Hire a Private Chef at Home Today
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.





















Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.












How it works
Personalize your request
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
Find your chef
Customize your request and start talking with your chefs.
Top Personal and Private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 44100 guests have already enjoyed the experience
4.41 Chef
4.74 Food quality
4.63 Presentation
4.78 Cleaningness
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6242 menus personalized by our Private Chefs in New Zealand
Every occasion is unique - make sure you have the right chef and menu for it!








Achiote chicken tostada, pico de gallo, avocado
Achiote jackfruit tostada, pico de gallo, avocado (vegetarian)
Satay chicken bao, cucumber, spring onion
Carrot arancini, sage, truffle mayo (vegetarian)
Orange-miso glazed pork, roasted onion, tahini dressing
Mount cook salmon, cauliflower, romesco, chive oil
Slow cooked beef short rib, sour cream sauce, avocado, pico de gallo
Miso roasted cauliflower, ginger broth, tofu, nz wakame (vegetarian)
Caramel coconut sticky rice, toasted coconut, pineapple
Matcha tiramisu
Pine nut and custard tart, spiced roast pear
Vegan chocolate mousse, black dorris plum, hazelnut
Charcoal fired lamb kofta, curry leaves, madras, mango
Charcoal fired impossible kofta, curry leaves, madras, mango (vegetarian)
Scampi tartare, shrimp cracker, wasabi, ginger
Mushroom bao, fried tempeh, hoisin, cucumber (vegetarian)
Truffle yaki udon, pancetta, mushrooms, parmesan, 63 degree egg
House-made gnocchi, wild mushroom, parmesan cream, truffle (vegetarian)
East coast crayfish coconut bisque, green lipped mussels
Rum cured mt cook salmon, buttermilk, apple, puffed grains
Lumina slow cooked moroccan lamb, saffron risotto, raita
Crayfish miso ramen, shiitake, soft egg
Seafood laksa bisque, mussels, scampi, calamari, herbs
Tempeh miso ramen, shiitake, soft egg (vegetarian)
Caramel coconut sticky rice, hazelnut, roasted figs
Matcha panna cotta, dulce de leche, biscoff crumb
Strawberry and mango lasagne
New zealand cheeseboard
Chicken yakitori skewers
Salmon tataki with ponzu & daikon
Tempura vegetables with tentsuyu
Sesame & nori crackers with whipped miso butter
Salmon & kingfish sashimi platter
Tomato & avocado “sashimi” with soy dressing
Karaage chicken with yuzu mayo
Teriyaki salmon fillets
Steamed rice
Miso-roasted eggplant with crispy tofu & black sesame fragrant coconut rice
Tsukemono (quick pickled vegetables)
Coconut & matcha panna cotta with sesame brittle (vegan)
Black sesame pavlova with coconut cream & mango
Miso & burnt caramel tart with salted macadamia praline
Lemon risotto with chilli prawns and gremolata
Goats curd agnolotti, hazelnut, brown butter, sage (vegetarian)
Heirloom tomato tart, fromage blanc, oregano (v)
House-made gnocchi, pancetta, wild mushroom, parmesan cream, truffle
Herb crusted lumina lamb rack, carrot purée, green olive relish, goats curd, jus
Market fish, ratatouille, chervil beurre blanc
Bostock’s organic chicken, eggplant caponata, basil pesto
Mount cook salmon, almond skordalia, acili ezma, cress oil
Poached peaches, mint nougat glace, amaretto jelly, ginger custard
Baklava japanese cheesecake, honey comb, pistachio crumb
Chocolate tart, black dorris plum, hazelnut, vanilla mascarpone
Vanilla crème brûlée, poached rhubarb, orange crumb
Achiote chicken lettuce cup, pico de gallo, whipped avocado
Beef tartare on toast, anchovy mayonnaise
Braised lamb rib, green olive relish, goats curd
Cajun fish slider, pickled cucumber, watercress, lemon mayo
Caramelised onion and blue cheese tartlet (v)
Carrot arancini, sage, truffle mayo (v)
Cured salmon, lemon mayonnaise, chive, shrimp cracker
Beef tataki, ponzu, green onion, toasted sesame
Beetroot salad, kūmara falafel, soft herbs, labneh
Lamb, kūmara and feta filo pie
Chicken caesar salad, baby cos, croutons, pancetta, parmesan, soft egg
Confit pork belly, orange-miso glaze, apple butter, roasted onion
Market fish, saffron and clam risotto
House-made crumpet, torched bluff salmon, roasted sesame dressing, daikon and herb salad
Bluff salmon, caramelised cauliflower purée, romesco, chive oil
Herb crusted lamb leg, mint & pomegranate chimichurri
Beef fillet, asiago cheese, wild mushrooms, truffle oil, jus
Beef sirloin, roast cabbage, water chestnut, pāua xo jus
Confit pork belly, broad bean salsa, pickled radicchio, jus
Market fish, ratatouille, chervil beurre blanc
Chicken breast, kūmara-miso puree, truffle jus
Baklava japanese cheesecake, honey comb, pistachio crumb
Caramel coconut sticky rice, hazelnut, coconut crumble, roasted pineapple
Caramelised banana spring roll, salted caramel, miso-vanilla custard
Chocolate tart, black dorris plum, hazelnut, vanilla mascarpone
Lemon meringue tart
Matcha panna cotta, dulce de leche, biscoff crumb
Poached peaches, mint nougat glace, amaretto jelly, ginger custard
Market oyster, copersfolley wasabi
Scampi cocktail, spicy mayo, baby cos
Wairiri buffalo stracciatella, manuka honey, braised leek (vegetarian)
Whipped foie gras, pickled rhubarb, toast
Scampi, lemon butter sauce, courgette noodles
Bouillabaisse, saffron rouille
House-made crumpet, black origin wagyu tataki
Leek and taleggio risotto, walnut pesto (vegetarian)
Black origin wagyu, jerusalem artichoke puree, truffle jus
Herb crusted lumina lamb rack, carrot purée, goats curd, jus
Hand picked 55 day aged beef sirloin, pāua xo jus
Ratatouille, saffron rouille, baguette (vegetarian)
Saffron-poached pears, burnt honey cream
Chocolate tart, black plum, hazelnut, vanilla mascarpone
Vegan chocolate mousse, hazelnut
Petit fours
Seared scallops with cauliflower purée
Salmon tataki with ponzu & daikon
Lemongrass and coconut prawns with chilli-lime dressing
Whipped feta with lemon zest (vegetarian)
Freshly shucked oysters with lemon, mignonette & cucumber granita
Handmade ricotta & spinach ravioli with sage butter (vegetarian)
Tuna tataki with sambal matah & lime
Prosciutto, melon & mint
Grilled whole fish with garlic and coriander butter & charred lemon
Slow-roasted porchetta with salsa verde
Handmade sweetcorn & ricotta agnolotti with brown butter, lemon & crisp sage (vegetarian)
Wakanui beef short rib – pomegranate & soy glaze
Rose & pistachio namelaka with yuzu sorbet
Profiterole & cannoli tower
Tiramisu tower
Mango & yoghurt basque cheesecake with toasted coconut & lime syrup
Beetroot salad, kūmara falafel, soft herbs, labneh
Sous vide chicken breast, eggplant caponata, saffron rouille, basil
Charcoal fired trevally, pickled cabbage, gochugaru sauce, fried leek
Crispy polenta, rare beef, roasted onion, white anchovy
Confit pork belly, orange-miso glaze, apple butter, roasted onion
Sous vide chicken breast, chestnut and porcini risotto, truffle oil
Mount cook salmon, almond skordalia, acili ezma, cress oil
Hand picked 55 day aged beef sirloin, roast cabbage, water chestnut, jus
Herb crusted lamb rack, carrot purée, goats curd, jus
Caramel coconut sticky rice, hazelnut, roasted figs
Matcha panna cotta, dulce de leche, biscoff crumb
Lemon meringue tart
Chocolate tart, black plum, hazelnut, vanilla mascarpone
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.








About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.

TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.










Take a Chef in New Zealand
Discover cities of New Zealand where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in New Zealand.