Private Chef in Syracuse
Hire one of our 13 Private Chefs in Syracuse and personalize your menu, 34043 clients in Syracuse have already booked their chef!
Private Chef in Syracuse
Since the first Private Chef who joined Take a Chef in Syracuse in February, 2019, more than 13 Private Chefs have joined our platform in Syracuse and offer their services as Private Chef anywhere in Onondaga County.
Starting from 2019, 34043 guests have already enjoyed a Private Chef in Syracuse through Take a Chef. Up until today, our chefs have shared 7759 customized menu proposals, sending a total of 103155 messages to their guests, who rated their experience with an average score of 4.6 out of 5.
Our guests in Syracuse usually book menus around 163 USD per person, including 4.75 courses, sharing an average of 4.98 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Syracuse!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
13 Private Chefs in Syracuse
Get to know more about our top rated Private Chefs in Syracuse
More than 34000 guests have already enjoyed the experience
4.32 Chef
The guests in Syracuse have scored the experience with their Private Chef with a 4.32.
4.68 Food quality
The quality of the menus cooked by our Private Chefs in Syracuse received an average score of 4.68.
4.58 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.58 average score.
4.7 Cleaningness
The clean up of the kitchen and dining area in Syracuse has been scored with a 4.7 on average.
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7759 menus personalized by our Private Chefs in Syracuse
Every occasion is unique - make sure you have the right chef and menu for it!
“shrimp and grits”: garlic shrimp with togarashi and black and white sesame seeds, crispy rounds of white corn grits, tomato jam
Arugula and beet salad: roasted beets, shaved ricotta salata, blood orange, pine nuts, mint
Carrots 3 ways: roasted heirloom carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish
“melon and prosciutto”: cubes of cantaloupe, italian prosciutto, balsamic glaze, mint
“bagels and lox”: platter of assorted bagels, cream cheese spreads, salmon lox, sliced tomatoes, pickled onions, capers
Deviled egg: smoked paprika, chive, caviar
“benedict”: choice of canadian bacon or salmon lox, mushroom focaccia, sous vide egg, hollandaise
Corn fritters: 3 cornmeal fritters with sweet corn, roasted oyster mushrooms, roasted corn and black beans salsa, cilantro crema
"cacio e pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)
“braise of the day”: braised beef, pork or lamb, sunny side up eggs, cornbread
Belgian waffle: 2 waffles, moscato soaked berries, zabaione, mint
Blueberry “johnny cakes”: white cornmeal pancakes with blueberry compote, sweet vanilla creme fraiche, mint
“all american”: 2 eggs any way, smoked bacon, breakfast sausage, short stack of pancakes
Frittata: cherry tomato, english peas, shrimp, basil, chili jam
“steak and eggs”: sous vide ny strip steak, 2 free range eggs, home fries, chimichuri
Banana french toast: brioche french toast, banana rum compote, almond butter, pineapple ginger syrup, whipped cream
Salmon: pan roasted salmon, wilted spinach, hollandaise
Burger: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"
Moscato soaked berries and citrus segments, zabaione, biscotti
Panna cotta: vanilla panna cotta, blackberry compote, mint
Fruit salad: cantaloupe, honeydew melon, strawberries, mango, blueberries
Assorted pastries: croissants, sfogliatella, danish
Bombolone (italian donuts): variety of filled donuts. fillings: custard cream, nutella, pistachio, raspberry, blueberry almond
Mini tarts: chocolate, hazelnut, berries
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Farmers radishes, housemade butter, smoked salt
Seasonal crudite, chive cream
Smoked steelhead trout rillettes with fine herbs
Long island clams baked with bacon and garlic
Peekytoe crab salad and lemon aioli, tomato, basil
Sea urchin and green apple
Wellfleet oysters with frozen champagne mignonette
Lobster salad with tarragon yuzu vinaigrette
Scallop crudo with pistachio
Fried chicken bites with chile lime yogurt
Flatbread with spring onions & fingerling potatoes
Potato & touissant cheese churro with black truffle
Snow peas with crispy coppa, pecorino and mint
Strawberry gazpacho with guanciale, black pepper & balsamic
Strawberry and cucumber salad with toussant cheese
Cast iron roasted beets with rhubarb, celery & creme fraiche
New crop onion salad pickled ramps, salsa maro, aged parmesan
Marinated leeks, grated tomato vinagrette, aged balsamic
Potato gnocchi with asparagus, peas, lemon butter
Tomato tart with eggplant and rosemary
Heirloom tomato with peaches and almonds
Cucumber salad with caramelized yogurt, espellete, housemade yogurt
Peekytoe crab, daikon & grannysmith
Smoked steelhead trout, cucumber & avocado
Slow poached hen egg with asparagus and stella vallis
Ricotta gnocchi with squash and foraged mushrooms
Spring greens with grains & ricotta salata
Black pepper & maple glazed parsnip with speck & pears
Morels, nettles, potatoes & lardo
Asparagus with smoked potato & truffle
Brococoli with parmessan, country ham & lemon
Summer squash with sheeps milk feta and pistachios
Slow roasted carrot with yogurt, vadouvan and kale
Roasted honeynut squash with apple and quinoa
Black bass with scallions, rhubarb and green garlic
Seared halibut with favas and ramps
Lobster poached with snap peas and morels +$5
Red snapper with corn and tomato
Maine scallops with peas & carrots
Olive oil poached salt cod with fennel, tomato and olive
Wild striped bass with summer squash and peppers
Pan roasted sweetbread with spring vegetables
Pork confit with apricots, bacon and arugula
Spring lamb with summer beans and savory
Beef roasted with tomato and artichokes
Honey & spice glazed duck with apricots, chamomile and swiss chard
Cherry balsamic glazed quail with grilled radicchio and grains of paradise
Squab with kale and bluefoot mushrooms
Cracklin' pork with cabbage & beans
Thrice roast chicken with rosemary & orange, white asparagus, nettles, potatoes and morels
Carrot cake with walnuts and raisins
Strawberry cheesecake with graham crumble and meyer lemon
Cherry sundae with mascarpone and pistachio brittle
Blackberry cobbler with brioche and lime
Orchard peach with rosemary and vanilla
Orange creamsicle with vanilla
Roasted apple with buckwheat and sage
Lemon tart with ricotta and almond
"milk & honey" milk ice cream, honey brittle, honey-oatmeal crumble
Chocolate ganache tarte with hazelnuts and caramel
"chocolate milk" chocolate cake, chocolate fondant, malted milk ice cream,
Radicchio salad: charred radicchio leaf, baby romaine hearts, pickled currants, pine nuts, honey sherry vinaigrette, oregano
Fluke crudo, parsnip, uni, salmorigilo
Beef tartare: tartare of filet mignon, whole grain mustard, fried capers, garlic crostini, quail egg
Arugula salad: ricotta salata, blood orange, pine nuts, mint
Arctic char tartare: dice arctic char, dijon foam, chive, char caviar, dehydrated char skin chip
“chicken parm fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu
Foie gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts
Prawn crudo: raw wild prawn, fermented chili sauce, sweet chili citrus vinaigrette, melon, crispy shallots, caviar, cilantro oil, micro leek
Carrot and winter squash soup: ginger, coconut foam, guanciale, cilantro oil, cashews
Grain salad: quinoa, roasted sweet potato, pear, gruyere cheese, maple mustard vinaigrette, crispy sage
Rigatoni "bolognese": classic tomato ragu with ground beef, carrot, celery, oregano, basil
Winter mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, mornay, mushroom dashi
Gnocchi: homemade potato gnocchi, celery and celery root, fennel sausage, mint pesto, almond
"bucatini and clams": shellfish tomato bisque, little neck clams, bacon lardons, mint, basil
Kabocha squash raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash cream sauce, roasted diced squash, guanciale, pumpkin spice
Spaghetti: bottarga, italian herbs, lemon, spicy breadcrumbs
Truffle pasta: hand cut spaghetti, white truffle sauce, wild mushroom, wild spinach, truffle peelings, parsley
Foie gras: seared foie gras (moulard duck liver), toasted brioche, fig jam, balsamic reduction
Pappardelle: hand cut pasta, wild boar ragu, pecorino
Fusilli: tomato ragu, braised beef shank, pecorino
Halibut: rosemary and garlic sous vide halibut, “ribollita” (stewed tuscan bean), guanciale, broccoli rabe, parsley pesto
Roasted cod: roasted atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam
Ny strip steak: sous vide strip steak, potato pave, wild mushroom and spinach, port reduction
Beef rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, bone marrow broth
Branzino: pan roasted branzino, lentils and pancetta, cauliflower, parsley veloute
Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress
Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus
Lentils: braised lentils, oyster mushrooms, sous vide egg, truffle oil, parsley, breadcrumb, pecorino
Berkshire pork belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique
Scallops: pan roasted diver scallop, maitake mushroom, rainbow chard, parsnip, dashi
Roasted veal chop: rosemary sous vide veal chop, sweet potato purée, haricot verts, balsamic reduction
Duck: roasted duck breast, confit duck thigh terrine with apricot and pistachio, wild rice, haricot verts, crispy sage, duck jus
Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, swiss chard, parsley veloute
Moscato soaked berries, zabaione, biscotti
Strawberry cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote
Pistachio cake with pistachio mousse, hazelnut mousse and pistachio gel, blood orange and rose sorbet
Chocolate mousse cake: chocolate mousse, chocolate ganache, cherry vanilla ice cream
Panna cotta: vanilla panna cotta, blackberry compote, mint
Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Lemon ricotta cake: meyer lemon curd, blueberry compote, whipped cream
Baked brie, seasonal fruit compote, crispy pastry
Boursin & herb cheese stuffed mushrooms
Bruschetta with tomato & proscuitto
Cacio e pepe cheese puff
Spicy crab dip
Classic deviled eggs
Provolone fonduta with pepericini
Spicy sweet potato & cheddar croquettes
Beet carpaccio, arugula, fennel, goat cheese, sherry shallot vinaigrette
Brussel sprouts with bacon
Candied carrots with lemon and parsley
Caponata salad with olives, marinated tomatoes, pickled onions, raisins
Cornbread & chorizo stuffing
Cast iron roasted beets with goat cheese, orange & fennel
Endive salad, apples, roquefort cheese, candied walnuts
Fennel & orange salad with pickled onions & kalamata olives
Green beans with mushrooms & fried shallots
Heirloom squash, farro, apple, feta
Mac n cheese
Maple roasted sweet potatoes with pecans
Roasted garlic mashed potatoes
Sausage & chestnut stuffing
Potato & parmesan gratin
Sage & rosemary roasted turkey with
Honey glazed ham
Rosemary & garlic roasted prime rib
Apple pie
Pecan pie
Pumpkin pie
Delicata squash: roasted delicata, mint, goat cheese, fig, maple mustard vinaigrette, hazelnut
Carrot and butternut squash soup: ginger, coconut foam, guanciale, cilantro oil, cashews
“chicken parm fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu
Autumn grain salad: quinoa, roasted pumpkin and seeds, apple, gruyere cheese, maple mustard vinaigrette, crispy sage
Fluke crudo: sliced fluke, parsnip, uni, salmorigilo
Foie gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts
Fall mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, pecorino mornay, mushroom dashi
Butternut squash gnocchi: potato gnocchi, butternut squash, ricotta foam, guanciale, nutmeg, sage
Bucatini and mussels: shellfish tomato bisque, pei mussels, benton's bacon, wild spinach, spicy breadcrumbs
Sweetbreads: cast iron fried veal sweetbreads, seasonal mushrooms, brown butter and caper "pan sauce", parsley salad
Kabocha squash raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash sauce, roasted diced squash, guanciale, pumpkin spice
Roasted cod: roasted atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam
Scallops: pan roasted scallops, chanterelle mushrooms, baby leeks, brown butter hollandaise
Duck: roasted duck breast, duck confit terrine with prunes and walnuts, lentils, duck jus
Chicken: sous vide pan roasted chicken breast, confit chicken terrine with dates and almond, wild rice, haricots verts, chicken jus
Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress
Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus
Berkshire pork belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique
Branzino: pan roasted branzino, farro, broccoli rabe, parsley veloute, calabrian chili oil
Swordfish: sous vide swordfish, fingerling potatoes, beet, balsamic gel, watercress
Beef short rib: beef short rib braised in apple cider, potato puree, crispy brussel sprouts, port and cider reduction, apple and sprout “slaw”
Chocolate mousse cake: chocolate ganache, cherry vanilla ice cream
Pistachio and hazelnut mousse cake with pistachio gel, blood orange and rose sorbet
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream
Coconut and mango panna cotta: layered mango and coconut panna cotta, orange zest, pomegranate, basil
Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint
Lemon ricotta cake: meyer lemon curd, cranberry compote, whipped cream
“apple pie”: honeycrisp apples braised with calvados, crunchy pie pieces, cranberry gel, cinnamon, vanilla ice cream
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
“short rib or shrimp lettuce wraps”: thinly sliced short rib or gulf shrimp with korean bbq sauce, pickled onion, cilantro
Grilled sourdough: grilled sourdough bread, whipped ricotta, soppressata, “spicy hot” honey
Watermelon salad: cubed watermelon, feta, basil mint foam, micro arugula
Charred peach salad: maple roasted peaches, goat cheese, maple miso mustard vinaigrette, arugula, mint, almond
Red snapper crudo: mango bell pepper salsa, radish, avocado, lime, cilantro oil
Thai shrimp cocktail: poached shrimp, charred pineapple salsa, thai chili and lime vinaigrette
Mini chicken tacos: pulled chicken with ancho chili mole, tomatillo avocado salsa verde, radish
Grilled flatbread: creme fraiche, roasted corn, double smoked bacon, cherry tomato
Heirloom tomato salad: sliced heirloom tomato, fried green tomato, burrata, mint and basil foam, merlot vinegar
Octopus: grilled citrus marinated octopus, eggplant caponata, parsley
“elote”: mexican grilled street corn, chipotle powder, cilantro lime crema, lime
Grilled summer squash: charred green and yellow summer squash, romesco sauce, ricotta cheese, shaved almonds, watercress salad
Charred beans: haricot verts, yellow wax beans, chinese long beans, fermented black bean paste, chili oil, crispy shallots
Corn fritters: crispy corn cakes, black bean salsa, lime crema
Roasted green vegetable: asparagus and green beans with lemon, shallot confit, crispy garlic
Roasted new potatoes: potatoes roasted with coriander and fennel spice, grape tomatoes, leeks, merlot vinegar, herbs
Pork spare ribs: smoked ribs with dry rub, "carolina style" vinegar bbq sauce,
Grilled half chickens: italian marinated chicken, lemon, garlic, thyme, salmoriglio, parsley salad
Grilled half chicken: lemongrass and ginger marinated chicken, vietnamese sweet chili fish sauce vinaigrette, cilantro and radish salad
Pork belly: honey soy garlic ginger marinade, sweet soy glaze, shaved carrot and daikon radish slaw
Brisket: 18 hour brisket with pastrami spice, rye bread, pickles, whole grain mustard
Short rib burgers: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"
Bratwurst: grilled brats, pickled onion, sauerkraut, potato roll, dijon and whole grain mustard
Pulled pork: carolina style barbecued pork shoulder, "vietnamese coleslaw" (red cabbage, carrot, scallion, cilantro, jalapeno, sweet chili lime vinaigrette), "bahn mi roll"
Whole grilled fish: grilled branzino (mediterranean sea bass), salmoriglio (ancient italian dressing or lemon juice, garlic, olive oil, calabrian chili, parsley and oregano), herb salad
Cast iron roasted nj tilefish: corn and pepper "salsa", salsa verde
Grilled striped bass: local striper grilled, pico de gallo, lime crema
Steaks: grilled ribeye or strip steaks, chimichurri
Moscato soaked berries, zabaione, biscotti
Olive oil cake: whipped cream, candies lemon, mint
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream
Lemon ricotta cake: lemon curd, blueberry compote, whipped cream
Rum cake: vanilla sponge cake soaked in rum, layered with custard and chocolate chantilly cream, topped with sliced almond and whipped cream
Marble cake: vanilla sponge cake, chantilly cream, milk chocolate ganache
Thai prawn crudo: thai bird chili, winter melon, lime, crispy shallot, cilantro oil
Mushroom larb rice paper rolls: minced mushroom, coriander and fennel seed, cilantro, sweet chili sauce
Thai beef carpaccio: pickled onion, coriander and fennel seed, puffed rice, rice vinegar (a play on the tradition thai beef salad)
Papaya salad: shaved papaya and carrot, long bean, dried shrimp, sweet chili fish sauce vinaigrette, peanut
Bass crudo: lime sorbet, thai chili, citrus foam, cucumber, cilantro oil (a signature crudo of mine)
Mixed lettuce and herb salad: mixed greens of mizuna, butter lettuce, thai basil, mint, and pea shoots, roasted kumquats, marinated tofu skin, peanuts, mint
Charred broccoli, shishito peppers, xo sauce, hazelnut butter and pieces
Charred beans, haricot verts, yellow wax beans, long beans, fermented black bean paste, chili oil, crispy shallots
Hamachi collar: roasted yellowtail collar marinated in red curry, bean sprout “salad”, coconut foam
“bamee poo moo dang”: (thai street noodle with pork and crab) egg noodle, thai sweet red pork, shredded crab meat, bok choy, thai basil
Banh xeo: traditional vietnamese pancake made from rice flour and seasoned with turmeric, stuffed with pork, shrimp, bean sprouts, and fresh herbs
“spicy sesame noodle”: stir fried wavy egg noodle, spicy sesame sauce with mirin and hoisin, seasonal mushroom, marinated tofu, spinach, black and white sesame seed, mint and cilantro
Grilled king prawn: thai bird chili, water spinach, crispy rice cake, sweet chili fish sauce vinaigrette, lime
Lemongrass chicken: bbq lemongrass and ginger 1/2 chicken, green mango “slaw”, sticky rice, thai bird chili vinaigrette
Thai duck soup: roasted duck breast, duck confit, bok choy, curled rice noodle, sweet duck stock, bean sprouts
“choo chee curry”: (“deconstructed” curry) sous vide swordfish, long beans, red curry foam, curry spiced coconut rice, kaffir lime
Pork: barbecued pork shoulder marinated in coconut milk and spicy shrimp paste, u choy, “fried” jasmine rice with dried shrimp, plum gastrique
Beef “bun cha”: grilled hanger steak marinated in calamansi vinaigrette, peanut and turmeric vermicelli, swiss chard, chili and fermented fish dipping sauce, herb salad
Lime custard cake with pecan and clove crust, mango, meringue, cilantro
"mango and sticky rice": caramelized sticky rice with palm sugar, coconut foam, mango 3 ways (gel, raw, sorbet), mint, black sesame
Coconut vanilla cake with palm sugar, mango sorbet, blackberry compote, cilantro and mint
Coconut panna cotta, kiwi, thai basil
Pandan “cake”: layer cake with vanilla sponge cake and vanilla pandan mousse, pandan gel, pistachio, pandan foam, grapefruit and rose sorbet
Beef carpaccio: thinly sliced beef carpaccio wrapped around burrata cheese, porcini mushroom purée, basil seeds, watercress
Summer radish carpaccio: tomatillo, salsa verde, basil seeds, cilantro
Watermelon salad: cubed watermelon, feta, basil mint foam, micro arugula
Charred peach salad: maple roasted peaches, goat cheese, maple miso mustard vinaigrette, arugula, mint, almond
Cucumber gazpacho: cold cucumber soup with ginger and jalapeno, cilantro oil, basil coconut foam
Black bass crudo: lime sorbet, coconut and kaffir lime foam, cucumber, basil seeds, cilantro oil
Crudo: red snapper crudo, pickled nectarine, ginger, togarashi, cilantro
Heirloom tomato salad: sliced heirloom tomato, fried green tomato, burrata, mint and basil foam, merlot vinegar
Octopus: grilled citrus marinated octopus, eggplant caponata, parsley
Carrots 3 ways: roasted heirloom baby carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish
Orecchiette: sweet corn and cherry tomato, guanciale, ricotta, spicy garlic and walnut “gremolata”
Grilled summer squash: charred green and yellow summer squash, romesco sauce, ricotta cheese, shaved almonds, watercress salad
Gnocchi: fresh potato gnocchi, seasonal foraged mushrooms, arugula pesto, almond
"bucatini and clams": shellfish tomato bisque, little neck clams, guanciale, mint, basil
Fusilli: braised lamb shoulder, tomato ragu, pecorino, basil
Spaghetti: bottarga, italian herbs, lemon, spicy breadcrumbs
"cacio e pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)
Ny strip steak: sous vide strip steak, potato pave, wild mushroom and spinach, beef jus
Duck: roasted duck breast, confit duck thigh terrine with pickled cherries and pistachio, hearts of palm, vanilla, wild arugula, cherry gastrique
Swordfish: sous vide swordfish, farro and broad beans, charred broccolini, sauce verte, garlic scape pesto
Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, potato pave, parsley veloute
Ribeye: seared ribeye steak, black truffle cream potato gratin, tuscan kale, beef jus
Veal chop: sous vide then grilled veal chop, king trumpet mushroom, heirloom carrots, marsala cream sauce
Sea bass: cast iron roasted skin on sea bass, saffron tomato broth, kale, black rice noodle
Beef rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, bone marrow broth
Scallops: pan roasted scallops, chanterelle mushroom, endive leaves, caviar beurre blanc (extra charge)
Tilefish: cast iron roasted nj tilefish, fried green tomato, corn and pepper "salsa", salsa verde
Berkshire pork belly: braised pork belly, peach, chinese 5 spice, sherry gastrique
Lemon mousse cake: lemon pound cake, limoncello syrup, lemon mousse
Strawberry cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote
Chocolate mousse cake: chocolate ganache, cherry vanilla ice cream
Moscato soaked berries and citrus segments, zabaione, biscotti
Pistachio and hazelnut mousse cake with pistachio gel, blood orange and rose sorbet
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream
Panna cotta: vanilla panna cotta, blackberry compote, mint
Lemon ricotta cake: lemon curd, blueberry compote, whipped cream
Olive oil cake: almond olive oil cake, whipped cream, lemon curd, mint
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 Chefs in Syracuse.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Syracuse is 141 USD per person. Between 3 and 6 people, the average price is 118 USD per person. Between 7 and 12 people, the average price is 98 USD. For 13 or more people the average price is 112 USD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Syracuse there are currently 13 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 34043 guests in Syracuse, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Syracuse
Discover more details about our Private Chefs in Syracuse and their services.
How many Private Chef services are booked in Syracuse each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Syracuse, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Syracuse, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Syracuse?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Syracuse is 141 USD per person. Between 3 and 6 people, the average price is 118 USD per person. Between 7 and 12 people, the average price is 98 USD. For 13 or more people the average price is 112 USD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Syracuse on each particular month of the year.
What is the most reserved type of cuisine in Syracuse?
We mainly offer six types of cuisine in Syracuse: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Syracuse is the Surprise cuisine, and the less booked type is the Japanese cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Syracuse!
Why not try a Private Chef service in Syracuse?
Want to give your partner a special romantic surprise? Want to enjoy a dinner with friends and fancy trying something different? Or maybe you want to organize a lovely meal for the whole family to celebrate that special occasion without anyone having to cook? Take a Chef allows you to transform your home into one of the best restaurants in town. The only difference is that the entire experience is built around you and your guests. Select the type of cuisine, choose the dates and enjoy the experience!
An innovative dining experience
At Take a Chef we are proud to offer unique and innovative experiences to our customers. We aim to create the perfect experience for you and with over 15 chefs in Syracuse, we’re sure we’ll find the best chef for your needs. All of our chefs have a decade of culinary experience and have been trained in the best cooking schools in the country. Once you receive their menu proposals, you’ll be able to view their profile and see information about their training and experience. You’ll also be able to contact them directly to make any changes to the menu they have proposed.
Do you want to try something new in Syracuse? We have the perfect idea!
Syracuse's food scene has improved drastically over the last few years, becoming a lot more diverse and enticing. At Take a Chef we are excited to provide the next level dining experience: a completely personalised and intimate service where the chef’s attention is entirely focused on you and your guests. Why not give it a go? To get started, click the button above!
Discover our Private Chefs
Each Private Chef in Syracuse is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Syracuse who will personalize every detail of your experience.
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