Private Chef in Caldwell
Hire one of our 17 Private Chefs in Caldwell and personalize your menu, 2620 clients in Caldwell have already booked their chef!
Private Chef in Caldwell
Since the first Private Chef who joined Take a Chef in Caldwell in April, 2017, more than 17 Private Chefs have joined our platform in Caldwell and offer their services as Private Chef anywhere in Canyon County.
Starting from 2017, 2620 guests have already enjoyed a Private Chef in Caldwell through Take a Chef. Up until today, our chefs have shared 187 customized menu proposals, sending a total of 1176 messages to their guests, who rated their experience with an average score of 4.84 out of 5.
Our guests in Caldwell usually book menus around 165 USD per person, including 3.74 courses, sharing an average of 4.86 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Caldwell!
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!
17 Private Chefs in Caldwell
Get to know more about our top rated Private Chefs in Caldwell
More than 2600 guests have already enjoyed the experience
4.6 Chef
The guests in Caldwell have scored the experience with their Private Chef with a 4.6.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Caldwell received an average score of 4.8.
4.8 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.8 average score.
5 Cleaningness
The clean up of the kitchen and dining area in Caldwell has been scored with a 5 on average.
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187 menus personalized by our Private Chefs in Caldwell
Every occasion is unique - make sure you have the right chef and menu for it!
Alaskan halibut tartare with evoo, green onions, cucumber, lemon zest, jalapeño, dill and lightly smoked maldon salt topped with micro greens
Wild caught shrimp cocktail with saffron garlic aioli
House-made gravlax served with creme fraiche, capers and dill: served with mini bagels and a variety of crackers
Salmon crudo with thinly sliced jalapeño, evoo, micro greens, lemon zest and lightly smoked maldon salt
Latin snapper tartare (raw snapper, avocado salsa, red onion, lemon served with tortilla chips)
Tuna tartare with ginger, cilantro, tomato, wasabi, sesame seeds, green onion and lemon juice
Bay scallop crudo with thinly sliced jalapeño, evoo, micro greens, lemon zest, lightly smoked maldon salt
Hirami (halibut) shashimi with a shoyu (soy sauce) and rice vinegar sauce with chili drops
Shrimp scampi flatbread with parmesan and fresh italian herbs
A salad of wild caught shrimp with calabrian chili aioli on arugula
Shrimp, avocado and green mango salad with miso lime vinaigrette
Bay scallop orzo pasta salad with grape tomatoes, basil, capers and dill with white balsamic vinegar dressing
Seared salmon salad with blistered corn, grape tomatoes, basil and green onions with a champagne vinegar and dijon vinaigrette
Mediterranean spiced sardine and salmon fish cakes with a lemon and caper aioli served with garlic mashed potatoes and sautéed asparagus
Authentic house made linguine seafood fra diavolo with shrimp, clams and mussels served with parmesan broccolini
Elevated seafood lasagna made with shrimp, bay scallops, baccala and blistered cherry tomatoes with a mushroom alfredo sauce served with parmesan broccolini
Halibut meunière served with asparagus and au gratin potatoes
Chinese style oyster sauce glazed salmon served with baby bok choy and mashed garlic yuca
Hibachi style ho fun noodles: shrimp, snapper, salmon, napa cabbage, baby bok choy, mushrooms, bamboo shoots, bean sprouts and scrambled eggs with yum yum sauce served with asian garlic broccolini
Shrimp tikka masala served with jasmine rice and cumin/coriander cauliflower
Miso, honey and champagne vinegar glazed salmon served over house made linguine with butter, white wine, garlic, ground calabrian chili and fresh italian herbs served with parmesan broccolini
Elevated seafood enchiladas shrimp, bay scallops and snapper with house made sauce served with cumin/coriander cauliflower
Elevated taco bar with sautéed smoked paprika and cumin shrimp, coriander bay scallops and chipotle snapper with all the fixings
Pear and lychee crumble
Assorted cheese platter with candied pecans, hot honey, honeycomb and date syrup with a variety of crackers
Cannoli "chips & dip" - chocolate chip cannoli cream with cinnamon sugar chips
Mascarpone cheesecake with apricot coulis
Honey bourbon, chambord, espresso, pecan and bacon tiramisu
Chocolate torta tenerina with whipped vanilla cream
Apple, brown butter and thyme crumble
Cured yellowfin tuna, carrot escabeche, eggplant puree, fine herbs
Sashimi of hamachi, thai coconut lime cream, ikura, pickled daikon
Black truffle risotto with crushed peas and seared maine scallop, basil oil
Polenta cakes with sauteed wild mushrooms, duck prosciutto, pecorino
Kyoto miso marinated chilean sea bass, yuzu-champagne miso sauce, crispy lotus roots, pickled myoga
American wagyu beef tenderloin, potato terrine, caramelized onion jus, confit maitake mushroom
Burnt basque cheesecake with blackberry and rhubarb coulis, chocolate almond crumble
Chocolate mousse cake with valrhona chocolate ganache and sweet cream, candied cashews
Charcuterie board featuring norcino salumi, pickled and preserved things, sourdough flatbread
Fresh artisan burrata, seasonal agrodolce, aged balsamic, herbs, rye flatbread
Fresh brioche with 6 month aged pancetta & taleggio
Crispy arancini with braised hogstead farm pork, romesco sauce, aged pecorino
Fresh shucked local oysters, brown butter and citrus foam
Black garlic tagliatelle, spicy pork ragu, aged parmesan
Cappelletti of goat cheese, fennel sausage, white wine, arugula
Handcut spaghetti carbonara, guanciale and eggs from hogstead farm
Fresh papperdelle, cipolini onion, split pea miso, dungeness crab, parmesan
Braised beef short ribs, baby carrots, polenta, red wine jus
Seared scallops, leek risotto, scallion salsa verde, crispy fingerling potato
Pastured pork coppa roast, pommes anna, green apple agrodolce
Pork loin stuffed with porcini mushroom, celeriac puree, braised mustard greens
Pan roasted halibut with root vegetables, preserved lemon, and bitter greens
Burnt sugar flan, fresh vanilla, pistachio croquant, fresh berries
Buttermilk apple cobbler, biscuit crust, caramel ice cream
Rum baba cake, sour wine cherries, whipped vanilla mascarpone
Chocolate fudge cake, espresso mousse, raspberries & gelee
Chocolate pot de creme, coconut macaroon, orange confiture
Broiled lobster tails with a cream crab/sherry sauce topped with paddlefish caviar
Aged balsamic and garlic marinated seared lamb chop "lollies" with calabrian chili aioli
Salmon crudo with thinly sliced jalapeño, evoo, micro greens, lemon zest, lightly smoked maldon salt
House-made gravlax with bottarga, ricotta cheese, capers and dill: served with a variety of crackers
Refined mezze and charcuterie/cheese board served with olives, candied pecans, hot honey, honeycomb, date syrup and assorted crackers
Italian style lamb meatballs with a mint and honey glaze
Chicago style italian beef sliders with aged provolone and house made giardiniera
Brie, asparagus, prosciutto and fresh oregano pastry bundles
Baked crimini mushroom caps with an italian crab stuffing
A salad of wild caught shrimp with calabrian chili aioli on heirloom tomatoes
Seasonal italian organic fruit salad with a white balsamic vinaigrette
Mixed greens salad with apple, gorgonzola cheese and walnuts with a honey mustard aioli
Duck egg salad with calabrian chili infused mayonnaise served over arugala
Heirloom tomato caprese salad with buffalo mozzarella, prosciutto, basil, aged balsamic vinegar, evoo and lightly smoked malden salt
Italian orzo pasta salad with grape tomatoes, basil, capers, italian herbs and parsley with a balsamic vinaigrette
Italian steakhouse style seared new york strip steaks with garlic and calabrian chili mashed potatoes and creamed ricotta spinach
Elevated lasagna made with house made italian marinara, pamesan bechamel, basil, spinach and mozzarella, provolone, taleggio and ricotta cheeses served with parmesan broccolini
Tri-tip marinated in italian herbs and spices combined with olive oil and a touch of red wine vinegar served with parmesan roasted potatoes and sautéed sliced portobellos with spinach
Elevated seafood lasagna made with a lobster, shrimp, baccala and blistered cherry tomatoes with a mushroom alfredo sauce served with parmesan broccolini
Red wine braised italian style leg of lamb with roasted rosemary potatoes and roasted vegetables
Coffee and italian spiced pork tenderloin served with house made linguine with butter, garlic and fresh italian herbs along with parmesan broccolini
House made linguine with italian sausage and gourmet meatballs made from short ribs, rib eye and chuck served with parmesan broccolini
Italian steakhouse style seared tomahawk ribeye with calabrian chili aioli served with sliced portobello garlic linguine and roasted broccolini
Italian steakhouse style seared sirloin steaks with garlic and calabrian chili mashed potatoes and ricotta creamed spinach
Italian chicken parmesan served over house made linguine with butter, garlic and fresh italian herbs and parmesan broccolini
Honey glazed salmon served over house made linguine with butter, garlic and fresh italian herbs served with parmesan broccolini
Bourbon pecan bacon tiramisu
Chocolate torta tenerina with vanilla mascarpone cream
Mascarpone cheesecake with apricot coulis
Assorted cheese platter with candied pecans, hot honey, honeycomb and date syrup with a variety of crackers
Coffee/chambord tiramisu with a gingersnap crumble
Cannoli "chips & dip" - chocolate chip cannoli cream with cinnamon sugar chips
Sweet olive oil cake with apple/lemon compote
De provence olive/sardine tapenade with butter toasted baguette
Brie, asparagus & prosciutto pastry bundles
Chicken liver, portobello mushroom and brandy pate served with breads and crackers
Broiled lobster tails with a crab/sherry sauce topped with paddlefish caviar
Crimini mushroom caps with a crab/sherry stuffing
Alaskan halibut tartare with evoo, green onions, cucumber, lemon zest, jalapeño, dill and lightly smoked maldon salt topped with paddlefish caviar
Boeuf tartare: chopped sirloin, shallots, capers, dijon mustard, lemon zest, evoo and egg yolk topped with micro greens
Venison tartare: juniper berry, caraway, pepper, pickled shallots and egg yolk, dijon mustard, evoo and micro greens
Délicieux charcuterie/cheese board along with olives, nuts, hot honey, honeycomb and date syrup served with a variety of crackers
A salad of wild caught shrimp with calabrian chili aioli on heirloom tomatoes
French bistro salad with lettuce, fresh tarragon, chives, parsley and pickled shallots with a lemon/dijon vinaigrette
Salade au chèvre: mixed greens, mint leaves, chèvre, honey and croutons with a dijon mustard, champagne vinegar and walnut oil dressing
Bacon and duck egg salad with smoked paprika infused mayonnaise served over arugala
Arugula salad with apple, roquefort cheese and walnuts with a honey/dijon vinaigrette
Organic seasonal fruit salad with a champagne vinegar and walnut oil vinaigrette
Charred lobster and shrimp salad with a dijon/lime vinaigrette topped with paddlefish caviar
Nicoise salad with anchovy caper vinaigrette
Lobster "louie" salad with on arugula topped with paddlefish caviar
Tomahawk ribeye au poivre with béarnaise sauce, duck fat pommes anna, sautéed sliced portobellos with spinach and creme fraiche
Halibut meunière served with hericot vert and lyonnaise potatoes
Seared new york strip steaks au poivre with garlic and calabrian chili mashed potatoes and creamed spinach
Family style french cassoulet: a meaty stew of chicken thigh confit, sausage, pork, and white beans with a rich duck fat and breadcrumb crust
Braised red wine garlic lamb leg served with sautéed sliced portobello/creme fraiche sautée and roasted asparagus
Filet mignon tournedos on heirloom tomato slices with fresh basil and char-melted bleu cheese served with mushroom rice and roasted vegetables
Honey and burgundy glazed duck breast with sage/brown butter rice and ratatouille
Red wine and herbs de provençe marinated french style tri-tip with chili aioli served with au gratin potatoes and wild mushrooms/spinach sauté
Honey and champagne vinegar glazed salmon served with roasted rosemary garlic potatoes and brown butter asparagus
Creme fraiche cheesecake with apricot coulis
Apple, brown butter and sage pie
Pear and apple tart tatin
Fontainebleau with mixed fruits
Honey, vanilla and thyme pots de creme
Assorted cheese platter with candied pecans, hot honey and date syrup with a variety of crackers
Seared enoki mushroom bundles with a miso/saki glaze
Ika "pasta" with uni cream and paddlefish caviar
Chicken, cucumber and spinach goma-ae
Broiled lobster tails with a saki, shoyu and mirin sauce topped with masago
Ahi poke with avocado, wakame and tobiko with a semi-sweet and mildly spicy soy, rice vinegar and sake dressing
Duck and century egg congee topped with crispy duck skin "croutons", spring onions and quail eggs
House smoked sake (salmon) shashimi with a shoyu, rice vinegar and sake sauce with mixed tsukemono and chili drops
Hirami (halibut) shashimi with a shoyu, rice vinegar and sake sauce with mixed tsukemono and chili drops
Glass noodles with chicken, shrimp and vegetables with a white miso and sesame sauce
Spicy curry jalapeño poppers made with cream cheese, chedder, green onions and indian curry
Duck egg salad with wasabi infused japenese mayonnaise served over arugala
Ebi (shrimp) salad with wasabi aioli served over wakame topped with paddlefish caviar
Seared tuna, arugula and avocado salad with miso lime vinaigrette
Charred lobster and shrimp salad with a miso lime vinaigrette
Chinese duck salad with napa and purple cabbage, baby carrots and shallots
Elevated vietnamese spring rolls with prosciutto, mint, green onions and bean sprouts with a peanut, soy sauce and chili oil dipping sauce
Miso rubbed steamed whole pacific snapper with ginger, garlic, soy sauce and sake served with baby bok choy and sesame spinach (tableside filleting)
Chinese style hoisin glazed duck breast served with baby bok choy and mashed garlic taro
Hibachi style lo mein: shrimp, pork, beef, hearts of palm and bok choy with yum yum sauce served with asian garlic broccolini
Char siu (chinese bbq pork) with a plum vinegar and hoisen reduction served with baby bok choy and sesame spinach
Wagyu mongolian beef with fried rice and baby bok choy
Chinese beef with oyster mushrooms served with napa and purple cabbage sautée and rice
Drunken shrimp made with fermented bean curd, shaoxing (chinese wine), garlic and ginger served with fragrant rice and baby bok choy
Chicken tikka masala served with fragrant saffron rice and cumin/coriander cauliflower
Asian pear and lychee crumble
Mango custard with ginger gastrique
Cantonese red bean and vanilla custard
Asian pear tart tatin
Japenese purin with a white miso and mango drizzle
Chinese style rice pudding with dried cherries
Beef carpaccio || micro greens | shaved fennel | sun dried tomato aioli
French onion soup || gruyere cheese crouton | chives
Seared lump crab cakes || lobster cream | mixed greens | chive oil
Seared scallops || citrus cream | lardons | anise
Garlic herb shrimp || champagne burre blanc | chèvre crouton
Smoked salmon bruschetta || boursin | red onions | lemon oil | balsamic reduction
Cheese soufflé || gruyere | chives | white pepper
Warm brie & pesto || basil | pinenuts | sliced baguette
Mini croque monsieur || béchamel | gruyère | ham
Artichoke tapenade bruschetta || garlic-herb crostini | roasted red pepper | olive mix
Lyonnaise salad || crisp frisee | warm bacon dressing | poached egg | black pepper
Salade verte || mesclun greens | cherry tomatoes | cucumbers | red onions | champagne dressing
Country salad || arugula | walnuts | chèvre | roasted asparagus | beets| citrus-dijon vinaigrette
Bistro salad || butter lettuce | romaine | chives | tarragon | pickled shallots | dijon dressing
Chicken confit || chicken thighs | tomatoes | tarragon | basil | pomme puree | sautéed asparagus
Coq au vin || bone in chicken | cognac | cippollini onions | cremini mushrooms | roasted fingerling potatoes | sautéed asparagus
Honey glazed pork tenderloin || apple chutney | roasted new potatoes | baby carrots vichy
Seared halibut || olives | balsamic-honey glaze | parmesan polenta | charred asparagus
Moules vinaigrette || black mussels | shallots | garlic | chives | white wine | angel hair pasta
Salmon en papillote || thyme butter | lemon | white wine | roasted potatoes | french green beans
Crusted ny strip || gorgonzola-shallot crust | duches potatoes | king oyster mushrooms
Steak diane || beef tenderloin | cream pan sauce | yukon potato mash | mushroom medley
Grilled ribeye || thyme beef jus | baked potato | charred brussel sprouts
Filet of beef || herb marinade | red wine demi | gorgonzola | saffron risotto | baby carrots
Lamb shank navarin || tomato sauce | baby potatoes | thyme | baby carrots
Lamb chops provecale || dijon mustard | bread crumbs | garlic & red wine syrup | parmesan risotto | roasted brussel sprouts
Flourless chocolate cake || mixed berry compote | whipped cream
Classic creme brûlée || fresh berries | whipped cream | mint
"frozen" fruit terrine || berries |pears | oranges | creme anglaise
Molten chocolate cake || berry compote | fresh mint | whipped cream
Pear & caramel tartin || cinnamon | creme fraiche | start anise
Tiradito (pounded raw halibut, cilantro, chili oil, lemon and lime juice)
Chili lime chicken tostadas with mexican crema and queso fresca
Broiled lobster tails with a crema crab/mezcal sauce topped with paddlefish caviar
Elevated mini cuban sandwiches with capocollo and prosciutto
Elevated albondigas (latin meatballs) made with short rib, ribeye, chuck, chorizo and chicharrones in chipolte tomato sauce
Peruvian shrimp and snapper seviche
Latin tuna tartar (raw tuna, avocado salsa, red onion, chili oil and lemon served with tortilla chips)
Elevated jalapeño popper dip with jalapeños, chorizo, cream cheese, crema, cheddar and jack cheeses topped with queso fresco and served with tortilla chips
A salad of wild caught shrimp with chipolte aioli on heirloom tomatoes
Mixed greens salad with cilantro lime dressing
Surinamese goedangan salad (blanched green cabbage, green beans, bean sprouts, hard-boiled eggs, sliced cucumber, and shredded coconut)
Arugula, mango, avocado and tomato salad with lime vinaigrette
Lobster, shrimp, mango and avocado salad with a creamy citrus and cilantro dressing
Duck egg salad with chipotle adobo infused mayonnaise served over arugala
Latin quinoa salad with avocado, salsa, cilantro and cumin
Latin cabbage and corn salad: blanched cabbage, charred fresh corn and cilantro with citrus dressing
Grilled uruguayan style tri-tip with chimichurri, patatas bravas with chipotle aioli, sautéed sliced portobellos with spinach
Camarones a la diabla (spicy shrimp made with guajillos, pasilla and chile de arbol peppers, tomatoes, onion, garlic, and salt) served with yellow rice and cumin/coriander cauliflower
Dominican pollo guisado (dominican chicken stew) served with yellow rice and cumin/coriander cauliflower
Pernil (puerto rican roast pulled pork) served with yellow rice and cumin/coriander cauliflower
Ropa vieja (cuba’s national dish) served with yellow rice and cumin/coriander cauliflower
Galinhada (brazilian saffron chicken and rice) served with patatas bravas and cumin/coriander cauliflower
Latin-american filet mignon with chimichurri, guacamole and tomatillo salsa served with yellow rice and cumin/coriander cauliflower
Carne asada: flank steak marinated in a puree of cumin, chipotle peppers, garlic, black pepper, lime juice and salt served with patatas bravas and cumin/coriander cauliflower
Carnitas enchiladas made with carnitas, refried beans, poblano peppers, chedder and jack cheeses and green onions topped with enchilada sauce and crema
Elevated taco bar with lobster, shrimp, chili lime chicken, slow roasted chipotle beef, duck fat carnitas, braised cumin/coriander lamb and all the fixings
Churros apple pie
Latin flan
Tres leches cake
Brigadeiros (brazilian fudge balls)
Polvorones (pecan shortbread cookies)
Capirotada (mexican bread pudding)
Assorted cheese platter with candied pecans, hot honey and date syrup with a variety of crackers
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 Caldwell.
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 Caldwell is 190 USD per person. Between 3 and 6 people, the average price is 151 USD per person. Between 7 and 12 people, the average price is 123 USD. For 13 or more people the average price is 133 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 Caldwell there are currently 17 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 2620 guests in Caldwell, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Caldwell
Discover more details about our Private Chefs in Caldwell and their services.
How many Private Chef services are booked in Caldwell 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 Caldwell, 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 Caldwell, 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 Caldwell?
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 Caldwell is 190 USD per person. Between 3 and 6 people, the average price is 151 USD per person. Between 7 and 12 people, the average price is 123 USD. For 13 or more people the average price is 133 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 Caldwell on each particular month of the year.
What is the most reserved type of cuisine in Caldwell?
We mainly offer six types of cuisine in Caldwell: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Caldwell 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 Caldwell!
Looking to enhance your experience in Caldwell? Hire a Private Chef
At Take a Chef we have exactly what you are looking for! Treat yourself and your loved ones to a Private Chef service and get ready to feast. Just let us know your preference and we will take care of all details for you.
Invite one of Caldwell's best private chefs into your home
We work with the most talented chefs worldwide. Our chefs have experience in the top restaurants and luxury hotels and are eager to come into your home and delight you with their creations. You will be able to speak to the chef directly to make sure you are completely satisfied!
Try something new in Caldwell, fine dining in the hands of a Private Chef
We have the perfect chef for your special occasion. Take a Chef will take care of all details for you to make sure your experience is memorable and flawless. What are you waiting for? Book today!
Discover our Private Chefs
Each Private Chef in Caldwell 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 Caldwell who will personalize every detail of your experience.
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