Private Chef in Bangor
Rent one of our 15 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Bangor
Since the first private chef joined Take a Chef in Bangor in March 2022, more than 15 Private Chefs have joined our platform in Bangor and offered their services as private chefs anywhere in Penobscot County.
Starting in 2022, 4,489 guests have already enjoyed a chef in Bangor. To book your chef in Bangor, 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 1,038 customized menu proposals, sending a total of 4,998 messages to their guests, who rated their experience with an average score of 4.81 out of 5.
Since the first dinner provided by Take a Chef, 4,489 guests have enjoyed unique experiences with no hassle. Our guests in Bangor usually book menus around 166.3 USD per person, including 4.85 courses, sharing an average of 3.83 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 Bangor.












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!
15 Private Chefs in Bangor
Get to know more about our top rated Private Chefs in Bangor












More than 4,400 guests have already enjoyed the experience
4.56 Chef
The guests in Bangor have scored the experience with their Private Chef with a 4.56.
4.88 Food quality
The quality of the menus cooked by our Private Chefs in Bangor received an average score of 4.88.
4.81 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.81 average score.
4.88 Cleaningness
The cleanup of the kitchen and dining area in Bangor has been scored with a 4.88 on average.
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1,038 menus personalized by our Private Chefs in Bangor
Every occasion is unique - make sure you have the right chef and menu for it!








Seasonal chef’s selection appetizer
Chilled cucumber and avocado gazpacho with herb oil
Butternut squash soup with toasted pumpkin seeds and crème fraîche
Mystery protein with complementary sides
Herb-roasted chicken with lemon butter sauce
Sautéed seasonal vegetables
Crispy potatoes
Grilled salmon with lemon-dill sauce
Ratatouille with provençal herbs (vegetarian)
Rotating dessert special
Classic crème caramel with vanilla bean
Vanilla panna cotta with passion fruit coulis
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Pork rillette - served with pickled veg, whole grain mustard and toasted bread
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Tbd - seasonal selections available
Citrus marinated scallops with avocado and microgreens
Shrimp ceviche serve on rice paper
Grilled mediterranean herbs salmon fillet
Baked whiting with lemon, capers & fresh herbs
Grilled broccolini with lemon-garlic oil
Creamy dauphinois gratin
Grilled seasonal vegetables
Tres leche cake
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Wellfleet oysters - champagne and pink peppercorn mignonette
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver mousse - served with preserved raspberry, whole grain mustard, and pickled red onion
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Confit pork belly - shaved apple, ginger vinegar, toasted sesame, maple soy glaze
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Ricotta gnocchi - shaved truffle and parmesan creme
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of chicken mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
Filet of beef - roquefort crusted, served with potato puree and haricot vert
Whole roasted lobster - maitre d butter, corn pudding, asparagus
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Grazing board-- assorted cheeses and cured meats, crackers, dried fruits, wine jams, garlic stuffed olives, assorted fruits and berries
Caprese bites-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt
Lobster thyme puffs-- phyllo filled with fresh lobster claws, lemon thyme aioli, rainbow greens
Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach
Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes
Tuscan herbed pork loin-- rosemary and garlic stuffed pork loin roasted and basted with a fresh herb butter with squash and mixed greens
Caramelized onion flatbreads-- crisp flatbread with ricotta, buttery caramelized onions, micro-arugula, balsamic, pancetta, and sea salt
Artichoke & sundried tomato pasta-- cavatappi nestled in lemon zest, butter, capers, sundried tomatoes and artichokes
Sweet pea pesto pasta-- pea pesto (lemon, arugula, peas, olive oil, parmesan, scallions, garlic) over farfalle with burrata, micro-greens, and sea salt
Red wine short ribs-- local beef short ribs braised in cabernet sauvignon with rosemary, garlic, onions, carrots, and parmesan potatoes
Drunken chicken-- crispy skinned chicken thighs cooked in lots of sauvignon blanc, lemon, thyme, rosemary, and garlic with crispy potatoes and torched peppers
Chocolate mouse with berries and mint
Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream
Strawberry trifle-- strawberry panna cotta, strawberries, and vanilla bean mousse
Dark chocolate espresso doughnuts-- soft baked doughnuts with dark chocolate and espresso dipped in chocolate with sea salt
Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil
Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam
Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing
Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest
Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto
Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables
Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad
Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes
Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes
Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Heirloom tomato soup -parmesan micro basil
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
24-hour braised short rib - yukon potato purée, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Focaccia & stracciatella & cured meats
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)
Panzanella salad with heirloom tomatoes and croutons (vegetarian)
Grilled asparagus salad with shaved parmesan (vegetarian)
Herb-crusted goat cheese with baby greens (vegetarian)
Clam chowder
Handmade gnocchi with wild mushroom ragout (vegetarian)
Pan-seared duck breast with cherry port reduction: succulent duck breast, pan-seared to perfection and served with a rich cherry port reduction, accompanied by roasted root vegetables and sautéed greens
Veal osso buco with gremolata and creamy parmesan risotto
Seared scallops with cauliflower puree and brown butter sage sauce: plump scallops, seared until golden and served atop a velvety cauliflower puree, drizzled with a nutty brown butter sage sauce, and garnished with crispy pancetta
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Flourless chocolate cake with blackberries
Caramel bavarian
Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid
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 Bangor.
What does a private chef service include in Bangor?
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 Bangor?
The price of renting a chef in Bangor 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 157 USD to 250 USD. For groups of 13 people or more, the price is 157 USD per person. For groups of 7 to 12 people, the cost is 151 USD per person. For groups of 3 to 6 people, the rate is 182 USD per person, and for 2 people, the price is 250 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 Bangor?
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 15 chefs available in Bangor. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Bangor 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 Bangor?
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 Bangor
Discover more details about our private chefs and their services.
The average age of our private chefs in Bangor
Percentage of our women chefs in Bangor.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Bangor.
Percentage of services with kids in Bangor.
Maximum number of bookings for a personal chef by a single client in Bangor.
Increase in the number of bookings for a chef from last year in Bangor.
Languages spoken by our personal chefs in Bangor.
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 Bangor.
Average timeframe from sending the request to booking.
How many chef services are booked in Bangor each month?
Private chef reservations can vary seasonally depending on the destination. In Bangor, 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 Bangor.
Cost of a private chef in Bangor
The cost of hiring a private chef in Bangor 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 157 USD to 250 USD per person.
For 13 people or more: 157 USD
For 7 to 12 people: 151 USD
For 3 to 6 people: 182 USD
For 2 people: 250 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 Bangor?
We mainly offer six types of cuisine in Bangor: 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 Bangor!






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









