Private Chef in Bristol
Rent one of our 164 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Bristol
Since the first private chef joined Take a Chef in Bristol in October 2016, more than 164 Private Chefs have joined our platform in Bristol and offered their services as private chefs anywhere in Hartford County.
Starting in 2016, 16,951 guests have already enjoyed a chef in Bristol. To book your chef in Bristol, 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 6,100 customized menu proposals, sending a total of 9,047 messages to their guests, who rated their experience with an average score of 4.67 out of 5.
Since the first dinner provided by Take a Chef, 16,951 guests have enjoyed unique experiences with no hassle. Our guests in Bristol usually book menus around 182 USD per person, including 3.55 courses, sharing an average of 4.91 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 Bristol.












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.
164 Private Chefs in Bristol
Get to know more about our top rated Private Chefs in Bristol












More than 16,900 guests have already enjoyed the experience
4.46 Chef
The guests in Bristol have scored the experience with their Private Chef with a 4.46.
4.72 Food quality
The quality of the menus cooked by our Private Chefs in Bristol received an average score of 4.72.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.74 Cleaningness
The cleanup of the kitchen and dining area in Bristol has been scored with a 4.74 on average.
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6,100 menus personalized by our Private Chefs in Bristol
Every occasion is unique - make sure you have the right chef and menu for it!








• herbed goat cheese crostini – with roasted summer tomatoes and basil drizzle
• lobster gougères – airy cheese puffs filled with warm lobster cream
• crab & avocado verrines – layered crab salad with citrus aioli and microgreens
• fig & prosciutto skewers – with balsamic reduction and mint
• mini ratatouille cups – roasted eggplant, zucchini, bell pepper, and tomato served warm in phyllo shells
• endive boats with goat cheese & honeyed walnuts – crisp, colorful, and perfectly bite-sized
• tomato provençale skewers – baby tomato, olive, and basil with a drizzle of balsamic glaze
• mini niçoise salad skewers – seared tuna, haricots verts, cherry tomato, and olive with dijon dressing
• zucchini ribbon rolls – stuffed with ricotta, mint, and lemon
• poached shrimp with provençal citrus aioli – light, elegant, and high in protein
• mini chicken provençal skewers – marinated in olive oil, lemon, garlic, and herbs de provence
• chicken rillettes tartines – slow-poached shredded chicken blended with dijon, herbs, and a touch of crème fraîche on crostini
• grilled chicken brochettes with dijon-honey glaze – served with a chilled cucumber yogurt dip
• poached chicken salad endive cups – with celery, green apple, and light lemon-dijon dressing
• steak au poivre bites – peppercorn-crusted beef tenderloin skewers with cognac cream drizzle
• mini steak tartare on crostini – finely chopped filet with dijon, cornichons, capers, and quail egg garnish
• grilled steak & shallot skewers – marinated in red wine, garlic, and thyme
• filet mignon toasts – with caramelized onion jam and a whisper of truffle butter
• steak provençal mini sliders – thin-sliced sirloin, roasted pepper, and aioli on mini brioche
• beef tenderloin & béarnaise bites – skewered cubes with a light tarragon butter dip
• seared steak crostini – with horseradish crème fraîche and arugula
• whipped goat cheese & fig crostini – drizzled with lavender honey and topped with crushed pistachios
• grilled vegetable skewers provençale – zucchini, cherry tomato, red pepper, and mushroom with rosemary oil
• caramelized onion & brie puffs – golden mini pastry bites with a touch of thyme
• asparagus and gruyère mini quiches – delicate and perfect served warm or room temperature
• heirloom tomato caprese skewers – baby mozzarella, basil leaf, cherry tomato, drizzle of french olive oil
• zucchini ribbon rolls – stuffed with lemon ricotta and mint, tied with a chive ribbon
• vegetable summer rolls à la française – rice paper filled with colorful vegetables, herbs, and carrot-ginger dijon dip
All starters are served with micro-greens / herb garnish / edible pansy flowers
• seafood tagliatelle – shrimp, scallops, garlic white wine butter, and chervil
• summer vegetable ratatouille pasta – roasted zucchini, eggplant, peppers, and tomato confit
• truffle mushroom pappardelle – light cream sauce with wild mushrooms and thyme
•. seared tuna, haricots verts, baby potatoes, olives, heirloom tomato, soft egg, dijon-herb vinaigrette
•. mixed greens, sliced strawberries, creamy brie, toasted almonds, lavender-honey vinaigrette
•. cucumber & watermelon salad with feta mint, arugula, and citrus-chardonnay dressing — bright and hydrating
•. roasted beet & goat cheese salad frisée and arugula with candied walnuts and balsamic-truffle vinaigrette
•. shaved asparagus & parmesan salad with lemon-capers dressing and micro herbs
•. champagne cream tagliatelle with shrimp light, velvety sauce infused with shallots and tarragon
•. wild mushroom truffle pappardelle garlic-shallot white wine sauce, herbs de provence, and shaved parmesan
•. herbes de provence linguine with summer vegetables zucchini, cherry tomatoes, and roasted peppers in olive oil and herbs
•. garlic & white wine angel hair with spinach delicate, light, and finished with lemon butter and parsley
•. lobster cognac tagliatelle fresh herbs, tomato cream, and brandy reduction — rich but summery
• grilled branzino provençale – cherry tomato, olive, and caper relish
• filet au poivre – peppercorn crusted filet mignon, cognac cream sauce
• airline chicken with herbs de provence – lemon beurre blanc, roasted summer vegetables
• seared duck breast – blackberry reduction, wilted greens, and farro
• lobster thermidor – classic creamy cognac mustard sauce, herbed rice
All are served with microgreens / herb garnish
• mini lemon tarts – with candied thyme and whipped cream
• strawberry shortcake with chantilly cream – light, airy, and summery
•. poached pears in rosé syrup served chilled with mint and vanilla cream
•. flourless chocolate cake decadent yet airy, with dark chocolate ganache and sea salt flakes
•. champagne poached peach parfaits layered with vanilla bean custard and almond crumble
All desserts are served with ice cream / fresh whip / gold leaf + edible pansies
Bruschetta trio
Butternut squash soup with coconut cream
Osso buco alla milanese
Creamy garlic mashed potatoes(lactose free)
Grilled asparagus with citrus butter
Honey and balsamic rainbow carrots
Chocolate cake with berry coulis(lactose free)
Sheep’s milk ricotta crostata buttery shortcrust tart filled with sheep’s milk ricotta, lemon zest, and honey, topped with fresh mint
Supplì alla romana crispy risotto and tomato croquettes filled with melted mozzarella
Seasonal green salad fresh seasonal greens tossed in a shallot-honey vinaigrette
Scallop crudo thinly sliced raw scallops with pickled mustard seeds, lemon, olive oil, and fennel confit
Cucumber panzanella salad crisp cucumbers, cherry tomatoes, red onions, dill, and feta tossed with house-made croutons in a light vinaigrette
Radicchio & greens salad radicchio and seasonal greens with gorgonzola, sliced pears, raisins, toasted almonds, and white wine vinaigrette
Fresh market east coast oysters served on the half shell with mignonette, cocktail sauce, and freshly grated horseradish
Vitello tonnato thinly sliced seared veal loin served chilled with a creamy tuna-caper emulsion and seasonal greens
Zucchini fritters crispy zucchini fritters served with greek yogurt and herbs
Caprese fresh mozzarella, heirloom tomatoes, basil, finished with traditional aged balsamic
Burrata confit tomatoes, charred sourdough, shaved asparagus, finished with a parmesan vinaigrette
Sepia in umido tender cuttlefish braised in tomato, garlic, white wine, and olive oil, served with bread
Saltimbocca thin slices of chicken or pork tenderloin topped with prosciutto and sage, pan-cooked in butter and white wine
Bucatini all’amatriciana thick hollow pasta in a tomato sauce spiced with chili flakes, guanciale, red onions, and parsley
Pappardelle alla bolognese wide ribbon pasta tossed in a slow-cooked ragù of beef and italian sausage
Spaghetti alla carbonara spaghetti tossed in a velvety emulsion of egg yolks and butter, finished with crispy guanciale
Bavette cacio e pepe bavette pasta with olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese. simple and bold
Linguine alle vongole linguine with clams, gently sautéed with garlic, chili, white wine, and parsley. classic and coastal
Linguine aglio, olio e pecorino linguine tossed with garlic-infused olive oil and finished with grated pecorino. simple, bold, and timeless
Pappardelle with italian sausage and broccolini wide ribbons of pasta tossed with sautéed broccolini, crumbled italian sausage, red chili flakes, onions, and shaved parmesan
Tagliatelle ai funghi fresh tagliatelle with sautéed seasonal wild mushrooms, onions, cream, sage, and parmesan
Tagliatelle all’astice fresh tagliatelle with lobster, tomato paste, chili flakes, a touch of cream, and chervil
Wild mushroom risotto creamy arborio rice with seasonal wild mushrooms, fresh herbs, and a touch of parmesan
Spaghetti puttanesca, pungent, briny sauce from southern italy made with olives, anchovies, capers, and a chunky tomato base
Spaghetti alla puttanesca southern italian classic with olives, anchovies, capers, garlic, chili, and chunky tomato sauce. briny, bold, and unmistakably vibrant
Pappardelle al cinghiale hand-cut pappardelle tossed in a rich, slow-braised wild boar ragù with chianti, rosemary, juniper, and tomato. a hearty tuscan staple, deep with forest flavors and rustic soul
Seafood risotto arborio rice simmered with shrimp, clams, mussels, and calamari in a rich seafood broth, finished with fresh herbs
Risotto alla milanese classic saffron-infused risotto cooked with parmesan cheese and butter for a luxurious, golden finish
Barolo risotto risotto cooked slowly with barolo wine, braised beef or sausage, and finished with parmesan for a deep, rich flavor
Melanzane alla barchetta roasted eggplant boats stuffed with tuna, breadcrumbs, calabrian chili, and olive oil, served warm
Porchetta crispy, herb-rubbed pork belly, slow-roasted and rolled, served with pan jus, your choice of mashed or twice-roasted smashed potatoes, and seasonal vegetables sautéed in garlic and olive oil
Roasted branzino mediterranean sea bass, roasted with herbs and charred lemon, served with your choice of mashed or smashed potatoes, and sautéed seasonal greens with olive oil and garlic
Pollo alla’diavola spicy marinated whole roasted chicken, served with tuscan-style roasted potatoes or mashed potatoes, and sautéed seasonal greens with garlic and olive oil
Arista di maiale tuscan-style roasted pork shoulder, seasoned with garlic and herbs, served with twice-roasted smashed potatoes or mashed potatoes, seasonal vegetables, and pan jus
Pork chop alla’scapariello pan-roasted pork chop with italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes
Pan-seared wild atlantic salmon served over wilted seasonal greens with your choice of mashed, roasted, or crispy potatoes
Grilled lamb chops with creamy polenta, braised escarole, and a mint-pistachio gremolata
Bistecca alla fiorentina thick-cut tuscan-style steak, grilled to temperature, served with rosemary roasted potatoes and herb compound butter
Filet mignon center-cut tenderloin steak, cooked to temperature, served with potatoes any style, sautéed greens, and herb compound butter
Melanzane alla parmigiana breaded eggplant layered with marinara, mozzarella, and parmesan, baked until golden. served with crispy garlic-rosemary potatoes
Vegetarian lasagna layers of fresh pasta, mozzarella, rich tomato ragu, creamy béchamel, and parmigiano-reggiano, baked to golden perfection
Polenta with mushrooms and gorgonzola creamy polenta topped with sautéed wild mushrooms and a drizzle of melted gorgonzola cheese
Pampanella slow-roasted pork belly marinated with garlic, chili, paprika, and herbs, served with soft polenta
Assorted italian pastires
Pannacotta al limone
Dessert cheeses with almonds and honey
Tiramisu
Many other options available let’s chat!
Gigante bean crostini
Phyllo wrapped brie bites with lemon-thyme honey and pistachio
Tellicherry pepper steak bites with smoked onion jam
Thai chicken summer rolls with avocado, pickled carrot and cucumber
Wild mushroom & goat cheese gyoza with balsamic gastrique
Ahi tuna tartare w/ lemon, cucumber, sicilian extra virgin, calabrian chilies
Agnolotti del plin in brodo- handmade agnolotti, an iconic dish from piemonte, italia - with scratch-made chicken stock,
Arugula, roasted pear, cucumber, tomato, pickled shallot, lemon thyme vin
Roasted local beet, pickled dark cherry, field greens, roasted parsnip, scallion, fine herbs, balsamic herb vin
Charred tomato bisque with creme fraiche & chive, sourdough-cheddar toast
Romaine, shaved pecorino, cherry tomato, cucumber, radish, pickled shallot, lemon-thyme vin
Chicken milanese, saffron risotto, arugula & fennel salad w lemon vin
Filet mignon, shiitake, asparagus, chive whipped potato, bordelaise
Piedmontese bavette, salmoriglio, risotto milanese, local snow pea chiffonade, roasted marinated cherry tomato
Grilled wild pacific salmon, warm quinoa salad w/ cucumber, kalamata & cherry tomato, sautéed spinach
Pan roasted monkfish, snow peas, celery root, chili oil, tarragon
Handmade kabocha truffle agnolotti (v)
Apple tarte tatin & vanilla bean ice cream
Blueberry cobbler with vanilla bean ice cream
Brown butter chocolate chip cookies & chocolate covered strawberries
Campfire s'more tart - alder wood smoked chocolate, chocolate budino, graham pate sucree, marshmallow brûlée
Chocolate cassis cake w berries & freshly made whipped cream gf
Shrimp & mahi mahi ceviche with handmade tostadas
Smoked shrimp & jalapeño arepas with coconut-avocado crema
Roasted fennel & orange salad with toasted pepitas and aleppo chili vinaigrette (vegetarian)
Arugula & mint salad with crispy chickpeas and sumac vinaigrette (vegetarian)
Local whole roasted trout with cinnamon rice & toasted almonds, finished with grapefruit pico de gallo
Roasted eggplant “branzino” with cinnamon rice & preserved lemon gremolata (vegetarian)
Samkeh harra – roasted branzino over rice with herb-tahini dressing & grapefruit dukkah
Ny style cheesecake with seasonal berry coulis
Sweet cheese tart with kataifi, crushed pistachio and orange blossom syrup
Churro waffle, spiced dark chocolate sauce, mexican hot chocolate gelato
Fresh cut fruit with warmed honey & tajin
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)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Pork rillette - served with pickled veg, whole grain mustard and toasted bread
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Maryland style crab cake - pickled asparagus salad, remoulade
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
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
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
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
Flourless chocolate tart - seasonal fruit
Parisian style cheesecake - seasonal fruit gelee
Tbd - seasonal selections available
Antipasti
Cheese and crackers
Crispy rosemary potatoes
Grilled chicken thighs with lemon,herbs and mayo sauce
Green beans with brown butter
Carrot salad
Chocolate cake with raspberry coulis
Beef tartare dressed on rice paper
Arugula salad with roasted beets, fresh goat cheese, and honey vinaigrette (light and fresh)
Braised beef short ribs with red wine glaze
Cilantro lime rice
Brown sugar glazed rainbow carrots
Grilled asparagus
Deconstructed dessert surprise
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 Bristol.
What does a private chef service include in Bristol?
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 Bristol?
The price of renting a chef in Bristol 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 159 USD to 176 USD. For groups of 13 people or more, the price is 159 USD per person. For groups of 7 to 12 people, the cost is 143 USD per person. For groups of 3 to 6 people, the rate is 158 USD per person, and for 2 people, the price is 176 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 Bristol?
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 164 chefs available in Bristol. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Bristol 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 Bristol?
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 Bristol
Discover more details about our private chefs and their services.
The average age of our private chefs in Bristol
Percentage of our women chefs in Bristol.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Bristol.
Percentage of services with kids in Bristol.
Maximum number of bookings for a personal chef by a single client in Bristol.
Increase in the number of bookings for a chef from last year in Bristol.
Languages spoken by our personal chefs in Bristol.
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 Bristol.
Average timeframe from sending the request to booking.
How many chef services are booked in Bristol each month?
Private chef reservations can vary seasonally depending on the destination. In Bristol, 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 Bristol.
Cost of a private chef in Bristol
The cost of hiring a private chef in Bristol 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 159 USD to 176 USD per person.
For 13 people or more: 159 USD
For 7 to 12 people: 143 USD
For 3 to 6 people: 158 USD
For 2 people: 176 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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Bristol!
1 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Bristol?
We mainly offer six types of cuisine in Bristol: 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 Bristol!






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









