Private Chef in Genoa
Rent one of our 147 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Genoa
Since the first private chef joined Take a Chef in Genoa in July 2015, more than 147 Private Chefs have joined our platform in Genoa and offered their services as private chefs anywhere in Liguria.
Starting in 2015, 1,342 guests have already enjoyed a chef in Genoa. To book your chef in Genoa, 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 484 customized menu proposals, sending a total of 974 messages to their guests, who rated their experience with an average score of 4.69 out of 5.
Since the first dinner provided by Take a Chef, 1,342 guests have enjoyed unique experiences with no hassle. Our guests in Genoa usually book menus around 78 EUR per person, including 4.78 courses, sharing an average of 5.17 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 Genoa.












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!
147 Private Chefs in Genoa
Get to know more about our top rated Private Chefs in Genoa












More than 1,300 guests have already enjoyed the experience
4.33 Chef
The guests in Genoa have scored the experience with their Private Chef with a 4.33.
4.73 Food quality
The quality of the menus cooked by our Private Chefs in Genoa received an average score of 4.73.
4.53 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.53 average score.
5 Cleaningness
The cleanup of the kitchen and dining area in Genoa has been scored with a 5 on average.
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484 menus personalized by our Private Chefs in Genoa
Every occasion is unique - make sure you have the right chef and menu for it!








Insalata russa
Peperone arrosto con bagnetto
Caponata di melanzane
Carnaroli con robiola e nocciole
Busiate melanzane e pistacchi
Galletto alla cacciatora
Pesce spada "all'eoliana"
Bounet
Zabaione al moscato
Tartare di fassona con uovo di quaglia fonduta di toma
Lingua con bagnetto verde
Antipasto misto terra (6 antipasto misti)
Agnolotti della tradizione con sugo d'arrosto
Busiate al pesto siciliano
Busiate melanzane e pistacchi
Brasato al barolo
Roast beef con rucola e grana
Falsomagro di carne con patate al forno
Rocher - bavarese alle mandorle ricoperta da pralinato al cioccolato bianco
Cannolo siciliano
Zabaione al moscato
Vitello tonnato: thinly sliced veal eye round, served chilled with a delicate tuna-caper mayonnaise sauce. (my favorite dish since i was a child)
Spaghetti al pomdoro e basilico: my special secret tomatoes sauce (we can discover it together) and fresh basil
Local fish in ligurian style: cooked in the oven with potatoes, olives, and cherry tomatoes
Panna cotta and fruit
Tiramisù
Vitello tonnato, ricordi d’ infanzia
Bruschette with fresh tomatoes and basil
Crudo di tonno, salsa al fumo limone e portulaca
Risotto al nero di seppia, ragù di seppie all’ arneis, mandorle di noto
Paccheri gragnanesi al pomdoro e basilico: my special secret tomatoes sauce and fresh basil
Tagliatelle al ragù
Pescato del giorno alla ligure
Reale di manzo, patate novelle e spinacino
Pesca, amaretto e cocco
Tiramisù
Panna cotta con frutta di stagione
Crudo di tonno, salsa al fumo, rabarbaro e salicornia
Lamelle di orata cotta e cruda marinata agli agrumi, zucchine i suoi fiori e salsa al lime
Tartare di carne, cipolla marinata, cetrioli, mela verde e rapanelli all’agro
Uovo pochè, verdure estive ripassate, pan brioches e salsa al castelmagno
Plin ai tre arrosti, il loro fondo
Risotto al nero di seppia, ragù di seppie all’ arneis, mandorle di noto
Spaghettone alla pescatora, cozze, vongole, crostacei e acqua di pomodoro
Tortello ripieno di ricotta di bufala e basilico, melanzane alla brace e pomodori arrosto
Agnello, crema di peperoni al timo e cipollotto brasato
Calamaro alla griglia, salsa allo zafferano, mandorle e bietole
Triglia rossa alla plancia, zuppa di pesce ristretta, limone, patate e olive taggiasche
Caramello, cioccolato al latte e arachidi
Cioccolato, ciliegia e cointreau
Latticello, albicocca e camomilla
Pesca, amaretto e cocco
Pannacotta al parmigiano con crumble di taralli, olio al tartufo, semi di zucca e riduzione di aceto balsamico (parmesan pannacotta with taralli crumble, truffle oil, pumpkin seeds, and balsamic vinegar reduction)
Carpaccio di barbabietola, formaggio di capra locale, menta, concasse di pomodoro e semi misti (beetroot carpaccio, local goat cheese, mint, tomato concasse and mixed seeds)
Uova in cocotte con zucchine, formaggio di capra e semi di zucca tostati ( eggs in cocotte with courgettes, goat cheese and toasted pumpkin seeds)
Carpaccio di mare (trio of ligurian seafood carpaccio)
Tartare di manzo con tuorlo d'uovo marinato, olive taggiasche e capperi, pomodori secchi e chips di parmigiano (beef tartare with cured egg yolk, taggiasca olives and capers, sun dried tomatoes and parmesan crisps)
Tris di crudo del mare ligure (trio of ligurian seafood carpaccio)
Fagottino tonno locale fresco melone e limone (fresh local tuna, melon and lemon bundle)
Brandacujun tradizionale ligure (cremead cod, potatotes and taggiasca olives with carasau sheets bread)
Acciughe o sardine su caponata di zucchine, salmoriglio e panure alle erbe (anchovies or sardines on courgette caponata, salmoriglio and herb panure)(
Risotto al limone di amalfi e tartare di gamberi rosa (risotto with amalfi lemons and pink prawns tartare)
Ravioli di radicchio e speck su crema di robiola e pistacchi (radicchio and speck ravioli on robiola cheese and pistacchio)
Ravioli di merluzzo con asparagi ed olive(cod ravioli with asparagus and olives)
Trofie al pesto di basilico fatto in casa (trofie with homemade basil pesto)
Pansoti di borragine con salsa di noci (borage herbs pansoti with walnut sauce )(v)
Paccheri con ragù di pesce e moscardini (gragnano paccheri with fish ragù and baby octopus)
Spaghetti arselle e asparagi (spaghetti with clams and asparagus)
Linguine alla barbabietola, stracciatella e nocciole (beetroot linguine, stracciatella and hazelnuts)
Filetto di orata su peperoni arrostiti ed olive con verdure ed insalata (sea bream fillet on roasted peppers and olives, with seasonal vegetables and salad)
"bistecca" di cavolfiore su hummus di ceci, salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, salsa vierge and toasted pumpkin seeds)
Filetto di merluzzo su fagioli cannellini e tartare di pomodoro (cod fillet on cannellini beans and tomato tartare)
Calamari alla griglia su crema di ceci, salsa vierge, sfoglie di zucchine marinate e foglie miste (grilled calamari on chickpea cream, vierge sauce, marinated courgette leaves and mixed leaves.)
Tagliata di manzo scottona con verdure di stagione e insalata (scottona beef tagliata with seasonal vegetables and salad
Parmigiana di melanzane (aubergine parmigiana)
Vitello tonnato (thin sliced veal with tonnata sauce)
Tonno marinato e scottato servito con ceci ripassati fresci, fagiolini al limone e menta ed insalata mista di verdure (marinated and seared tuna servd with fresch sauteed chickpeas, lemon and mint green beans and mixed leaves salad
Pera al vino rosso con gelato autoprodotto (red wine pear with homemade icecream)
Tiramisu
Millefoglie scomposta con crema chantilly, cioccolato 70% e frutti di bosco (disassembled millefoglie with chantilly cream, 70% chocolate and berries)
Sbriciolata di mele granny smith (granny smith apple crumble)
Pannacotta al basilico e fragole fresche(basil pannacotta with local strawberriessyrup
Mousse di cioccolato 75% fatto in casa e lamponi o amaretti sbriciolati (78% homemade chocolate mousse & raspberry or crushed amaretti biscuits)
Pannacotta al limoncello e/o con frutta fresca di stagione (limoncello pannacotta and/or with seasonal fresh fruits)
Anchovy and potato cake
Basket of parmesan with fresh salad,ham and buffalo mozzarella
Melon and ham
Crespella bundle with caponata heart and melted cheese
Crespelle bundle whit egg and parmesan cream
Swordfish carpaccio with aubergine caviar
Salmon tartare whit avocado
Thuna tartare with orange parfum
Spaghetti alle vongole ( spaghetti with clams)
Risotto blu al curaçao al profumo di mare ( blue curaçao risotto with sea parfum)
Tagliolini cacio, pepe e cozze ( tagliolini with cheese, pepper and mussels)
Calamarata pasta whit sea-ragu
Seafood lasagne
Pappardelle with wild boar ragout
Pansotti (typical herb ravioli) with walnut sauce
Beef fillet with green pepper served whit roasted vegetables
Cotolette di orata ai semi croccanti in purè di cavolfiore arrosto (crispy seeded sea bream cutlets in roasted cauliflower puree)
Sliced beef whit porcini mushroom and cruncy parmesan
Thuna sliced tagliata whit salad and roasted vegetables
Peposo beef in tuscany style
Sea bream fillet au gratin on basil puree
Tiramisù
Limoncello panna cotta
Delizia al limone
Homemade cantucci and vin santo
Bavarian cake chocolate and coffee
Cheescake whit red fruits
Chocolate panna cotta
Tenerina cake whit chocolate and raspberries
Caprese (tomato, mozzarella and basil salad)
Carrot, orange and fresh ginger cold soup
Cold pea soup and greek yogurt
Carpaccio beef ,rocket and parmesan
Marinated anchovies
Gratin mussels and anchovies
Aubergine alla parmigiana
Mediterranean beef tartare (with tomatoes, capers and olives)
Mortadella and pistacchio cheescake
Lasagne al ragù bolognaise
Asparagus risotto whit local chees
Sardinian gnocchi with mussels and cherry tomatoes
Crespelle ricotta and spinaci gratin
Green lasagnette whit pumpkin, gorgonzola and pistachio
Meat ravioli whit ragù
Trofie( ligurian tipi al pasta) whit basil pesto
Anchovies and potatoes flan gratin
Chicken rolls served with roasted vegetables and seasonal salad
Fish balls on pea cream
Florentine tripe
Flan di taleggio con grissini di asparagi e pancetta ( taleggio flan with asparagus and bacon sticks)
Chicken pie and spinach cheese cream
Mustard chicken with vegetables
Stewed wild boar whit polenta
Chocolate panna cotta whit crunchy waffle
Limoncello panna cotta
Bavarian cake chocolate and coffee
Cantucci and vin santo
Pistacchio panna cotta
Tiramisù
Cheescake whit red fruits
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 Genoa.
What does a private chef service include in Genoa?
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 Genoa?
The price of renting a chef in Genoa 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 51 EUR to 95 EUR. For groups of 13 people or more, the price is 51 EUR per person. For groups of 7 to 12 people, the cost is 66 EUR per person. For groups of 3 to 6 people, the rate is 70 EUR per person, and for 2 people, the price is 95 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 Genoa?
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 147 chefs available in Genoa. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Genoa 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 Genoa?
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 Genoa
Discover more details about our private chefs and their services.
The average age of our private chefs in Genoa
Percentage of our women chefs in Genoa.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Genoa.
Percentage of services with kids in Genoa.
Maximum number of bookings for a personal chef by a single client in Genoa.
Increase in the number of bookings for a chef from last year in Genoa.
Languages spoken by our personal chefs in Genoa.
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 Genoa.
Average timeframe from sending the request to booking.
How many chef services are booked in Genoa each month?
Private chef reservations can vary seasonally depending on the destination. In Genoa, 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 Genoa.
Cost of a private chef in Genoa
The cost of hiring a private chef in Genoa 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 51 EUR to 95 EUR per person.
For 13 people or more: 51 EUR
For 7 to 12 people: 66 EUR
For 3 to 6 people: 70 EUR
For 2 people: 95 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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Genoa!
1 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Genoa?
We mainly offer six types of cuisine in Genoa: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Italian, 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 Genoa!






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










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