Private Chef in Tan-Tan
Hire one of our 16 Private Chefs in Tan-Tan and personalize your menu, 3420 clients in Tan-Tan have already booked their chef!
Private Chef in Tan-Tan
Since the first Private Chef who joined Take a Chef in Tan-Tan in March, 2018, more than 16 Private Chefs have joined our platform in Tan-Tan and offer their services as Private Chef anywhere in Guelmim-Oued Noun.
Starting from 2018, 3420 guests have already enjoyed a Private Chef in Tan-Tan through Take a Chef. Up until today, our chefs have shared 1000 customized menu proposals, sending a total of 5283 messages to their guests, who rated their experience with an average score of 4.1 out of 5.
Our guests in Tan-Tan usually book menus around 816 MAD per person, including 3.76 courses, sharing an average of 3.42 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Tan-Tan!
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!
16 Private Chefs in Tan-Tan
Get to know more about our top rated Private Chefs in Tan-Tan
More than 3400 guests have already enjoyed the experience
3.83 Chef
The guests in Tan-Tan have scored the experience with their Private Chef with a 3.83.
4 Food quality
The quality of the menus cooked by our Private Chefs in Tan-Tan received an average score of 4.
4.5 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.5 average score.
3.83 Cleaningness
The clean up of the kitchen and dining area in Tan-Tan has been scored with a 3.83 on average.
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1000 menus personalized by our Private Chefs in Tan-Tan
Every occasion is unique - make sure you have the right chef and menu for it!
- winter tabouli and roasted carrots:(2 bunches baby carrots, scrubbed, trimmed (halved lengthways if large) 1 tsp ground cumin 1 tbsp pomegranate molasses 1 tbsp extra virgin olive oil 1 large red onion, cut into thin wedges 120g (3⁄4 cup) tri-colou
- vietnamese-style braised eggplants:(4 (200-300g each) small eggplants 2 tbsp peanut oil 1 brown onion, thinly sliced 2 small fresh red chillies, deseeded, thinly sliced 1 lemongrass stem, pale section finely chopped, green section reserved 2 garlic
- quick thai-style prawn zoodle soup:(1.75l (7 cups) gluten-free massel stock chicken style 11 ⁄2 tbsp gluten-free tom yum paste 2 fresh makrut lime leaves 2cm-piece fresh ginger, peeled, thinly sliced 2 carrots, peeled, halved lengthways, thinly slic
- chicken and chip yiros pie:(1 tbsp olive oil 700g chicken thigh fillets, trimmed, thickly sliced 1 red onion, finely chopped 3 garlic cloves, crushed 2 tsp dried oregano leaves 2 tbsp plain flour 375ml (11 ⁄2 cups) massel organic chicken liquid st
- mexican vegetarian tray bake:(300g sweet potato, peeled, cut into 1.5cm pieces 1 red onion, coarsely chopped 1 red capsicum, deseeded, coarsely chopped 2 garlic cloves, crushed 1 tbsp olive oil 1 tsp mexican chilli powder 400g can black beans, rin
- creamy french mustard chicken tray bake:(4 chicken thigh cutlets, skin on, trimmed 4 french shallots, peeled, halved lengthways 1 bunch baby carrots, peeled, trimmed (halved lengthways if large) 300ml carton cooking cream 2 tsp french mustard 2 gar
- native rosemary and parmesan focaccia:(1 1/2 tsp caster sugar 7g (2 tsp) dried yeast 185ml (3/4 cup) lukewarm water 250g (1 2/3 cups) bread flour, plus extra to dust 1 tsp sea salt flakes, extra pinch to sprinkle 2 tbsp extra virgin olive oil 15g
- air fryer filipino lumpia:(500g pork mince 80g (1 cup) finely shredded cabbage 4 green shallots, thinly sliced 1 large carrot, peeled, coarsely grated 3 large garlic cloves, crushed 1 tbsp finely grated fresh ginger 1/2 tsp white pepper 1 tbsp so
- west african slow cooker chickpea curry:(1 large brown onion, coarsely chopped 2 small fresh red chillies, coarsely chopped 2 garlic cloves, coarsely chopped 2cm-piece fresh ginger, peeled, chopped 1 tbsp curry powder 1 tbsp ground cumin 1 tbsp gr
- lobster rolls with finger lime mayo:(1 large cooked lobster tail (about 225g) 100g mayonnaise 2 tbsp fresh finger lime pearls (see notes), plus extra 1 tbsp to serve 1 tbsp lemon juice (or to taste) 4 small brioche rolls, split lengthways 40g butte
- mexican chicken rice bake with pickled jalapeno:(2 tsp dried oregano 2 tsp ground coriander 1 tsp garlic salt 2 tsp pickled jalapeno, drained, finely chopped 1/4 cup extra virgin olive oil 4 large chicken thigh cutlets (skin on) 4 green onions, th
- one-pan lemon myrtle chicken and rice:(6 chicken thigh cutlets, skin-on 2 tsp extra virgin olive oil 1 large brown onion, finely chopped 2 garlic cloves, crushed 1/2 tsp dried lemon myrtle or 2 fresh lemon myrtle leaves, plus extra to garnish 200g
- warrigal greens pesto:(100g (1 cup) firmly packed warrigal greens (see notes) 1 bunch broad leaf rocket, stems trimmed 80g (½ cup) macadamia nuts, toasted 3 garlic cloves, crushed 60g (3/4 cup) freshly grated parmesan 125ml (1/2 cup) extra virgin o
- rice jollof:(1 small red capsicum, deseeded, coarsely chopped 1 small red onion, coarsely chopped 400g can whole peeled tomatoes 2 garlic cloves, crushed 1 habanero chilli, deseeded (see note) 2 tbsp vegetable oil 1 tsp curry powder 1 bay leaf (f
- thai creamy chicken one-pot:(2 tsp olive oil 6 skin-on chicken thigh cutlets 1 red onion, cut into thin wedges 2 tbsp red curry paste 400ml can coles coconut milk 250ml (1 cup) massel chicken style liquid stock 1/2 (about 700g) butternut pumpkin,
- japanese beef curry:(2 tbsp vegetable oil 600g beef chuck steak, excess fat trimmed, cut into 3cm pieces 1 brown onion, coarsely chopped 2 garlic cloves, crushed 1 tsp finely grated fresh ginger 2 tbsp tomato paste 500ml (2 cups) massel beef style
- basil pesto pasta:(375g linguine 1 cup fresh basil leaves 2 tbsp pine nuts, toasted 1 garlic clove, crushed 2 tbsp grated parmesan cheese 1/4 cup coles extra virgin olive oil shaved parmesan cheese, to serve salt and pepper, to season)
- slow cooker kung pao chicken noodles:(600g chicken thigh fillets, quartered 2 x 145g packets lee kum kee ready sauce for kung pao chicken 1 small fresh red chilli, deseeded, finely chopped 2 carrots, peeled, halved lengthways, thinly sliced diagonall
- nanaimo bars:(180g (15) arnott’s granita biscuits 85g (1/2 cup) blanched almonds 85g (1 cup) desiccated coconut 125g butter, chopped, at room temperature 55g (1/4 cup) caster sugar 30g (1/4 cup) cocoa powder 1 egg, lightly whisked)
- country french potato bake:(1.5kg desiree potatoes, peeled 120g (1 1/2 cups) pre-grated cheddar 4 garlic cloves, thinly sliced 25g butter, finely chopped 185ml (3/4 cup) massel salt reduced chicken style liquid stock)
- air fryer sweet and sour pork balls:(500g pork mince 2 green shallots, white section thinly sliced, green section thinly sliced diagonally 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 1/4 tsp chinese five spice 25g (1/2 cup) panko brea
Amuse bouches : duo de briouates
Assortiment de salades marocaine aux saveurs de l’atlas
Tagine de poulet au citron de lalla
Stone bass ceviche yuzu perfume, lime black tapioca, passion fruit gel
Crudo seabass, tuna, lime jelly, green peppercorn, garden herbs
Spicy tuna tartare yellow tail tuna, rice tart, amaranth crisp
Beef tartare sunchoke chips, thin garlic focaccia, compressed radish
Seafood tower (sh) dozen of oysters, sea urchin, spider crab, seabass crudo, local prawns
Freshly shucked dakhla oysters (sh) 1/2 dozen oysters, selection of mignonette, sriracha
Le méchoui marrakchi aux senteurs des oliviers
Grilled eggplant (v) tomato relish, raisins, rocket, pomegranate, reduction, hazelnut tahini
Our famous crab salad (sh) crab meat, raspberry vinegar, green piece bavarois
Heirloom tomato carpaccio (v) burrata cheese, green olives dressing, confit lemons
Foie gras torchon (a) duck liver torchon poached in cassis sauce, peaches, grilled sourdough bread
Lobster hummus (sh) asian spiced lobster, quinoa popcorn, olive oil "marshmallow"
Fritto misto (sh) fried seafood, spicy mayo, argan honey
Lobster m&c (sh) lobster, leek etouffee, veal bacon, gruyere crème, seashell pasta
Linguini with shripms (sh) (a) cherry tomato, green chili, arugula, lemon zest, white wine
Tikki of beetroot (v) beetroot potato roll/ garam masala, mint and beet puree
Signature "bouillabaisse" (sh) our version of french classic soup, toasted garlic bread rouille
Salade d’orange à la cannelle glace à la fleur d’oranger
Thé à la menthe et pâtisseries marocaine
Tarbouche signature dessert of beef and reef
"titanic" cake seasonal berries compote
Caramel "lava" cake salted caramel, peanuts, vanilla ice cream
Ice cream selection ask your waiter for availability
Monster shakes ask your waiter for availability
Caesar salad with herbed croutons and parmesan cheese spinach and mushrooms salad with warm bacon dressing
Mixed baby greens with pears, blue cheese, cherry tomatoes and avocado dressing arugula, tomato and parmesan cheese with honey balsamic dressing
Caprese salad with basil and herbed bread sticks jicama, orange and tajin chili
Yucatan ceviche with flatbreads and limes thai green papaya salad with seafood dressing roasted potato salad with blue cheese
Grilled chicken and avocado with tomato chutney on ciabata bread
New york steak sandwich with sautéed mushrooms and blue cheese on a french baguette serrano ham and sun dried tomato with arugula and parmesan on focaccia
Grilled vegetables with balsamic dressing, goat cheese and baked tomatoes on sour dough bread smoked turkey, brie and caramelized onions on a whole wheat baguette
Mexican rice, grilled vegetables, soft cheese polenta, charro beans or roasted baby potatoes
Beef or chicken fajitas with glazed onions and bell peppers, guacamole, mexican sauce and sour cream with flour or corn tortillas
Grilled chicken breast with orange and vanilla sauce beef filet medallions with creamy mushrooms sauce roasted grouper filet with thai green curry sauce sautéed jumbo shrimp with chili adobo
Cochinita pibil with corn tortillas, limes and mexican sauces seafood linguini and focaccia croutons
Fruit tart, brownie, chocolate mousse, cheesecake, crème brûlée , caramel flan, lemon tart, pistachio panacotta, tapioca with coconut milk and tropical fruit, vanilla rice pudding
Tiramisu della casa (vegetarian) sweet mascarpone cheese , double espresso infused bisquit , chocolat
Torta al cioccolato liquido (vegetarian) liquid chocolate cake i ice cream
Torta al limone (vegetarian) 100 moroccan organic lemon tart , almonds crumble and ice cream
La trattoria cappuccino (vegetarian) melting cappuccino foam , confit pear i baked chocolate , vanilla ice cream
Bruschetta dello chef (vegetarian) garlic grilled home made ciabatta , marinated tomatoes , basil i tomato cream ,parmesan cheese
Burrata cremosa (vegetarian) local produced burrata ,green salad ,tomatoes , basil , olive oil
Carpaccio di manzo beef filet, rocket , parmesan cheese , lemon olive oil
Insalata ‘giardino di frutti’ con mozzarella (vegetarian) "culinary garden" salad leaves ,mozzarella , roasted vegetables , beet root , dried tomatoes
Melanzane alla parmigiana (vegetarian) baked eggplants , sun dried tomatoes, parmesan, white tomato foam
Tartaro di tonno rosso: red tuna tartar, avocado, shallots, cucumber , sesame oil
Agnello brasato braised local farm lamb shank, risotto, lamb juice, parmesan cheese
Bistecca alla griglia con salsa alle erbe grilled rib steak ,herb sauce , culinary garden ’ vegetables
Saltimbocca alla romana (alcohol porc) in parma ham and sage pan-fried beef escalopes, white wine juice , ‘culinary garden’ vegetables
La trattoria butter lime pollo roast chicken confit ,garlic sauce butter, lemon, baked patatas, celeri cream
Pezzo reale (gluten free) 24 hours slow braised beef shoulder, braised vegetables and beetroot sauce, mashed potatos-olive, parmesan
Filetto di manzo in salsa pepe verde o salsa funghi (gluten free) local beef filet, green pepper sauce or mushroom sauce , mashed potatoes
Costata di manzo (gluten free) cote de boeuf, atlas herbs butter , vegetables of the day
Panna cotta brulée style panna cotta ,white chocolate , raspberries sorbet
Home made ice cream & sorbet (vegetarian) chocolate , dates i lemon
Labneh bel zaater :(fresh creamy-yogur-zaater- olives oil-garlic
Hummus with pin :(hummus-frued pin nut-olive oil)
Carrot hummus and sweet paprika
Chickpea hummus with olive oil
Fromage cigars (v.) briouates de fromage sur salade vert, orange safran vinaigrette. cheese briouates on a green salad, orange saffron dressing
Mjadara salad (veg. / gf.) riz a l´oriental, lentille, oignions fried mixte avec salade. oriental style rice, lentils, fried onions mixed with salad
Fattouche (veg.) salade mixte avec oignions, ails, pita grillée et sumac. mixed salad with onions, garlic, fried pita and sumac
Origine mezzés plate (veg.) hommos, moutabbal, tabboulé, fattouche, mhammara
Signature mezzés plate falafel, moutabal, kibbeh, hommos, fattouche et briouate viande (meat)
Shirbet dajaj:(shicken soup)
Shorbet feter:(mashroom creamy soup)
Falafel wrap (veg.) boulettes du puree de pois chiche frit, serve avec fattouche. fried mashed ball of chickpeas, served with fattouche
Taouk wrap poulet, chou-fleur, ail serve avec pomme frites. chicken, cauliflower, garlic served with potatoes chips
Kefta wrap boulette de viande hachée avec légumes, pomme frites. meat balls with vegetables, potatoes chips
Kofta khichkach
Shish -tawouk
Mixed grilled:(lamb-chicken-beef kabab and kofta
Aubergine - bulgur ( veg.) aubergine frite bulgur, lentilles et amandes serve avec salade de tomates eggplant fried, bulgur, lentils and almonds served with tomato salad
Hamshouka hummus, viande hachée, servis avec pain. hummus, chopped meat, served with bread
Fatet batinjane aubergine, viande hachée, tomate, sauce yaourt et pita frit. eggplant, chopped meat, tomatoes, yoghurt sauce and fried pita
Shawarma de boeuf / beef shawarma filet émincé sur bulgur, oignions et sauce tahine tenderloin strips on bulgur, onions and tahine sauce
Agneau cuit lentement / slow cooked lamb agneau, serve avec fricke et pois chiche lamb home style, served with fricke and chickpeas
Mahalabiya
Slillo cheese cake cheese cacke sol avec amandes, sésame, miel, anis cheese cake ground with almonds, sesame, honey and anis
Moughli (veg.) entremet libanaises au riz, épices et noix de coco. libanese rice jelly, spices and coconuts
Crème de hallawa sésame crème avec pistaches sesam creme with pistachio
Mexican chopped salad: ( beans, avocados, corn, tomatoes, cilantro, and spices)
Chicken quesadilla salad: ( crisp garden veggies, warm, soft chicken, and hot gooey quesadillas)
Chicken caesar salad
Salmon and avocado tart
Sesame salmon tataki
Fish ceviche
Shrimp tacos
Tex mex mini burger trio
Cheese platter
Albondigas (mexican/spanish style ground beef meatballs)
Chicken quesadillas
Chicken and cheese nachos
Caldo de res :(mexican beef & vegetable soup)
Taco board tacos aux crevettes, tacos au bœuf, guacamole, compotée de tomates, maïs mariné, olives, sauce ranch, sauce bravas
Salmon tartare with avocado, tortilla chips
Grilled squid with chimichurri sauce
Fresh salmon pizzetta or red tuna pizzetta
Beef filet tacos
Salmon croquettes with ranch sauce
Spinach and cheese croquettes
Mixed brik pastries (pastries filled with ground meat, veggies, and cheese)
Lemon chicken spring rolls
Chili potatoes with parmesan, bravas sauce
Champignons sautes
Mexican guacamole
Kahlúa-marinated grilled flank steak: ( coffee liqueur - dried oregano - flank steak - shallot, minced - garlic - low-sodium beef broth - butter ) ( chili powder - black pepper, divided )-
Shrimp tacos with cilantro-lime crema
Veracruz-style whitefish : (olive oil - onion - garlic - dried oregano - dry white wine - diced tomatoes - skinless whitefish fillets)
Beef fillet with mashed potatoes, green beans, and pepper sauce
John dory fillet with creamed leeks and vegetables
Linguine with prawns in a creamy garlic sauce
Chicken supreme with basmati rice and mushroom sauce
Cinco de mayo
Berry fruit cheesecake tacos
Exotic fruit plate
Chocolate lava cake with vanilla ice cream
The parisian salad:(potatoes, beans, cooked eggs, tomatoes, olives and tuna)
The “niçoise” salad: ( potato, beans, tomato, lettuce and olives, and finished with a lemon dressing)
The “landaise” salad:( duck breast, gizzards or confit, lettuce leaves, bacon, cherry tomatoes, walnuts, and croutons)
Crème de lentilles vertes du berry: ( lentilles du berry - carottes - oignons- poitrine fumée - crème fleurette - bouquet garni - butter )
Potage de topinambours crémés et petite tartine de chèvre chaud
Soupe au saint-nectaire: ( oignons - pain de seigle - saint-nectaire - beurre demi-sel - bouillon de boeuf)
St jacques
Bœuf bourguignon: ( morceaux de bœuf mijotés - vin rouge - légumes racines et des champignons)
Soufflé au fromage
Poulet basquaise
Tournedeau
Magret
Bar
Fondant chocolat typique français
Mousse au chocolat
Crème brûlée
Tarte au citron meringué
Dôme et cheese cake
Brushetta:( tomatoes, basil, garlic and olive oil)
Focaccia
Garlic bread
Tiramisu della casa (vegetarian)sweet mascarpone cheese , double espresso infused bisquit , chocolat
Torta al cioccolato liquido (vegetarian) liquid chocolate cake , ice cream
Panna cotta brulée style panna cotta , white chocolate i raspberries sorbet
Home made ice cream & sorbet (vegetarian)chocolate , dates , lemon)
La trattoria cappuccino (vegetarian) melting cappuccino foam , confit pear , baked chocolate , vanilla ice cream)
Minestrone soup chicken
Beef carpaccio
Lasagnes bolognaise
Bruschetta dello chef (vegetarian) garlic grilled home made ciabatta , marinated tomatoes , basil , tomato cream ,parmesan cheese)
Burrata cremosa (vegetarian) local produced burrata i green salad, tomatoes , basil , olive oil
Carpaccio di manzo beef filet ,rocket, parmesan cheese, lemon olive oil
Insalata ‘giardino di frutti’ con mozzarella (vegetarian) "culinary garden" salad leaves ,mozzarella , roasted vegetables, beet root, dried tomatoes
Melanzane alla parmigiana (vegetarian) baked eggplants , sun dried tomatoes, parmesan, white tomato foam
Tartaro di tonno rosso: red tuna tartar, avocado, shallots, cucumber , sesame oil
One-pan spaghetti and meatballs:(ground beaf - pasta - parmesan cheese - marinara sauce)
Slow- cooker lasagna:( italian sausage or ground beef - italian pasta sauce - lasagna noodles - ricotta cheese - mozzarella cheese - parmesan cheese - fresh basil))
Riccota gnocchi: ( riccota cheese- parmesan - black pepper - butter - sage leaves - pasta)
Agnello brasato braised local farm lamb shank, risotto, lamb juice, parmesan cheese
Bistecca alla griglia con salsa alle erbe grilled rib steak ,herb sauce , culinary garden ’ vegetables
Canestrelli : ( italian egg yolk cookies)
Tiramisu
Chocolate vanilla berry panna cotta tart
Creme brule
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 Tan-Tan.
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 Tan-Tan is 858 MAD per person. Between 3 and 6 people, the average price is 549 MAD per person. Between 7 and 12 people, the average price is 623 MAD. For 13 or more people the average price is 551 MAD. 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 Tan-Tan there are currently 16 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 3420 guests in Tan-Tan, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Tan-Tan
Discover more details about our Private Chefs in Tan-Tan and their services.
How many Private Chef services are booked in Tan-Tan 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 Tan-Tan, 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 Tan-Tan, 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 Tan-Tan?
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 Tan-Tan is 858 MAD per person. Between 3 and 6 people, the average price is 549 MAD per person. Between 7 and 12 people, the average price is 623 MAD. For 13 or more people the average price is 551 MAD.
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 Tan-Tan on each particular month of the year.
What is the most reserved type of cuisine in Tan-Tan?
We mainly offer six types of cuisine in Tan-Tan: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Tan-Tan is the Surprise 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 Tan-Tan!
Discover our Private Chefs
Each Private Chef in Tan-Tan 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 Tan-Tan who will personalize every detail of your experience.
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