Private Chef in Villa de Guadalupe
Rent one of our 13 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















How much does a private chef cost in Villa de Guadalupe?
For 6 people in Villa de Guadalupe, a private chef costs less than dinner out.
AVERAGE PRICE · 6 GUESTS
8,160 MXN
1,360 MXN 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 guests1,810MXN / guest = 3,620 MXN total
- 4 guests1,360MXN / guest = 5,440 MXN total
- 6 guests1,360MXN / guest = 8,160 MXN total
- 8 guests1,247MXN / guest = 9,976 MXN total
- 10 guests1,247MXN / guest = 12,470 MXN total
- 13+ guests1,203MXN / guest = 15,639 MXN 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.
13 Private Chefs in Villa de Guadalupe
Get to know more about our top rated Private Chefs in Villa de Guadalupe












More than 400 guests have already enjoyed the experience
5 Chef
The guests in Villa de Guadalupe have scored the experience with their Private Chef with a 5.
5 Food quality
The quality of the menus cooked by our Private Chefs in Villa de Guadalupe received an average score of 5.
5 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 5 average score.
5 Cleaningness
The cleanup of the kitchen and dining area in Villa de Guadalupe has been scored with a 5 on average.
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72 menus personalized by our Private Chefs in Villa de Guadalupe
Every occasion is unique - make sure you have the right chef and menu for it!








Esquite servido con queso cotija , mayonesa y un toque de mantequilla especiada
Montadito de camaron al ajillo servido con una salsa de chipotle y ceniza de chiles servido sobre una gordita de maiz azul
Tostaditas de atun bañadas en salsa negra de chiles tatemados sazonados con salsa oriental
Esquites served with cotija cheese, mayonnaise, and a touch of spiced butter
Garlic shrimp montadito served with chipotle sauce and chili ash on a blue corn gordita
Tuna tostadas coated in a dark sauce made from charred chilies, seasoned with oriental sauce
Infladita de escmoles y huitlacoche, servida con una salsa maya xnicpec y ensalada de brotes de temporada
Tetela de maiz criollo rellena de carnitas y chapulines servida con ensalada de brotes y maiz , todo sobre un espejo de mole oaxaqueño
Sopecito de cochinita pibil servida sobre un cremoso de aguacate y ensalada de col blanco y xnicpec
Escamoles and huitlacoche infladita, served with mayan xnipec sauce and seasonal sprout salad
Heirloom corn tetela filled with carnitas and grasshoppers, served with sprout and corn salad over a layer of oaxacan mole
Cochinita pibil sopecito served over creamy avocado with white cabbage salad and xnipec
Salmon a la mantequilla servido con pure de camote y vegetales orgánicos
Short rib bañado en salsa pimienta y esparragos clarificados y aderezados con aceite de oliva especiado
Robalo en costra de chiles y hierbas con salsa de mango y habanero
Buttered salmon served with sweet potato purée and organic vegetables
Short rib glazed with pepper sauce, served with clarified asparagus dressed in spiced olive oil
Sea bass in a chili and herb crust with mango and habanero sauce
Flan de cafe servido con una reduccion de licor de cafe , sobre un crumble de manzana y canela
Tumbagon tradicional relleno de crema de fruta de temporada bañado en salsa de chocolate artesanal oaxaqueño
Pastelito suave de chocolate espolvoreado con cocoa y nuez con canela
Coffee flan served with a coffee liqueur reduction over an apple and cinnamon crumble
Traditional tumbagón filled with seasonal fruit cream, topped with oaxacan artisanal chocolate sauce
Soft chocolate cake dusted with cocoa and cinnamon-spiced nuts
Sopa de tortilla, con base de pomodoro y chipotle servida con queso ranchero , crema ácida ,hoja de arroz y ojuelas de chiles secos( lacteos se sirven por separado )
Sopa de tomate ,acompañada de crutones y queso se sirve por separado sustituimos por tofu
Fideos secos servidos con crema acida y queso con cilantro (lqcteos por separado )
Infladita de huitlacoche sevida con salsa maya xnicpec
"indias vestidas – stuffed squash blossoms filled with ricotta,or rise epazote, and poblano pepper, served over poblano cream and finished with xnipec salsa."
Coliflor rostizada bañada en crema de chile poblano , no picante sin lacteos
Quelites (plantas silvestres preparadas con un sofriyo de cebolla y jitomate ) servidas sobre un nopal (catus de lamregion) queso panela por separado
Mix de hongos organicos y salvajes , recolectados por temporada , servidos con arroz blanco a la mexicana
Garambullo icecream seeved with camite frito
Camote bañado en piloncillo y canela
Churros artesanales bañados en compota de higo
Tostada de marlín ahumado (aceituna, pepinillo, perejil, cilantro, chiles jalapeños, mostaza dijon, mayonesa, cilantro, perejil, cebolla morada), sazonada con aioli de cilantro
Brocheta de camarón al ajo
Carpaccio de salmón acompañado de ensalada de arúgula y queso grana padano, aderezado con balsámico de moras
Smoked marlin toast (olive, pickle, parsley, cilantro, jalapeño peppers, dijon mustard, mayonnaise, cilantro, parsley, red onion), seasoned with cilantro aioli
Garlic shrimp skewer
Salmon carpaccio served with an arugula salad and grana padano cheese, dressed with blackberry balsamic
Tostada de aguachile verde de camarón, preparada con chile serrano y cilantro, servida con aguacate
Tostada de ceviche de pescado con mango, servida con pepino y cebolla al lado
Tostada de atún aderezada con salsas estilo asiático
Green shrimp aguachile toast, prepared with serrano chili and coriander, served with avocado
Fish and mango ceviche toast, served with cucumber and onion on the side
Tuna toast dressed with asian-style sauces
Filete de salmon servido sobre una salsa cajun y ensalada de espinacas
Pulpo asado bañado en salsa teriyaki acompañado por camote frito
Pescado blanco a la veracruzana acomañado con arroz blanco y vegétales bañados en salsa de chipotle y cenizas de chile negro
Salmon fillet served over a cajun sauce with a spinach salad
Grilled octopus glazed with teriyaki sauce, served with fried sweet potato
Veracruz-style white fish served with white rice and vegetables
Sorbete cítrico con frutas cristalizadas y frutas deshidratadas., servido sobre una tiera de jengibre y flores comestibles
Sorbete casero de mango y maracuyá, servido sobre tierra de canela y platano deshidratado
Pay de limón servido con una pasta brise de jengibre acompañado de crema de mango maracuya y gliter comestible de moras
Citrus sorbet with crystallized fruits and dried fruits, served on a ginger soil and edible flowers
Homemade mango and passion fruit sorbet, served on cinnamon soil and dehydrated banana
Lemon pie served on a ginger pâte brisée, accompanied by mango and passion fruit cream and edible blackberry glitter
Onion soup
Gougères (french cheese balls) are small balls of choux pastry filled with cheese, crispy on the outside and fluffy on the inside. they are perfect as an appetizer or light starter
Salade niçoise (nice, france) ( fresh tuna cubes, boiled egg, boiled potato, cooked corn, large tomato, black olives, anchovies, lettuce mix, olive oil, wine vinegar, dijon mustard, salt and pepper)
(mix of lettuce, arugula, serrano ham, gruyere cheese, diced tomatoes, hard-boiled egg, black olives, dijon mustard, olive oil and blackberry balsamic)
Boeuf bourguignon (red wine beef stew) an iconic dish from the burgundy region, featuring beef simmered in red wine with vegetables
Coq au vin (chicken in red wine) similar to boeuf bourguignon, but made with chicken in a red wine sauce
Crème brûlée (burnt cream) this dessert is a smooth custard with a crunchy caramel crust on top
Tarte tatin (caramelized apple upside-down tart) tarte tatin is an upside-down apple tart in which the apples are caramelized before baking. it is crispy on the outside and juicy on the inside
Ceviche negro de ceniza
Tetela con mole rellena de huitlacoche y mole
Salmon con miel, limon y vegetales asados
Filete de res con salsa de vino tinto y verduras a la parrilla
Fondant de chocolate y helado de vainilla
Avocado toast de huitlacoche y elote
Tarros de yogurt, granola y frutos rojos
Chilaquiles divorciados con arrachera y frijoles
Hotcakes de avena con crema de tiramisu
Omelet de queso con huitlacoche
Huaraches de nopal asado con frijol y queso
Fondant de chocolate y helado de vainilla
Pintxo de camaron al ajillo , adobado y envuelto en tocino flameado con brandy añejo salseado con teriyaki
Tiradito de kampachi con aceite de eneldo y cítricos
Ceviche de mango en ostion finos cortes de vegetales , pepino, mango cebolla jitomate y salsas orientales
Garlic shrimp pintxo, marinated and wrapped in bacon, flamed with aged brandy and glazed with teriyaki sauce
Kampachi tiradito with dill oil and citrus
Mango ceviche served in an oyster shell. finely sliced vegetables—cucumber, mango, onion, and tomato—dressed with asian-style sauces
Tostada negra de atún con contraste de colores , cubos de atún rojo brillante, aguacate, emulsión clara y topping de ajonjolí o brotes
Indias vestidas – flor de calabaza rellena de ricotta, epazote y chile poblano, servida sobre crema de poblano y terminada con salsa xnipec
Tiradito de robalo en espejo de betabel y cítricos láminas finas de robalo sobre un espejo rojo intenso de betabel, puntos de aceite verde de cilantro, supremas de toronja y flores comestibles
Black tuna tostada with contrasting colors, featuring bright red tuna cubes, avocado, a light emulsion, and topped with sesame seeds or microgreens
"indias vestidas – stuffed squash blossoms filled with ricotta, epazote, and poblano pepper, served over poblano cream and finished with xnipec salsa."
Sea bass tiradito on a beetroot and citrus mirror. thin slices of sea bass over an intense red beetroot base, with dots of cilantro oil, grapefruit supremes, and edible flowers
Filete de res servido sobre salsa pimienta , servido con berza , chapulines y hoja de arroz crujiente
Filete de salmon servido sobre un muffin ingles bañado en salsa cajun acompañado con zanahorias salteadas
Lengua de res flameada bañada en una reducción de vino tinto y un mix de tocino y almendras tostadas
Beef fillet served over pepper sauce, accompanied by collard greens, grasshoppers, and crispy rice paper
Salmon fillet served on an english muffin, topped with cajun sauce and sautéed carrots
Beef tongue flamed and coated in a red wine reduction, finished with a mix of bacon and toasted almonds
Flan tradicional servido sobre un crumble de nuez y canela con un enjambre de azucar
Tumbagon relleno de ganache de chocolate y cocoa
Cheesecake de avellana cubierto de crema de licor de avellana y nuez confitada con canela
Traditional flan served on a walnut and cinnamon crumble, topped with a sugar lattice
Tumbagón filled with chocolate ganache and cocoa
Hazelnut cheesecake topped with hazelnut liqueur cream and candied walnuts with cinnamon
Gilda contemporánea con atún fresco, aceituna y piparra
Garlic shrimp pintxo, marinated and wrapped in bacon, flamed with aged brandy and glazed with teriyaki sauce
Crema de jitomate , seevida con crutones especiados y jitomate deshidratado
Green shrimp aguachile toast, prepared with serrano chili and coriander
Black tuna tostada with contrasting colors, featuring bright red tuna cubes, avocado, a light emulsion, and topped with sesame seeds or microgreens
Ceviche de mango en mejillones
Salmon servido con aguacate , espinacas y macha con frutos secos
Filete de res servido sobre salsa pimienta , servido con berza , chapulines y hoja de arroz crujiente
Atún sellado bañado en salsa oriental acompañado de camote frito
Flan tradicional servido sobre tierra de pinole y hoja de oro
Tumbagon relleno de helado de mango maracuya
7. matcha ice cream: green tea ice cream, popular for its bittersweet, smooth flavorj
A personal chef for any occasion in Villa de Guadalupe
Since the first private chef joined Take a Chef in Villa de Guadalupe in November 2018, more than 13 Private Chefs have joined our platform in Villa de Guadalupe and offered their services as private chefs anywhere in Matehuala.
Starting in 2018, 427 guests have already enjoyed a chef in Villa de Guadalupe. To book your chef in Villa de Guadalupe, 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 72 customized menu proposals, sending a total of 103 messages to their guests, who rated their experience with an average score of 5 out of 5.
Since the first dinner provided by Take a Chef, 427 guests have enjoyed unique experiences with no hassle. Our guests in Villa de Guadalupe usually book menus around 1,516 MXN per person, including 4.38 courses, sharing an average of 4.71 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 Villa de Guadalupe.












Frequently asked questions
Below, you can find the most common questions about private chef services in Villa de Guadalupe.
What does a private chef service include in Villa de Guadalupe?
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 Villa de Guadalupe?
The price of renting a chef in Villa de Guadalupe 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 1,203 MXN to 1,810 MXN. For groups of 13 people or more, the price is 1,203 MXN per person. For groups of 7 to 12 people, the cost is 1,247 MXN per person. For groups of 3 to 6 people, the rate is 1,360 MXN per person, and for 2 people, the price is 1,810 MXN 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 Villa de Guadalupe?
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 13 chefs available in Villa de Guadalupe. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Villa de Guadalupe 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 Villa de Guadalupe?
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 Villa de Guadalupe
Discover more details about our private chefs and their services.
The average age of our private chefs in Villa de Guadalupe
Percentage of our women chefs in Villa de Guadalupe.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Villa de Guadalupe.
Percentage of services with kids in Villa de Guadalupe.
Maximum number of bookings for a personal chef by a single client in Villa de Guadalupe.
Increase in the number of bookings for a chef from last year in Villa de Guadalupe.
Languages spoken by our personal chefs in Villa de Guadalupe.
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 Villa de Guadalupe.
Average timeframe from sending the request to booking.
How many chef services are booked in Villa de Guadalupe each month?
Private chef reservations can vary seasonally depending on the destination. In Villa de Guadalupe, 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 Villa de Guadalupe.
Cost of a private chef in Villa de Guadalupe
The cost of hiring a private chef in Villa de Guadalupe 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 1,203 MXN to 1,810 MXN per person.
For 13 people or more: 1,203 MXN
For 7 to 12 people: 1,247 MXN
For 3 to 6 people: 1,360 MXN
For 2 people: 1,810 MXN.
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.
What is the most reserved type of cuisine in Villa de Guadalupe?
We mainly offer six types of cuisine in Villa de Guadalupe: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Chef's special, 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 Villa de Guadalupe!






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










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