Private Chef in Modena
Hire one of our 128 Private Chefs in Modena and personalize your menu, 1750 clients in Modena have already booked their chef!





















Private Chef in Modena
Since the first Private Chef who joined Take a Chef in Modena in December, 2016, more than 128 Private Chefs have joined our platform in Modena and offer their services as Private Chef anywhere in Emilia-Romagna.
Starting from 2016, 1750 guests have already enjoyed a Private Chef in Modena through Take a Chef. Up until today, our chefs have shared 826 customized menu proposals, sending a total of 13479 messages to their guests, who rated their experience with an average score of 4.59 out of 5.
Our guests in Modena usually book menus around 75 EUR per person, including 3.76 courses, sharing an average of 4.22 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Modena!












How it works
Personalize your request
Share with us the details of your dreamed meal, including type of cuisine, preferences and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Dont be shy to exchange some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is counting down the days till your culinary experience begins!
128 Private Chefs in Modena
Get to know more about our top rated Private Chefs in Modena












More than 1700 guests have already enjoyed the experience
4.48 Chef
The guests in Modena have scored the experience with their Private Chef with a 4.48.
4.52 Food quality
The quality of the menus cooked by our Private Chefs in Modena received an average score of 4.52.
4.44 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.44 average score.
4.92 Cleaningness
The clean up of the kitchen and dining area in Modena has been scored with a 4.92 on average.
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826 menus personalized by our Private Chefs in Modena
Every occasion is unique - make sure you have the right chef and menu for it!








Slow cooked egg, parmesan fondue and truffle
Tagliatelle with porcini mushrooms and herbs
Sous vide pork fillet, winter greens and jus
Dark chocolate mousse and salted caramel
Fresh organic salad and flowers
Lentil pasta whit fresh tomatoes and basil
Organic vegetable dip
Lemon of amalfi sorbetto
Fresh organic salad
Vegetable puree of natural herb’s
Stewed rabbit with amalfi lemon jam
Lemon of amalfi sorbetto
Bottarga salad whit sicily orange and fennel
Spaghetti bottarga di muggine
Baked fish
Lemon of amalfi sorbetto
-quaglia in tre consistenze(petto cotto a bassa temperatura,coscetta al forno,bon bon croccante),il suo fondo,soffice di patata affumicata,castagne glassate al miele e rosmarino
-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
-carpaccio di scottona piemontese con uovo marinato,crumble al parmigiano reggiano 24 mesi,maionese alle alici del cantabrico,scarola croccante
-vitello tonnato 2.0(magatello cotto al rosa a bassa temperatura,spuma tonnata al sifone,polvere di capperi)
-roast beef rucola e grana secondo me:(cotto a bassa temperatura 52*),scottato,gel di datterino al forno,pesto di rucola,scaglie di parmigiano reggiano oltre 60 mesi
-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,insalatina di finocchi,arance e caffè
-crudo di gambero rosso di mazara,ristretto di caciucco alla livornese,tartufo nero pregiato
-calamaro cotto a bassa temperatura,farcito con frutti di mare, crema di zucca al forno al rosmarino,olio allo zenzero,julienne di porro croccante
-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
-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 ragù 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
-cappellacci alla genovese, le sue verdure disidratate, salsa al pecorino, caffè e ristretto di manzo alla cipolla
-tagliatelle fatte in casa,risottate in bisque di crostacei,astice,porcini 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 40 tuorli al ragù di polpo leggermente piccante,crema di melanzane e menta
-mezze maniche rigate,con sgombro affumicato,bottarga di muggine,broccoli in due consistenze,crumble di pane croccante
-riso carnaroli riserva in brodo di crostacei,mantecato ai funghi porcini,scampo crudo,nocciole tostate,riduzione di bisque
-ravioli del plin neri(pasta all uovo al nero di seppia )ripieni di gamberi e ricotta di bufala,saltati nella su bisque,gambero rosso crudo,cremoso di burrata
-spaghettone di gragnano,missoltino(agone di lago essiccato e affumicato), pinoli,olio al finocchietto selvatico e uva passa
-ravioli del plin homemade ripieni di branzi,saltati in burro d alpeggio e liquirizia
-riso carnaroli mantecato alla zucca,cremoso al camembert,fave di cacao
-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
-gnocchetti di zucca saltati in burro e salvia,cime di rapa in aglio e olio,finferli e cremoso al castelmagno
-rollè di coniglio,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
-ribs di manzo cbt(cotta a bassa temperatura),glassata con il suo fondo bbq,patata affumicata alla francese,scalogno in agrodolce
-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 fondente al timo,il suo fondo,zucca in due consistenze
-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
-24 ore di coppa di maialino,il suo fondo alle amarene,patata fondente al rosmarino,bietola in aglio e olio
-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)
-ricciola alla wellington:cotta a bassa temperatura,in crosta di sfoglia,zucchine in più consistenze profumate alla menta,emulsione di barbabietola (minimo 8 persone)
-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 ,scarola in due consistenze (ripassata e marinata),cremoso alle alici del cantabrico
-involtino di rombo in alga nori,cotto al forno,brodo dashi,julienne di zucchine alla scapece
-capesante cotte e crude con spuma di topinambur,aglio nero e acetosella
-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 aromtico
-carciofo in tre cotture,vellutata di patate affumicate,olio al prezzemolo e cenere di carciofo arrosto
-vellutata di zucca,chips di carote alla curcuma,cremoso al gorgonzola,crumble di pane profumato al timo
-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
Ostrica porro croccante e fondete di pomodoro
Tartare di manzo in brace stracciatella e carciofi
Tagliatella gambero rosso marinato zucca e sedano
Raviolo di porcini panna acida e lavanda
Spigola crudo e cotta arancia finocchio e olive
Manzo in barbacoa susina in agrodolce e aioli
Pannacotta mandarino e mandorle tostate
Precolombian ceviche
Tacos de asador *3pz
Roasted avocado tartare with wildflowers
Torta di riso farcita argentina
Maiale in barbacoa pico de gallo e chimichurri
Dulce de leche
Wild boar xiao mai
Babaganoush with sesame and roasted tomatoes
Gyoza di maiale and ponzu sauce
Thai noodles with organic vegetables
Chicken karage
Glazed tofu with nuts and chives
Fried pineapple with rice cream
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








Frequently asked questions
Below you can find the most common questions about Private Chefs in Modena.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Modena is 91 EUR per person. Between 3 and 6 people, the average price is 66 EUR per person. Between 7 and 12 people, the average price is 57 EUR. For 13 or more people the average price is 44 EUR. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Modena there are currently 128 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 1750 guests in Modena, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Modena
Discover more details about our Private Chefs in Modena and their services.
How many Private Chef services are booked in Modena each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Modena, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Modena, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Modena?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Modena is 91 EUR per person. Between 3 and 6 people, the average price is 66 EUR per person. Between 7 and 12 people, the average price is 57 EUR. For 13 or more people the average price is 44 EUR.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Modena on each particular month of the year.
How many Private Chef register in Modena each month?
After many years of offering our services in Modena, we are lucky to have a fantastic team of chefs that keeps growing all the time!
Every month, 1 Private Chefs register with us. Our verification team reviews these new Private Chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Modena?
We mainly offer six types of cuisine in Modena: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Modena is the Italian cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Modena!






Discover our Private Chefs
Each Private Chef in Modena is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Modena who will personalize every detail of your experience.










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