Private Chef in Provincia di Asti
Rent one of our 296 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















How much does a private chef cost in Provincia di Asti?
For 6 people in Provincia di Asti, a private chef costs less than dinner out.
AVERAGE PRICE · 6 GUESTS
408 EUR
68 EUR per guest · everything included
What's included
- Chef comes to you
- All ingredients sourced and bought
- Full meal cooked in your kitchen
- Spotless kitchen afterwards
HERE'S THE REAL BREAKDOWN
- 2 guests105EUR / guest = 210 EUR total
- 4 guests68EUR / guest = 272 EUR total
- 6 guests68EUR / guest = 408 EUR total
- 8 guests71EUR / guest = 568 EUR total
- 10 guests71EUR / guest = 710 EUR total
- 13+ guests66EUR / guest = 858 EUR total
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!
Find your chef
Customize your request and start talking with your chefs.
296 Private Chefs in Provincia di Asti
Get to know more about our top rated Private Chefs in Provincia di Asti












More than 10,100 guests have already enjoyed the experience
4.44 Chef
The guests in Provincia di Asti have scored the experience with their Private Chef with a 4.44.
4.64 Food quality
The quality of the menus cooked by our Private Chefs in Provincia di Asti received an average score of 4.64.
4.53 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.53 average score.
4.82 Cleaningness
The cleanup of the kitchen and dining area in Provincia di Asti has been scored with a 4.82 on average.
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3,837 menus personalized by our Private Chefs in Provincia di Asti
Every occasion is unique - make sure you have the right chef and menu for it!








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
Riserva carnaroli rice in meat broth,whipped with 40 months parmesan cheese,mountain pasture butter and saffron,veal ristretto,raw bra sausage,lemon scent
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
Tiramisu 2.0(cremoso al caffè,mousse al mascarpone,spugna al cacao e il suo crumble)
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
4 tipologie di nighiri secondo il mercato del pesce (possibilità di avere pesce frollato)serviti con radice di wasabi fresco e salsa di soia invecchiata 2 anni
Gyoza di nostra produzione con gamberi,verdure
Gyoza di nostra produzione ripieni di anatra all orientale profumata al lemongrass,zenzero,salsa teriyaki
Seppia alla brace,salsa speziata del suo nero,riduzione di achiote cannella e anice stellato
Tataki di tonno rosso,acqua di pomodoro,sesame e wasabi fresco,servito con la nostra pizzetta fritta
Pescato del giorno alla brace frollato 8/10 giorni come un ramen:tonkotsu di pesce allo zanezero,uova di quaglia,spinacino,uova di salmone
Tartelletta di frolla cocco e passion fruit
Vitello tonnato della tradizione piemontese
Insalata di polpo e patate,pomodorini,olive taggiasche,basilico
Roast-beef cotto a bassa temperatura,scottato,rucola,parmigiano 36 mesi,pomodorini e aceto balsamico stravecchio
Spaghetti al sugo di pomodoro fresco,basilico,parmigiano e burrata
Trofie al pesto alla genovese,patate e fagiolini
Lasagna della tradizione bolognese
Parmigiana di melanzane
Cotoletta alla milanese della tradizione servita con patate al forno al rosmarino
Filetto di fassona piemontese al pepe verde
Tiramisù classico della tradizione italiana
Panna cotta al caramello
Bonet piemontese
Bruschetta gourmet con stracciatella, alici e scorza di arancia grattugiata
Tartare di salmone all'avocado, lime e gocce di salsa di soia
Battuta al coltello di vitello con citronette allo zenzero e scaglie di parmigiano
Risotto allo zafferano con gamberetti e scorza di lime
Tajarin all'uovo con burro salsa di soia e funghi
Tagliatelle al burro aromatizzato alla salvia, salsa di soia e granella di nocciole
Bocconcini di pollo al miele, limone e semi di sesamo accompagnato da bastoncini di carote saltate al burro con foglioline di menta fresche
Filetto di maiale saltato con mele e sfumato al vermunth con patate al forno alle erbette di montagna e salsa di soia
Tiramisù ai frutti di bosco e cioccolato
Tiramisù al limoncello e foglioline di menta
Panna cotta al caffè e caramello salato
Flan di zucchine con crema di formaggio e semi di zucca (zucchini flan with local cheese sauce and pumpkin seed)
Pannacotta al parmigiano con crumble di taralli, olio al tartufo, nocciole e riduzione di aceto balsamico (parmesan pannacotta with taralli crumble, truffle oil, hazelnut, and balsamic vinegar reduction)
Carpaccio di barbabietola, formaggio di capra locale (o senza lattosio), menta, concassé di pomodoro e semi misti (beetroot carpaccio, local goat cheese, mint, tomato concasse and mixed seeds)
Bresaola di tacchino con salsa verde, pinoli e pomodorini (turkey bresaola with salsa verde, pine nuts and cherry tomatoes)
Baccalà mantecato, patate e olive taggiasche con sfoglie di pane carasau (cremead cod, potatotes and taggiasca olives with carasau sheets bread
Selezione di bruschette e focaccia genovese farcita con verdure, affettati, formaggi (selection of bruschetta and genoese focaccia stuffed with vegetables, cold cuts, and cheeses)
Gravalax di orata, pesca e kefir (sea bream, peach and kefir gravalax)
Sfoglie di zucchine con formaggio sbriciolato, limone, mandorle tostate e pomodorini secchi (zucchini sheets with crumbled cheese, lemon, toasted almonds, and sun-dried tomatoes)
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)
Risotto con zucchine, burro allo zenzero, scorza di limoni di amalfi e tartare di gamberi rosa (risotto with courgettes, ginger butter, lemon zest and pink prawns tartare)
Gnocchi di patate e spinaci con crema di formaggio ed olio tartufato (potato and spinach gnocchi with cheese sauce and truffle oil)
Linguine con crema di barbabietola, crema di burrata e nocciole (linguine with beetroot sauce, creamed burrata cheese and hazelnuts)
Malfatti di spinaci e ricotta di bufala con crema di focaccia e alici e gocce di pesto al basilico (spinach and buffalo ricotta malfatti with focaccia and anchovy cream and basil pesto drops)
Pasta locale al sugo di stracotto (local pasta with slow-cooked meat sauce)
Trofie con ragù di pesce e moscardini (trofie pasta with fish ragù and baby octopus)
Filetto di merluzzo su fagioli cannellini e tartare di pomodoro (cod fillet on cannellini beans and tomato tartare)
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Ratatouille millefoglie estiva su crema di fagioli cannellini e salsa al basilico (summer ratatouille millefeuille on cannellini bean cream and basil sauce)
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.)
Filetti di branzino pomodorini, olive locali e capperi servito con fagiolini al limone e menta ed insalata di stagione (baked sea bass fillets cherry tomatoes, local olives and capers served with lemon and mint green beans and seasonal salad)
Tiramisu
Pannacotta al limoncello o con frutta fresca di stagione (limoncello pannacotta or with fresh seasonal fruits)
Millefoglie scomposta con crema chantilly, cioccolato 70% e frutti di bosco (disassembled millefoglie with chantilly cream, 70% chocolate and berries)
Creme brulee al cocco e ananas (crème brulée with coconut and pineapple)
Mousse di cioccolato 75% fatto in casa e lamponi o amaretti sbriciolati (78% homemade chocolate mousse & raspberry or crushed amaretti biscuits)
Pera al vino rosso con crema di mascarpone al lime, amaretti e riduzione di vino rosso (braised pear in red wine with lime mascarpone cream, amaretti biscuits and red wine reduction)
Polpette di pane con stracciatella
Focaccia all’olio e focaccia al pomodoro
Frittelle di zucchine con salsa yogurt ed erba cipollina
Paninetti dolci salati misti
Tagliere di salumi e formaggi misti
Torta salata di verdure con crema di toma
Tramezzini con toast beef
Insalata di polipo, patate e olive taggiasche
Vitello tonnato all’antica maniera con emulsione di uovo, capperi e acciughe
Risotto alla barbabietola crema di toma e spolverata di caffè
Agnolotti del plin fatti a mano, burro e salvia
Pasta trafilata al bronzo con ragù di salsiccia leggermente piccante
Pasta mista con cavolfiori, patate e raschera
Tagliata di fassona con scalogno fondente,patate piccole al forno con erba cipollina
Scaloppina di pollo al vino bianco con insalatina di stagione
Grissinopoli di vitello con patate al forno
Melanzana ripiena con salsiccia, carote al burro
Piatto di frutta di stagione
Tiramisu
Panna cotta con marmellata di stagione
Crostata al cioccolato con sale maldon
Battuta al coltello di fassona piemontese marinata alla salsa di soia e agrumi con grana
Vitello tonnato su letto di rucola
Risotto al vino "nebbiolo" e salsiccia
Agnolotti al burro e salvia con lemon zest
Ravioli "plin" al fondo bruno
Brasato di vitello al vino rosso nebbiolo con carote saltate al burro ed erbette di montagna
Spezzatino alla provenzale con patate al forno
Tiramisù classico
Panna cotta framboise
Panna cotta fruit rouge
Tiramisù limoncello
Tiramisù ai frutti di bosco e cioccolato
A personal chef for any occasion in Provincia di Asti
Since the first private chef joined Take a Chef in Provincia di Asti in July 2015, more than 296 Private Chefs have joined our platform in Provincia di Asti and offered their services as private chefs anywhere in Provincia di Asti.
Starting in 2015, 10,172 guests have already enjoyed a chef in Provincia di Asti. To book your chef in Provincia di Asti, 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 3,837 customized menu proposals, sending a total of 7,589 messages to their guests, who rated their experience with an average score of 4.63 out of 5.
Since the first dinner provided by Take a Chef, 10,172 guests have enjoyed unique experiences with no hassle. Our guests in Provincia di Asti usually book menus around 79 EUR per person, including 3.17 courses, sharing an average of 4.56 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 Provincia di Asti.












Frequently asked questions
Below, you can find the most common questions about private chef services in Provincia di Asti.
What does a private chef service include in Provincia di Asti?
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 Provincia di Asti?
The price of renting a chef in Provincia di Asti 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 66 EUR to 105 EUR. For groups of 13 people or more, the price is 66 EUR per person. For groups of 7 to 12 people, the cost is 71 EUR per person. For groups of 3 to 6 people, the rate is 68 EUR per person, and for 2 people, the price is 105 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 Provincia di Asti?
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 296 chefs available in Provincia di Asti. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Provincia di Asti 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 Provincia di Asti?
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.
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.








Key information about our chefs in Provincia di Asti
Discover more details about our private chefs and their services.
The average age of our private chefs in Provincia di Asti
Percentage of our women chefs in Provincia di Asti.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Provincia di Asti.
Percentage of services with kids in Provincia di Asti.
Maximum number of bookings for a personal chef by a single client in Provincia di Asti.
Increase in the number of bookings for a chef from last year in Provincia di Asti.
Languages spoken by our personal chefs in Provincia di Asti.
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 Provincia di Asti.
Average timeframe from sending the request to booking.
How many chef services are booked in Provincia di Asti each month?
Private chef reservations can vary seasonally depending on the destination. In Provincia di Asti, 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 Provincia di Asti.
Cost of a private chef in Provincia di Asti
The cost of hiring a private chef in Provincia di Asti 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 66 EUR to 105 EUR per person.
For 13 people or more: 66 EUR
For 7 to 12 people: 71 EUR
For 3 to 6 people: 68 EUR
For 2 people: 105 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 Provincia di Asti!
2 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 Provincia di Asti?
We mainly offer six types of cuisine in Provincia di Asti: 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 Provincia di Asti!






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










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