Private Chef in Turin
Rent one of our 372 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















How much does a private chef cost in Turin?
For 6 people in Turin, 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.
372 Private Chefs in Turin
Get to know more about our top rated Private Chefs in Turin












More than 10,100 guests have already enjoyed the experience
4.44 Chef
The guests in Turin 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 Turin 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 Turin has been scored with a 4.82 on average.
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3,837 menus personalized by our Private Chefs in Turin
Every occasion is unique - make sure you have the right chef and menu for it!








Polpo arrosto con spuma di patate e spinacino saltato
Tartare di carne con nocciole
Salumi e formaggi sardi
Polpettine di melanzane e mayo (vegetarian)
Culurgiones con salsa di pomodoro e pecorino grattugiato (vegetarian)
Carbonara di mare
Mezzelune ai porcini con pomodorini zafferano e basilico (vegetarian)
Ciccioneddusu alla campidanese
Filetto di pescato con spuma di patate e insalatina
Grigliata mista di carne e pinzimonio
Suckling pig terrine with vegetable crudités
Vegetarian option: grilled seasonal vegetables with potato foam (vegetarian)
Sebadas
Tiramisù
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)
Polpettine di melanzane e mayo (vegetarian)
Verdure in agrodolce
Porcini fritti e maionese alle erbette di montagna
Lorighittas al ragù di funghi
Risotto al barolo e fonduta di blue d’aosta e erbette di montagna
Ravioli del plin ripieni di brasato, burro nocciola, salvia e parmigiano
Tagliolini di pasta all uovo con gambero rosso tartufo e uova di pesce
Vegetarian option: terrina di verdure grigliate e pinzimonio (vegetarian)
Filetto di manzo filetto di manzo, jus al vino rosso e rosmarino, purè di patate affumicate, porcini e verdure invernali
Fresh fruit
Bonet piemonsese
Tarte di mele tiepida con gelato alla panna e salsa moü
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
Burrata e giardino rosa, morbida burrata, pomodorini confit , coulis di barbabietola, basilico fresco e olio extravergine
Formaggi e salumi valdostani
Delicate tartlets with caramelised onions and goat’s cheese
Polpettine di melanzane e mayo
Mini crostino con paté di fegatini e cipolla caramellata
Tagliatelle di pasta fresca fatta a mano con ragù bianco di manzetta piemontese e fonduta di fontina valdostana
**handmade ricotta & spinach ravioli** served with brown butter, crispy sage, aged parmigiano reggiano and freshly shaved seasonal truffle
Grigliata mista di carne e pinzimonio
Filetto di pescato con spuma di patate e insalatina
Vegetarian option: replace meat in grigliata with grilled vegetables and cheese
**beef fillet with red wine reduction** accompanied by traditional french gratin dauphinois and seasonal roasted vegetables
Cheesecake scomposta al bicchiere con crumble al cioccolato e frutti rossi freschi
Tiramisù
Bonet piemonsese
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
Fiori di zucca in pastella (vegetarian)
Polpettine di melanzane e mayo (vegetarian)
Ravioli ripieni di caprino con burro e tartufo bianco di laconi
Culurgiones con salsa di pomodoro e pecorino grattugiato (vegetarian)
Grigliata mista di carne e pinzimonio
Filetto di pescato con spuma di patate e insalatina
Terrina di maialetto arrosto con pinzimonio di verdure
Vegetarian option: replace meat in grigliata with grilled vegetables and cheese
Sebadas
Cheesecake scomposta al bicchiere con crumble al cioccolato e frutti rossi freschi
Roasted octopus with potato foam and sautéed baby spinach
Rana pescatrice alla catalana
Spuma di patate e cozze all’arrabbiata
Polpettine di melanzane e mayo (vegetarian)
Fregola whit seafood
Ciccioneddusu alla campidanese
Mezzelune ai porcini con pomodorini zafferano e basilico (vegetarian)
Culurgiones whit tomato souce and pecorino cheese (vegetarian)
Suckling pig terrine with vegetable crudités
Filetto di pescato con spuma di patate e insalatina
Grigliata mista di carne e pinzimonio
Vegetarian option: terrina di verdure grigliate e pinzimonio (vegetarian)
Sebadas
Tiramisù
A personal chef for any occasion in Turin
Since the first private chef joined Take a Chef in Turin in July 2015, more than 372 Private Chefs have joined our platform in Turin and offered their services as private chefs anywhere in Piedmont.
Starting in 2015, 10,172 guests have already enjoyed a chef in Turin. To book your chef in Turin, 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 Turin usually book menus around 79 EUR per person, including 3.97 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 Turin.












Frequently asked questions
Below, you can find the most common questions about private chef services in Turin.
What does a private chef service include in Turin?
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 Turin?
The price of renting a chef in Turin 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 Turin?
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 372 chefs available in Turin. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Turin 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 Turin?
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 Turin
Discover more details about our private chefs and their services.
The average age of our private chefs in Turin
Percentage of our women chefs in Turin.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Turin.
Percentage of services with kids in Turin.
Maximum number of bookings for a personal chef by a single client in Turin.
Increase in the number of bookings for a chef from last year in Turin.
Languages spoken by our personal chefs in Turin.
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 Turin.
Average timeframe from sending the request to booking.
How many chef services are booked in Turin each month?
Private chef reservations can vary seasonally depending on the destination. In Turin, 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 Turin.
Cost of a private chef in Turin
The cost of hiring a private chef in Turin 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 Turin!
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 Turin?
We mainly offer six types of cuisine in Turin: 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 Turin!






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










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