Black angus beef carpaccio with fresh thyme, arugula, crushed aged parmeggiano and basil oil
Wild salmon carpaccio, lemon zest, chives, pepper, basil olive oil
Baby artichokes carpaccio, greens, toasted almond flakes, lemon zest, basil oil drizzle
Tuna tartar, avocado, white miso seasoning
Wild daurade ceviche royal
Spanish cold soup gazpacho with truffle oil and croutones
Black angus beef steak sous vide, baked potatoes with aromatic herbs and garlic, chopped persil and red onion topped demi glace
Beef cheeks in red wine (french style stew), celery root pure, pickled red onion, red wine reduction sauce
Madagascar tiger shrimps pasta, bisque deep sauce, gremolata topping
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Octopus, baked potatoes, cherry tomatoes, arugula, basil oil drizzle
Baby artichokes fresh pasta with creamy garlic sauce
Paella
Cream cheese and blueberries galette with salty caramel topping
Lemon tart and charred merengue
Banana flambé with cognac and vanilla ice-cream
Cream brûlée/berries/mint
Apple pie with ice-cream and praline toppping
Verrine of candied ratatouille with fresh
Crispy lollipop at scampi and basil
Rillettes with two salmon and dill (steamed and smoked) with cereal bread toast / rillettes aux deux saumons (fumé et vapeur) à l'aneth et au citron vert et toasts
Velouté of asparagus with crispy oignons and pistachio
Duck breast with bearnaise sauce and confites new potatoes from ile de ré or noirmoutier
Cod filet with virgin sauce and basmati
Chocolate mousse / mousse au chocolat
Choux pastry with craquelin like paris brest
Selection of cold and hot appetizers to share
Truffle risotto
Half way cooked tuna medallion on a bed of smoked grilled aubergine, roquette salad and avocado
Main course based fish fillet catch of the day or veal fillet
Chocolate fondant chef’s way
Black angus beef carpaccio with fresh thyme, arugula, crushed aged parmeggiano and basil oil
Wild salmon carpaccio, lemon zest, chives, pepper, basil olive oil
Baby artichokes carpaccio, greens, toasted almond flakes, lemon zest, basil oil drizzle
Tuna tartar, avocado, white miso seasoning
Wild daurade ceviche royal
Spanish cold soup gazpacho with basil oil and croutones
Black angus beef steak sous vide, baked potatoes with aromatic herbs and garlic, chopped persil and red onion topped demi glace
Beef cheeks in red wine (french style stew), celery root pure, pickled red onion, red wine reduction sauce
Madagascar tiger shrimps pasta, bisque deep sauce, gremolata topping
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Octopus, baked potatoes, cherry tomatoes, arugula, basil oil drizzle
Baby artichokes fresh pasta with creamy garlic sauce
Sea bass or wild daurade royale fillet, aromatic herbs potatoes, avocado purée, basil oil drizzle
Cream cheese and blueberries galette with salty caramel topping
Lemon tart and charred merengue
Banana flambé with cognac and vanilla ice-cream
Cream brûlée/berries/mint
Chocolate mousse topped with pistachio and coconut flakes
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 France
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