Find Your Perfect Chef, Anywhere
Whether you're planning a romantic dinner to surprise your partner, indulging in a culinary adventure while traveling, or simply craving a stress-free holiday without cooking, our chefs are here to make every occasion unforgettable.





















Five-Star Cooking Right at Your Door
Discover this unique experience with a private chef. With thousands of chefs around the world, we’ll provide you with three tailored proposals based on your preferences, allowing you to customize the menu as you wish. From shopping and cooking to serving and cleaning, our chefs handle it all, so you can fully enjoy your getaway.
Our chefs can accommodate any dietary needs, ensuring everyone is satisfied. Savor a 5-star meal wherever you are—without the hassle of crowded restaurants. It’s the perfect way to elevate your travel experience and focus on what truly matters: enjoying the moment.
Take a Chef is the most trusted and popular platform for hiring a private chef, with 1,757 reviews and an Excellent TrustScore of 4.7 out of 5. Join thousands of satisfied clients and experience the difference of personalized, stress-free dining.












How it works
Send your request
We’ll send you three chef proposals. Let us know what you’d like for dinner, and if you’re not sure, you can change it later!
Holidays without stress
Spend time relaxing, not cooking. Our chef handles the kitchen while you enjoy your vacation.
Tailor the menu to your taste
Chat with our chef to craft a 5-star menu, blending local traditions with fresh flavors.
Take the best choice
Dining out with children in a foreign country can be challenging. Enjoy dinner at your rental home instead.
Enjoy a unique experience
Avoid noisy, crowded restaurants and high prices during this time of year. Eat at a 5-star restaurant for a lower price.
Find your chef
Hurry up and book the best chef in your area before someone else does!
Get inspired by the chefs who will transform your table












More than 9,700 guests have already enjoyed the experience
4.63 Chef
The guests in Italy have scored the experience with their Private Chef with a 4.63.
4.81 Food quality
The quality of the menus cooked by our Private Chefs in Italy received an average score of 4.81.
4.76 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.76 average score.
4.75 Cleaningness
The cleanup of the kitchen and dining area in Italy has been scored with a 4.75 on average.
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4,743 Menus Personalized by our Private Chefs
See what your next culinary experience could look like








Beef tartare accompanied by poached egg and ragusano fondue
- tubetti pasta with calamari, broccoli cream, and crispy guanciale
Pacchero with octopus ragù slow cooked in red wine and salted ricotta cream
Crispy sous-vide cod accompanied by a rich sfincione sauce
Miso-marinated eggplant with velvety baba ganoush, complemented by sun-dried tomatoes, fresh basil, and capers
Mini cheese cake with mascarpone and red fruits
Chocolat fondant con gelato alla vaniglia
- chef's arancina: a signature rice ball prepared to perfection
Cod fritters: golden fritters of salt cod served with a gingered zucchini cream and confit purple cabbage
Caponata with aubergine and fried white fish
Busiate with sardines: traditional busiate pasta accompanied by sardines and adorned with toasted breadcrumbs
Mezzi rigatoni alla lido: al dente rigatoni with fresh swordfish, confit cherry tomatoes, and a hint of aromatic mint
- deconstructed cannolo: a refined take on the classic cannolo, featuring ricotta and silky coffee mousse
Chocolat fondant con gelato alla vaniglia
Ricotta mousse served with amaretto crumble and a seasonal fruit compote
Bignè salato ripieno con ricotta di seirass e champignon su letto di insalatina di songino
Cannellone di zucchina farcito con robiola e mandorle con pesto di pomodori secchi e olive taggiasche
Risotto alla barbabietola con spumini di caprino e piselli
Gnocchi di broccolo con burro alla colatura di alici e pomodori confit
Tartelletta di frolla con crema di melanzane e timo fresco arricchita da chips di verdure di stagione
Bavarese agli agrumi con coulis di more
Bonet della tradizione piemontese
Il classico tiramisù
Rollè di pan di spagna glassato al cioccolato, farcito con robiola e marmellata di arance
Semisfera ai tre cioccolati
Tarte tatin
Cuore di baccalà fritto su vellutata di fave e granella di anacardi
Tartare di branzino con vinaigrette all’aneto e gocce di burrata
Raviolo aperto alla polpa di granchio con salsa leggera al pomodoro
Tagliolino fatto in casa all’astice e pomodorino datterino giallo
Calamaro ripieno con nocciole del piemonte e salsa al coniglio con brunoise di verdurine di stagione
Filetto di rana pescatrice dorato nella farina di mais con chutney di mango, habanero e cipollotto
Bavarese agli agrumi con coulis di more
Bonet della tradizione piemontese
Il classico tiramisù
Rollè di pan di spagna glassato al cioccolato, farcito con robiola e marmellata di arance
Semisfera ai tre cioccolati
Tarte tatin
Battuta di fassona al coltello con tuorlo d’uovo crudo e crumble di acciughe del cantabrico
Bignè salato ripieno con ricotta di seirass e champignon su letto di insalatina di songino
Tomino di capra fritto con nocciole del piemonte e miele di castagno accompagnato da verdurine croccanti
Cannellone di zucchina farcito con robiola e mandorle con pesto di pomodori secchi e olive taggiasche
Pappardella fatta in casa con ragù di selvaggina cotta nel nebbiolo
Tagliatelle fatte in casa al pesto di luppolo e guanciale di norcia
Gnocchi di broccolo con burro alla colatura di alici e pomodori confit
Filetto di maiale pancettato con riduzione al nebbiolo e melograno con purè di patate viola e zenzero
Cheescake salata alla piemontese con biscotto alle acciughe, robiola e peperoni all'aceto di riso
Rollè di anatra su rosti di patate americane e salsa cren
Bonet della tradizione piemontese
Il classico tiramisù
Semisfera ai tre cioccolati
Tarte tatin
Rollè di pan di spagna glassato al cioccolato, farcito con robiola e marmellata di arance
Carpaccio di tonno su insalatina di datterini, cipollina ed olive taggiasche e gocce di balsamico invecchiato 3 anni (tuna carpaccio on a salad of datterini tomatoes, spring onions and taggiasca olives and drops of 3-year-old balsamic vinegar
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
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 pescespada con melograno, arance e finocchi (swordfish carpaccio with pomegranate, oranges and fennel)
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Sashimi di salmone marinato in olio di sesamo, limone, salsa di soia e semi di sesamo (salmon sashimi marinated in sesame oil, lemon, soy sauce and sesame seeds)
Calamari scottati su pure di patate alla francese in cestino filo (seared calamari on french-style mashed potatoes in a filo pastry basket)
Linguine con carciofi e vongole (linguine with artichokes and clams)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Ravioli di carciofi con crema di castelmagno e nocciole (artichokes ravioli with castelmagno cream and hazelnuts)
Ravioli di radicchio e speck su crema di burrata e noci (radicchio and speck ravioli on burrata and walnut cream )
Risotto (o pasta) con cime di rapa, salsiccia di manzo cruda di bra e crumble di pane (risotto (or pasta) with turnip tops, raw bra beef sausage and bread crumble)
Risotto (o pasta) allo zafferano con fave e tartare di gamberi (saffron risotto (or pasta) with broad beans and prawn tartare)
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
Risotto al limone di amalfi e gamberi rosa crudi (risotto with amalfi lemons and raw pink prawns)
"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)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Cosciotto d'agnello sfilacciato su purea di carote e verdure di stagione (solo nei periodi dell'anno in cui l'agnello è al suo meglio) (shredded leg of lamb on carrot puree and seasonal vegetables (only during the time of the year when lamb is at its best
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Tentacolo di polpo rosticciato su insalata di fagiolini, pomodorini, cipolla tropea, servita con erbette e salsa romesco (panfried octopus tentacle on green bean salad, cherry tomatoes, tropea onion, served with herbs and romesco sauce)
Tonno marinato e scottato servito con melanzane al miso ed insalata di fagiolini, edamame ed avocado (marinated and seared tuna served with miso aubergines and a salad of green beans, edamame and avocado)
Tiramisu
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Pannacotta al limoncello (limoncello pannacotta
Millefoglie, cioccolato fondente 70%, frutti di bosco e chantilly (millefoglie, 70% dark chocolate, forest fruits and chantilly
Tart tatin mele e rum (apple and rum tart tatin)
Torta al limone e crema pasticcera( lemon curd pie
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
Carciofi, parmigiano ed olio al tartufo (artichoke, parmesan and truffle oil salad (v) (only when available)
Carpaccio di barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot carpaccio, mint, parsley on feta cream and gomasio) (v)
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Uova in cocotte con zucchine, formaggio di capra e semi di zucca tostati(v)
Lasagne al pesto (lasagne with traditional genoese basil pesto) (v)
Pansoti di borragine con salsa di noci (borage herbs pansoti with walnut sauce )(v)
Pasta corta con pesto di zucchine, spinaci e ricotta salata (short pasta with courgette pesto, spinach and salted dried ricotta) (v)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Ravioli di spinaci con salsa di melanzane e pecorino (spinach stuffed ravioli with aubergines and pecorino sauce) (v)
"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 orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Filetto di pesce locale su ratatouille e pangrattato al limone ed erbe (local fish fillet on ratatouille and lemon and herb breadcrumbs)
Pancia di maiale a bassa temperatura con spinaci e verdure di stagione e patate arrosto (braised belly pork, pork jus with spinach and seasonal vegetables and roasted potatoes)
Parmigiana di melanzane (aubergine parmigiana (v))
Tiramisu
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Cheesecake pistacchio e lamponi (cheesecake pistacchio and raspberry
Pannacotta al limoncello (limoncello pannacotta
Millefoglie, cioccolato fondente 70%, frutti di bosco e chantilly (millefoglie, 70% dark chocolate, forest fruits and chantilly
Carciofi, parmigiano ed olio al tartufo (artichoke, parmesan and truffle oil salad (v) (only when available)
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Carpaccio di barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot carpaccio, mint, parsley on feta cream and gomasio) (v)
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Insalata di polpo, patate e olive taggiasche (octopus, potato and taggiasca olive salad
Sashimi di salmone marinato in olio di sesamo, limone, salsa di soia e semi di sesamo (salmon sashimi marinated in sesame oil, lemon, soy sauce and sesame seeds)
Linguine con carciofi e vongole (linguine with artichokes and clams)
Pasta allo scorfano e mandorle tostate (pasta with scorpion fish and toasted almonds)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Ravioli di carciofi con crema di robiola e nocciole (artichokes ravioli with robiola cheese cream and hazelnuts)
Ravioli di radicchio e speck su crema di burrata e noci (radicchio and speck ravioli on burrata and walnut cream )
Ravioli di spinaci con salsa di melanzane e pecorino (spinach stuffed ravioli with aubergines and pecorino sauce) (v)
Risotto (o pasta) con cime di rapa, salsiccia di manzo cruda di bra e crumble di pane (risotto (or pasta) with turnip tops, raw bra beef sausage and bread crumble)
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
"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)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Calamari grigliati su crema di ceci, semi di melograno e sfoglie di zucchine marinate (grilled calamari on chickpea cream, pomegranate seeds and marinated courgette slices)
Cosciotto d'agnello sfilacciato su purea di carote e verdure di stagione (solo nei periodi dell'anno in cui l'agnello è al suo meglio) (shredded leg of lamb on carrot puree and seasonal vegetables (only during the time of the year when lamb is at its best
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Pulled pork servito con patate schiacciate croccanti e verdure stagionali pulled pork served with crispy mashed potatoes and seasonal vegetables)
Tiramisu
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Cheesecake pistacchio e lamponi (cheesecake pistacchio and raspberry
Pannacotta al limoncello (limoncello pannacotta
Millefoglie, cioccolato fondente 70%, frutti di bosco e chantilly (millefoglie, 70% dark chocolate, forest fruits and chantilly
Torta al limone e crema pasticcera( lemon curd pie
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 Italy.
What does a private chef service include in Italy?
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 Italy?
The price of renting a chef in Italy 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 49 EUR to 87 EUR. For groups of 13 people or more, the price is 49 EUR per person. For groups of 7 to 12 people, the cost is 54 EUR per person. For groups of 3 to 6 people, the rate is 67 EUR per person, and for 2 people, the price is 87 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 Italy?
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 601 chefs available in Italy. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Italy 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 Italy?
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 Italy
Discover more details about our private chefs and their services.
The average age of our private chefs in Italy
Percentage of our women chefs in Italy.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Italy.
Percentage of services with kids in Italy.
Maximum number of bookings for a personal chef by a single client in Italy.
Increase in the number of bookings for a chef from last year in Italy.
Languages spoken by our personal chefs in Italy.
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 Italy.
Average timeframe from sending the request to booking.
How many chef services are booked in Italy each month?
Private chef reservations can vary seasonally depending on the destination. In Italy, 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 Italy.
Cost of a private chef in Italy
The cost of hiring a private chef in Italy 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 49 EUR to 87 EUR per person.
For 13 people or more: 49 EUR
For 7 to 12 people: 54 EUR
For 3 to 6 people: 67 EUR
For 2 people: 87 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 Italy!
5 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 Italy?
We mainly offer six types of cuisine in Italy: 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 Italy!

Try something different! Try a Private Chef service
Enjoy a Private Chef Service in comfort! Be it a romantic evening, a birthday celebration or a family get together, Take a Chef offers you a unique way to enjoy a meal. We’ll transform your home into one of the Argegno area's best restaurants, dedicated to providing the best quality service to you and your guests. Simply tell us your food preferences and our chefs will send you original menu ideas - all you have to do is choose your favorite. On the day of the service, your chosen chef will buy the freshest ingredients, cook and serve the meal in your home. Best of all, they’ll leave your kitchen cleaner than when they arrived!

Crowds of chefs at your disposal in Argegno
Our Private Chefs have trained in some of the best hospitality schools in the world and many have worked in Michelin Star restaurants. We can find the perfect fit for your special occasion. All you have to do is let us know the type of cuisine you’d like to enjoy, and we’ll find the right chef for you. You’ll be able to talk to the chef directly to make sure that every detail is exactly how you would like it!

A personalized menu by a Private Chef in Argegno
Every one of our chefs has been trained in the best culinary schools and have at least 10 years of experience. All you have to do is let us know what type of cuisine you’d like and we’ll find the right chef for you. You’ll be able to talk to the chef directly to make sure that every little detail is exactly how you would like it. Create a unique and intimate dining experience with Take a Chef.






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










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