Private Chef in Sète
Rent one of our 96 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Sète
Since the first private chef joined Take a Chef in Sète in May 2017, more than 96 Private Chefs have joined our platform in Sète and offered their services as private chefs anywhere in Occitanie.
Starting in 2017, 7,498 guests have already enjoyed a chef in Sète. To book your chef in Sète, 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 1,867 customized menu proposals, sending a total of 5,309 messages to their guests, who rated their experience with an average score of 4.74 out of 5.
Since the first dinner provided by Take a Chef, 7,498 guests have enjoyed unique experiences with no hassle. Our guests in Sète usually book menus around 95 EUR per person, including 3.2 courses, sharing an average of 4.76 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 Sète.












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.
96 Private Chefs in Sète
Get to know more about our top rated Private Chefs in Sète












More than 7,400 guests have already enjoyed the experience
4.54 Chef
The guests in Sète have scored the experience with their Private Chef with a 4.54.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Sète received an average score of 4.77.
4.73 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.73 average score.
4.87 Cleaningness
The cleanup of the kitchen and dining area in Sète has been scored with a 4.87 on average.
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1,867 menus personalized by our Private Chefs in Sète
Every occasion is unique - make sure you have the right chef and menu for it!








Le traditionnel pan con tomate servi avec des fines tranches de cebo de campo
Empanadillas au boeuf, épices et miel
Mesclun du jardin, gésiers de canard déglacés au vinaigre de framboise, pomme de terre grenaille
L'assiette antipasti, légumes grillés, carpaccio d'artichauts, burrata
Millefeuille d'aubergines à la compotée de tomates, mozzarella marinée au romarin
Carpaccio de tomates anciennes, jus de basilic, pesto de roquette, burrata
Ceviche de dorade, petits condiments, agrumes, fleur de sel de camargue
Comme un aioli de cabillaud, servi avec ses légumes, bulots et moules
Calamars sautés au beurre et persil, aioli
Dos de lieu noir poché , sauce beurre blanc, ratatouille, écrasé de pomme de terre
Côte de cochon des alpilles grillée , jus réduit,écrasé de pomme de terre, rosace de courgettes, crème d'ail
Effiloché d'agneau des alpilles confit, cuisson de 7 heures,jus réduit de thym et romarin, pomme de terre grenaille, aubergine façon caponata
Panna cotta a la verveine, coulis de mangue
Abricots du pays d'arles rôtis au miel, crème de mascarpone a la lavande de maillane
Verrines arc en ciel de gaspacho, a la betterave, à la tomate coeur de boeuf, à la courgette jaune, au petit pois
Bouchée de tartare de thon rouge de méditerranée, condiment de mangue, saveurs exotiques
Ceviche de maquereaux, agrume,s, avocats, reduction basilic, jus de combava
L'assiette antipasti, légumes grillés, carpaccio d'artichauts, burrata
Millefeuille d'aubergines à la compotée de tomates, mozzarella marinée au romarin
Gravlax de saumon a la betterave, mousse aux zestes de citron vert
Dos de lieu noir en fines croûtes d'herbes, aubergine façon caponata
Filet de bar, julienne de légumes , sauce beurre blanc, croustillant de riz
Risotto de gambas safrané, poêlée de legumes et bisque
Panna cotta a la verveine, coulis d'abricots
Abricots du pays d'arles rôtis au miel, crème de mascarpone a la lavande de maillane
Assiette de pelardon du languedoc et miel de fleurs
Provençal appetizer platter: tapenade, sun-dried tomato caviar, artichoke cream, local olives, and grissini breadsticks or fougasse
Gilda with cavaillon melon, mozzarella & basil oil
Grilled eggplant, confit tomatoes, feta cream, toasted pine nuts & dill oil
Garlic cream with almonds and citrus, homemade grissini breadsticks
Panisses (provençal fries made with chickpea flour) & aioli
Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil
Cold zucchini soup, fresh goat cheese, and mint
Tomato and red pepper gazpacho, country-style ham
Melon gazpacho, cucumber, and basil oil
Glazed fennel confit tart, feta cream, fresh herb & citrus salad with capers (optional: anchovies)
Burrata, roasted seasonal vegetables, & basil
Pistou soup (provençal soup with basil, garlic, summer greens, and legumes)
Honey-roasted nectarines, labneh, and a fresh herb dressing
Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil
Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine
Einkorn risotto, camargue mussels, red bell pepper cream, grilled marseille-style padrón peppers & parsley oil
Marinated and flame-grilled mackerel, green sauce with fresh herbs, zucchini tabbouleh, and fennel mousseline
Homemade ravioli with candied eggplant, sun-dried tomatoes, aged parmesan, and a reduced vegetable jus infused with garrigue herbs. a breadcrumb garnish with olives, capers, and lemon, similar to gremolata
Zucchini tagliatelle with lemon and ricotta
Eggplant parmigiana, camargue rice with herbs & smoked scarmoza emulsion
Leek medallions with nori-wrapped vinaigrette, charred and smoked leeks, white miso cream, velvety balsamic vinegar & trout eggs
Vegetarian aioli, steamed and glazed seasonal vegetables, aioli, lemon-celery juice gel
Homemade ice cream sundae: verbena ice cream and apricot sorbet for example
Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey
Rice pudding with orange blossom, cavaillon melon coulis
Chocolate fondant & citrus mascarpone
Vanilla or timut pepper panna cotta, peach coulis
Roasted figs with lavender honey, almond financier & mascarpone
Chocolate ganache & olive oil
Apricot tarte tatin with lavender homemade ice cream
Cheese platter (+6€ per person)
Focaccia with mortadella, stracciatella, and pistachio pesto
Provençal appetizer platter: tapenade, sun-dried tomato caviar, artichoke cream, anchoïade, cod brandade, local olives, and grissini breadsticks or fougasse
Gilda with cavaillon melon, country-style ham & basil oil
Grilled eggplant, confit tomatoes, feta cream, toasted pine nuts & dill oil
Garlic cream with almonds and citrus, homemade grissini breadsticks
Panisses (provençal fries made with chickpea flour) & aioli
Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil
Cold zucchini soup, fresh goat cheese, and mint
Cucumber soup, almond cream, and mint
Tomato and red pepper gazpacho, country-style ham
Melon gazpacho, cucumber, and basil oil
Glazed fennel confit tart, feta cream, fresh herb & citrus salad with capers (optional: anchovies)
Burrata, roasted seasonal vegetables, & basil
Pistou soup (provençal soup with basil, garlic, summer greens, and legumes)
Honey-roasted nectarines, labneh, and a fresh herb dressing
Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil
Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine
Lamb chops marinated in honey and thyme, fresh herb coulis, mint-yogurt sauce, and roasted baby potatoes (+5€)
Fresh tagliatelle with mussels, aioli, finely diced chorizo and fresh tomatoes, thyme, and saffron emulsion
Slow-roasted lamb, seasonal greens, rosemary jus, and lemon-infused chickpea mousseline (+5€)
Provençal-style chicken fricassee, tomato and white wine sauce, green olives, seasonal green vegetables & camargue rice
Einkorn risotto, camargue mussels, red bell pepper cream, grilled marseille-style padrón peppers & parsley oil
Slow-cooked pork belly with sage, roasted baby potatoes, rich gravy & fried sage
Marinated and flame-grilled mackerel, green sauce with fresh herbs, zucchini tabbouleh, and fennel mousseline
Traditional aioli -cod, steamed vegetables, sea snails, and aioli
Homemade ice cream sundae: verbena ice cream and apricot sorbet for example
Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey
Rice pudding with orange blossom, cavaillon melon coulis
Vanilla or wild thyme crème brûlée
Chocolate fondant & citrus mascarpone
Vanilla or timut pepper panna cotta, peach coulis
Roasted figs with lavender honey, almond financier & mascarpone
Chocolate ganache & olive oil
Apricot tarte tatin with lavender homemade ice cream
Cheese platter (+6€ per person)
Le traditionnel pan con tomate servi avec des fines tranches de cebo de campo
Empanadillas au boeuf, épices et miel
Millefeuille d'aubergines à la compotée de tomates, mozzarella marinée au romarin
Assortiment de différentes entrées fraicheur
Carpaccio de courgettes , fromage de chèvre du rove, huile d'olive des baux
Carpaccio de daurade royale de méditerranée, agrumes, huile d'olive de l vallée des baux, fleur de sel de camargue, avocats brûlés
Cromesqui au comté, tome d'abondance, crème de chorizo
Croque monsieur à la crème de truffe
Tomates anciennes du pays d'arles, crème de burrata, pesto de basilic
Dos de lieu noir en fines croûtes d'herbes, aubergine façon caponata
Accompagnement : légumes du soleil grillés , pomme de terre agata a l'huile d'olive des baux grillees
Calamars sautés au beurre et persil, aioli
Assortiment de tacos à l'effiloché de poulet mariné, avec guacamole, pico de gallo, crudités
Couteaux grillés en persillade, suprême d'orange et aioli
Boulettes de viande de boeuf zaatar sauce tomate thym
Abricots du pays d'arles rôtis au miel, crème de mascarpone a la lavande de maillane
Assortiment de 3 fromages et confitures maison
Mini panna cotta aux fruits
Mini moelleux au chocolat caramel beurre salé
Assortiment à dipper avec des petits legumes ou autres( houmous de pois chiches, beurre de saumon fumé,rillettes de sardines)
Ceviche de dorade, petits condiments, saveurs exotiques
Tentacules d'encornets cuites a la braise, marinade galicienne effiloché de légumes du soleil
Croque monsieur à la crème de truffe
Couteaux grillés en persillade, suprême d'orange et aioli
Carpaccio de courgettes, huile d'olive aoc des baux, feta, olives noires, basilic
Filet de bar, légumes croquants, rosti de patates douces sauce beurre blanc
Risotto de gambas aux petits légumes, et bisque
Souris d'agneau des alpilles façon provençale écrasé de pommes de terre
Tacos au pulled pork, cochon de la crau cuisson basse température de 7 heures,avec guacamole, pico de gallo, crudités
Moelleux au chocolat, coeur au caramel beurre salé
Abricots du pays d'arles rôtis au miel, crème de mascarpone a la lavande de maillane
Assiette de pelardon du languedoc et miel de fleurs
Sardine croquette with olives, fresh herb coulis (parsley, mint, cilantro), and candied lemon gel
House-made mackerel rillettes with lemon zest and pickles
Pissaladière—caramelized onions, anchovies, and olives
Bagna cauda (anchovy dip with olive oil) with fresh herbs & lemon
White bean hummus, toasted bread crumbs, finely diced carrots & dill oil
Garlic cream with almonds and citrus, homemade grissini breadsticks
Zucchini tagliatelle with lemon, ricotta, and bottarga from martigues
Honey-roasted nectarines, labneh, and a fresh herb dressing
Ajo blanco (almonds dip), toasted almonds, sautéed zucchini & parsley oil
Razor clams with chorizo crumble and parsley-garlic mixture
Tomato tartlet with two textures—confit and carpaccio—thyme, burrata, and fig oil
Glazed fennel confit tart, feta cream, fresh herb & citrus salad with capers (optional: anchovies)
Pistou soup (provençal soup with basil, garlic, summer greens, and legumes)
Sea bass or sea bream fillet, saffron-infused fish jus, and fennel in two textures—raw and as a mousseline
Grilled red mullet fillet, thin tartlet with tomato confit and capers, reduced fish jus with red wine
Sea bass fillet, lemon sabayon, citrus vinaigrette, and seasonal vegetables
Fresh tagliatelle with shrimp bisque, shrimp au gratin, toasted breadcrumbs with lemon zest, and parmesan emulsion
Fresh tagliatelle with mussels, aioli, finely diced chorizo and fresh tomatoes, thyme, and saffron emulsion
Linguine alle vongole—with clams
Traditional aioli -cod, steamed vegetables, sea snails, and aioli
Slow-roasted lamb, seasonal greens, rosemary jus, and lemon-infused chickpea mousseline
Roast veal or pork, rich herb jus with garrigue herbs, eggplant mille-feuille with sun-dried tomatoes, capers, and shaved parmesan or ratatouille
Slow-cooked pork belly with sage, roasted baby potatoes, rich gravy & fried sage
Daube de bœuf - provençal braised beef (with olive and wine sauce), seasonal vegetables sautéed and glazed, camargue rice or mashed potatoes
Cheese platter (+6€ per person)
Homemade ice cream sundae: verbena ice cream and apricot sorbet for example
Peaches pavlova with poached peaches in a sage syrup
Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey
Rice pudding with orange blossom, cavaillon melon coulis
Chocolate fondant & citrus mascarpone
Roasted figs with lavender honey, almond financier & mascarpone
Provençal mille-feuille with “oreillettes,” orange blossom pastry cream, and apricots
Chocolate ganache & olive oil
Apricot tarte tatin with lavender homemade ice cream
Ajo blanco (almonds dip), toasted almonds, and zucchini
Canapés of pissaladière (provençal onion confit pie)
Cavaillon melon gilda, aged country ham (mozzarella for the pregnant woman), basil leaves, and basil-infused olive oil
Tapenade (provençal olive dip)
Panisses (provençal fries with chickpea flour) & aioli
Honey-roasted nectarines, labneh, and a fresh herb dressing
Hmiss (algerian ratatouille)
Green houmous
Cheese & charcuterie platter
Savory layer cake for birthday (smörgåstårta)
Peaches poached in sage syrup, with an almond crumble made with olive oil and local honey
Homemade ice cream sundae: verbena ice cream and apricot sorbet
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 Sète.
What does a private chef service include in Sète?
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 Sète?
The price of renting a chef in Sète 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 78 EUR to 106 EUR. For groups of 13 people or more, the price is 78 EUR per person. For groups of 7 to 12 people, the cost is 81 EUR per person. For groups of 3 to 6 people, the rate is 100 EUR per person, and for 2 people, the price is 106 EUR 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 Sète?
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 96 chefs available in Sète. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Sète 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 Sète?
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 Sète
Discover more details about our private chefs and their services.
The average age of our private chefs in Sète
Percentage of our women chefs in Sète.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Sète.
Percentage of services with kids in Sète.
Maximum number of bookings for a personal chef by a single client in Sète.
Increase in the number of bookings for a chef from last year in Sète.
Languages spoken by our personal chefs in Sète.
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 Sète.
Average timeframe from sending the request to booking.
How many chef services are booked in Sète each month?
Private chef reservations can vary seasonally depending on the destination. In Sète, 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 Sète.
Cost of a private chef in Sète
The cost of hiring a private chef in Sète 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 78 EUR to 106 EUR per person.
For 13 people or more: 78 EUR
For 7 to 12 people: 81 EUR
For 3 to 6 people: 100 EUR
For 2 people: 106 EUR.
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.
What is the most reserved type of cuisine in Sète?
We mainly offer six types of cuisine in Sète: 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 Sète!






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










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