Private Chef in Coos 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 Coos County
Since the first private chef joined Take a Chef in Coos County in August 2018, more than 12 Private Chefs have joined our platform in Coos County and offered their services as private chefs anywhere in Coos County.
Starting in 2018, 8,679 guests have already enjoyed a chef in Coos County. To book your chef in Coos 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 1,295 customized menu proposals, sending a total of 3,182 messages to their guests, who rated their experience with an average score of 4.68 out of 5.
Since the first dinner provided by Take a Chef, 8,679 guests have enjoyed unique experiences with no hassle. Our guests in Coos County usually book menus around 168 USD per person, including 4.68 courses, sharing an average of 4.93 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 Coos 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 Coos County
Get to know more about our top rated Private Chefs in Coos County












More than 8,600 guests have already enjoyed the experience
4.33 Chef
The guests in Coos County have scored the experience with their Private Chef with a 4.33.
4.79 Food quality
The quality of the menus cooked by our Private Chefs in Coos County received an average score of 4.79.
4.7 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.7 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Coos County has been scored with a 4.76 on average.
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1,295 menus personalized by our Private Chefs in Coos County
Every occasion is unique - make sure you have the right chef and menu for it!








Mini ceviche taco: fresh shrimp marinated in lime and cilantro, served in a tiny corn tortilla cup with avocado mousse and a hint of serrano chili for a bright, citrusy awakening
Guacamole-filled crispy taco bite: crunchy fried tortilla shell stuffed with creamy guacamole, topped with pickled red onions, queso fresco crumbles, and a dash of smoked paprika
Pozole verde taco: slow-simmered hominy and pork in a green tomatillo broth, reimagined in a soft tortilla with radish slices, cilantro, and a lime wedge for slurping the essence
Baja fish taco: beer-battered white fish fried to perfection, nestled in a flour tortilla with cabbage slaw, chipotle crema, and mango salsa for a coastal, refreshing contrast
Nopales and mushroom taco: grilled cactus paddles and wild mushrooms sautéed with epazote, wrapped in a blue corn tortilla with roasted garlic aioli and cotija cheese
Al pastor taco: spit-roasted pork marinated in achiote and pineapple, sliced thin into a warm tortilla with caramelized onions, fresh pineapple chunks, and habanero salsa for a bold, smoky climax
Churro taco: cinnamon-sugar dusted churro shell filled with dulce de leche ice cream, drizzled with mexican chocolate sauce and sprinkled with candied pepitas for a sweet, indulgent finale
French onion soup with gruyère croutons
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Braised beef cheeks with red wine reduction and creamy polenta: beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy parmesan polenta
Roasted quail with pancetta and sage stuffing: quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction
Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture
Wild mushroom risotto with truffle oil and parmesan crisps (vegetarian)
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Lavender crème brûlée with fresh berries: creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint
Chocolate pots de crème with espresso whipped cream: rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings
Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid
Som tam bite: shredded green papaya salad with cherry tomatoes, long beans, dried shrimp, and peanuts, dressed in lime-fish sauce, served as a single, crisp spoonful with a chili kick to awaken the palate
Larb moo: minced pork salad tossed with toasted rice powder, mint, cilantro, red onions, and kaffir lime, accompanied by cabbage leaves for wrapping and a side of sticky rice
Kor moo yang: grilled pork neck marinated in garlic, coriander root, and black pepper, sliced thin and served with jaew (spicy tamarind dipping sauce) and fresh cucumber slices
Nam tok nuea: grilled beef "waterfall" salad with lemongrass, galangal, shallots, and roasted chili flakes, drizzled with a smoky lime dressing, paired with fermented bamboo shoots and sticky rice balls
Khao niew sangkaya: sweet sticky rice steeped in coconut milk, topped with pandan custard and fresh jackfruit, finished with a sprinkle of sesame seeds for a creamy, tropical close
Focaccia & stracciatella & cured meats
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)
Panzanella salad with heirloom tomatoes and croutons (vegetarian)
Grilled asparagus salad with shaved parmesan (vegetarian)
Herb-crusted goat cheese with baby greens (vegetarian)
Clam chowder
Handmade gnocchi with wild mushroom ragout (vegetarian)
Pan-seared duck breast with cherry port reduction: succulent duck breast, pan-seared to perfection and served with a rich cherry port reduction, accompanied by roasted root vegetables and sautéed greens
Veal osso buco with gremolata and creamy parmesan risotto
Seared scallops with cauliflower puree and brown butter sage sauce: plump scallops, seared until golden and served atop a velvety cauliflower puree, drizzled with a nutty brown butter sage sauce, and garnished with crispy pancetta
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Flourless chocolate cake with blackberries
Caramel bavarian
Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid
Beef tartare cornichons, onions, egg yolk, lemon dijon, crostini
Simple green salad w/ champagne vinaigrette
Lyonnaise salad frisee, bacon vinaigrette, lardons, shallots, croutons, breaded egg
Moules / mussels, confit garlic, tarragon, saffron, shallot, lemon, white wine, fried fingerling potato
Cheese plate with cure meat encroachments
French onion soup crostini, gruyère
Steak frites house cut frites, aioli, beurre maître d'hote
Beef beef tenderloin, a finely chopped mushroom mixture (duxelles) with shallots/garlic, prosciutto or parma ham, dijon mustard, and flaky puff pastry
Fish in paper , herbed brown butter , chestnuts, fingerling potatoes, heri coverts
Almond flour cake with fruit compote
Classic crème brûlée with choc tweel
Farmhouse charcuterie board: featuring locally sourced cured meats, artisanal cheeses, pickled vegetables, and homemade preserves
Lobster bisque
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Focaccia & stracciatella
Day boat seared scallops with sweet corn puree, crispy chorizo, and roasted red pepper coulis
Shallot tarte tatin (vegetarian)
Herb-marinated grilled octopus with lemon-parsley gremolata: tender grilled octopus marinated in fragrant herbs, served with a vibrant lemon-parsley gremolata, accompanied by roasted fingerling potatoes and blistered cherry tomato
Burrata and heirloom tomato salad with basil pesto (vegetarian)
Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture
Braised lamb shank with red wine jus and root vegetable purée: succulent lamb shank slow-cooked until fall-apart tender, served with a rich red wine jus and silky root vegetable purée
Veal osso buco with gremolata and creamy parmesan risotto
Handmade gnocchi with wild mushroom ragout (vegetarian)
Dark chocolate dacquoise
Fig and honey tart with mascarpone cream: buttery tart filled with sweet figs and drizzled with honey, served with a dollop of creamy mascarpone cheese and a sprinkle of toasted almonds
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Chocolate pots de crème with espresso whipped cream: rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings
French onion soup with gruyère croutons
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)
Potato leek soup with crème fraîche and chives (vegetarian)
Kale caesar salad with toasted herb bread crumbs (vegetarian)
Herb-crusted goat cheese with baby greens and champagne vinaigrette: creamy goat cheese coated in fresh herbs and breadcrumbs, baked until golden and served over mixed baby greens with a champagne vinaigrette (vegetarian)
Arugula and pear salad with goat cheese and candied walnuts: peppery arugula tossed with sliced pears, crumbled goat cheese, candied walnuts, and a lemon-dijon vinaigrette (vegetarian)
Braised beef cheeks with red wine reduction and creamy polenta: beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy parmesan polenta
Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture
Roasted quail with pancetta and sage stuffing: quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction
Wild mushroom risotto with truffle oil and parmesan crisps (vegetarian)
Lavender crème brûlée with fresh berries: creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint
Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Vanilla chevre cheese cake
Bruschetta with tomato, basil, and burrata (vegetarian)
Focaccia & stracciatella
Prosciutto-wrapped figs with goat cheese and honey
Charcuterie
Butternut squash ravioli with sage butter (vegetarian)
Veal meatballs in tomato basil sauce with cheesy polenta
Chicken parmesan over handmade pasta
Pappardelle with braised rabbit ragu and wild mushrooms: wide ribbons of pappardelle pasta tossed in a rich rabbit ragu made with tomatoes, white wine, and aromatic herbs, finished with sautéed wild mushrooms
Mini cannoli
Lemon ricotta cheesecake with blueberry compote: light and creamy lemon ricotta cheesecake, topped with a tangy blueberry compote and garnished with fresh lemon zest
Bourbon vanilla bean tiramisu with espresso ganache: layers of bourbon-spiked mascarpone cream and espresso-soaked ladyfingers, topped with a rich espresso ganache and cocoa powder
Fig and honey tart with mascarpone cream: buttery tart filled with sweet figs and drizzled with honey, served with a dollop of creamy mascarpone cheese and a sprinkle of toasted almonds
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 Coos County.
What does a private chef service include in Coos 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 Coos County?
The price of renting a chef in Coos 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 151 USD to 194 USD. For groups of 13 people or more, the price is 151 USD per person. For groups of 7 to 12 people, the cost is 123 USD per person. For groups of 3 to 6 people, the rate is 165 USD per person, and for 2 people, the price is 194 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 Coos 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 Coos County. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Coos 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 Coos 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 Coos County
Discover more details about our private chefs and their services.
The average age of our private chefs in Coos County
Percentage of our women chefs in Coos County.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Coos County.
Percentage of services with kids in Coos County.
Maximum number of bookings for a personal chef by a single client in Coos County.
Increase in the number of bookings for a chef from last year in Coos County.
Languages spoken by our personal chefs in Coos 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 Coos County.
Average timeframe from sending the request to booking.
How many chef services are booked in Coos County each month?
Private chef reservations can vary seasonally depending on the destination. In Coos 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 Coos County.
Cost of a private chef in Coos County
The cost of hiring a private chef in Coos 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 151 USD to 194 USD per person.
For 13 people or more: 151 USD
For 7 to 12 people: 123 USD
For 3 to 6 people: 165 USD
For 2 people: 194 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 Coos County?
We mainly offer six types of cuisine in Coos 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 Coos County!






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









