Private Chef in Reggio Calabria
Hire one of our 37 Private Chefs in Reggio Calabria and personalize your menu, 324 clients in Reggio Calabria have already booked their chef!
Private Chef in Reggio Calabria
Since the first Private Chef who joined Take a Chef in Reggio Calabria in March, 2017, more than 37 Private Chefs have joined our platform in Reggio Calabria and offer their services as Private Chef anywhere in Calabria.
Starting from 2017, 324 guests have already enjoyed a Private Chef in Reggio Calabria through Take a Chef. Up until today, our chefs have shared 34 customized menu proposals, sending a total of 224 messages to their guests, who rated their experience with an average score of 4.22 out of 5.
Our guests in Reggio Calabria usually book menus around 68 EUR per person, including 3.02 courses, sharing an average of 3.45 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Reggio Calabria!
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!
37 Private Chefs in Reggio Calabria
Get to know more about our top rated Private Chefs in Reggio Calabria
More than 300 guests have already enjoyed the experience
4.37 Chef
The guests in Reggio Calabria have scored the experience with their Private Chef with a 4.37.
4.18 Food quality
The quality of the menus cooked by our Private Chefs in Reggio Calabria received an average score of 4.18.
4.48 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.48 average score.
4.06 Cleaningness
The clean up of the kitchen and dining area in Reggio Calabria has been scored with a 4.06 on average.
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37 menus personalized by our Private Chefs in Reggio Calabria
Every occasion is unique - make sure you have the right chef and menu for it!
Antipasti seppia scottata con croccante di pane e gele di limone
Involtini di pesce siciliano
Busiate pasta with amberjack and sicilian pesto
Amberjack slice with courgette cream reduction and bread crambbol
Degustazione di pasticceria siciliana
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
Royal mix raw fish (oysters, prawns, langostines, amberjack)
Quinoa in two textures, vegetables and brazilian walnut cream
Seasonal sweet potatos cream and mushrooms
French beef tartare
Mix salmon, tuna, amberjack tartare
Organic salad with vegetables, goat cheese and lemon souce
Caprese skewers (mozzarella, tomatoes, basil)
Prawns miniburgers
Selection of tuscan cured meats
Selection of different seasoning pecorino cheese
Quail and truffle crostini
Peruvian cheviche
Diced tapioca with goat cheese
Crispy prawns with lime sauce
Brazilian sandwiches with sausages
Mustard and honey chicken wings
Fresh burrata and anchovies
Potato and ham croquettes
Spaghetti with clams our arselle
Sea bass ravioli and lemon crunch
Tagliatella with traditional ragù
Fresh spaghetti with seafood
Fresh tagliolini with zucchini, burrata and prawns
Bolognese lasagna
Calamarata with seafood
Portuguese octopus risotto
Mezzemaniche with mussels, saffron and pecorino
Fresh mashroom risotto
Mezzemaniche with pumpkin and sausage
Braised veal cheek and fresh corn polenta
Seabass fillet whit banana puree and broccoli
Croaker fillet with celeriac cream and basil clorophyll
Galician octoplus with aioli
Picanha rustic potatoes and chimichurri
Marinated pork steak with vegetables
Livorno rooster stew in red wine
Soup with prawns, octopus, coconut milk and lime
Marinated pork fillet cooked at low temperature
Sphere of pannacotta with red fruits
Creme caramel
Caramel brulee
Passion fruit mousse
Tiramisu sphere
Special cakes
Italian aperitivo
Antipasto siciliano
Pasta of the day
Cassata
Caprese skewers (mozzarella, tomatoes, basil)
Traditional panzanella
Fresh burrata and anchovies
Mix salmon, tuna, amberjack tartare
Organic salad with vegetables, goat cheese and lemon souce
Pumpkin cream, goat cheese and bread crunch
Selection of tuscan cured meats
Beetroot and gorgonzola risotto
Bolognese lasagna
Calamarata with seafood
Fresh mashroom risotto
Fresh spaghetti with seafood
Fresh tagliolini with zucchini, burrata and prawns
Mezzemaniche with pumpkin and sausage
Mezzemaniche with mussels, saffron and pecorino
Tagliatella with traditional ragù
Veal stew in beer and smoked potatoes puree
Traditional roastbeef and baked potatoes
Livorno rooster stew in red wine
Marinated pork fillet cooked at low temperature
Croaker fillet with celeriac cream and basil clorophyll
Caramel brulee
Creme caramel
Passion fruit mousse
Sphere of pannacotta with red fruits
Classic eggplant parmigiana with typical tomatoes sauce and parmigiano reggiano sauce
Crispy courgette flowers filled courgette flower with ricotta cheese and basil pesto with tomatoes emulsion
Paccheri (typical pasta) with neapolitan ragu sauce and parmigiano reggiano sauce (this is a typical overcooked sauce with tomatoes san marzano and different pieces of beef and pork meat)
Ziti (our typical pasta) with genovese sauce and salted crumble with almonds. the genovese is an overcooked sauce made with beef and onions. it’s a must from our traditional kitchen
Traditional meatball cooked in tomatoes sauce, basil gel and crispy smoked tapioca chips
Braised beef with potatoes, peas and carrots
Cheese cake muvi
Il baba'
Luciana octopus style : octopus with fresh cherry tomatoes sauce with basilic, capers , black olives with focaccia home made
Yellowfin tuna tartare apricot and lime gel, buffalo mozzarella and crispy rice chips
Cabbage rolls filled with ischitana sea bass style (typical sauce from ischia made with fresh tomatoes, olive oil, black olives , and fresh capers ) with smoked provola sauce
Gnocchi home made with clams and sorrento lemon
Gnocchi filled with bufalo mozzarella with tuna genovese (genovese is a typical neapolitan overcook sauce made with onion and beef, in this version we use tuna instead beef)
Mix pasta with potatoes ( this is a really traditional neapolitan dish,) our version is with seafood and prown cooked and raw
Filled grilled mullet basilic, smoked provola cheese water aad eggplant
Traditional cuttlefish potatoes, fresh peas and mint
Tuna tataki with semidrye tomatoes from vesuvio burrata and basilic gel
Cannolo filled with pastiera mix (pastiera is a typical dessert in easter time )
Cheese cake muvi
Chocolate caprese cake with vanilla sauce
- 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 Chefs in Reggio Calabria.
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 Reggio Calabria is 97 EUR per person. Between 3 and 6 people, the average price is 68 EUR per person. Between 7 and 12 people, the average price is 60 EUR. For 13 or more people the average price is 54 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 Reggio Calabria there are currently 37 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 324 guests in Reggio Calabria, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Reggio Calabria
Discover more details about our Private Chefs in Reggio Calabria and their services.
How many Private Chef services are booked in Reggio Calabria 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 Reggio Calabria, 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 Reggio Calabria, 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 Reggio Calabria?
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 Reggio Calabria is 97 EUR per person. Between 3 and 6 people, the average price is 68 EUR per person. Between 7 and 12 people, the average price is 60 EUR. For 13 or more people the average price is 54 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 Reggio Calabria on each particular month of the year.
What is the most reserved type of cuisine in Reggio Calabria?
We mainly offer six types of cuisine in Reggio Calabria: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Reggio Calabria is the Italian cuisine, and the less booked type is the French 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 Reggio Calabria!
Discover our Private Chefs
Each Private Chef in Reggio Calabria 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 Reggio Calabria who will personalize every detail of your experience.
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