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





















A personal chef for any occasion in Redding
Since the first private chef joined Take a Chef in Redding in January 2020, more than 13 Private Chefs have joined our platform in Redding and offered their services as private chefs anywhere in Shasta County.
Starting in 2020, 109,335 guests have already enjoyed a chef in Redding. To book your chef in Redding, 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 30,454 customized menu proposals, sending a total of 67,529 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 109,335 guests have enjoyed unique experiences with no hassle. Our guests in Redding usually book menus around 180 USD per person, including 3.12 courses, sharing an average of 4.88 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 Redding.












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 Redding
Get to know more about our top rated Private Chefs in Redding












More than 109,300 guests have already enjoyed the experience
4.47 Chef
The guests in Redding have scored the experience with their Private Chef with a 4.47.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Redding received an average score of 4.77.
4.68 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.68 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Redding has been scored with a 4.76 on average.
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30,454 menus personalized by our Private Chefs in Redding
Every occasion is unique - make sure you have the right chef and menu for it!








"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)
Ahi tuna tare tare with a hint of sriracha and wasabi served over crispy sesame rice crackers
Shrimp ceviche with fresh made tortilla chips
Carmelized onion and garlic creamy mashed potatoes
Smashed oven roasted fingerling potatoes with basil oil
Jumbo garlic butter shrimp
3oz lobster tail
Reverse seared butter basted new york strip topped with a vibrant chimichurri
Chocolate mousse pie
Creme brulee
Pizookie with vanilla bean ice cream
Quinoa tabbouleh ( quinoa, cucumber, tomato, onion, garlic, lemon, mint, parsley)
Spanakopita (phyllo, spinach, caramelized red onion, feta, butter)
Moroccan short rib (piedmontese short rib, roasted tomato, apricot, kalamata olive, orange, cinnamon, spinach, polenta, braised short rib jus)
Baklava (phyllo, pistachio, cinnamon, vanilla, orange, lemon, honey)
Mezze platter (hummus, baba ganouj, pita bread, muhammara dip, marinated feta and olives)
Fresh baked spanikopita
Dolmathes (stuffed grape leaves)
Lamb kefta with morocccan tomato sauce and feta
Chicken schwarma with saffron scented pilaf and grilled vegetables with tahini sauce
Lamb or beef kabobs with preserved lemon, pilaf and grilled vegetables
"impossible" moroccan meatballs with spicy tomato sauce, pearled cous cous and vegetables
Baklava with coconut ice cream
Meskouta, or moroccan lemon cake with lavender ice cream
Ghoriba, middle eastern almond cookies with tea
Ceviche (shrimp, lime, cilantro, tomato, red onion, serrano, avocado cilantro crema, blue corn tortilla chips)
Sea scallops (diver scallops, arugula pesto, pickled red onion)
Latin salmon (king salmon, black bean corn hash, pickled jicama, poblano cream)
Lobster risotto (arborio, lobster, pinot grigio, shallots, grana padano, truffle oil)
Crab stuffed sole (dungeness crab, sole, burre blanc, roasted tomato, arugula, fingerling potato, red pepper coulis)
Belgian waffle with berries (belgian waffle, macerated berries, whipped creme friache)
Watermelon strawberry basil granita
Fondue made from gruyére, emmentaler, garlic, white wine, dry sherry and a touch of nutmeg and black pepper with toasted baguette cubes, soft pretzel cubes, roasted potatoes, house-made cooked meatballs, crimini mushrooms and apples
A salad of mixed greens, tarragon and mint with a dijon mustard, honey, champagne vinegar and walnut oil dressing
Shrimp, green mango and avocado salad with a creamy citrus and basil dressing served over arugula
Arugula salad with apple, gorgonzola cheese and walnuts with a honey and dijon aioli
Bistro salad with lettuce, fresh tarragon, chives, parsley and pickled shallots with a lemon/dijon vinaigrette
Salade au chèvre: mixed greens, mint leaves and chèvre with a honey, dijon mustard, champagne vinegar, dijon and evoo dressing
Duck egg salad with calabrian chili infused mayonnaise served over arugula
Fondue bourguignonne (oil and duck fat) with sirloin cubes, chicken thigh cubes, duck breast cubes, salmon cubes, bay scallops, shrimp, fennel, green peppers and mushrooms
Apple, brown butter and thyme crumble
Chocolate and kahlua mousse topped with whipped cream and shaved chocolate
Creme fraiche cheesecake with strawberry coulis
Grilled crostini rubbed with garlic with fresh tomato, burrata cheese and basil
Or stuffed portobello mushroom
Cheese and charcuterie with fresh fruit and assorted crackers (some gf)
Baked brie en croute with honey, apricots and slivered almonds
Italian tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with anchovies, etc)
Onion and blue cheese tart with fig/honey drizzle
Field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or english pea and fresh mint soup (cold)
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan
Grilled ribeye sliced and served with chimichurri, roasted rosemary potatoes and vegetables
Salmon with sumac and orange, pilaf and asparagus
Seared duck breasts sliced and served with thyme-infused tart cherry glaze, wild rice polenta and vegetable
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Or ginger pear tart on puff pastry with vanilla gelato
Berry crisp with vanilla gelato
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
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 chef services in Redding.
What does a private chef service include in Redding?
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 Redding?
The price of renting a chef in Redding 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 163 USD to 327 USD. For groups of 13 people or more, the price is 163 USD per person. For groups of 7 to 12 people, the cost is 178 USD per person. For groups of 3 to 6 people, the rate is 112 USD per person, and for 2 people, the price is 327 USD 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 Redding?
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 Redding. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Redding 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 Redding?
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.
Key information about our chefs in Redding
Discover more details about our private chefs and their services.
The average age of our private chefs in Redding
Percentage of our women chefs in Redding.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Redding.
Percentage of services with kids in Redding.
Maximum number of bookings for a personal chef by a single client in Redding.
Increase in the number of bookings for a chef from last year in Redding.
Languages spoken by our personal chefs in Redding.
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 Redding.
Average timeframe from sending the request to booking.
How many chef services are booked in Redding each month?
Private chef reservations can vary seasonally depending on the destination. In Redding, 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 Redding.
Cost of a private chef in Redding
The cost of hiring a private chef in Redding 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 163 USD to 327 USD per person.
For 13 people or more: 163 USD
For 7 to 12 people: 178 USD
For 3 to 6 people: 112 USD
For 2 people: 327 USD.
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 Redding?
We mainly offer six types of cuisine in Redding: 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 Redding!

Why not try a Private Chef service in Redding?
Did you ever have the possibility to bring a Michelin Star restaurant to the comfort of your house? That is what Take a Chef brings to you. We will bring the best chef in the region to the comfort of your house. You will be to personalize the menu any way you see fit so you can make this moment unforgettable!

Our Private Chefs in Redding go the extra mile
The magic starts from the moment you request us a service. From the start, our chefs have you and your guests as the protagonist of the night. You will be deciding what and when you want to eat, you simply have to share with us your food tastes. When the day of the service arrives, our chefs will be taking care of everything! From grocery shopping to cleaning after the service. All of that so you can simply sit back and enjoy it.

Do you want to try something new in Redding? We have the perfect idea!
Situations involving your senses are the experiences that make the best memories. This is Take a Chef’s philosophy. We want you to build new memories around high-end dishes cooked by our private chefs at the comfort of your house. Give Take a Chef a try and enjoy this wonderful experience.






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









