Private Chef in Liguria
Rent one of our 141 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 141 Private Chefs have joined our platform in Liguria and offered their services as private chefs anywhere in Provincia di Savona.
Starting in 2015, 1,802 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 623 customized menu proposals, sending a total of 6,004 messages to their guests, who rated their experience with an average score of 4.71 out of 5.
Since the first dinner provided by Take a Chef, 1,802 guests have enjoyed unique experiences with no hassle. Our guests in Liguria usually book menus around 76.6 EUR per person, including 3.86 courses, sharing an average of 3.72 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!
141 Private Chefs in Liguria
Get to know more about our top rated Private Chefs in Liguria












More than 1,800 guests have already enjoyed the experience
4.5 Chef
The guests in Liguria have scored the experience with their Private Chef with a 4.5.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Liguria received an average score of 4.8.
4.7 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.7 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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623 menus personalized by our Private Chefs in Liguria
Every occasion is unique - make sure you have the right chef and menu for it!








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)
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
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(v)
Bresaola di tacchino con salsa verde, pinoli e pomodorini (turkey bresaola with salsa verde, pine nuts and cherry tomatoes)
Insalata di radicchio, feta, pere caramellate e noci (radicchio, feta, caramelized pear and walnut salad)
Focaccia genovese farcita con formaggio morbido locale e zucchine & bruschette al pomodoro e basilico (genoese focaccia stuffed with local cream cheese and julienned sautéed zucchini & tomato and basil bruschetta)
Gravalax di orata, pesca e kefir (sea bream, peach and kefir gravalax)
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)
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)
Linguine con pesto di piselli, pangrattato al pomodorini secchi ed olive taggiasche(linguine with pea pesto, sun-dried tomato breadcrumbs and taggische olives)
Linguine con crema di barbabietola, stracciatella e mandorle (linguine with beetroot sauce, stracciatella cheese and almonds)
"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)
Parmigiana di melanzane (aubergine parmigiana (v))
Vitello tonnato (thin sliced veal with tonnata sauce)
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.)
Tiramisu
Cheesecake pistacchio e lamponi (cheesecake pistacchio and raspberry
Pannacotta al basilico e sciroppo di rosa (basil pannacotta with local rose syrup
Millefoglie scomposta con crema chantilly, cioccolato 70% e frutti di bosco (disassembled millefoglie with chantilly cream, 70% chocolate and berries)
Pera al vino rosso con gelato autoprodotto (red wine pear with homemade icecream)
Mousse di cioccolato 75% fatto in casa e lamponi o amaretti sbriciolati (78% homemade chocolate mousse & raspberry or crushed amaretti biscuits)
Sbriciolata di mele granny smith (granny smith apple crumble)
Pannacotta di parmigiano con crumble di taralli, olio al tartufo, semi di zucca, nocciole del piemonte e riduzione di balsamico (parmesan panna cotta with taralli crumble, truffle oil, pumpkin seeds and balsamic vinegar reduction)
Battuta di fassona con crema al parmigiano, tuorlo marinato ed olive taggiasche (fassona tartare with parmesan cream, marinated egg yolk and taggiasca olives)
Carpaccio di barbabietola, formaggio di capra locale, menta, prezzemolo e semi misti (- beetroot carpaccio, creamed local goat's cheese, mint, parsley and mixed seeds)
Bresaola di tacchino con salsa verde, pinoli e pomodorini (turkey bresaola with salsa verde, pine nuts and cherry tomatoes)
Brandacujun tradizionale ligure con pane carasau (cremead cod, potatotes and taggiasca olives with carasau sheets bread)
Flan di zucca con crema di formaggio e semi di zucca (pumpkin flan with local cheese sauce and pumpkin seed)
Tuorlo marinato su fonduta di fontina, timo, croutons e semi di zucca tostati (cured yolk on fontina fondue, thyme croutons ad toasted pumpkin seeds )
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
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)
Risotto al limone, burro allo zenzero e tartare di gamberi (lemon risotto with butter ginger and prawns tartare)
Spaghetti con crema di calamaro, olive taggiasche, menta e mandorle tostate (spaghetti with squid cream, taggiasca olives, mint and toasted almonds)
Linguine con crema di barbabietola, stracciatella e mandorle (linguine with beetroot sauce, stracciatella cheese and almonds)
Risotto gorgonzola, radicchio e noci (gorgonzola risotto with radicchio and walnuts)
Agnolotti del plin con sugo di stracotto (agnolotti pasta with slow-cooked meat sauce)
Linguine con pesto di piselli, pangrattato al pomodorini secchi ed olive taggiasche(linguine with pea pesto, sun-dried tomato breadcrumbs and taggische olives)
Ravioli cacio e pepe con salvia e guanciale (ravioli cacio e pepe with sage and guanciale)
Ravioli funghi e patate con salvia, burro e funghi (mushroom and potatoes ravioli with sage, butter and mushrooms)
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)
Cavolfiore arrostito su hummus di ceci, melograno, menta e semi di zucca tostati (roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds)
Tonno scottato con ratatouille invernale e salsa al cavolo viola (seared tuna with winter ratatouille and purple cabbage sauce)
Ballottina di pollo e prosciutto di parma con crema alla mostarda di digione, funghi nostrani e chips di cavolo riccio (chicken and parma ham ballottine with dijon mustard cream, sauteè local mushrooms and crispy kale)
Vitello tonnato (thin sliced veal with tonnata sauce)
Cappello del prete di manzo cbt in riduzione di primitivo di manduria, crema di topinambur e chips di cavolo riccio (cbt beef priest's hat in primitivo di manduria reduction, jerusalem artichoke cream and kale chips)
Scaloppina di sedano rapa con i funghi (celeriac escalope with mushrooms)
Calamari su purea di patate e basilico, salsa vierge, sfoglie di zucchine marinate e foglie miste (grilled calamari on creamed potatoes and basil , vierge sauce, marinated courgette leaves and mixed leaves.)
Tiramisu
Pannacotta al limoncello e/o con frutta fresca di stagione (limoncello pannacotta and/or with seasonal fresh fruits)
Millefoglie scomposta con crema chantilly, cioccolato 70% e frutti di bosco (disassembled millefoglie with chantilly cream, 70% chocolate and berries)
Mousse di cioccolato 75% fatto in casa e lamponi o amaretti sbriciolati (78% homemade chocolate mousse & raspberry or crushed amaretti biscuits)
Pera brasata al nebbiolo con amaretti (nebbiolo wine braised pear with amaretti biscuit)
Tart mascarpone fichi e rum (figs, mascarpone and rum tart)
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
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
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
Battuta di cavallo al coltello,condita con prezzemolo e scorza di limone,cipolline borrettane in agrodolce,maionese allo scalogno arrosto
Vitello tonnato 2.0(magatello cotto al rosa a bassa temperatura,spuma tonnata al sifone,polvere di capperi)
Roast-beef cotto a bassa temperatura,scottato,carciofi croccanti,maionese alla senape dolce,cremoso leggero cacio e pepe
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
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
Tacos homemade con tartare di tonno marinato al lime e salsa di soia,julienne di carote e zucchine croccanti,maionese alla sriracha
-carpaccio di alici marinate alla beccafico(con uvetta e pinoli tostati),sabbia di pane aromatico,finocchi croccanti
Gamberi rossi crudi,latticello di bufala,friarielli saltati in aglio,olio e peperoncino,il suo olio verde
Crudo di gambero rosso di mazara,ristretto di caciucco,burrata affumicata e tartufo nero pregiato
Calamaro cotto a bassa temperatura,farcito con frutti di mare, crema di zucca al forno bicolore al rosmarino,porro croccante,olio al prezzemolo
Tartare di scampi marinati al limone,concasse di datterino,gazpacho verde profumato alla menta,spinacino croccante
Finto cappuccino:uovo poche 63 gradi,spuma di patata al rosmarino,polvere di porcini
Carciofo cotto in soluzione di menta e limone,finito alla piastra,fonduta di pecorino di amatrice,aglio nero,olio alla menta
Melanzana,gorgonzola,pomodorini:cannolo di melanzana croccante ripieno di gorgonzola,concasse di pomodorini e basilico su colatura di provola affumicata
Tartelletta salata alle mandorle,funghi porcini trifolati,tuorlo marinato alla soia,maionese all erba cipollina,ricotta di bufala
Cappuccino di carciofi:crema di carciofi,spuma di pecorino sardo,crumble di pane aromatico,sentori di liquirizia
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
Come una lasagna:ravioloni ripieni di ragu alla bolognese,gratinati,spuma di latte alla noce moscata,essenza di ragu
Pappardelle di pasta fresca con salsiccia di mora romagnola,funghi porcini e cremoso di pecorino di fossa
Maccheroncini trafilati al bronzo con ragu di cinta senese,limone e cremoso di pecorino toscano stagionato
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 crema di cime di rapa,fonduta di provola affumicata,nocciole tostate,crudo di salsiccia di bra
Ravioli ripieni di genovese classica alla napoletana,saltati nel suo fondo all alloro,fonduta di trentin grana,polvere di cipolla rossa bruciata
Cappellacci ripieni di ragù di braciole,fonduta di caciocavallo podolico,olio al prezzemolo,maionese all aglio nero
Tagliatelle fatte in casa,risottate in bisque di crostacei,astice,carciofi e zafferano
Mezzi paccheri con tartare di scorfano marinato al limone,il suo ristretto,lemon curd,aglio nero
Riso carnaroli riserva in brodo di crostacei ,mantecato in crema di topinambur,scampo crudo,riduzione di bisque e tartufo(opzionale)
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
Tagliolini freschi homemade 40 tuorli al ragù di polpo,stracciatella e olio all n duja
Riso carnaroli riserva in brodo di crostacei,mantecato ai funghi porcini,scampo crudo,nocciole tostate,riduzione di bisque
Pasta e fagioli 2.0:cotta alla brace(nel green egg),cozze e gambero rosso crudo
Spaghettone di gragnano,missoltino(agone di lago essiccato e affumicato), pinoli,olio al finocchietto selvatico e uva passa
Riso carnaroli riserva al nero d avola,mantecato al caciocavallo ragusano d.o.p e burro al rosmarino,nocciole tostate
Riso carnaroli mantecato al taleggio,salsa ai mirtilli,erba cipollina
Riso carnaroli mantecato alla rapa rossa e gorgonzola,la sua fonduta,noci tostate
Ravioli fuori dalla norma:ripieni di melanzane e basilico,pomodoro montato,cremoso di ricotta salata
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
Triglia di scoglio in carrozza:scottata con pane in cassetta e provola affumicata,riduzione del suo fondo,cime di rapa in aglio e olio
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)
Polpo scottato,vellutata di carote allo zenzero,latte di cocco,cialda di riso soffiato al nero di seppia
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
Involtino di rombo in alga nori,cotto al forno,brodo dashi,julienne di zucchine alla scapece
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
Capesante cotte e crude con spuma di topinambur,aglio nero,crumble di nocciole,tartufo nero pregiato
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
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
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
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
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
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
Piccione in tre consistenze(petto al rosa,coscetta,bon bon croccante),il suo ristretto,porro bruciato,foie gras(prezzo da concordare e secondo disponibilita)
Parmigiana di melanzane 2.0:rettangolo di melanzana glassata alla soia,pomodoro al forno,spuma al parmigiano 30 mesi
Finocchi allo zafferano:cotti a bassa temperatura in agro di zafferano,la sua salsa,crumble di pane aromtatico
Tarta tatin di patata cotta in forno con caramello alla cipolla,crumble di parmigiano,gelato gastronomico alla cipolla caramellata profumato all alloro e rosmarino
Mousse di cioccolato bianco al pepe rosa,gel di passion fruit,biscotto al cacao amaro
Bonet classico piemontese su salsa inglese alla vaniglia e amaretti sbriciolati
Tiramisu 2.0(cremoso al caffè,mousse al mascarpone,spugna al cacao e il suo crumble)
Tiramisu classico
Millefoglie,crema chantilly alla vaniglia,scaglie fondenti,frutti di bosco
Lampo/cioccolato:mousse al cioccolato fondente salato maldon,crumble alle mandorle,salsa ai lamponi
Disco di frolla ai sentori di lime,cremoso al cioccolato bianco e zafferano,salsa alla liquirizia
Millefoglie in piemonte:namelaka al caffe e vaniglia,mousse fondente,nocciole tostate
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
Come una pinacolada:mousse al cocco con inserto di ananas candito,pan di spagna al rum,cocco fresco
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 141 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 Mediterranean, 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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