Private Chef in Bari
Hire one of our 92 Private Chefs in Bari and personalize your menu, 3171 clients in Bari have already booked their chef!
Private Chef in Bari
Since the first Private Chef who joined Take a Chef in Bari in March, 2017, more than 92 Private Chefs have joined our platform in Bari and offer their services as Private Chef anywhere in Apulia.
Starting from 2017, 3171 guests have already enjoyed a Private Chef in Bari through Take a Chef. Up until today, our chefs have shared 1609 customized menu proposals, sending a total of 12318 messages to their guests, who rated their experience with an average score of 4.68 out of 5.
Our guests in Bari usually book menus around 69 EUR per person, including 4 courses, sharing an average of 4.62 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Bari!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
92 Private Chefs in Bari
Get to know more about our top rated Private Chefs in Bari
More than 3100 guests have already enjoyed the experience
4.48 Chef
The guests in Bari have scored the experience with their Private Chef with a 4.48.
4.68 Food quality
The quality of the menus cooked by our Private Chefs in Bari received an average score of 4.68.
4.58 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.58 average score.
4.84 Cleaningness
The clean up of the kitchen and dining area in Bari has been scored with a 4.84 on average.
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1609 menus personalized by our Private Chefs in Bari
Every occasion is unique - make sure you have the right chef and menu for it!
Caprese
Insalata
Tagliere di formaggi
Sotto oli e sotto aceti
Ostriche crude
Pizza margherita bufalina
Pizza vegetariana
Pizza frutti di mare
Pizza napoli d'oro
Pizza al salmone
Pizza bianca al caviale
Every pizza is inclusive of wine pairing
Tiramisù
Cantuccini e vin santo
Gelato artigianale
Caprese
Insalata
Prosciutto e melone
Tagliere di formaggi
Pizza margherita bufalina
Pizza vegetariana
Pizza napoli
Pizza quattro formaggi con tartufo
Pizza salamino gorgonzola
Pizza crostone
Every pizza is inclusive of wine pairing
Tiramisù
Cantuccini e vin santo
Gelato artigianale
Scallops with cauliflower mash, nuts and pomegranate
Mini burger with lobster and harissa sauce
Tagliate pasta with bisque and prawns, breadcrumbs
Cod with butter lemon sauce, samphire
Langoustine truffle garlic butter
Lemon cheese cake
Fig salad, goat cheese , nuts, honey and croutons
Parmigiana alla caprese:mozzarella, tomatoes and basil
Fresh pasta with rocket pesto, dried tomatoes, stracciatella cheese and breadcrumbs on the top
Season fruits and vanilla ice cream
Magatello di vitello cotto al punto rosacon salsa al mascarpone, cipollotto e millesimato
Tagliolini al sugo d'arrosto e porcino in due consistenze
Capocollo cotto a basse temperature, con patate fondenti e riduzione alla liquirizia
Fondente al cioccolato e nocciole
Carpaccio di alici marinate alla beccafico(con uvetta e pinoli tostati),sabbia di pane aromatico,finocchi croccanti
Battuta di cavallo al coltello,condita con prezzemolo e scorza di limone,cipolline borrettane in agrodolce,maionese allo scalogno arrosto
Calamaro cotto a bassa temperatura,farcito con frutti di mare, crema di zucca al forno bicolore al rosmarino,porro croccante,olio al prezzemolo
Capesante come un saltimbocca alla romana:scottate,servite con brodo chiarificato di prosciutto crudo di parma 24 mesi,salvia in pastella,maionese all arancia e finocchietto
Cappuccino di carciofi:crema di carciofi,spuma di pecorino sardo,crumble di pane aromatico,sentori di liquirizia
Carciofo cotto in soluzione di menta e limone,finito alla piastra,fonduta di pecorino di amatrice,aglio nero,olio alla menta
Crudo di gambero rosso di mazara,ristretto di caciucco,burrata affumicata e tartufo nero pregiato
Finto cappuccino:uovo poche 63 gradi,spuma di patata al rosmarino,polvere di porcini
Gamberi rossi crudi,latticello di bufala,friarielli saltati in aglio,olio e peperoncino,il suo olio verde
Melanzana,gorgonzola,pomodorini:cannolo di melanzana croccante ripieno di gorgonzola,concasse di pomodorini e basilico su colatura di provola affumicata
Petto d anatra affumicato,bon bon di robiola in tempura,misticanza,aceto balsamico stravecchio
Polpo cbt(cotto a bassa temperatura),scottato,patata montata affumicata,fondo di vitello al bbq e la sua chips croccante
Quaglia in tre consistenze(petto cotto a bassa temperatura,coscetta al forno,bon bon croccante),il suo fondo,soffice di patata affumicata,porro bruciato cotto al sale
Roast-beef cotto a bassa temperatura,scottato,carciofi croccanti,maionese alla senape dolce,cremoso leggero cacio e pepe
Tacos homemade con tartare di tonno marinato al lime e salsa di soia,julienne di carote e zucchine croccanti,maionese alla sriracha
Tartare di chianina al coltello,uovo 63 gradi,spuma di parmigiano reggiano vacche rosse,porcini in due consistenze,saltati e in polvere
Tartare di filetto piemontese,radicchio tardivo marinato,spuma di gorgonzola,velo di nocino
Tartare di scampi marinati al limone,concasse di datterino,gazpacho verde profumato alla menta,spinacino croccante
Tartelletta salata alle mandorle,funghi porcini trifolati,tuorlo marinato alla soia,maionese all erba cipollina,ricotta di bufala
Vitello tonnato 2.0(magatello cotto al rosa a bassa temperatura,spuma tonnata al sifone,polvere di capperi)
Cappellacci ripieni di ragù di braciole,fonduta di caciocavallo podolico,olio al prezzemolo,maionese all aglio nero
Come una lasagna:ravioloni ripieni di ragu alla bolognese,gratinati,spuma di latte alla noce moscata,essenza di ragu
Maccheroncini trafilati al bronzo con ragu di cinta senese,limone e cremoso di pecorino toscano stagionato
Mezzi paccheri con tartare di scorfano marinato al limone,il suo ristretto,lemon curd,aglio nero
Pappardelle di pasta fresca con salsiccia di mora romagnola,funghi porcini e cremoso di pecorino di fossa
Parmigiana di melanzana in un risotto:riso carnaroli riserva cotto in brodo di criste di parmigiano,mantecato al parmigiano 30 mesi,crema di melanzana bruciata,pomodoro montato,cremoso al basilico
Pasta e fagioli 2.0:cotta alla brace(nel green egg),cozze e gambero rosso crudo
Ravioli alla milanese(ripieni di ossobuco,fonduta di parmigiano 30 mesi,salsa allo zafferano,fondo di vitello)saltati in burro,salvia e limone in ricordo della gremolada
Ravioli fuori dalla norma:ripieni di melanzane e basilico,pomodoro montato,cremoso di ricotta salata
Ravioli ripieni di genovese classica alla napoletana,saltati nel suo fondo all alloro,fonduta di trentin grana,polvere di cipolla rossa bruciata
Riso carnaroli mantecato al taleggio,salsa ai mirtilli,erba cipollina
Riso carnaroli mantecato alla rapa rossa e gorgonzola,la sua fonduta,noci tostate
Riso carnaroli riserva al nero d avola,mantecato al caciocavallo ragusano d.o.p e burro al rosmarino,nocciole tostate
Riso carnaroli riserva in brodo di carne,mantecato al parmigiano reggiano 40 mesi,burro d alpeggio e zafferano,ristretto di vitello,crudo di salsiccia di bra,profumo di limone
Riso carnaroli riserva in brodo di crostacei ,mantecato in crema di topinambur,scampo crudo,riduzione di bisque e tartufo(opzionale)
Riso carnaroli riserva in brodo di crostacei,mantecato ai funghi porcini,scampo crudo,nocciole tostate,riduzione di bisque
Riso carnaroli riserva in crema di cime di rapa,fonduta di provola affumicata,nocciole tostate,crudo di salsiccia di bra
Riso carnaroli riserva mantecato in crema di datterino giallo,scampi crudi,maionese ai crostacei,polvere di cipolla bruciata
Spaghettoni di gragnano alle vongole veraci,bottarga di muggine, profumati al limone
Tagliatelle fatte in casa,risottate in bisque di crostacei,astice,carciofi e zafferano
Tagliolini freschi homemade 40 tuorli al ragù di polpo,stracciatella e olio all n duja
30 ore di pancia di maialino,chutney di mela fuji,tartare di mela verde marinata allo zenzero e cannella e il suo fondo alla mela annurca
Capesante cotte e crude con spuma di topinambur,aglio nero,crumble di nocciole,tartufo nero pregiato(prezzo tartufo a parte)
Carre di agnello cbt(cotto a bassa temperatura),scottato in burro alle erbe,patata in tre consistenze:soffice,croccante,soffiata,il suo fondo al rosmarino
Filetto di manzo cbt(cotto a bassa temperatura),scottato in burro alle erbe,soffice di patata,la sua demi-glace,carciofo alla piastra fonduta di pecorino di amatrice,aglio nero
Filetto di pescato del giorno in crosta di pane al finocchietto selvatico,scarola ripassata alla napoletana(con olive/capperi/ uvetta),ristretto di zuppa di pesce
Finocchi allo zafferano:cotti a bassa temperatura in agro di zafferano,la sua salsa,crumble di pane aromtatico
Involtino di rombo in alga nori,cotto al forno,brodo dashi,julienne di zucchine alla scapece
La cotoletta alla milanese alta:cotta al rosa a bassa temperatura,panata,cotta in burro chiarificato,maionese allo zafferano,millefoglie di patata,lattuga alla brace
Medaglione di rana pescatrice cotto a bassa temperatura, panato ai corn flakes ,cime di rapa in crema,saltate in aglio e olio,maio alle alici,fondo bruno di ricciola
Parmigiana di melanzane 2.0:rettangolo di melanzana glassata alla soia,pomodoro al forno,spuma al parmigiano 30 mesi
Petto d anatra cbt(cotto a bassa temperatura),scottato,servito con cremoso di zucca al forno,pastinaca,il suo fondo alla maggiorana e mirtilli al sale di cervia
Piccione in tre consistenze(petto al rosa,coscetta,bon bon croccante),il suo ristretto,porro bruciato,foie gras(prezzo da concordare e secondo disponibilita)
Polpo scottato,vellutata di carote allo zenzero,latte di cocco,cialda di riso soffiato al nero di seppia
Ribs di manzo cotte a bassa temperatura,glassata con il suo fondo al jack daniel’s e barbecue,patata affumicata alla francese,scalogno al sale
Rollè di coniglio,soffice di carota affumicata, la sua coscetta croccante,patè di fegato di coniglio su pan brioche home made tostato al burro, cipollotto in agrodolce, oliva all ascolana ripiena di coniglio e salsa barbeque
Tarta tatin di patata cotta in forno con caramello alla cipolla,crumble di parmigiano,gelato gastronomico alla cipolla caramellata profumato all alloro e rosmarino
Trancio di spigola all acqua pazza secondo me(scottata alla piastra,concasse di pomodoro,capperi croccanti,olive taggiasche,finita davanti al cliente con un ristretto di acqua pazza chiarificato
Triglia di scoglio in carrozza:scottata con pane in cassetta e provola affumicata,riduzione del suo fondo,cime di rapa in aglio e olio
Bonet classico piemontese su salsa inglese alla vaniglia e amaretti sbriciolati
Come una pinacolada:mousse al cocco con inserto di ananas candito,pan di spagna al rum,cocco fresco
Disco di frolla ai sentori di lime,cremoso al cioccolato bianco e zafferano,salsa alla liquirizia
Lampo/cioccolato:mousse al cioccolato fondente salato maldon,crumble alle mandorle,salsa ai lamponi
Millefoglie in piemonte:namelaka al caffe e vaniglia,mousse fondente,nocciole tostate
Millefoglie,crema chantilly alla vaniglia,scaglie fondenti,frutti di bosco
Mousse al cioccolato bianco e lime,spugna al cacao amaro,lamponi e la sua salsa,sabbia alle mandorle leggermente salata
Mousse al cioccolato fondente e zenzero,pere caramellate,cremoso al mascarpone e vaniglia,crumble alle mandorle
Mousse di cioccolato bianco al pepe rosa,gel di passion fruit,biscotto al cacao amaro
Tiramisu classico
Tiramisu 2.0(cremoso al caffè,mousse al mascarpone,spugna al cacao e il suo crumble)
Artichoke cooked in mint and lemon solution, grilled, pecorino cheese fondue from amatrice, black garlic, mint oil
Aubergine, gorgonzola, cherry tomatoescrispy aubergine cannoli stuffed with gorgonzola cheese,cherry tomato and basil concasse on smoked provola sauce
Carpaccio of marinated anchovies beccafico style (with toasted sultanas and pine nuts), aromatic bread sand, crispy fennel
Fake cappuccino: egg a few 63 degrees, potato mousse with rosemary, porcini powder
Knife-cooked chianina fillet roast, 63 degree egg, mousse of red cow parmesan cheese, porcini mushrooms in two consistenciessautéed and powdered
Lemon-marinated langoustine tartar, date concasse, mint-scented green gazpacho, crispy spinach
Octopus cbt(cooked at low temperature),seared,smoked whipped potato,bbq bottom of veal and its crispy
Piedmontese fillet steak tartare, marinated late harvest radicchio, gorgonzola mousse, veil of nocino
Quail in three consistencies (breast cooked at low temperature, baked leg, crispy bon bon), its base, smoked potato soffice, burnt leek cooked in salt
Raw horse brisket with knife, seasoned with parsley and lemon zest, sweet and sour borrettane onions, roast shallot mayonnaise
Raw red prawns, buffalo buttermilk, friarielli sautéed in garlic, oil and chilli, its green oil
Roast-beef cooked at a low temperature, seared, crispy artichokes, sweet mustard mayonnaise, light creamy cacio e pepe
Salted almond tartlet,truffled porcini mushrooms,soy marinated yolk,chive mayonnaise,buffalo ricotta cheese
Smoked duck breast,robiola cheese bon bon bon in tempura,misticanza,very old balsamic vinegar
Squid cooked at low temperature, stuffed with seafood, baked two-tone cream of pumpkin with rosemary, crispy leek, parsley oil
Tacos homemade with lime marinated tuna tartare and soy sauce,crispy carrot and courgette julienne sriracha mayonnaise
Scallops like a saltimbocca alla romana:seared,served with clarified broth of 24 month parma ham,sage in batter,orange and fennel mayonnaise
Veal tuna-fish 2.0(magatello cooked in pink at a low temperature, tuna mousse with siphon, caper powder)
Aubergine in a risotto:reserved carnaroli rice cooked in parmesan criste broth,whipped with 30 months parmesan,burnt aubergine cream,whipped tomato,basil creamy sauce
Cappellacci stuffed with braciole ragout, podolico caciocavallo cheese fondue, parsley oil, black garlic mayonnaise
Carnaroli rice whipped with red turnip and gorgonzola cheese, its own fondue, toasted walnuts
Carnaroli rice riserva in shellfish broth, whipped with porcini mushrooms, raw langoustine, toasted hazelnuts, bisque reduction
Carnaroli rice whipped with taleggio cheese, blueberry sauce, chives
Carnaroli rice with nero d'avola, whipped with caciocavallo ragusano d.o.p. and rosemary butter, toasted hazelnuts
Fresh 40-yolk tagliolini with octopus ragout, stracciatella cheese and all'n duja oil
Homemade tagliatelle,risotto in shellfish bisque,lobster,artichokes and saffron
Like lasagna ravioli filled with bolognese ragu, au gratin, nutmeg milk mousse, ragu essence
Maccheroncini bronze-drawn with cinta senese ragu, lemon and creamy tuscan pecorino cheese
Mezzi paccheri with lemon marinated scorpionfish tartare,its ristretto,lemon curd,black garlic
Pappardelle fresh pasta with mora romagnola sausage, porcini mushrooms and creamy pecorino di fossa cheese
Pasta e fagioli 2.0:barbecued(in green egg),mussels and raw red prawns
Ravioli alla milanese (stuffed with ossobuco,30 months parmesan fondue,saffron sauce,veal stock) sautéed in butter,sage and lemon in memory of gremolada
Ravioli outside the norm:aubergine and basil stuffing,whipped tomato,salted ricotta creamy sauce
Ravioli stuffed with classic neapolitan genovese, sautéed in its bay leaf base, trentin grana cheese fondue, burnt red onion powder
Riserva carnaroli rice in meat broth,whipped with 40 months parmesan cheese,mountain pasture butter and saffron,veal ristretto,raw bra sausage,lemon scent
Riso carnaroli riserva in shellfish broth ,whipped in jerusalem artichoke cream, raw langoustine, bisque and truffle reduction (optional)
Riso carnaroli riserva whipped in yellow date cream, raw langoustine, crustacean mayonnaise, burnt onion powder
Saghettoni di gragnano with clams ,mullet roe, scented with lemon
Spaghettone di gragnano,missoltino(dried and smoked lake shad),pine nuts,wild fennel oil and sultanas
30 hours of pork belly,fuji apple chutney,green apple tartare marinated in ginger and cinnamon and its annurca apple base
Aubergine parmigiana 2.0:soy-glazed aubergine rectangle,baked tomato,30 month parmesan mousse
Beef tenderloin cbt(cooked at low temperature),seared in herb butter,potato fluffy,its demi-glace,grilled artichoke,amatrice pecorino cheese fondue,black garlic
Carre of lamb cbt(cooked at low temperature),seared in herb butter,potato in three consistencies: soft,crispy,puffed,its rosemary base
Cbt duck breast (cooked at low temperature), seared, served with baked pumpkin cream sauce, parsnips, its marjoram base and blueberries in cervia salt
Cooked and raw scallops with jerusalem artichoke mousse,black garlic,hazelnut crumble,black truffle(truffle cost separately)
Fennel with saffron:cooked at a low temperature in saffron sour, its sauce, aromatic bread crumble
Fillet of the catch of the day in a bread crust with wild fennel,escarole ripassata alla napoletana (with olives/capperi/raisins),fish soup ristretto
High milanese schnitzel: pink cooked at low temperature, breaded, cooked in clarified butter, saffron mayonnaise, potato millefeuille, grilled lettuce
Monkfish medallion cooked at low temperature, breaded with corn flakes, creamed turnip tops, sautéed in garlic and oil, anchovies maio, ricciola brown sauce
Pigeon in three consistencies (rose brisket, leg, crispy bon bon bon), its ristretto, burnt leek, foie gras (price to be agreed and subject to availability
Potato tatin baked in the oven with onion caramel, parmesan crumble, caramelized onion gourmet ice cream scented with laurel and rosemary
Rabbit roulade, softened with smoked carrot, its leg crispy, rabbit liver pate on home-made brioche bread toasted in butter, sweet and sour spring onion, stuffed ascoli olive with rabbit and barbeque sauce
Red mullet in carrozza: seared with breadcrumbs and smoked provola cheese, reduction of its base, turnip tops in garlic and oil
Ribs of beef cooked at low temperature, glazed with its jack daniel's and barbecue base, french-smoked potato, salt and pepper shallots
Ricciola wellington stylein puff pastry crust, patanegra and champignon mushrooms, artichoke alla giudia, ricciola brown sauce restricted (min x 8 people +€20 per person)
Seabass steak all'acqua pazza according to me (seared on the grill, tomato concasse, crispy capers, taggiasche olives, finished in front of the customer with a clarified acqua pazza ristretto)
Seared octopus, ginger carrot velouté, coconut milk, cuttlefish ink puffed rice wafer
Turbot roulade in nori seaweed,baked,dashi broth,courgette julienne with scapece
Bonet classic piedmontese on vanilla english sauce and crumbled amaretti
Classic italian tiramisu
Disc of lime-flavoured shortcrust pastry, white chocolate and saffron creamy, liquorice sauce
Like a pinacolada:coconut mousse with candied pineapple insert,rum sponge cake,coconut fresh
Millefoglie in piedmontcoffee and vanilla namelaka,fondant mousse,roasted hazelnuts
Millefoglie, vanilla chantilly cream, dark chocolate chips, berries-lampo/chocolate: maldon salted dark chocolate mousse, almond crumble, raspberry sauce
Tiramisu 2.0(coffee creamy, mascarpone mousse, cocoa sponge and its crumble)
White chocolate and lime mousse,bitter cocoa sponge,raspberries and its sauce,lightly salted almond sand
White chocolate mousse with pink pepper, passion fruit gel, bitter cocoa biscuit
Quail in three consistencies (breast cooked at low temperature, baked leg, crispy bon bon), its base, smoked potato soffice, burnt leek cooked in salt
Knife-cooked chianina fillet roast, 63 degree egg, mousse of red cow parmesan cheese, porcini mushrooms in two consistenciessautéed and powdered
Piedmontese fillet steak tartare, marinated late harvest radicchio, gorgonzola mousse, veil of nocino
Raw horse brisket with knife, seasoned with parsley and lemon zest, sweet and sour borrettane onions, roast shallot mayonnaise
Veal tuna-fish 2.0(magatello cooked in pink at a low temperature, tuna mousse with siphon, caper powder)
Roast-beef cooked at a low temperature, seared, crispy artichokes, sweet mustard mayonnaise, light creamy cacio e pepe
Smoked duck breast,robiola cheese bon bon bon in tempura,misticanza,very old balsamic vinegar
Octopus cbt(cooked at low temperature),seared,smoked whipped potato,bbq bottom of veal and its crispy
Tasting chips like a saltimbocca alla romana:seared,served with clarified broth of 24 month parma ham,sage in batter,orange and fennel mayonnaise
Tacos homemade with lime marinated tuna tartare and soy sauce,crispy carrot and courgette julienne sriracha mayonnaise
Carpaccio of marinated anchovies beccafico style (with toasted sultanas and pine nuts), aromatic bread sand, crispy fennel
Raw red prawns, buffalo buttermilk, friarielli sautéed in garlic, oil and chilli, its green oil
Squid cooked at low temperature, stuffed with seafood, baked two-tone cream of pumpkin with rosemary, crispy leek, parsley oil
Lemon-marinated langoustine tartar, date concasse, mint-scented green gazpacho, crispy spinach
Fake cappuccino: egg a few 63 degrees, potato mousse with rosemary, porcini powder
Artichoke cooked in mint and lemon solution, grilled, pecorino cheese fondue from amatrice, black garlic, mint oil
Aubergine, gorgonzola, cherry tomatoescrispy aubergine cannoli stuffed with gorgonzola cheese,cherry tomato and basil concasse on smoked provola sauce
Salted almond tartlet,truffled porcini mushrooms,soy marinated yolk,chive mayonnaise,buffalo ricotta cheese
Cappuccino with artichokes:artichoke cream,sardinian pecorino mousse,aromatic bread crumble,hints of liquorice
Ravioli alla milanese (stuffed with ossobuco,30 months parmesan fondue,saffron sauce,veal stock) sautéed in butter,sage and lemon in memory of gremolada
Like lasagna ravioli filled with bolognese ragu, au gratin, nutmeg milk mousse, ragu essence
Pappardelle fresh pasta with mora romagnola sausage, porcini mushrooms and creamy pecorino di fossa cheese
Maccheroncini bronze-drawn with cinta senese ragu, lemon and creamy tuscan pecorino cheese
Riserva carnaroli rice in meat broth,whipped with 40 months parmesan cheese,mountain pasture butter and saffron,veal ristretto,raw bra sausage,lemon scent
Riserva carnaroli rice in creamed turnip tops,smoked provola cheese fondue,toasted hazelnuts raw bra sausage
Ravioli stuffed with classic neapolitan genovese, sautéed in its bay leaf base, trentin grana cheese fondue, burnt red onion powder
Cappellacci stuffed with braciole ragout, podolico caciocavallo cheese fondue, parsley oil, black garlic mayonnaise
Homemade tagliatelle,risotto in shellfish bisque,lobster,artichokes and saffron
Mezzi paccheri with lemon marinated scorpionfish tartare,its ristretto,lemon curd,black garlic
Riso carnaroli riserva in shellfish broth ,whipped in jerusalem artichoke cream, raw langoustine, bisque and truffle reduction (optional)
Riso carnaroli riserva whipped in yellow date cream, raw langoustine, crustacean mayonnaise, burnt onion powder
Saghettoni di gragnano with clams ,mullet roe, scented with lemon
Fresh 40-yolk tagliolini with octopus ragout, stracciatella cheese and all'n duja oil
Carnaroli rice riserva in shellfish broth, whipped with porcini mushrooms, raw langoustine, toasted hazelnuts, bisque reduction
Pasta e fagioli 2.0:barbecued(in green egg),mussels and raw red prawns
Spaghettone di gragnano,missoltino(dried and smoked lake shad),pine nuts,wild fennel oil and sultanas
Carnaroli rice with nero d'avola, whipped with caciocavallo ragusano d.o.p. and rosemary butter, toasted hazelnuts
Carnaroli rice whipped with taleggio cheese, blueberry sauce, chives
Carnaroli rice whipped with red turnip and gorgonzola cheese, its own fondue, toasted walnuts
Ravioli outside the norm:aubergine and basil stuffing,whipped tomato,salted ricotta creamy sauce
Aubergine in a risotto:reserved carnaroli rice cooked in parmesan criste broth,whipped with 30 months parmesan,burnt aubergine cream,whipped tomato,basil creamy sauce
Rabbit roulade, softened with smoked carrot, its leg crispy, rabbit liver pate on home-made brioche bread toasted in butter, sweet and sour spring onion, stuffed ascoli olive with rabbit and barbeque sauce
Cbt duck breast (cooked at low temperature), seared, served with baked pumpkin cream sauce, parsnips, its marjoram base and blueberries in cervia salt
Carre of lamb cbt(cooked at low temperature),seared in herb butter,potato in three consistencies: soft,crispy,puffed,its rosemary base
Beef tenderloin cbt(cooked at low temperature),seared in herb butter,potato fluffy,its demi-glace,grilled artichoke,amatrice pecorino cheese fondue,black garlic
30 hours of pork belly,fuji apple chutney,green apple tartare marinated in ginger and cinnamon and its annurca apple base
High milanese schnitzel: pink cooked at low temperature, breaded, cooked in clarified butter, saffron mayonnaise, potato millefeuille, grilled lettuce
Ribs of beef cooked at low temperature, glazed with its jack daniel's and barbecue base, french-smoked potato, salt and pepper shallots
Pigeon in three consistencies (rose brisket, leg, crispy bon bon bon), its ristretto, burnt leek, foie gras (price to be agreed and subject to availability)
Red mullet in carrozza: seared with breadcrumbs and smoked provola cheese, reduction of its base, turnip tops in garlic and oil
Seabass steak all'acqua pazza according to me (seared on the grill, tomato concasse, crispy capers, taggiasche olives, finished in front of the customer with a clarified acqua pazza ristretto)
Ricciola wellington stylein puff pastry crust, patanegra and champignon mushrooms, artichoke alla giudia, ricciola brown sauce restricted (min x 8 people +€20 per person)
Seared octopus, ginger carrot velouté, coconut milk, cuttlefish ink puffed rice wafer
Monkfish medallion cooked at low temperature, breaded with corn flakes, creamed turnip tops, sautéed in garlic and oil, anchovies maio, ricciola brown sauce
Turbot roulade in nori seaweed,baked,dashi broth,courgette julienne with scapece
Fillet of the catch of the day in a bread crust with wild fennel,escarole ripassata alla napoletana (with olives/capperi/raisins),fish soup ristretto
Cooked and raw scallops with jerusalem artichoke mousse,black garlic,hazelnut crumble,black truffle(truffle cost separately)
Aubergine parmigiana 2.0:soy-glazed aubergine rectangle,baked tomato,30 month parmesan mousse
Fennel with saffron:cooked at a low temperature in saffron sour, its sauce, aromatic bread crumble
Potato tatin baked in the oven with onion caramel, parmesan crumble, caramelized onion gourmet ice cream scented with laurel and rosemary
Squash of pumpkin, carrot chips with turmeric, gorgonzola cream sauce, thyme-scented bread crumble
White chocolate mousse with pink pepper, passion fruit gel, bitter cocoa biscuit
Bonet classic piedmontese on vanilla english sauce and crumbled amaretti
Tiramisu 2.0(coffee creamy, mascarpone mousse, cocoa sponge and its crumble)
Classic italian tiramisu
Millefoglie, vanilla chantilly cream, dark chocolate chips, berries-lampo/chocolate: maldon salted dark chocolate mousse, almond crumble, raspberry sauce
Disc of lime-flavoured shortcrust pastry, white chocolate and saffron creamy, liquorice sauce
Millefoglie in piedmontcoffee and vanilla namelaka,fondant mousse,roasted hazelnuts
White chocolate and lime mousse,bitter cocoa sponge,raspberries and its sauce,lightly salted almond sand
Like a pinacolada:coconut mousse with candied pineapple insert,rum sponge cake,coconut fresh
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 Chefs in Bari.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Bari is 104 EUR per person. Between 3 and 6 people, the average price is 68 EUR per person. Between 7 and 12 people, the average price is 60 EUR. For 13 or more people the average price is 45 EUR. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Bari there are currently 92 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 3171 guests in Bari, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Bari
Discover more details about our Private Chefs in Bari and their services.
How many Private Chef services are booked in Bari each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Bari, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Bari, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Bari?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Bari is 104 EUR per person. Between 3 and 6 people, the average price is 68 EUR per person. Between 7 and 12 people, the average price is 60 EUR. For 13 or more people the average price is 45 EUR.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Bari on each particular month of the year.
How many Private Chef register in Bari each month?
After many years of offering our services in Bari, we are lucky to have a fantastic team of chefs that keeps growing all the time!
Every month, 1 Private Chefs register with us. Our verification team reviews these new Private Chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Bari?
We mainly offer six types of cuisine in Bari: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Bari is the Italian cuisine, and the less booked type is the French cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Bari!
Discover our Private Chefs
Each Private Chef in Bari is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Bari who will personalize every detail of your experience.
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