Private Chef in Cheboygan County
Rent one of our 12 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Cheboygan County
Since the first private chef joined Take a Chef in Cheboygan County in February 2023, more than 12 Private Chefs have joined our platform in Cheboygan County and offered their services as private chefs anywhere in Cheboygan County.
Starting in 2023, 32,830 guests have already enjoyed a chef in Cheboygan County. To book your chef in Cheboygan County, 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 5,335 customized menu proposals, sending a total of 11,306 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 32,830 guests have enjoyed unique experiences with no hassle. Our guests in Cheboygan County usually book menus around 172 USD per person, including 3.01 courses, sharing an average of 5.15 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 Cheboygan County.












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!
12 Private Chefs in Cheboygan County
Get to know more about our top rated Private Chefs in Cheboygan County












More than 32,800 guests have already enjoyed the experience
4.43 Chef
The guests in Cheboygan County have scored the experience with their Private Chef with a 4.43.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Cheboygan County received an average score of 4.77.
4.69 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.69 average score.
4.81 Cleaningness
The cleanup of the kitchen and dining area in Cheboygan County has been scored with a 4.81 on average.
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5,335 menus personalized by our Private Chefs in Cheboygan County
Every occasion is unique - make sure you have the right chef and menu for it!








Nori wrapped tuna tempura- red caviar, chives, wasabi creme, siracha, asian slaw
Grilled king trumpet mushroom w/sherry vinaigrette, chives and hazelnuts
Szechuan dan dan noodles w/ground pork (spicy)
Kickass guacamole w/pomegranate, radish and fresh chips
Grilled crab cake, herb salad, tangerine, marcona almonds, lemon-pepper aioli
Amuse bouche tbd. this is on me, pls choose 2 other dishes
Grilled octopus, crushed fingerling potatoes, mirepoix vegetables, basil oil, tomato oil
Arancini stuffed w/butternut squash and goat cheese w/san marzano marinara
Salmon tartare- ginger, tobiko, avocado, jalapeno, crisp won ton skins
Smothered scampi on grilled ciabatta
Thai grilled chicken skewer, tamarind-red curry-coconut sauce
Sesame seared halloumi cheese w/aleppo pepper and warmed greek honey
Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese
Tortilla española- caramelized onions, potatoes, spicy chorizo
Spanakopita- spinach, feta, phyllo
Composed salad of mango, avocado, snow crab, grilled asparagus, avocado, hearts of palm, toasted pine nut vinaigrette
Heirloom tomatoes caprese, grilled burrata and radicchio, basil, xvoo, saba, sea salt
Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives or lobster bisque w/cognac
Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs
Grilled asparagus, roasted beet, course herbed bread crumbs, raspberry-walnut vinaigrette
Green goddess wedge, bacon lardons, pickled red onion, roasted peppers
Soft lettuces, micro greens, grilled asparagus, oil cured olives, charred shallots, scallions, radish, manouri cheese ranch dressing
Bacon-green apple- roasted shallot crusted salmon, mashed potatoes, lemon beurre blanc
Surf and turf w/sliced tenderloin and scampi, smashed redskins, grilled asparagus
Chicken saltimbocca- stuffed w/parma prosciutto, sage and smoked mozzarella over angelhair
Snapper st. martin w/lemon, bananas and almonds, tomato couscous
Seared tuscan steak (or tuna) over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo
Fire roasted pequillo pepper stuffed w/duck, goat cheese and toasted pine nuts w/verde sauce and black beans and rice
Slow braised lamb ragout w/mirepoix vegetables and olives over buttered noodles
Pork au poivre- sous vide pork tenderloin w/roquefort potatoes, carrots vichy, green peppercorn sauce
Steak pizzaiola w/mushrooms, peppers, tomato and oregano over grilled ciabatta w/mozzarella
Zabaglione made to order, served warm over macerated fruits w/mint
Old fashion banana pudding w/nilla wafers
Toasted coconut mochi cake, matcha whipped cream
Bittersweet chocolate torte, hazelnut whipped cream
Creme friache cheesecake w/graham cracker crust and strawberry coulis
Peanut butter pie w/chocolate sauce
Passionfruit mousse, mandarin tapioca
I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)
Amogue relish( fragrant tomato and basil relish) with veggie spears and faccacia bread
Antipasto - platter of meats, marinaded mozzarella, marinaded artichokes, peppers and olives with crusty baguette (6 guests and over,)
Italian panzanella bread tomatoes cucumber red bell pepper red onion basil
Mulligatawny rich creamy packed with warming spices coconut milk and rice
Chicken saltimbocca - bone in chicken breast topped with prosciuttio and served in a white wine and lemon sauce sage leaves, served with tagliatelle, green beans with garlic and tuscan roast potatoes
Vegetarian pasta sauteed in olive oil with peppers, olives, artichokes, mushrooms and parmigiano
Tiramisu
Oregano marinaded lamb, finished with italian crumb and dijon aioli
Hummus and vegetable spears
Chicken souvlaki and tzatziki yogurt
Crab cakes with citrus dressing
Palm heart salad kale artisan leaves cherry tomato red quinoa red onion yellow pepper cilantro vinaigrette
Quinoa salad
Spiced lentil soup
Baked seabass provencal in a rich heirloom tomato, olive and wine sauce with garlic green beans and gnocchi accented with lemon
Garlic crusted rack of lamb with mint gremolata, blistered tomatoes, olives, peppers and crushed potatoes
Filet mignon paired with lobster tail, dauphinoise potatoes and roast asparagus
Quinoa stuffed eggplants with cappellini pasta
Apple crisp pie with toffee and vanilla ice cream
Baklava
Cheesecake with balsamic strawberries
Cream puffs with whipped cream, chocolate fudge and ice cream
Spanakopita pinwheel
Hummus and pita chips
Chicken schwarma in pita pockets
Amogue relish( fragrant tomato and basil relish) with veggie spears and faccacia bread
Village greek salad (pita, feta, olives, red onion, tomatoes, cucumbers, peppers)
Fattoush salad (lettuce, cucumber, roma, radish, green onions. parsley. mint )
Mediterranean bean soup
Rack of lamb marinaded in olive oil, garlic and oregano, roasted and served with raspberry jus and salsa verde (herb oil), roasted tuscan style potatoes, garlic green bean's
Cod steak with coconut, ginger and orange sauce, creamy boursin potatoes, melange of vegetables
Fajita steak plate with tortillas
Ratatouille stack with marinara sauce and noodles
Creme brulee with baklava topping
Greek dessert samosa flaky envelopes filled with honey, walnuts, cinnamon and feta cheese
Cream puffs with whipped cream, chocolate fudge and ice cream
Large shrimp and cocktail sauce
Antipasto - platter of meats, marinaded mozzarella, marinaded artichokes, peppers and olives with crusty baguette (6 guests and over,)
Antipasto bites cheese tortellini mozzarella balls salami roasted red pepper artichoke olive
Brown butter scallops on a lemon risotto with shaved parmesan
Caprese skewers cherry tomatoes mozzarella balls pesto basil and balsamic glaze
Caesar salad romaine parmigiano - reggiano garlic crouton parmesan dressing
Caprese salad buffalo mozzarella sliced tomatoes basil balsamic reduction
Italian panzanella bread tomatoes cucumber red bell pepper red onion basil
Sonoma salad mixed leaves strawberries red onion walnuts maple and dijon dressing
Filet mignon with white wine mushrooms bell peppers tomatoes & oregano and fettucine pasta
Salmon and halibut duet, beurre blanc, potato gnocchi, shallots, leeks, mushrooms and tomatoes
Roast rack of lamb genghis khan (marinaded in spices and then brushed with hoi sin before roasting)with celery root puree and haricot vertes
Vegetarian pasta sauteed in olive oil with peppers, olives, artichokes, mushrooms and parmigiano
Cannoli
Vanilla bean pannacotta
Tiramisu
Cream puffs with whipped cream, chocolate fudge and ice cream
Amuse bouche- gorgonzola crouton w/sliced apple and truffle let's start w/this and choose 2 other dishes
Italian sausage w/porcini mushrooms, fermented black garlic, peppers, onions, fried potatoes
Risotto rosso- roasted red pepper, grilled radicchio, red vermouth, asparagus, corn, smoked mozzarella
Grilled polenta w/escarole and white beans
Bruschetta of seared fava beans, aged parm, shallots, dry chile flake, lemon zest, xvoo
Parma prosciutto stuffed w/arugula, fig, lemon and goat cheese
Crab stuffed mushrooms w/basil aioli
Frutti di mare- shrimp, scallops, mussels and calamari w/salsa verde
Cauliflower puttanesca- oil cured olives, capers, sun dried tomatoes, calabrian chile, basil
Asst salumi's and cheeses w/garni platter
Swordfish involtini w/saffron, orange, currants and capers
Fregula sarda- toasted sardinian pasta w/fennel, sausage ragu and sheep's milk cheese
Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives
Antipasto salad- roasted peppers, olives, crispy artichoke, genoa salami, scallions, provolone, herbed croutons, balsamic vinaigrette
Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs
Arugula, watercress, radish, radicchio, grapefruit, avocado, asiago, sunflower seeds, balsamic vinaigrette
Heirloom tomatoes caprese, grilled burrata and radicchio, basil, xvoo, saba, sea salt
Seared tuscan steak (or tuna) over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo
Grilled swordfish w/sicilian relish, caramelized cauliflower, rosemary potatoes, salsa verde
Chicken saltimbocca- stuffed w/parma prosciutto, sage and smoked mozzarella over angelhair
Slow roasted lamb ragu over creamy polenta
Seared scallops w/guancale, chives, parmigiana and beurre blanc over potato puree
Grilled brined pork chop, spicy calabrese peppers, roasted broccoli, linguine aglio y olio
Seared shrimp, grilled asparagus, basmati rice w/toasted vermicelli w/sambuca-tarragon sauce
Zabaglione made to order, served warm over macerated fruits w/mint
Tiramisu
Lemon-ricotta cheesecake w/strawberry coulis
Cassata alla siciliana w/apricot, orange, raisins and nuts, amaretto whipped cream
Bittersweet chocolate torte, hazelnut whipped cream, raspberry coulis
Pignoli cookies w/nutella milkshake
Banana budino w/torched granola crust
I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)
Seared foie gras, brioche crouton, rhubarb gastrique
Lobster cutlet w/tarragon beurre blanc
Grilled crab cake, herb salad, tangerine, marcona almonds, lemon-pepper aioli
Grilled lamb chop over fennel-artichoke-leek fritter w/roasted pepper aioli
Nori wrapped king crab tempura- red caviar, pickled radish, chives, squid ink aioli, miso-mustard sauce
Scallop and caviar napoleon w/lemon-mussel cream *may be an upcharge on this item depending on choice of caviar
Arancini w/mozzarella, prosciutto and san marzano marinara
Hamachi tartare w/ginger, charred shishito pepper, tobiko and shallots served w/crisped won ton skin
Creamy morels on brioche toast
Frutti di mare- shrimp, scallops, mussels and calamari w/salsa verde
Smothered scampi on grilled ciabatta
Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese
Crispy pork belly, kimchi, peanuts, ong choy
Szechuan dan dan noodles w/ground pork (spicy)
Baked brie in puff pastry w/ pear chutney, fig-olive crisp and baguette
Thai grilled chicken skewer, tamarind-red curry-coconut sauce
Amuse bouche- bleu d'auvergne crouton w/sliced apple and truffle let's start w/this and choose 2 other dishes
Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives; or lobster bisque w/cognac
Composed salad of mango, avocado, snow crab, grilled asparagus, avocado, hearts of palm, toasted pine nut vinaigrette
Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs
Salade de bouillabaisse- assorted chilled seafood w/tomato-saffron-thyme vinaigrette and rouille
Green goddess wedge, bacon lardons, pickled red onion, roasted peppers
Soft lettuces, micro greens, grilled asparagus, oil cured olives, charred shallots, scallions, radish, manouri cheese ranch dressing
Coulibiac of salmon in puff pastry stuffed w/shrimp mousse and spinach w/pernod w/lobster sauce
Seared snapper w/bananas, lemons and toasted almonds, tomato couscous
Sliced wagyu steak over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo
Fire roasted pequillo pepper stuffed w/duck, goat cheese and toasted pine nuts w/verde sauce and black beans and rice
5 hr sunday gravy w/meatballs, italian sausage and pork neck, mostaccioli, garlic bread li
3 day marinated grilled rack of lamb over aubergine mousse w/rice pilaf w/sour cherries, balsamic-honey-mint demi glace
Beef wellington- mushroom duxelles, foie gras mousse, parma prosciutto wrapped in puff pastry served w/green peppercorn-mustard sauce
Lobster escoffier- poached in court bullion, served over straw vegetables and grilled asparagus w/pernod-tarragon sauce *mkt upcharge
Tuna tempura wrapped in nori, w/wasabi creme, chile sauce, american caviar, chives and asian slaw (served rare)
Toasted coconut mochi cake, matcha whipped cream
Poached apricots w/vanilla-bourbon labne and pistachios
Tiramisu
Griddled chocolate brioche, orange, rosewater, cinnamon, whipped cream
Bananas foster w/chocolate-pecan-dark buttered rum sauce, vanilla bean ice cream
Creme friache cheesecake w/graham cracker crust and strawberry coulis
Budino di ricotta- ricotta pudding w/almonds
Creme caramel w/raspberries
Grilled peach, smoked grappa-butterscotch, vanilla yogurt, crumbled biscotti, pistachios
Sabayon made to order and served warm w/pernod macerated fruit
Peanut butter pie w/chocolate sauce
Pignoli cookies w/nutella milkshake
Antipasto - platter of meats, marinaded mozzarella, marinaded artichokes, peppers and olives with crusty baguette
Lump crab cake and herb remoulade
Caprese skewers cherry tomatoes mozzarella balls pesto basil and balsamic glaze
Charantais melon and prosciuttio skewer with honey
Avocado fries with tahini miso sauce
Broccoli and cheddar soup
Wild mushroom bisque
Caprese salad buffalo mozzarella sliced tomatoes basil balsamic reduction
Salade de chevre chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey
Baked chilean sea bass provencal in a rich heirloom tomato, olive and wine sauce with garlic green beans and gnocchi accented with lemon
Filet mignon paired with lobster tail, dauphinoise potatoes and roast asparagus
Short ribs in a deep, rich broth with mushrooms, puree potatoes , honey roast carrots and crusty bread
Tofu with sweet and spicy sauce, rice, melange of vegetable
Vegan thai chickpea cake with coconut cream, sesame seared spiralized vegetables and arugula
Cream puffs with whipped cream, chocolate fudge and ice cream
Cheesecake with balsamic strawberries
Tiramisu
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 Cheboygan County.
What does a private chef service include in Cheboygan County?
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 Cheboygan County?
The price of renting a chef in Cheboygan County 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 121 USD to 122 USD. For groups of 13 people or more, the price is 121 USD per person. For groups of 7 to 12 people, the cost is 115 USD per person. For groups of 3 to 6 people, the rate is 130 USD per person, and for 2 people, the price is 122 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 Cheboygan County?
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 12 chefs available in Cheboygan County. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Cheboygan County 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 Cheboygan County?
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 Cheboygan County
Discover more details about our private chefs and their services.
The average age of our private chefs in Cheboygan County
Percentage of our women chefs in Cheboygan County.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Cheboygan County.
Percentage of services with kids in Cheboygan County.
Maximum number of bookings for a personal chef by a single client in Cheboygan County.
Increase in the number of bookings for a chef from last year in Cheboygan County.
Languages spoken by our personal chefs in Cheboygan County.
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 Cheboygan County.
Average timeframe from sending the request to booking.
How many chef services are booked in Cheboygan County each month?
Private chef reservations can vary seasonally depending on the destination. In Cheboygan County, 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 Cheboygan County.
Cost of a private chef in Cheboygan County
The cost of hiring a private chef in Cheboygan County 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 121 USD to 122 USD per person.
For 13 people or more: 121 USD
For 7 to 12 people: 115 USD
For 3 to 6 people: 130 USD
For 2 people: 122 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 Cheboygan County?
We mainly offer six types of cuisine in Cheboygan County: 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 Cheboygan County!






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









