Private chef in Boston
Hire a private chef in Boston and enjoy a special dining experience. Chat with one of our 275 chefs to plan your menu while staying within your budget.





















Hire a personal chef in Boston
Explore the rich culinary heritage of Boston, from traditional clam chowder and lobster rolls to modern fusion cuisine. Our personal chefs bring the finest of Boston's dining scene to your home, offering an exceptional dining experience.
Since 2017, over 1,700 guests have enjoyed a private chef in Boston. With Take A Chef, finding and booking a personal chef is hassle-free. Whether it’s a special occasion, a family dinner, or a gathering of friends, we promise you a unique dining experience.
Select a personal chef in Boston who's a perfect fit for your taste and budget. Allow them to create a tailored menu for you and your guests so you enjoy every moment.












How it works
Submit your request
Tell us your dream meal, event date, and budget. No obligation.
Talk to chefs
Chat with personal chefs! Share your likes and any dietary needs, and get proposals.
Create your menu
Personalize your menu the way you want it, including the ingredients in each dish.
Book your chef
Once you've chosen your chef, finish your booking, make your payment, and prepare for a unique experience!
Taste the experience
Welcome your chef, and please your loved ones with delicious meals made in your kitchen.
Ready to reserve?
Connect with chefs now to plan your perfect meal.
275 Private chefs in Boston
The ideal private chef in Boston, MA, is just a few clicks away.












Over 1,700 guests have enjoyed the private chef experience in Boston
4.6 Chef
Guests in Boston have given their private chef experience a 4.6.
5 Food quality
Our private chef's menus in Boston have received a consistent 5.
5 Presentation
Not only tasty, but our chefs' dishes also look wonderful, earning a score of 5 in Boston.
5 Cleaningness
The cleaning of the kitchen and dining area in Boston has been scored with a 5 on average.
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More than 619 menus crafted by our private chefs in Boston
Rent a private chef for your home in Boston. Ask for sample menus to get inspiration. You decide all details.








Bacon wrapped dates stuffed with blue cheese
Salmon crudo with sesame ginger miso and kaffir lime
Ahi tuna tartare with sweet chili, citrus ponzu, avocado
Bruschetta alla pomodoro with basil chiffonade
Red wine braised beef ragu bolognese over rigatoni
Caprese limone pasta with fresh linguini in a lemon pesto with grana padano
Porcini and romano risotto with butternut squash
Gnocchi in brown butter with sage and miso
Baked whole miso butter lobster stuffed with lemongrass sweet shrimp
Chicken marsala in a creamy cremini mushroom sauce with a side of bacon mashed potatos
Red curry and red wine braised beef short ribs with heirloom carrots
Seabass meunière in a lemon caper butter sauce with a side of french green beans
Seared ribeye steak with marsala and peppercorn sauce with a side of garlic and olive spinach
Key lime parfait with biscoff crunch
Banana foster butter cake with graham cracker streusel and ice cream of choice
Chocolate and pretzel bread pudding with ice cream of choice
Sea salt caramel cheesecake with dulce de leche ice cream
Classic homemade apple tarte from normandy
Corn chowder (vegetarian)
Endive bites (feta and avocado dips)
French onion soup (w/cheese crostini (g/f bread))
Orange & fennel salad (w/balsamic dressing)
Malaga mixta salad (arugula, spinach, olives, pine nuts)
Asparagus skewers (w/lemon butter & sage)
Cheese tasting board (2 local cheeses, 2 international cheeses, olive oil, fruit, gluten free crackers)
"meatless me" tasting platter (patatas bravas, halloumi cheese skewers, cali sushi rolls, olives, fruit, 2 cheeses)
Vegetarian escalope burger (vegetarian patty, stuffed w/ cheddar or manchego cheese)
Eggplant parmesan (stuffed w/ cheddar or manchego cheese)
Truffle sphagetti carbonara (egg based w/ truffle topping) (vegetarian)
Asparagus wild risotto (w/ wild rice) (vegetarian)(gluten free)
Tagliatelle pasta (w/ fresh cherry tomato sauce) (vegetarian)
Lasagna zio pazzo (homemade tomato’s, béchamel, tofu) (vegetarian)
Asian stir fry noodles (vegetables, tofu, nuts) (vegetarian)
Thai coconut curry (red w/ lentils, pumpkin, w/jasmine rice) (vegetarian)
Saag paneer (spinach w/ indian cheese cubes, w/onion basmati rice) (vegetarian)
Vietnamese banh flan (baked coconut milk custard)
Black rice pudding con leche (condensed milk w/ cacao)
Fresh mango pudding (w/ passion fruit)
Ube tapioca pudding (w/purple yam, coconut milk)
Arepas de reina pepiada (mini corn cakes) topped with chicken, avocado, and lime
Yellowfin tuna tartare with avocado, lime, and a hint of jerk seasoning
Jamaican patty-inspired empanadas (wagyu beef filling) with a chimichurri dipping sauce
Grilled octopus with smoked paprika oil, served over a black bean and corn relish
Pan-roasted red snapper in a "veracruz-meets-kingston" sauce (tomatoes, olives, capers, and scotch bonnet)
Guava-glazed beef tenderloin served with smashed garlic plantains (tostones) and a watercress salad
Surf & turf: braised short rib in a coffee-rum reduction paired with a butter-poached shrimp skewer
Coconut panna cotta with a spiced hibiscus syrup
Rum-soaked tres leches cake with toasted coconut flakes
Arroz con leche (rice pudding) infused with star anise and topped with brûléed bananas
Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus
Raspberry brie bites-- brie baked in crispy phyllo cups topped with raspberry wine jam and toasted almonds
Caprese-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt
Mango coconut shrimp-- grilled shrimp tossed with mango salsa (mango, peppers, pineapple, lime, garlic) with coconut rice
Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes
Roasted cider chicken-- crispy skinned chicken thighs roasted with apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and snow peas
Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes
Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt
Bruschetta chicken-- herbed chicken breasts topped with diced tomatoes, basil, garlic, and balsamic over baby spinach
Apple bourbon pork loin-- whole roasted pork tenderloin rubbed with brown sugar, bourbon and apple syrup with oven roasted squash and string beans
Citrus marinated scallop risotto-- off the dock scallops marinated in citrus, garlic, and olive oil and seared over brown butter risotto
Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar
Chocolate mouse with berries and mint
Apple spice cake-- spice cake with fresh apple cider topped with cream cheese frosting and cinnamon sugar
Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream
Local cheese and charcuterie selection - seasonal accompaniments
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Lobster bisque - fresh lobster and fennel salad, fennel fronds
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
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)
Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette
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
Duck liver mousse – preserved raspberry, whole grain mustard, fresh herbs
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Ricotta gnocchi – shaved truffle, parmesan crème
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
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
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 purée, haricot vert, port demi glace
Filet of beef – cabernet butter, creamed spinach, fondant potatoes
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Parisian style cheesecake - seasonal fruit gelee
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Thai chicken salad with pinneaple salsa
Thai vegetable potstickers with sweet chili ginger sauce
Pork potstickers with sweet soy sauce
Thai chicken satay with homemade peanut sauce
Tom yum soup with shrimp or chicken
Tom ka gai: coconut chicken soup with aromatic galangal and mushrooms
Umami shashuka with beef, chicken or vegetarian style
Organic vegetables in coconut green curry (gf)
Red curry chicken with coconut sticky rice
Stir fried beef with holy basil over jasmine rice
Mango coconut sticky rice (gluten and dairy free)
Bananas foster with ice cream of choice
Pandan bread pudding with coconut ice cream
Homemade green tea butter cake
Lobster thyme puffs-- phyllo filled with fresh lobster claws, lemon thyme aioli, rainbow greens
Berry mint salad-- blackberries, blueberries, mint, sea salt, honey, rice wine vinegar
Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus
Drunken mussels-- fresh mussels in garlic, shallots, bottle of crisp white wine, red pepper, and parsley served with crusty grilled bread
Citrus marinated scallop risotto-- off the dock scallops marinated in citrus, garlic, and olive oil and seared over brown butter risotto
Limoncello shrimp-- shrimp marinated in garlic, thyme, and limoncello with buttery orzo, baby greens, and blistered cherry tomatoes
Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach
Roasted cider chicken-- crispy skinned chicken thighs roasted with local apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and snow peas
Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt
Whole roasted beef tenderloin (local farm in rutland) with cracked black pepper, sea salt, and red wine butter with herby potatoes and torched peppers
Apple spice cake-- spice cake with fresh apple cider topped with cream cheese frosting and cinnamon sugar
Chocolate mouse-- dark chocolate mousse, berries, mint
Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar
Nutella doughnuts-- soft baked chocolate nutella doughnuts dipped in ganache with flakey sea salt
Pate du chef on toasted baguette
Clams à la marinière with fennel and white wine. fresh new england clams, steamed in a fragrant broth of white wine, shallots, garlic, and fennel, finished with butter and herbs
New england lobster bisque with cognac and crème fraîche
Chilled lobster medallions with tarragon aioli. thinly sliced poached lobster served cold with a fragrant tarragon aioli
Grilled lobster tail with lemon-herb beurre blanc and asparagus
Oyster with champagne gelee. a fresh oyster topped with a delicate champagne gelée
Scallop tartare with citrus foam. raw new england scallops dressed with a citrus foam that dissolves on the palate, bringing a bright acidity
Scallop carpaccio with deconstructed vinaigrette. thinly sliced scallops served with scattered pearls of vinaigrette and freeze-dried capers for a textural contrast
Lobster and ginger spherification. lobster broth spherified into pearls and served with a touch of ginger essence
A rich, velvety lobster bisque made from fresh new england lobsters, lightly spiked with cognac, and finished with a swirl of crème fraîche for added richness
Pan-seared new england scallops with beurre blanc and ratatouille. freshly seared sea scallops from the new england coast, served with a classic french beurre blanc sauce and a side of provençal-style ratatouille, featuring local vegetables
Seared scallop with caviar and lemon zest. a perfectly seared scallop topped with a touch of caviar and fresh lemon zest
Coquilles saint-jacques à la provençale. new england scallops baked in a garlic, tomato, and herb sauce
Cococunut butter-basted halibut with lemon and thyme. new england halibut basted in cococunut butter and served with lemon and fresh thyme
Duck fat seared scallops with truffle risotto. scallops seared in duck fat, served over creamy truffle risotto
Seared tuna with niçoise olive tapenade. tuna steak seared and served with a niçoise-style tapenade of olives and capers
Frozen lobster salad with avocado air. lobster salad served with avocado air and a garnish of microgreens, with lobster frozen into thin sheets for texture contrast
Seared scallops with sweet corn foam and bacon dust. perfectly seared scallops served with a rich corn foam and crispy bacon dust
Poached cod with dijon and chive velouté. new england cod poached in white wine, served with a creamy dijon sauce and fresh chives
Pan-seared scallops with saffron risotto and beurre blanc. seared scallops served over creamy saffron risotto with a drizzle of beurre blanc
Grilled swordfish with herb butter and ratatouille. grilled new england swordfish served with a french-inspired vegetable ratatouille
Baked haddock with provençal tomatoes and fennel. new england haddock baked with a tomato and fennel confit
Sous-vide lobster with seaweed foam and citrus gel. perfectly tender sous-vide lobster, topped with a seaweed-infused foam and dots of bright citrus gel
Charcoal grilled mussels with garlic espuma. grilled mussels with a charred, smoky finish, served alongside garlic espuma for contrast
Sous-vide lobster with vanilla air and tomato powder. sous-vide lobster finished with a subtle vanilla air and vibrant tomato powder for added complexity
Pistachio panna cotta
Almond panna cotta
Almond financier with fresh berries. a light almond cake served with fresh new england berries and a touch of coconut cream
Vanilla soufflé with raspberry coulis. classic light and airy soufflé paired with a bright raspberry sauce
Coconut-lime espuma with caramelized pineapple. light coconut-lime espuma paired with caramelized pineapple and dehydrated new england cranberries
Build your own menu
Your personal chef will work with you to design the perfect menu for your special event. Our chefs can adjust it to meet your budget, dietary restrictions, and any preferences for your private dinner.








Frequently asked questions about our personal chef in Boston, MA
Below, you can find the most common questions about private chefs in Boston.
What is included in a private chef service in Boston?
Your private chef service in Boston includes menu planning, grocery shopping, meal preparation in your kitchen, serving the dishes, and cleanup afterward. Please note that tableware and glassware are not included, and tipping is optional.
How much does a personal chef in Boston cost?
The cost varies with the group size. For groups of 13 or more, the average rate is 169 USD per person. For 7 to 10 people, it's 165 USD per person; for 3 to 6 people, 186 USD per person. Couples pay an average of 213 USD per person. Prices can vary due to season, location, or last-minute bookings.
How do I book a personal chef in Boston, MA?
To book a private chef in Boston, choose your date and number of guests and provide details about your preferences, food allergies, and kitchen setup. You’ll receive three personalized menus and chef profiles with photos of their creations. Communicate with the chefs to refine your choices or ask questions. Select your preferred chef and menu, finalize the booking online, and receive their contact details.
How can I find a personal chef in Boston?
With 275 chefs available, you can fill out a form to receive menu proposals from the top 3 chefs available for your date. Review their profiles and select your favorite. If none of the initial chefs meet your expectations, we’ll provide more options until you find the right match.
Is there a limit on the number of guests for a private chef service in Boston?
There’s no maximum number of guests, but private chef services are typically for smaller gatherings of friends or family, often at the host's home. Groups usually don’t exceed 15 people.
Does the private chef cook at my residence?
Yes, the private chef will prepare the meal at your home. Depending on the menu and the equipment available, the chef may do some prep work in advance to ensure a smooth experience.
Can I join the cooking process with the private chef?
Yes, you can! Many home chefs in Boston enjoy cooking alongside the private chef. Whether you’re new to cooking or have experience, the chef will provide guidance and share helpful tips.
Are the ingredients for a private chef service fresh?
Yes, our personal chefs always use fresh, high-quality ingredients. Your chef will pick the best produce, meats, and seafood to create tasty dishes for your meals.
Are drinks part of the private chef service?
Drinks are not included, but the chef can help you choose beverages that pair well with your meal. This option can be discussed as an "extra."
What is the customary tip for a private chef in Boston?
Tipping is at your discretion. If you received excellent service and want to express your gratitude, we can share that, based on 1,700 guests in Boston, MA, the average tip is 14.72% of the total bill.
Key information about private chefs in Boston
Find out more about our personal chefs in Boston and what they do.
Our private chefs in Boston, MA, have an average age of 45, bringing a lot of cooking experience.
63% of our chefs in Boston are women.
It takes only 6 hours from your request to get the first menu.
We started our private chef service in Boston in 2017-03-15.
21% of our personal chef services in Boston include kids.
One client has booked the same private chef in Boston 12 times.
49% increase in the number of private chef bookings in Boston in the last year.
Our personal chefs can speak up to 4 languages.
More than 59.3% of our guests hire a personal chef in Boston more than once.
On average, multiple services hire a chef for 5 days in Boston.
We’ve uploaded over 2,059 pictures of our Boston's personal chef experiences.
It usually takes 2 days from requesting to booking a personal chef in Boston.
How many private chef services are booked in Boston each month?
The number of private chef bookings each month depend on the time of year. To check monthly fluctuations of personal chefs in Boston, MA, check this table.
Hiring a personal chef in Boston is great for any time of year, but prices can increase with demand. To make sure you get your chef for hire in Boston, we recommend booking early.
How much does a personal chef cost in Boston, MA?
The cost of hiring a personal chef in Boston depends on the number of guests. Rates range from 169 USD to 213 USD per person.
For 13 or more guests: 169 USD. For 7 to 12 guests: 165 USD. For 3 to 6 guests: 186 USD. For 2 guests: 213 USD.
Ready to reserve? Experience a unique culinary journey with a personal chef in the Boston area.
Keep in mind that prices can vary with the seasons and different locations. The chart below shows typical monthly prices for our private chefs in Boston.
How many personal chefs sign up in Boston each month?
With years of collaboration with private chefs in Boston, we’ve established strong relationships and earned the trust of many local culinary experts. Our reputation continues to grow as guests highly recommend their exceptional experiences.
To bring the finest dining experience to your home in Boston, MA, we add 2 new personal chefs each month. Our team reviews and updates their profiles daily, ensuring you can always discover new and exciting chefs.
What is the most frequent type of food booked in Boston?
Our six main types of cuisine in Boston are Mediterranean, Italian, French, Japanese, Mexican, and Latin American.
However, the most requested cuisine in Boston is Chef's special. Our chefs design exciting menus based on your preferences.
Our Boston's private chefs design menus tailored to your dietary needs, including fusion cuisine options. Submit your request to explore our chefs' creations.

Bring a private chef to your home in Boston
Enjoy a mix of New England clam chowder, lobster rolls, and global dishes made by talented chefs in your Boston home. Whether it's a party, anniversary, or gathering with friends, we promise a memorable dining experience!
Take a Chef offers unique dining experiences for any occasion, from holiday parties to birthdays. Need a personal chef in Boston for a healthy event? Count on us!
On your event day, your chef will get fresh ingredients, cook, serve a delicious meal, and clean up your kitchen.

Boston's best private chefs in your kitchen
Our chefs in Boston are trained in top culinary schools and have years of experience in the city's best restaurants. Discover our network of 275 personal chefs in Boston; we'll find the perfect one for you.
Boston, known for its history and food scene, offers everything from New England classics to fine dining. Our chefs bring Boston's flavors to your table in every course meal.
Bring a private chef to your Boston home for any event and impress your guests with exceptional flavors!

Your house, the city's best restaurant hiring a private chef in Boston
Boston celebrates a rich blend of local and international cuisines year-round. But why wait for a taste of Boston? Create a unique and intimate dining experience with Take a Chef. More than just a private chef agency, we're passionate about food and giving you the freedom to connect with loved ones in the comfort of your home.






Hear from our personal chefs in Boston
Discover the unique offerings each of our private chefs brings to your table in Boston. Enjoy an exceptional dining experience at home with a Boston chef! Let a personal chef in Boston elevate your event and tailor your ideal meal with their culinary expertise, personalizing every detail.
Have a private chef for a dinner party in Boston and prepare to impress your guests. Trust Take a Chef to provide you with the best personal chef options available.









