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!
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 20700 guests have already enjoyed the experience
4.06 Chef
4.38 Food quality
4.22 Presentation
4.49 Cleaningness
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2382 menus personalized by our Private Chefs in Sweden
Every occasion is unique - make sure you have the right chef and menu for it!








Halstrad pilgrimsmussla med citrongräs, schalottenlök & brynt smör på rostat bröd
Chips med löjrom & gräddfil
Sotad tonfisk med tonnatosås, citron & gurka
Bakad lax med forellrom, kantareller & dragon
Miso cream brûlée
Halstrad pilgrimsmussla med citrongräs, schalottenlök & brynt smör på rostat bröd
Japansk guacamole med krispiga rispapper (vegetarian)
Gulfenad tonfisk med gazpacho
Bakad lax med forellrom, kantareller & dragon
Miso cream brûlée
Japansk guacamole med krispiga rispapper (vegetarian)
Ugnsbakad vitkål med en soya reduktion och silkes tofu
Pocky bowl med smörstekt pilgrimsmussla
Miso cream brûlée
Welcome snacks
Bruschetta with black truffle, capris and anchovies
Burratina and black truffle
Parmentier cream with black truffle
Tagliata with special parmesan "vacche rosse" , sicilian tomato cherry salad and seaeson stir fried vegetables
Tiramisu´
Scrambled eggs with truffles and fontinan cheese
Bruschetta with truffle sauce, capers and anchovies
Burrata and black truffle
Tagiatella garlic and parsley with saffron butter and black truffles
Tiramisù
Charcuterie
Marinated olives
Whipped ricotta and grissini
Caprese salad skewers
Arancini with spicy sauce
Polenta gorgonzola walnut
Baked "boretana" onion parmesan, black kale on focaccia
Bruschetta burrata
Venison "bresaola",mushroom and lavender
Cod confit,"acqua pazza"(sauce),tarragon pesto and spinach
Grilled octopus, salted peach on flatbread
Classic tiramisu
Lumpia croustade/tartlet - filled with lightly seared beef tartare, finely-chopped carrots, cabbage, shiitake & woodear mushroom, sweet&sour gel and yuzu caviar
Carpaccio - served with crudite, roasted mushroom, parmesan and creamy parsnip dressing. addition - pine nuts or walnuts
Prawn carpaccio with grilled lemon & peach balm, pickled daikon & mustard seed and avocado kräm
Tuna, scallops & mango kinilaw (aka ceviche) - marinated with vinegar, lemon/lime or calamansi, mango, fish sauce, pickled red shallots and ginger. served in mini taco shells or tubes
Seared tuna with roasted sesame & burnt miso espuma, diced green apple & yellow beet sallad, fried chevril, herb oil and grated cured egg yolk
Okoy terrine - semi-fry prawns, carrots & sweet potatoes, pickled red shallots, vinegar gel, dried-prawn batter tuille and garnish
Rice paper pillows filled with soy/chili/yuzu - marinated fresh salmon, miso&kosho kräm, topped with katsubushi, chives and smokey glaze pearls
Chicken bicol express - grilled chicken filé, brown coconut sauce infused with garlic, fermented shrimp paste, vinegar, some sugar & fish sauce and pepper. green chilis and string beans for toppings and served with nori rice
Turbot, tuna or salmon mosaic - glazed with yuzu, miso & some rub, grilled garlic-roasted nori, caviar and brown butter beurre blanc foam. some garnish
Duck breast, lamb racks or steak (ribeye/sirloin) confit with redwine reduction & shio-koji sauce, spring greens, served with potato fondant/terrine or a nice purée
Salmon sinigang - seared salmon with lightly-steamed veggies (aubergine, raddish/daikon, tomtoes, spinach & bok choi). separate consommé (clear broth) in mini creamer pitcher
Veg - grilled sweet potato or butternut squash purée, roasted cabbage with soy & honey glaze, pan roasted pumpkin seeds and seared king oyster mushrooms. garnish and yuzu/chili essence
Fish en papillote with lemon, dill and roe sauce
Pasta a la norma. aubergine pasta with a nice passata sauce. with ricotta and fried aubergine strips
Ube (purple yam) mousse with cheese sponge cake, jackfruit chantilly and dark chocolate marble glaze
Crema de fruta - graham based layered cake with cream similar to sabayon, fruits and gelatin
Pineapple and mango entremet
Dark chocolate mouse in a orange flavor sponge cake with cacao dust and raspberry crystals
Cheese cake bavarois with raspberry coulis and ube glaze
Mint, dark chocolate sorbet infused with calamnsi. or strawberry-calamansi sorbet
Fried lumpia (springrolls) with beef, veggies and mushroom. vegetarian option - veggies and vermicceli noodles
Fresh lumpia (springroll) with veggies served with a sweet/savory suace and garlic oil. addition: fine chopped peanuts and fresh garlic
Pork sisig. basically a filippino crunchy porkbelly dish chopped and mix together with savory ingredients, onion, chili, liver, citrus and egg. best serve sizzling and with a cold beer
Filippino style spaghetti - spaghetti with tomato sauce that is sweeter than the usual bolognese sauce, minced meat, red sausage, cheese and some herb pangrattato
Traditional filippino adobo (either with or without soysauce). pork, chicken or both marinated in vinegar, soy sauce, garlic, salt and pepper. then cook alltogether and served with garlic or regular rice
Chop suey - filippino vegetable semi-dry stew with tofu and quail eggs
Beef with broccoli. stew of beef with broccoli, mushroom, garlic, oyster sauce gravy. served with rice
Salmon file - ovenbaked whole salmon filé with cherry tomatoes, citrus, butter and thymes
Crema de fruta - graham or digestive based layered cake with cream similar to sabayon, fruits and gelatin
Ube (purple taro) bavarois with chocolate glaze and parmesan granita/snow
Apple and rhubarb pie/crumble with vanilla sauce
Mint, dark chocolate sorbet infused with calamnsi
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 Sweden
Discover cities of Sweden where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in Sweden.