Private Chef in Connecticut
Rent one of our 145 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















How much does a private chef cost in Connecticut?
For 6 people in Connecticut, a private chef costs less than dinner out.
AVERAGE PRICE · 6 GUESTS
1,038 USD
173 USD per guest · everything included
What's included
- Chef comes to you
- All ingredients sourced and bought
- Full meal cooked in your kitchen
- Spotless kitchen afterwards
HERE'S THE REAL BREAKDOWN
- 2 guests193USD / guest = 386 USD total
- 4 guests173USD / guest = 692 USD total
- 6 guests173USD / guest = 1,038 USD total
- 8 guests154USD / guest = 1,232 USD total
- 10 guests154USD / guest = 1,540 USD total
- 13+ guests157USD / guest = 2,041 USD total
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.
145 Private Chefs in Connecticut
Get to know more about our top rated Private Chefs in Connecticut












More than 19,700 guests have already enjoyed the experience
4.43 Chef
The guests in Connecticut have scored the experience with their Private Chef with a 4.43.
4.73 Food quality
The quality of the menus cooked by our Private Chefs in Connecticut received an average score of 4.73.
4.68 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.68 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Connecticut has been scored with a 4.76 on average.
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7,075 menus personalized by our Private Chefs in Connecticut
Every occasion is unique - make sure you have the right chef and menu for it!








Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Romaine salad – toasted pecans, dried cranberries, fresh goat cheese, sherry vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Endive salad - chicory, blood orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seeds, pepitas, toasted walnuts, and crumbled stilton (seasonal)
Preserved beet carpaccio - roquefort cheese, pistachio gremolata, frisee, shaved grapefruit (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold-pressed olive oil (seasonal)
Heirloom tomato soup - fresh basil, ricotta salata, parmesan crisp
French onion soup - gruyère, brioche, parmesan, chives
Wild mushroom soup - fresh dill, sour creme fraiche, crispy pickled shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (served cold)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (served cold)
Roasted corn chowder - meyer lemon creme fraiche, calabrian chili oil, marinated blue crab salad
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Lobster bisque - fresh lobster and fennel salad, fennel fronds (seasonal)
Roasted heirloom carrots - za’atar spice, red beet hummus, crisp chickpeas, microgreens
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Maitake mushroom ragu - 60-minute egg, soft polenta, sherry vinaigrette
Confit pork belly - white corn grits, pickled apple salad, maple sweet soy reduction
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
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Grilled shrimp - romesco, almonds, white bean cassoulet
Maryland style crab cake - pickled asparagus salad, remoulade
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Wellfleet oysters - champagne and pink peppercorn mignonette
Ricotta gnocchi – shaved truffle, parmesan crème
Butternut squash risotto - toasted hazelnut, melted leeks, bleu cheese, arugula
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Linguine 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 - pistachio crusted, squash puree, roasted brussels sprouts, caper butter
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Statler chicken breast - truffle potato puree, roasted asparagus, rosemary pan jus
Roulade of chicken - mushroom duxelles, broccoli rabe, cauliflower purée
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, fingerling potatoes
Broiled scallops – celeriac purée, maitre d butter, crispy pancetta, shaved brussels sprouts
Whole roasted lobster - maître d butter, corn pudding, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Creme brulée - seasonally inspired
Flourless chocolate tart - seasonal fruit
Parisian style cheesecake - seasonal fruit gelee
Seasonally inspired fruit dessert - chef’s whim
Fennel and orange salad with niçoise olives, red onion, and basil shaved fennel, citrus segments, niçoise olives, and red onion, tossed with lemon oil and torn basil. clean and herbal,
Carciofi alla giudia (roman jewish fried artichokes) with rosemary aioli
Seasonal green salad fresh seasonal greens tossed in a shallot-honey vinaigrette
Moroccan carrot salad shaved carrots with fennel, aleppo pepper, lemon, olive oil, and herbs. served chilled.
Cucumber and tomatoes salad
Salade vert, seasonal greens, shaved asparagus, herbs vinaigrette
Matbucha slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. served as a rich, smoky dip.
Marinated mediterranean olives a bold mix of olives marinated with citrus, herbs, and spices from southern europe and north africa.
Pimientos de padron blistered shishito peppers, coarse sea salt
Green salad, lemmon citronette
Pickled vegetables, mediterranean style a rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the levant.
Red cabbage slaw – crisp red cabbage, cider-honey dressing, golden raisins, toasted sunflower seeds, and a touch of dill
Shakshouka, eggs baked in a tomato and roasted red peppers sauce
Shakshouka, eggs baked in a tomato and roasted red peppers sauce
Pappardelle alla bolognese wide ribbon pasta tossed in a slow-cooked ragù of beef and italian sausage
Grape leaves stuffed with rice and pine nuts
.roasted eggplant.
Salada de palmito (brazil) – heart of palm salad with vinaigrette.
Salada de palmito (brazil) – heart of palm salad with vinaigrette
Roasted eggplant, tahina
Roasted eggplant, tahine sauce
Green salad, lemmon citronette.
Roasted eggplant
Babaganoush
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
Twice-cooked cauliflower blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon
Roasted zucchini stuffed with jasmine rice, toasted almonds, and baharat spice. finished with tehina sauce.
I can also make other latin american dishes, let me know what you want
Roasted zucchini, jasmine rice, almonds, baharat, tehina sauce.
Roasted zucchini, jasmine rice, almonds, tehina sauce.
Stuffed zucchini, jasmine rice, almonds, baharat, tehina
Twice cooked cauliflower with tahine sauce
Twice cooked cauliflower, tahine
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
More options available, let’s chat
Sweet rice with mangoes
Dessert cheeses with almonds and honey
Tiramisu
Many other options available let’s chat!
Artisanal bread with butter
Duck liver & foie gras mousse smooth mousse of chicken liver and foie gras, served with raspberry preserves and baguette
Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg
Anchovy and caper tapenade, grilled bread
Salade vert, seasonal greens, shaved asparagus, herbs vinaigrette
Roasted baby beets, sumac labneh, pistachios, oranges, parsley
Sardines in oil, shallot, dijon mustard, cornichons, baguette
Fennel and orange salad with niçoise olives, red onion, and basil shaved fennel, citrus segments, niçoise olives, and red onion, tossed with lemon oil and torn basil. clean and herbal,
Salade lyonnaise — frisée, bacon lardons, poached egg, dijon vinaigrette
French onion soup caramelized onions in rich beef broth, gratinéed with baguette and gruyère
Sautéed scallops served over white beans and wilted greens with crisp bacon and soy-lemon pan sauce
Ficelle picarde savory crêpe filled with sautéed mushrooms, ham, and cheese, topped with béchamel and baked until golden
Pâté lorrain pork and beef wrapped in puff pastry, served with cornichons and a mustard-dressed chicory salad
Salmon rillettes slow-poached and smoked salmon folded with crème fraîche, shallots, lemon, and herbs, served chilled with toasted sourdough and sea salt butter
Steak tartare hand-chopped beef seasoned with mustard, capers, red shallots, cornichons, and onions, topped with egg yolk and served with toasted sourdough
Boudin noir traditional french blood sausage served with sautéed apples, caramelized onions, and grainy mustard. rustic, rich, and deeply rooted in regional french cooking
Brandade de morue salt cod and potato purée whipped with olive oil and garlic, served warm with sourdough bread. classic provençal comfort
Rillettes de porc — slow-cooked shredded pork rillette with dijon, cornichons, grilled baguette
Pork chop alla’scapariello pan-roasted pork chop with italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes
Pan-seared salmon with choice of pommes purée or potato galette, served with wilted escarole and spinach, finished with lemon beurre blanc
Roasted trout served over warm spinach, with toasted walnuts, braised white beans, and capers, finished with olive oil and a squeeze of lemon
Seared duck breast, root vegetable purée, soy-scented shiitake papillote, duck jus, sautéed escarole
Grilled chicken “à l'américaine” potatoes paille, warm leeks vinaigrette, sauce diable
Duck confit crisp duck leg, steak potatoes, warm mustard-dressed greens
Sole meunière pan-seared sole in brown butter with parsley and shallots, served over parsnip purée
Pan-seared red snapper with grapefruit, shaved fennel, garbanzo beans, olives, za’atar oil, and citrus beurre blanc infused with sumac and preserved lemon
Steak frites served with your choice of maître d’hôtel butter, sauce au poivre (peppercorn cream), or shallot-mustard pan sauce. house frites on the side. ribeye available (dry aged+$60). other cuts on request
Nutella crepes with berries
Seasonal fruits galette with vanilla ice cream for 2
Assorted french pastries
Creme brule
Chocolate ganache tahini tart
Many other options, let’s chat
Chips and dips: spicy queso. salsa assortment
Choriqueso: chorizo. poblano peppers. onions. maitake mushrooms. oaxcan
Shrimp ceviche: red onion. lime. lemon. orange. avocado. cilantro
Elote: local sweet corn. mexican street corn sauce
Seared tuna: chimichurri. charred onions and potatoes
Tuna tartare: soy. balsamic. arugula. shallot. jalapeno. chili aioli
Roasted heirloom carrots: sumac labne. lime. pepitas. delfino cilantro
Taco “bar”: corn and flour tortillas. onions. lime. cilantro. radish. tomatoes. avocado. cotija cheese. cabbage. lettuce
Spanish rice: tomato. corn. ancho
Black beans: chipotle. onion. cumin
Tacos: skirt steak. crispy cod. grilled chicken. grilled portobellos
"fried" ice cream: corn flakes. chocolate ice cream (any flavor works!). spiced chocolate sauce
Sopapillas: honey. powdered sugar. cinnamon. chipotle
Tres leches cake: whipped cream. caramel
Three-cheese mac balls | creamy mac and cheese rolled in a crispy herb-panko crust, fried golden brown, and served with a side of marinara
Creamy spicy shrimp | crisp, tender fried shrimp tossed in a signature creamy, spicy, and sweet chili sauce
Crispy firecracker shrimp | hand-dredged crispy shrimp glazed in a spicy buffalo sauce, finished white dipping sauce
Garlic parmesan frites | golden, crispy fries tossed in garlic-herb butter, aged parmesan cheese, and fresh flat-leaf parsley
Crab & herb stuffed cremini | fresh mushroom caps stuffed with a rich blend of lump crab, parmesan, mayo, cajun seasoning, and breadcrumbs
Smokey bbq chicken sliders| slow-cooked shredded chicken tossed in a rich, tangy barbecue sauce, piled high on soft, toasted slider buns, and topped with a creamy house coleslaw
Crispy cod fritters|crispy, golden-brown fritters packed with salted cod, scallions, scotch bonnet pepper, and herbs
Caribbean pepper shrimp| fiery shell-on jumbo shrimp simmered with scotch bonnet peppers
Classic spinach & artichoke dip | warm, bubbling blend of tender artichoke hearts, garden spinach, cream cheese, and a parmesan crust, served with baked pita chips
Classic cesar | crisp romaine lettuce dressed in a creamy parmesan peppercorn dressing, finished with toasted breadcrumbs and shaved parmesan
Classic caprese | freshly sliced tomatoes and soft mozzarella cheese topped with fresh basil, then drizzled with olive oil and a sweet balsamic glaze
Potato leek soup | a silky, traditional french comfort soup simmered with tender yukon gold potatoes, and sweet leeks, finished with olive oil and chives
Classic wedge salad | crisp quarter-head of iceberg lettuce draped in creamy blue cheese dressing, topped with bacon crumbles and halved cherry tomatoes
Market garden salad | crisp mixed field greens, cherry tomatoes, english cucumbers, shredded carrots, and red onion ribbons. served with your choice of dressing
Chicken parmigiana | crispy breaded chicken cutlet topped with rich tomato sauce, mozzarella, and freshly grated parmesan cheese. served with your choice of pasta
The bayou stuffed salmon | baked crab-stuffed salmon fillet served over roasted garlic mashed potatoes, draped in a savory cajun cream sauce, and paired with your choice of seasonal green
Honey glazed salmon | pan-seared atlantic salmon fillet finished with a sweet and savory honey-garlic glaze, served alongside velvety roasted garlic mashed potatoes and your choice of a fresh seasonal green
Oven baked parmesan haddock | tender, flaky parmesan crusted haddock baked & served alongside roasted fingerling potatoes and your choice of a fresh seasonal green
Pan-seared sirloin & creamy garlic linguine | 8oz center-cut sirloin steak pan-seared and served over a bed of linguine tossed in a rich garlic-parmesan cream pan sauce
The grand surf & turf | tender lobster tail, jumbo shrimp, or maryland style crab cake paired with your choice of center-cut sirloin or ribeye steak. served with roasted garlic mashed potatoes and your choice of seasonal green
Southern fried fish | fried flaky white fish served with a sweet potato souffle and braised seasonal greens
Warm apple empanadas |golden fried empanadas stuffed with cinnamon-spiced granny smith apples. served with a scoop of vanilla ice cream and finished with an apple glaze
Chocolate /vanilla dipped cake balls rich, bite-sized cake balls enrobed in a crisp shell of milk chocolate, paired with a scoop of creamy vanilla bean ice cream
Velvet coconut & white chocolate truffles | silky white chocolate ganache blended with coconut creme, enrobed in a crisp shell of milk chocolate and topped with coconut flakes
Zesty lemon pound cake | thick, buttery slice of homemade pound cake packed with fresh lemon zest and juice, finished with a sweet citrus glaze
Signature mini cheesecake | mini cheesecake on a graham cracker crust. pick a flavor: classic original, sweet strawberry, or tart raspberry. each is finished with fresh whipped cream and a fruit coulis
Fresh pressed orange juice for mimosas
Fresh brewed coffee, iced coffee & tea
Fresh fruit display
Fresh pressed green juice (ginger, green apple, pineapple & kale)
Homemade english muffins
Fresh biscuits and honey butter
Avocado toast
Carne asada breakfast burritos
Cacio e pepe scrambled eggs or omelet
Vegetable frittata or quiche
Omeletes to order
Croissant breakfast casserole with sage, sausage & gruyere
Breakfast sausage, bacon & potatoes
Eggs benedict, crispy prosciutto de parma & golden hollandaise
Butter poached lobster benedict
Blueberry ricotta breakfast cake
Orange pecan french toast casserole
Sour cream coffee cake
Banana crunch muffins
Lemon blueberry scones
Maple oat scones
Homemade chocolate croissants
Homemade almond croissants
Grilled pineapple & peaches, honey vanilla yogurt & homemade granola
Blueberry muffins
Banana sour cream pancakes
Local cheese and charcuterie selection - seasonal accompaniments
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 – toasted pecans, dried cranberries, fresh goat cheese, sherry vinaigrette
Endive salad - chicory, blood orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seeds, pepitas, toasted walnuts, and crumbled stilton (seasonal)
Preserved beet carpaccio - roquefort cheese, pistachio gremolata, frisee, shaved grapefruit (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold-pressed olive oil (seasonal)
Heirloom tomato soup - fresh basil, ricotta salata, parmesan crisp
French onion soup - gruyère, brioche, parmesan, chives
Wild mushroom soup - fresh dill, sour creme fraiche, crispy pickled shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (served cold)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (served cold)
Roasted corn chowder - meyer lemon creme fraiche, calabrian chili oil, marinated blue crab salad
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Lobster bisque - fresh lobster and fennel salad, fennel fronds (seasonal)
Roasted heirloom carrots - za’atar spice, red beet hummus, crisp chickpeas, microgreens
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Maitake mushroom ragu - 60-minute egg, soft polenta, sherry vinaigrette
Confit pork belly - white corn grits, pickled apple salad, maple sweet soy reduction
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Duck liver mousse – preserved raspberry, whole grain mustard, fresh herbs
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Grilled shrimp - romesco, almonds, white bean cassoulet
Maryland style crab cake - pickled asparagus salad, remoulade
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Wellfleet oysters - champagne and pink peppercorn mignonette
Ricotta gnocchi – shaved truffle, parmesan crème
Butternut squash risotto - toasted hazelnut, melted leeks, bleu cheese, arugula
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Linguine 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 - pistachio crusted, squash puree, roasted brussels sprouts, caper butter
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Broiled scallops – celeriac purée, maitre d butter, crispy pancetta, shaved brussels sprouts
Statler chicken breast - truffle potato puree, roasted asparagus, rosemary pan jus
Roulade of chicken - mushroom duxelles, broccoli rabe, cauliflower purée
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, fingerling potatoes
Whole roasted lobster - maître d butter, corn pudding, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Creme brulée - seasonally inspired
Flourless chocolate tart - seasonal fruit
Parisian style cheesecake - seasonal fruit gelee
Seasonally inspired fruit dessert - chef’s whim
Blistered shishito peppers: furikake
Charred edamame: togarashi. lemon
Pork dumplings: sweet and spicy dip
Tuna tartare: soy. balsamic. wasabi. shallot. jalapeno. chili aioli
Soba noodles: sesame dressing. marinated shiitakes. scallions
Cucumber salad: red onion. sesame. mirin. shiso
Miso soup: white miso. tofu. wakame. scallion. shiso
Charred octopus: cucumber. rice wine vinegar. scallion. togarashi
Assorted hand rolls: nori. sushi rice. cucumber. avocado. salmon. scallop. spicy crab
Beef negimaki: asparagus. marinated wagyu beef. spicy mustard
Miso glazed cod: seared bok choy. sesame. ginger. wasabi greens
Seared yellowfin tuna tataki: sesame. wasabi. yuzu. scallion. avocado. ponzu
Assorted maki rolls: customized to client
Assorted mochi ice cream
A personal chef for any occasion in Connecticut
Since the first private chef joined Take a Chef in Connecticut in October 2016, more than 145 Private Chefs have joined our platform in Connecticut and offered their services as private chefs anywhere in Connecticut.
Starting in 2016, 19,750 guests have already enjoyed a chef in Connecticut. To book your chef in Connecticut, 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 7,075 customized menu proposals, sending a total of 11,749 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, 19,750 guests have enjoyed unique experiences with no hassle. Our guests in Connecticut usually book menus around 182.6 USD per person, including 3.59 courses, sharing an average of 4.52 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 Connecticut.












Frequently asked questions
Below, you can find the most common questions about private chef services in Connecticut.
What does a private chef service include in Connecticut?
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 Connecticut?
The price of renting a chef in Connecticut can vary depending on the specifics, but smaller groups tend to have a slightly different price per person compared to larger gatherings.
Booking prices range from 157 USD to 193 USD. For groups of 13 people or more, the price is 157 USD per person. For groups of 7 to 12 people, the cost is 154 USD per person. For groups of 3 to 6 people, the rate is 173 USD per person, and for 2 people, the price is 193 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 Connecticut?
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 145 chefs available in Connecticut. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Connecticut 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 Connecticut?
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.
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.








Key information about our chefs in Connecticut
Discover more details about our private chefs and their services.
The average age of our private chefs in Connecticut
Percentage of our women chefs in Connecticut.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Connecticut.
Percentage of services with kids in Connecticut.
Maximum number of bookings for a personal chef by a single client in Connecticut.
Increase in the number of bookings for a chef from last year in Connecticut.
Languages spoken by our personal chefs in Connecticut.
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 Connecticut.
Average timeframe from sending the request to booking.
How many chef services are booked in Connecticut each month?
Private chef reservations can vary seasonally depending on the destination. In Connecticut, 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 Connecticut.
Cost of a private chef in Connecticut
The cost of hiring a private chef in Connecticut can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 157 USD to 193 USD per person.
For 13 people or more: 157 USD
For 7 to 12 people: 154 USD
For 3 to 6 people: 173 USD
For 2 people: 193 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 Connecticut!
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 Connecticut?
We mainly offer six types of cuisine in Connecticut: 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 Connecticut!






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









