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!
Find your chef
Customize your request and start talking with your chefs.
Top Personal and Private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 450300 guests have already enjoyed the experience
4.45 Chef
4.74 Food quality
4.67 Presentation
4.82 Cleanliness
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120158 menus personalized by our Private Chefs in United Kingdom
Every occasion is unique - make sure you have the right chef and menu for it!








Chef choice canapes
Lobster and prawns ravioli with a light butter sauce
Beetroot and apple salad with whisky cured salmon
Baked red pepper with plum tomato and basil oil (vegetarian)
Bruschetta with duck confit top with a orange dressing
Prawn and garlic with a prawn bisque sauce
Spicy italian meatballs in a rich tomato sauce with rocket salad
Arancini, stuffed risotto ball with mushroom and mozzarella with a garlic mayo
Tomato and mozzarella with fresh basil and herb oil and balsamic glazed
Ricotta cheese and spinach ravioli with a butter and sage sauce
Salmon tartar served with avocado and micro cress
Arancini with chilli garlic dip
Burrata cheese with heritage tomatoes and basil oil (vegetarian)
Asparagus and parma ham top with poached duck egg lemon dressing and micro cress
(v) baked red pepper with plum tomato and garlic served with basil oil
Baccalà (salted cod) in a tomato and olive sauce
Baked tomato galette with olive tapenade and micro cress (vegetarian)
Baked goat cheese warp in pancetta and wild mushroom with port jus
Baked mediterranean vegetables with fresh herbs served with burrata cheese and balsamic glazed
Beetroot and whisky cured salmon with apple salad
Chicken and ham croquettes with garlic mayo and rocket salad
Bruschetta di parmigiana (fried aubergine and tomato toast with bruschetta cheese)
Classic beef wellington with vegetables and red wine jus
Roasted halibut on romesco sauce with fondant potato and ratatouille
(v) baked wild mushroom and spinach wellington (vegetarian)
Herb crusted rack of lamb with dauphinoise and season vegetable, jus
(v) penne pasta in a tomato sauce with olives and burrata cheese top with herb oil
Pan roasted fillet beef with fondant potato seasonal vegetable and peppercorn sauce
Baked chicken breast served with puy lentils and wild mushroom mix vegetables and a rich port jus
Cajun blacken pan fried salmon fillet served with baby vegetables and a herb pepper sauce
Chicken breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken jus
Confit duck leg with bean casserole and rosti potato top with herb oil
Baked chicken breast served with puy lentils and wild mushroom mix vegetables and a rich port sauce
(v) baked wild mushroom and spinach wellington (with same vegetable and potato as main dish)
Cajun blacken pan fried salmon fillet served with baby vegetables and black oriental rice with a light butter sauce
Chicken pomodoro with roasted new potato and mediterranean mix vegetables
Classic italian sausage meatballs with spaghetti
Cod steak served on new potato and mediterranean vegetable and basil oil dressing
(v) grilled aubergine stuff with feta cheese and quinoa served with a tomato sauce served vegetable as main course
Halibut with romesco sauce with mediterranean vegetable and polenta cake
Herb crust rack of lamb served with vegetable timbale and dauphinoise potato and rosemary jus
Monkfish tail served with a spicy vegetable and bean tomato stew
Dark chocolate fondant with orange compote
Coconut panna cotta
Pantxineta (puff pastry filled with crème pâtissière)
Lemon tiramisu
American blueberry pie with crème anglaise
Polente cake with black cherry compote
Apple and almond tart with creme anglaise
Baked cheese cake with mix berries compote
Blueberry crumble tart with creme anglaise
Brioche and banana bread and butter pudding served with crème anglaise
Chocolate tart with ginger and walnut syrup
Classic italian tiramisu
Chocolate fondant with chocolate sauce
French crème brulee with shortbread biscuit
Lemon tart with orange syrup and clotted cream
Spicy panna cotta with mix berries compote
Buffalo mozzarella, avocado and heritage tomato salad (vegetarian)
Trio of vegetarian brsuchetta
Tomato soup
Squash and ricotta ravioli , parmesan ,butter and sage sauce, (vegetarian)
Spring vegetable risotto (vegetarian)
Stuffed peppers on a bed of sicilian stew
Vegetable risotto
Lemon drizzle, fresh strawberries and raspberries coulis
Traditional apple & blackberry crumble with vanilla custard
Sticky toffee pudding with cotswold ale toffee sauce,vanilla clotted cream & honeycomb
Classic tiramisù espresso and mascarpone
Bruschetta al pomodoro (vegetarian)
Caprese skewers (vegetarian)
Mini arancini with mozzarella (vegetarian)
Bresaola with rocket & pecorino
Penne al pomodoro e basilico (vegetarian)
Beef steak lasagna with garlic bread
Aubergine parmigiana (vegetarian)
Tagliata di manzo – sliced sirloin with rocket & balsamic
Tiramisu
Vasque cheese cake
Pavlova with strawberries
Coconut & berry chia pudding (vegetarian)
Lobster & yuzu nigiri
Toro sashimi with caviar
Compressed watermelon tartare with avocado purée (vegetarian)
Truffled mushroom chawanmushi (vegetarian)
Seared tuna tataki with ponzu
Scallop sashimi with ponzu jelly
Grilled eel nigiri
Vegetable sushi rolls with pickled daikon (vegetarian)
Miso soup with lobster stock
Wagyu beef sukiyaki
Lobster tempura with wasabi aioli
Truffle soba with wild mushrooms (vegetarian)
Black cod miso
Matcha mille crepe cake
Black sesame panna cotta with yuzu gel
Japanese cheesecake
Mango & coconut pudding
Basque cheesecake
Chicken ballantine, mortadella mousse, apple mustard mayo
Beef carpaccio, black autumn truffle, rocket salad and parmesan fondue
Home made cured wild salmon, white beetroot carpaccio and lemon dressing
Pan fried scallops, parsnips puure , green beans and black olives
Pugliese burrata, whit cime di rapa and onion focaccia
Pan fried venison saddle, roasted celeriac, purple thyme carrots purée with venison and raspberries jus
Fiorentina steak (1,5/kg)with roast potato’s, mushrooms sauté and truffle sauce( share 3 people)
Rack of lamb, pistachio herbs crumble, aubergine sauté and lamb jus
Pan fried sea bass filet, saffron fish broth and fresh veg
Roast duck breast, confit leg squash and licorice purée, roast cabbage guanciale, duck cherry jus
Pan fried hake cannellini beans,tomato confit and rainbow chard
Pan fried cod,herbs panure, artichoke and potato’s salad
Classic tiramisù
Chocolate fondant
Vanilla panna cotta , with wild berries sauce
Apple strudel with crème anglaise
Crema pasticciera profiteroles and salted caramel sauce
Bruschetta trio – tomato basil, roasted pepper & feta, olive tapenade
French onion soup with gruyère toasts
Chicken cacciatore or vegetarian ratatouille
Sides: garlic & ginger rice, green salad
Panna cotta with berry compote & celebration cake
Smoked salmon carpaccio, lemon dressing, capers, radish
Baked camembert,honey tomatoes & toasted sourdough baguette (vegetarian)
Buffalo mozzarella, avocado and heritage tomato salad (vegetarian)
Homemade lasagna classica slow-cooked bolognese and béchamel
Traditional beef wellington with truffle mash & red wine jus
Wild mushroom & cotswold brie wellington spinach, truffle oil & heritage tomato salad
Sticky toffee pudding,carmel sauce , ice cream
Apple tarte tatin, vanilla ice cream
Vanilla cheesecake, blueberries
Lemon drizzle, fresh strawberries and raspberries coulis
Cotswold honey & lavender panna cotta seasonal berry compote & shortbread
Eton mess with fresh strawberries & meringue shards
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 United Kingdom
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Types of services
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