Private chef in Sacramento
Hire the best private chefs in Sacramento for your next special occasion. Bring one of our over 100 Chefs home for an intimate and personalized dining experience.





















Hire a personal chef in Sacramento
Over 103,284 guests have connected with our private chefs in Sacramento and welcomed them into their homes since October, 2017. Chat with our chefs and design an intimate celebration with family and friends at home with a customized menu. Find out what guests like you have loved about our Sacramento chef services!
Sacramento chefs have years of experience in menu planning that showcases the city's gastronomic diversity. From Mexican and Italian to Asian and Southwestern cuisines, the taste of California is just a few clicks away. Bring the party home with a personal chef service for less than a restaurant bill. Enjoy a unique dining experience in the comfort of your home.
After you fill out your request, our top personal chefs in Sacramento, CA, will plan unique menus that consider all your tastes and dietary preferences. You can modify their proposals to the last detail while chatting with each chef until you have a menu that suits your needs. Visit their chef profiles, check their galleries, and pick your favorite!












How it works
Submit your request
Let us know about your celebration, from your preferred cuisine to your date and budget.
Create your menu
Receive menu proposals from our chefs and modify them until they suit your needs.
Chat with chefs
Connect with our chefs and get to know them—no commitment until you find a match.
Book your service
With your chef and menu picked, just finish your booking with your payment.
Live the experience
Let your chef in and sit back; they will handle service while you host a great party.
127 personal chefs in Sacramento, CA
Meet our chefs in Sacramento and what they can do for you












Join over 103,200 guests who have lived the Sacramento chef experience
4.47 Chef
Personal chef services in Sacramento scored 4.47 in guest satisfaction.
4.78 Food quality
Private chefs in Sacramento, CA, scored a 4.78 for their menus.
4.69 Presentation
Platting and serving by our chefs have earned a solid 4.69.
4.76 Cleaningness
Guest in Sacramento gave post-service cleanup by our chefs a 4.76 score.
View full review
View full review
View full review
View full review
28,225 menus customized by our chefs in Sacramento
Save yourself the trouble of finding the perfect reservation, take the party home, and enjoy restaurant-level service at a surprising cost.








Winter squash soup with home made sourdough
Citrus walnut salad with orange saffron dressing
Risotto with wild mushrooms
Wagyu filet, potato and jus
Braised short ribs
Vegetarian lasagna
Chocolate, bourbon, miso, blood orange
Chocolate cake, salted popcorn ice cream and blood orange
Mandarin sorbet, chocolate mousse
"os a moelle" roasted grass fed bone marrow encrusted with herb & garlic confit pistou with pecorino romano & roasted walnut, local bread & sauce bordelaise
Oysters raw & “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Sous vide & charred pork belly, caramelized citrus, sesame soy glaze with aged banyuls vinegar & pickled mustard seed
Dungeness crab beignets, with crab infused hollandaise dipping sauce
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade calendula & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Spaghetti alla carbonara, handmade lacinato kale pasta, sous vide egg, pecorino romano & estero gold reserve with black peppercorn butter & lardons
Spice crusted seared scallop, & tonka bean brown butter pear, celeriac puree & fried parsley pistou
Winter chicories roasted in the oven with a rich gorgonzola cream & a candied pistachio gremolata
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with belgian candy cap liege waffles, cultured butter with maldon sea salt & maple syrup
Whole black cod experience, charred miso, steamed & smoked with root vegetable soubise, aromatic umami nage, sorrel, basils & nasturtium
Pacific halibut, encrusted with hazelnut compound butter, asparagus & mushroom ragout with herb & citrus salad
West coast bluefin tuna, spice encrusted & seared with fennel soubise, sweet italian frying peppers & a stonefruit fennel pollen shrub
Pacific bourride, french seafood stew with local cod, mussels, clams & prawns in a saffron broth that is emulsified with garlic aioli served with toasted baguette
Bryan flannery prime dry-aged ribeye with wild mushrooms & winter greens served with a umami salsa verde
Wagyu picahna steak, roasted local chicories with green peppercorn creme sauce au poivre & blistered marble potaotes
Liberty farms duck confit, lentils de puy with oak roasted wild mushrooms, braised shallots & local greens
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Saddened chocolate cake with candy cap ice cream, salted caramel, chantilly creme & cinnamon
Chocolate souffle, with orange creme anglaise & fresh butter cookies
Candy cap creme brulee with cultured butter breton sables & sea salt
"os a moelle" roasted grass fed bone marrow encrusted with herb & garlic confit pistou with pecorino romano & roasted walnut, local bread & sauce bordelaise
Oysters raw & “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market spring vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Asparagus arancini, carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon (late june-oct)
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Sous vide & charred pork belly, caramelized citrus, sesame soy glaze with aged banyuls vinegar & pickled mustard seed
Farmer's market spring risotto, english peas, asparagus & sweet corn with carnaroli rice, parmesan & garden herb pistou
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Blistered asparagus filled agnolotti del plin pasta pistou of garden herbs, walnut, garlic confit & wilted farm greens with black peppercorn, extra virgin olive oil & shaved pecorino romano
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade calendula & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Seared day boat scallop with charred stonefruit vinaigrette, fresh corn polenta & vanilla sea salt
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Liberty farms sous-vide “peking” duck daikon & carrot salad with salted fennel with roasted wild mushroom, shallot & cabbage with an ishiri shoyu & hoisin gastrique served with mandarin crepes
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with belgian candy cap liege waffles, cultured butter with maldon sea salt & maple syrup
Snake river farms wagyu steak, citrus & garlic potato skordalia, with blistered asparagus & roulette peppers with a preserved lemon & herb chermoula with smoked sea salt
Seared salmon with warm spring vegetable & roasted mushroom salad with balsamic brown butter
Dry aged cote de boeuf, with blistered asparagus & roulette peppers, potato skordalia, umami salsa verte & smoked sea salt
Whole black cod experience, charred miso, steamed & smoked with root vegetable soubise, aromatic umami nage, sorrel, basils & nasturtium
Pacific halibut, encrusted with hazelnut compound butter, asparagus & mushroom ragout with herb & citrus salad
West coast bluefin tuna, spice encrusted & seared with fennel soubise, sweet italian frying peppers & a stonefruit fennel pollen shrub
Humboldt grassfed pichana steak, grilled sweet corn & heirloom peppers with an anchovy & preserved lemon chimichurri
Pacific bourride, french seafood stew with local cod, mussels, clams & prawns in a saffron broth that is emulsified with garlic aioli served with toasted baguette
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Saddened chocolate cake with candy cap ice cream, salted caramel, chantilly creme & cinnamon
"croquembouche", beignets de carnival tossed in sugars & spices with caramelized dry creek peaches, torched italian meringue all encased in spun caramel tableside
Caramelized dry creek peach, tart tatin, spiced caramel, vanilla bean sea salt, cultured butter pate brisee & creme fraiche mousse (made on-site)
Dry creek peach galettes, with cinnamon walnut frangipane, chantilly creme & a blitz puff pastry crust with handmade ice cream
Strawberry shortcake, coconut & cardamon spiced mamahri doughnuts, fresh local strawberries macerated with bourbon served with coconut mousse (vegan)
Bacon wrapped country pork pate with stone ground mustard, pickled vegetable salad and warm grilled bread
"os a moelle" roasted local bone marrow with local bread & sauce bordelaise
Farm lettuces with marinated onions & market vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Parsnip & celeriac soup with allium soubise, baby greens, garlic oil & black truffle
Steak tartare, local beef, capers, red onion, aged vinegars & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Crispy beef sweetbreads, oak roasted wild mushrooms with a spiced fig gastrique
Roasted heirloom carrots, citrus labneh, harissa & red sumac dressing with roasted cashews, preserved meyer lemon & winter greens
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, & preserved lemon salad
"cacio e pepe" handmade pasta with pecorino romano & black peppercorn toasted in cultured butter with an aerated parmesan creme anglaise (scratch pasta on site)
Red kuri squash angolotti pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale
Oak roasted mushroom risotto, carnaroli rice, parmigiano-reggiano, & shallot confit with fresh herb pistou
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & pommes frites
Spaghetti alla carbonara, handmade lacinato kale pasta, sous vide egg, pecorino romano & estero gold reserve with black peppercorn butter & lardons
Double cut porc chop roasted fall squash, red wine braised cabbage, roasted apple & cider jus
"coq au vin" chicken braised with red wine, oak roasted mushrooms, bacon lardons & onions, served with handmade buttered noodles
Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad
Roasted fall squash with , hazelnut praline, bitter greens, pecorino romano & banyuls aged vinegar & crushed hazelnuts
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry
Whole market fish, lemon & olive oil potato puree, farmers market vegetables with preserved lemon & herb salad
Bryan flannery prime dry aged beef zabouton, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri
Handmade boudin blanc sausage, huckleberry gastrique & parsnip puree, with oak roasted cabbage, fennel & maitake mushroom ragout
Liberty farms duck breast, foie blond boudin, banyuls bordelaise, with spice roasted carrots, winter greens
Caramelized meyer lemon tart with aged balsamic, chantilly creme & lavender sea salt
Chocolate souffle, with orange creme anglaise & torched italian meringue
"croquembouche", biegnets de carnival tossed in sugars & spices, with torched italian meringue all encased in spun caramel
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse, with warm toasted italian meringue with shaved chocolate
Fresh handmade wild tri-cornered leeks & chicken dumplings with ginger & shoyu, with an umami dipping sauce
Ahi tuna crudo on fresh shiso, with nori chips, avocado, preserved lemon & an umami nage
Blistered roulette peppers sweet & spicy heirloom peppers blistered on a table top binchotan grill with preserved lemon dipping sauce
Blue fin, tuna tartare, cucumber, avocado, fennel, with fines herbs, creme fraiche & extra virgin olive oil with dehydrated citrus chips
Korean japche, with crispy duck confit, sweet potato noodles, garlic chives & bok choy with a duck demi & hoisin sauce, a hoisin
Market seafood & vegetable tempura, served with shiso & ram salad with umami dipping sauce
Salmon katsobushi carbonara, sous vide egg, cured salmon roe, pearls of shoyu & dashi with fresh handmade alkaline pasta
Liberty farms sous vide “peking” duck pickled daikon & carrot salad with cucumber & scallion with roasted wild mushrooms, shallot & cabbages with a ishiri shoyu & hoisin gastrique & mandarin crepes
Sous vide prime bryan flannery shortribs marinated and cooked sous vide then sliced and glazed with seasame, ginger & ishiri shoyu with charred heirloom broccolis
Seared bluefin tuna soba noodles, roasted cabbage & trumpet mushrooms with black mussels & curry cap mushroom & sesame nage
Tea smoked liberty farms duck breast sunchoke & celeriac soubise with ishiri & soy glazed bok choy & rapini
Bryan flannery cote du boeuf, with wild mushrooms & winter greens served with a umami salsa verde
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
Candy cap & chocolate mousse au creme brulee with cultured butter breton sables & sea salt
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, farm fresh strawberries, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse, with warm toasted italian meringue with shaved chocolate
Spiced apple galette, cinnamon walnut praline with crispy buttery crust, cider reduction & creme friache
Almond basque cake with citrus pastry cream, citrus marmalade & creme fraiche
Dark chocolate cake layered with chocolate mousse with rum & tonka bean buttercream & sea salt caramel
Choose a board or two small bites
Local charcuterie board, assorted fatted calf charcuterie, olives, pickled vegetables, nuts, mustard, rustic crackers
Local crudites board butternut feta dip, beet walnut dip, smoked gouda dip, seasonal vegetables (raw, roasted, pickled)
Local cheese board assorted cypress grove and point reyes cheeses, jam pairings, spiced pecans, rustic crackers
Hot dips board leek white cheddar gratin, smoked trout brandade, homemade brioche toast points
Champagne poached prawns smoked cocktail sauce
Frito misto crispy fried calamari, shrimp, olives, fennel, lemon, calabrian chili aioli
Caviar deviled eggs crème fraîche, dijon, chives, sturgeon caviar
Bay scallop ceviche citrus, white verjus, celery leaf
Prime sirloin carpaccio golden beet, lemon aioli, bloomed capers, parmesan
Nona's meatballs grass fed beef, pork, san marzano tomato sauce, burrata, fried herbs
Prosciutto wrapped persimmon mascarpone cream cheese, balsamic agridulce
Wild mushroom bruschetta stone ground mustard, pickled shallots
Pumpkin arancini saffron risotto, fontina
Chicory lettuces salad roasted apples, candied walnuts, humboldt fog (cypress grove), warm bacon cider vinaigrette
Local caesar salad baby kale, charred onion, white anchovy, aged gouda (pt reyes), garlic croutons
Beet and blue salad bay blue (point reyes), arugula, pistachio dukkah, mint, parsley, saba
Wild mushroom soup umami mushroom blend, herb infused cream
Potato leek soup potato chips, frizzled leeks
Smoked acorn squash soup curried coconut cream, crispy chickpeas
Surf and turf prime ribeye, seared scallops, herb butter, crispy smashed potatoes
Dry aged prime ribeye sage brown butter, honeynut squash dauphinoise
Seared and roasted prime tri tip rosemary au jus, garlic roasted red potatoes, grilled carrots, pearl onions
Pistachio crusted lamb chops saffron sweet potato puree, pomegranate molasses, mustard green salad
Pancetta wrapped pork loin herb goat cheese, wild mushrooms, swiss chard, butterbeans
Confit duck leg parsnip cauliflower puree, sauteed baby kale, spiced plum sauce
Crispy chicken quarter seared cabbage wedge, preserved lemon marmalade, brown butter sauce
Lobster thermidor garlicky green beans, roasted baby potatoes
Slow roasted halibut filet miso butter, wild mushrooms, charred brussels, red rice
Pan seared branzino filet mixed seasonal squashes, wine soaked farro, citrus herb salad
Classic tiramisu cafe chocolate sauce
Pistachio tiramisu pistachio salted caramel
Buttermilk panna cotta fig jam, lemon meringue cookies
Tcho chocolate cake orange blossom cream cheese frosting
Earl gray tea cake brown buttercream frosting
Salted caramel apple cake cinnamon glaze
Chocolate miso tartlet black sesame, almond crust
Goat’s milk crème brûlée pink peppercorns, quince compote
Lemon chiffon pie cloud cranberry jam, graham cracker crumble
"escargot" burgundy snails cooked in parsley, pastis, garlic butter with wilted spinach & savoury puff pastry encroute
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (considered two selections)
Oysters raw & “rockefeller” brunoise of fennel & alliums soubise maitre d butter & prosciutto thyme crust
Blue fin, tuna tartare, cucumber, avocado, fennel, ishiri, sesame & lemon olive oil with dehydrated citrus/nori chips & cured egg yolk
Crispy pork belly, served with stone fruit shrub & pickled onions
Fried agnolotti pasta filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Asparagus arancini, carnaroli rice & fontal cheese, fried crispy served with minted pistou & preserved lemon
Bite sized boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry
Halibut crudo, pickled fennel & serano chile, citrus, herb oil, brokaw farms avocado & sea salt
Cacio e pepe, fresh handmade calendula & cocoa pasta with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Spaghetti alla carbonara, handmade lacinato kale pasta, sous vide egg, pecorino romano & estero gold reserve with black peppercorn butter & lardons
Farmer's market spring risotto with carnaroli rice, parmesan & garden herb pistou
Seared scallops with vanilla roasted pear, celeriac puree, & preserved lemon shrub salad
Local petrale sole meunière, cooked whole and filleted tableside, lemon caper brown butter sauce with wilted market greens
Bryan flannery prime dry-aged ribeye with wild mushrooms & winter greens served with a umami salsa verde
Beef wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
"coq au vin" chicken braised with red wine, oak roasted mushrooms, bacon lardons & onions, served with handmade buttered noodles or creamy polenta
Boeuf bourguignon with bacon, lardons, roasted carrots & wild mushrooms
Veal boudin blanc, fresh marjoram brown butter gnocchi with spring vegetables & maitake mushrooms
Whole liberty farm’s duck spatchcocked & confit with bbq red wine prunes au armagnac duck bbq sauce, “offal dirty” risotto with carnaroli rice
West coast bluefin tuna, spice encrusted & seared with fennel soubise, spring vegetable ragout
Bourride, french seafood stew with local cod, mussels, clams & prawns in a saffron broth that is emulsified with garlic aioli served with toasted baguette
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, farm fresh strawberries, torched italian meringue all encased in spun caramel tableside
Dark chocolate cake layered with chocolate mousse with tonka bean buttercream & prunes au armagnac with red wine & warm spices alongside
Candy cap & chocolate mousse au creme brulee with cultured butter breton sables & sea salt
Saddened chocolate cake, salted caramel, chantilly creme & cinnamon
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Caramelized meyer lemon tart with shortbread crust & toasted italian meringue
Deviled eggs
Chili garlic shrimp
Arancini with havarti and prosciutto
Pork belly sliders
Lamb meatballs
Oaxacan chocolate mousse, blood orange
Banana cake with chai ice cream and tahini cream
Olive oil cake with roasted strawberry gelato
Host a unique dining experience
Are you wondering how to throw a great party at home? Our private chefs in Sacramento, CA, will take cooking, serving, and post-event cleanup out of your hands so you can be the best host for your next anniversary or family reunion!








Frequently asked questions
Below, you can find answers to the most recurrent questions about Sacramento chef services.
What does a private chef service in Sacramento include?
Your private chef experience in Sacramento, CA, covers everything from menu customization to post-service cleanup. Our chefs also take care of grocery shopping. They will cook in your kitchen and serve every course on your table. Depending on the complexity of your menu, your chef might bring a mise en place prepared before to ensure a seamless cooking experience. Tableware and glassware are not part of your service. Tipping is at each guest's discretion.
How much does a personal chef cost in Sacramento?
Private chef costs in Sacramento can vary due to group size. For parties of 13 people or more, the average price per person is 163 USD; for services of 7 to 12 guests is 178 USD; for groups of 3 to 6 people, the average cost is 112 USD per person, and for two-people services, the price tends to be 327 USD each. Our rates can also vary based on seasonality, location, or last-minute bookings, so we recommend planning your experience with anticipation.
How can I hire a private chef in Sacramento?
To book a personal chef in Sacramento, just follow these steps:
1. Select your date
2. Specify your number of guests and budget
3. Share your food preferences and kitchen details
4. Add any particular dietary needs or preferences
Within hours, you'll receive three customized menu proposals from our top Chefs available near you on the date of your event. Check their profiles, reviews, and galleries showcasing their signature dishes.
Chat directly with our personal chefs to perfect their sample menus according to your wishes. Once you find a chef with a menu that you like, complete your booking with your payment. We'll then send your chef's contact information for further details.
How can I find a private chef in Sacramento?
We have over 127 of the best private chefs in Sacramento at your disposal. Just fill out a request to get three menu proposals from the top-ranked chefs available on your event date. Visit their profiles, chat with them to customize your menu, and choose your chef. If you're not satisfied with the first three sample menus you get, we will send more chefs your way to give you fresh proposals until you find one that meets your cravings.
Is there a maximum number of guests for a private chef experience in Sacramento?
No, there is no set maximum number of guests for one of our services. However, a private chef experience is usually an intimate gathering with friends or family at homes with limited space for cooking and sitting. So, although there isn't a strict limit, guest count generally doesn't exceed 15 people.
Does the private chef cook at my house?
Yes, a private chef's experience consists of cooking the meal at your home professionally. Depending on the complexity of your menu and your kitchen equipment, your chef may bring a mise en place to ensure an efficient cooking experience.
Can I cook along with the personal chef?
Yes! We highly recommend you seize that chance. Roll up your sleeves, wash your hands, and join your chef. Discover an innovative way to enjoy food by sharing their passion and hearing about their journey.
Are the ingredients for a private Chef service fresh?
Fresh ingredients are vital in high-end cooking. Our private chefs in Oklahoma are committed to providing restaurant-quality food and service to their guests. After tailoring your menu, your chef will purchase the best ingredients from local suppliers in your area.
Are drinks included in a private chef service?
Drinks are not included in your purchase by default. However, you can agree with your chef to add them as an "extra" on your menu.
How much should I tip a private chef in Sacramento, CA?
Tipping your private chef in Sacramento is optional and depends on your satisfaction. After 103,284 served guests in the city, we can share that tips are 14.72% of the total bill. If your Chef impresses you with their culinary offer and service, you may choose to show your appreciation accordingly.
Key information about our Sacramento chef offer
Here are some details about our services in Sacramento.
Our chefs in Sacramento have an average age of 44, that's vast cooking experience.
Women make 61% of our chef network in Sacramento.
Your first menu proposals are typically sent within 5 hours after your request.
Our first chef experience in Sacramento, CA, was requested on 2017-10-29.
24.7% of our personal chef services in Sacramento include kids.
One guest has booked the same home chef in Sacramento 21 times.
The number of private chef bookings in Sacramento increased by a 30% in the last year.
Our personal chefs can speak up to 4 languages.
More than 58.4% of our guests have hired our chef services in Sacramento more than once.
On average, multiple services book a chef for 4 days in Sacramento.
1,083 pictures of our Sacramento, CA, chef experiences have been uploaded to our site.
It takes 2 days from submitting your request to booking a private chef.
How much does a private chef cost in Sacramento?
The group size of your event modifies the cost of your chef service. On average:
- 13 or more people bookings cost 163 USD
- 7 to 12 people parties go for 178 USD
- 3 to 6 people services cost 112 USD
- 2 people bookings go for 327 USD
In addition to your guest list, seasonality can also change the cost of your chef service in Sacramento. Check the chart above for a detailed view of month-to-month price fluctuation.
How many private chef services are booked per month in Memphis?
Private chef services in Sacramento are in different volumes depending on location and season—the chart above depicts the monthly index for service bookings.
However, any month is great to hire a home chef near you. Please note that last-minute bookings could come at a higher fee and give you less time to personalize a perfect menu. Remember, there is no commitment for talking to our chefs!
How many private chefs are signed in Sacramento each month?
We've been part of the Sacramento private chef scene for years, providing the best local chefs a chance to bring their passion into our guests' homes. Our team grows larger every month to keep our offers fresh and varied.
On average, 1 new chefs join our platform monthly. Our team checks and classifies their profiles by background and style daily to ensure you always find new and interesting alternatives for your celebrations.
What is the most reserved type of cuisine in Sacramento?
From top to bottom, the main cuisines requested in Sacramento are French, Japanese, Mediterranean, Latin American, Italian, Mexican // However, the most requested menus in Sacramento, CA, are Chef's special menus! Let our chefs create a menu just for you!
Our chefs will design their menu proposals to match your request: preferences, dietary needs, or food allergies. If you don't have a menu in mind, they can also offer innovative options. Send your request to learn about the culinary pieces they can prepare for you.

Personal chefs in Sacramento at your disposal
Adjust your menu to match your taste and budget to give your guests an innovative culinary experience without breaking bank. Our private chefs can cook up the ideal menu for your special occasion.
Personal chef experiences are an exciting alternative to traditional ways of celebrating holiday parties, anniversaries, or even formal company parties. Design an interactive cooking experience for your next celebration.
On the day of your event, your chef will source the ingredients locally to prepare your menu in your kitchen. They will also serve at your table and clean up your kitchen spaces before they leave.

Sacramento's best chefs in your kitchen
Each of our Sacramento chefs graduated from leading culinary schools and has at least ten years of experience in top restaurants, hotels, and resorts. With 127 available in-home chefs, we're confident we can put you in contact with the right chef for your party.
You have the final say on your menu, so trust your chef and let them prepare your dream meal at home. // Welcome your chef into your Sacramento home and sit back, surprise your guests with a dining experience at your next birthday party, graduation, or anniversary.

An authentic taste of Californian cuisine
Forget about keeping your laughs down! Enjoy a restaurant-level dining experience with your loved ones and no one else. Find out what our private Chefs in Sacramento can do for your next special occasion.






Meet our chefs in Sacramento, CA
Thanks to its location and heritage, Sacramento offers a rich blend of local and international cuisines, like Mexican and Southwestern. However, our chefs can also personalize a menu with more exotic options. More than just a chef agency, we're champions of connecting people through food intimately and comfortably.









