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
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Receive menu proposals
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More than 339700 guests have already enjoyed the experience
4.49 Chef
4.69 Food quality
4.65 Presentation
4.81 Cleaningness
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94049 menus personalized by our Private Chefs in France
Every occasion is unique - make sure you have the right chef and menu for it!








Home made pizza with prosciutto ham, cheese and arugula
Antipasti (cold cuts, cheeses varieties) with fresh baked bread
Beef carpaccio with fresh thyme, arugula, crushed aged parmeggiano and basil oil
Salmon carpaccio, lemon zest, chives, pepper, basil olive
Baby artichokes carpaccio, arugula greens, olives, feta cheese, lemon zest, basil oil drizzle
Green minestrone soup with pancetta fresh cilantro and espelette pepper
Authentic minestrone soup with grilled ciabatta bread
Wild mushrooms risotto topped with parmeggiano and basil oil
Madagascar tiger prawns pasta with deep sauce and gremolata
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Beef cheeks stew in chianti red wine, celery root pure, red wine reduction sauce
Fish and seafood mix with basil/garlic/tomato sauce
Sea bass or wild daurade royale fillet, baby potatoes, avocado, basil oil drizzle
Beef steak, baby potatoes in herbs, blanched asparagus, red wine sauce
Panna cotta chili and passion fruit
Lemon tart with merengue
Cream cheese and blueberries galette with salty caramel topping
Cheesecake with red berries sauce topping
Empanadas, spanish specialties created by the chef with pieces of tuna and lightly spiced
Falafels and beetroot hummus on a tahini and lemon juice sauce
Cocotte egg, salmon quarters just seared, all arranged on a bed of leek fondue from the roussillon villages market
*italian salad with spelt and cherry tomatoes, olive oil from baux de provence
"plancha" presentation: prawns/shrimp marinated with herbs, served with crisp thai-style vegetables and authentic ventoux pesto sauce
From saint rémy de provence city, chicken cooked with a delicious stuffing and new harvest fresh dates
Pork tenderloin from the pays basque region and served with italian polenta with olive oil from the famous area "les baux de provence"
A special "gardiane de taureau" or bull as bourguignonne from near famous camargue area, local and savage red rice
Sea bass or sea bream cooked on skin and chorizo, porcini mushrooms at the end of cooking
Albacore tuna just seared in satay sauce, organic sesame to top off the wok with crunchy vegetables cooked thai style
Osso buco di vitello, a true classic of italian food prepared in the old-style as in the région of emilia -romagna
Black figs from caromb village near mount ventoux, roasted with sweet spices and red fruits from coustellet market ( for gluten free and vegan people )
Skewer of candied vanilla banana and st bonnet-le-froid morels (dessert created by michelin-starred chef m. marcon)
A special "happy birthday" cake with chocolate or seasonal fruits made by pastry chef (mof) m. p. segond from aix-en-provence city
Chef's chocolate fondant on a base of organic kefir or a red fruit coulis and candied melon segments from apt
Burrata with seasonal berries & pistachio gremolata – creamy burrata paired with berries, fresh vanilla , toasted pistachios, and a drizzle of basil oil
Grilled octopus with harissa & labneh – tender octopus, lightly charred, served with smoked paprika oil and a cool, herbed yogurt sauce
Tuna tartare with avocado & yuzu kosho – a mediterranean take on tartare, featuring hand-cut tuna, citrus zest, and a hint of japanese yuzu spice
Roasted red pepper & almond gazpacho – a smooth, chilled spanish soup with marcona almonds, sherry vinegar, and a hint of smoked paprika
Salade niçoise – a classic salad with tuna, haricots verts, boiled eggs, tomatoes, and anchovies
Escargots à la provençale – snails baked in garlic, parsley, and pastis butter
Salmon tataki /yuzu/soja sauce/ honey cress
Cacio e pepe with aged comté & black truffle – a luxurious take on the roman classic
Za’atar roasted cauliflower with tahini & pomegranate – crispy spiced cauliflower drizzled with lemon-tahini sauce and fresh herbs
Risotto aux truffes – creamy truffle risotto with aged comté cheese
Loup de mer en croûte de sel – whole mediterranean sea bass baked in a salt crust, served with fennel and saffron beurre blanc
Magret de canard aux figues – seared duck breast with a fig and balsamic reduction, served with potato gratin
Australian beef entrecôte with seasonal glazed vegetables
Iberico pork filet mignon stuffed with rocket and blueberries
Baby chicken/candied lemon/chilli/garlic
Lemon yuzu tart, lemon shortbread, dry meringue
Coconut pannacota with mango and passion fruit
Millefeuille with seasonal fruits and vanilla ice cream
Chocolate fondant valhrona with vanilla ice cream
Selection of cheese from the farm with assortment of jems and bread
Sélection de 4 mezze froide à partager
Sélection de 4 mezze chaude à partager
Chicken shawarma avec un taboulé libanais patates épicé avec les sauces à partager
Choux à la fleur d’oranger
Sélection de baklava à partager
Miso soup of dashi with tofu and scallions
Asian style tuna tartare
Sashimi of wild salmon
Roll philadelphia
Roll california
Roll black dragon
Banana flambé with cognac asian style
Crème caramel with asian caramel topping
Spongie pancakes with berries and asian style sweet sauce
Foie gras medallion, caramelized spiced bread
Heirloom tomato bruschetta with basil oil and aged parmesan shavings
Buffalo mozzarella pizza, crispy arugula, roasted cherry tomatoes, and homemade basil pesto
Greek salad in one bite
Mi-cooked tuna with spice crust, smoked eggplant purée, crispy arugula, and granny smith apple shards
Fresh fillet of sea bass , creamy mashed potatoes, garden vegetables
Passion fruit cheesecake, exotic fruit compote, and hazelnut buttercrust crunch
Selection of 3 cold appetizers for sharing
Selection of 3 hot appetizers for sharing
Flavorful basket of vegetables, seasoned with a punch of herbes de provence in a tart
Beetroot carpaccio, feta crumbles and arugula salad
Truffle risotto
Half way cooked tuna medallion on a bed of smoked grilled aubergine, roquette salad and avocado
Falafel steak on a duo of creamy hummus and beetroot hummus purées and seasonal salad for both vegan and vegetarian
Main course based fish fillet catch of the day
Main course based on veal fillet
Chocolate fondant chef’s way vegan and law in sugar
Fresh fruits platter
Baked camembert cheese with herbs de provence, garlic and crisp french baguette
Charred broccoli, blue mold cheese, greens, croutons salad
Salad niçoise bio
Local asparagus, baby artichokes salad with baked citrus dressing
French onion soup “au gratin”
French wild mushrooms soup purée
Salmon carpaccio, lemon zest, chives, pepper, basil olive oil
Black angus beef carpaccio with fresh thyme, arugula, crushed aged pecorino truffle, basil oil, topped with caviar
Ratatouille provençale, grilled bread, dipping sauce of bell peppers
Sautéed beef steak sous vide, green beans purée, pomme maxim, sauce demi glace
Sautéed salmon sous vide, green beans purée, zucchini spaghetti, basil oil
Authentique french stew beef bourguignon
Grilled octopus with avocado puree, compressed cucumber and cubed kiwi with baselic oil drizzle
Lamb shanks, baby potatoes with aromatic herbs, grilled eggplants
Duck confit, broccoli salsa, concasse tomatoes, baked sweet potatoes
Chicken sous vide (most tender and flavorful ever) baby potatoes with rosemary and garlic, celery root purée
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Sea bass or wild daurade royale fillet, aromatic herbs potatoes, avocado purée, basil oil drizzle
Caviar, salmon tartare, avocado, chives, basil oil dressing
Crème brûlée with fresh berries
Lemon mentonais tart, merengue, lemon zest
Banana flambé with cognac and vanilla ice-cream, liquid chocolate topping
French apple pie with ice cream
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
Discover cities of France where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in France.