Private Chef in Liguria
Rent one of our 124 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Liguria
Since the first private chef joined Take a Chef in Liguria in July 2015, more than 124 Private Chefs have joined our platform in Liguria and offered their services as private chefs anywhere in Provincia di Savona.
Starting in 2015, 2,018 guests have already enjoyed a chef in Liguria. To book your chef in Liguria, 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 525 customized menu proposals, sending a total of 5,279 messages to their guests, who rated their experience with an average score of 4.67 out of 5.
Since the first dinner provided by Take a Chef, 2,018 guests have enjoyed unique experiences with no hassle. Our guests in Liguria usually book menus around 76 EUR per person, including 4.36 courses, sharing an average of 4.14 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 Liguria.












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!
124 Private Chefs in Liguria
Get to know more about our top rated Private Chefs in Liguria












More than 2,000 guests have already enjoyed the experience
4.33 Chef
The guests in Liguria have scored the experience with their Private Chef with a 4.33.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Liguria received an average score of 4.83.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.75 Cleaningness
The cleanup of the kitchen and dining area in Liguria has been scored with a 4.75 on average.
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525 menus personalized by our Private Chefs in Liguria
Every occasion is unique - make sure you have the right chef and menu for it!








Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot, mint, parsley on feta cream and gomasio) (v)
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
Pannacotta di parmigiano su biscotto croccante ed olio al tartufo (parmesan panna cotta on crunchy biscuit and truffle oil)
Carpaccio di pescespada con insalata di pomodorini, olive e cipolla rossa (swordfish carpaccio with a salad of cherry tomatoes, olives and red onion)
Selezione di crostini (carne, pesce, vegetariano e formaggio) - crostini selection (meat, fish, vegetarian & cheese)
Risotto al limone di amalfi e tartare di gamberi rosa (risotto with amalfi lemons and pink prawns tartare)
Ravioli di carciofi con guanciale e salvia (artichoke ravioli with bacon and sage)
Ravioli di radicchio e speck su crema di burrata e noci (radicchio and speck ravioli on burrata and walnut cream )
Ravioli di merluzzo con salsa di asparagi (cod ravioli with asparagus sauce)
Gnocchi spinaci su crema di ricotta e peperoni arrostiti (spinach gnocchi on creamed ricotta and roasted peppers)
Trofie al pesto di basilico fatto in casa (trofie with homemade basil pesto)
Filetto di pesce locale su ratatouille e pangrattato al limone ed erbe (local fish fillet on ratatouille and lemon and herb breadcrumbs)
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with 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)
Polpette di tonno fresco con pinoli ed origano in salsa di pomodoro fresca(fresh tuna meatballs with pine nuts and oregano in fresh tomato sauce)
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)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Maiale sfilacciato con purea di patate e basilico (oppure patate al forno schiacciate) e verdure di stagione pulled pork with mashed potatoes and basil and seasonal vegetables
Pannacotta al limoncello (limoncello pannacotta
Tiramisu
Fagottino di pere e cannella con crema pasticcera (pear and cinnamon parcel with custard )
Tart tatin mele e rum (apple and rum tart tatin)
Zabaione con crumble al cacao e frutti di bosco(zabaione with cocoa crumble and forest fruits)
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)
Sbriciolata di mele granny smith (granny smith apple crumble)
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
Battuta di fassona, acciughe, senape in granì, misticanza, parmigiano
Vitello tonnato all’antica maniera con emulsione di uovo, capperi e acciughe
Agnolotti del plin fatti a mano, burro e salvia
Filetto di fassona cotte nel burro nocciola, cime di rapa e carote
Bonet alla monferrina con amaretti e caramello
Calamaretti brasati su hummus di ceci, paprika affumicata e pomodorini secchi (braised squid on chickpea hummus, smoked paprika and dried tomatoes)
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot, mint, parsley on feta cream and gomasio) (v)
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
Carpaccio di pescespada con melograno, arance e finocchi (swordfish carpaccio with pomegranate, oranges and fennel)
Pannacotta di parmigiano su biscotto croccante ed olio al tartufo (parmesan panna cotta on crunchy biscuit and truffle oil)
Uova in cocotte con zucchine, formaggio di capra e semi di zucca tostati(eggs in cocotte with courgettes, goat cheese and toasted pumpkin seeds)
Tartare di trota, vinaigrette all'arancia ed erbe selvatiche invernali (trout tartare, orange vinaigrette and wild winter herbs)
Insalata di carciofi con parmigiano ed olio tartufato (artichoke salad with parmesan and truffle oil)
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
Ravioli di spinaci ripieni di melanzane su crema di pecorino (spinach ravioli stuffed with aubergines on pecorino cream) (v)
Ravioli radicchio e speck con crema di robiola e pistacchi (radicchio and speck ravioli with robiola cream and pistachios)
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)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Gnocchi viola su crema di ricotta e peperoni arrostiti (purple gnocchi on creamed ricotta and roasted peppers)
Linguine (o risotto) con carciofi e vongole (linguine or risotto with artichokes and clams)
Spaghettoni (o risotto) con merluzzo, pomodoro, uvetta, pinoli e zafferano (spaghettoni or risotto with cod, tomato, raisins, pine nuts and saffron)
Risotto al limone di amalfi e gamberi rosa crudi (risotto with amalfi lemons and raw pink prawns)
Filetto di pesce locale in salsa di mostarda di digione, broccoletti ed insalata di cavolo viola ed arance (local fish fillet in dijon mustard sauce, broccoli and purple cabbage and orange salad)
"bistecca" di cavolfiore su hummus di ceci, chimichurri e salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, chimichurri and 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)
Tonno marinato e scottato servito con medaglioni di melanzane alla paprika, insalata di fagiolini ed avocado (marinated and seared tuna served with paprika-flavoured aubergine medallions, green bean and avocado salad)
Pollo arrosto con vinaigrette al peperoncino e basilico, broccoli arrostiti e patate (spatchcock chicken with chili basil vinaigrette, roasted broccoli and potatoes)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Filetti di branzino aromatizzato con spezie jerk, broccoletti zenzero e aglio, salsa di ananas (sea bass fillets flavoured with jerk spices, broccoli, ginger and garlic, pineapple sauce)
Maiale sfilacciato con purea di patate e basilico (oppure patate al forno schiacciate) e verdure di stagione pulled pork with mashed potatoes and basil and seasonal vegetables
Filetto di salmone marinato e servito con cavolfiore arrostito, insalata di melograno, pomodori e cipolla e salsa allo yogurt (marinated salmon fillet served with roasted cauliflower, pomegranate, tomato and onion salad and yogurt sauce)
Tiramisu
Tart tatin mele e rum (apple and rum tart tatin)
Limoncello pannacotta
Cheesecake pistacchio, cocco e lamponi (pistachio, coconut and raspberry cheesecake)
Torta senza farina cioccolato e pere (flourless chocolate and pear cake
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)
"bavarese" con cioccolato fondente artigianale al 75% e peperoncino("bavarese" with homemade 75% dark chocolate and chili)
Carpaccio di branzino zenzero, lime e melograno
Cocktail di scampi con salsa rosa
Rillette di trota con crostini caldi
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto
Insalata di carciofi, parmigiano ed olio al tartufo (v)
Insalata di zucchine con robiola di roccaverano, cipolla caramellata, pesto alla genovese e crackers di semi (v)
Sformatini di san stè con radicchio grigliato e pesto di fave (v)
Selezione di bruschette con verdure di stagione (v)
Tart di asparagi, ricotta e scorza di limone (v)
Linguine con carciofi e vongole
Pasta al ragu di triglie, gocce di cime di rapa e limone
Ravioli di carciofi con guanciale e salvia
Ravioli di radicchio e speck su crema di burrata e noci
Corxetti in sugo di stracotto
Risotto (o pasta) con merluzzo mantecato, asparagi e gocce di peperoni
Risotto (o pasta) allo zafferano con fave e tartare di gamberi
Gnocchi con olio tartufato, parmigiano e salvia (v)
Pansoti di borragine con salsa di noci (v)
Lasagne al pesto (v)
Stracotto di agnello su purea di carote e latte di mandorle ed insalata di robiola e zucchine marinate
Filetto di orata su peperoni arrostiti ed olive servito con salsa allo zafferano ed insalatina
Calamari ripieni su caponata, pesto di fave e pecorino e pane croccante
Tonno marinato e scottato servito con medaglioni di melanzane alla paprika, insalata di fagiolini ed avocado
Tentacolo di polpo rosticciato su insalata di fagiolini, pomodorini, cipolla tropea, servita con erbette e salsa romesco
Pancia di maiale brasata con il suo jus, asparagi e spinaci
Polpette di tonno frsco con pinoli ed origano in salsa di pomodoro fresca
Cavolfiore marinato al miso, arrostito e servito con salsa ponzu, chili e pinoli tostati (v)
Melanzana arrostita con yogurt vegano al curry, mandorle tostate e melograno (v)
Brasato al barolo con verdure di stagione
Millefoglie, cioccolato fondente 75% di propria produzione con frutti di bosco e chantilly
Croustade di mele e cocco
Pannacotta di lime con ananas caramellato
Frangipane di lamponi
Zuppa inglese al limoncello
Banana and rum tart tatin
Cheesecake con marmellata di arance selvatiche
Sbriciolata di mele granny smith
- beetroot tartare with fresh cream, chives, toasted hazelnuts and seasonal vegetable chips
- cabannina beef fassona tartare with parmigiano sauce, pickled cucumber and crumbled egg yolk
- courgette flan with castelmagno sauce (local cheese)
- courgetti with roccaverano robiola cheese, caramelised onions, genova basil pesto and mixed seeds crackers (vegetarian)
- sformatini of local san ste’ cheese with gratin red radicchio
- vitello tonnato
- shredded tender albenga artichokes, parmesan and truffle oil salad
- artichoke ravioli with castelmagno cream and hazelnuts
- corxetti (local pasta) with mixed slow cooked meat sauce
- pansoti with borragine filling and walnut sauce (local traditional pasta)
- risotto (o pasta) with courgette leek and tuna bottarga
- pink radicchio and speck ravioli with blue cheese sauce and local pinenuts
- risotto (o pasta) with robiola cheese and raw bra sausage (beef&pork)
- risotto (or pasta) with sardines with wild fennel, pea cream and chopped walnuts
- risotto (or pasta) with creamed cod and drops of peperonata
- cima genovese (stuffed veal pocket served with autumn vegetables and veal jus)
- local sea bream fillet on roasted peppers and taggiasca olives served with radicchio and walnut pesto and new potato chips
- pan-grilled octopus tentacle on a warm salad of green beans, cherry tomatoes, tropea onion, served with herbs and romesco sauce,
- stuffed squids on caponata, broadbeans and pecorino pesto with crunchy wholemeal bread crumbs
- shredded leg of lamb on carrot puree, stuffed courgettes rolls and seasonal vegetables
- "bavarese" with homemade 75% dark chocolate and chili
- basil pannacotta with local rose syrup
- mason jar renette apple "sbriciolata" pie
- petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles
- traditional piedmont bonet
- tiramisu
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 Liguria.
What does a private chef service include in Liguria?
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 Liguria?
The price of renting a chef in Liguria 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 55 EUR to 93 EUR. For groups of 13 people or more, the price is 55 EUR per person. For groups of 7 to 12 people, the cost is 48 EUR per person. For groups of 3 to 6 people, the rate is 72 EUR per person, and for 2 people, the price is 93 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 Liguria?
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 124 chefs available in Liguria. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Liguria 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 Liguria?
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 Liguria
Discover more details about our private chefs and their services.
The average age of our private chefs in Liguria
Percentage of our women chefs in Liguria.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Liguria.
Percentage of services with kids in Liguria.
Maximum number of bookings for a personal chef by a single client in Liguria.
Increase in the number of bookings for a chef from last year in Liguria.
Languages spoken by our personal chefs in Liguria.
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 Liguria.
Average timeframe from sending the request to booking.
How many chef services are booked in Liguria each month?
Private chef reservations can vary seasonally depending on the destination. In Liguria, 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 Liguria.
Cost of a private chef in Liguria
The cost of hiring a private chef in Liguria 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 55 EUR to 93 EUR per person.
For 13 people or more: 55 EUR
For 7 to 12 people: 48 EUR
For 3 to 6 people: 72 EUR
For 2 people: 93 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 Liguria!
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 Liguria?
We mainly offer six types of cuisine in Liguria: 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 Liguria!

Enjoy a Private Chef in Liguriat
Do you want to give a romantic surprise to your partner and do not know what to get? Do you have dinner with your friends and want to do something different? Or maybe do you want to meet the whole family and for a time enjoy all together without anyone having to cook? choose Take a Chef, an experience with all the advantages of a restaurant of prestige in the comfort of home. Select the type of cuisine that you like, choose a date and devote yourself to enjoy. As simple as that.

Enjoy the luxury of a Private Chef
The experience begins when you order a menu from Take a Chef. From that moment on, you become the protagonist of an event in which you decide what you want to eat and when you want to eat. Our Private Chefs at Liguria will analyze your request and send you their proposals to adapt it to your tastes and close your menu definitively. On the day of the event, the Chef will buy the ingredients, cook them at home, carry out the table service and leave everything clean before leaving, so that you can enjoy.

Professionalism and cutting-edge techniques
To make your stay an unforgettable experience for you and your family or friends, we'll match you up with the most suitable chef for you. Our chefs have been trained in the best culinary schools worldwide and have over ten years of professional experience. We have a wide diversity of chef profiles, which you will be able to check once they send you their menu proposal for your dining experience. You’ll also be able to contact them directly, request any modification, and eventually make sure that every last detail is just as you want it.






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










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