Private Chef in Derry
Rent one of our 109 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Derry
Since the first private chef joined Take a Chef in Derry in November 2017, more than 109 Private Chefs have joined our platform in Derry and offered their services as private chefs anywhere in New Hampshire.
Starting in 2017, 9,390 guests have already enjoyed a chef in Derry. To book your chef in Derry, 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 1,445 customized menu proposals, sending a total of 3,745 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, 9,390 guests have enjoyed unique experiences with no hassle. Our guests in Derry usually book menus around 168 USD per person, including 3.61 courses, sharing an average of 4.62 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 Derry.












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.
109 Private Chefs in Derry
Get to know more about our top rated Private Chefs in Derry












More than 9,300 guests have already enjoyed the experience
4.34 Chef
The guests in Derry have scored the experience with their Private Chef with a 4.34.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Derry received an average score of 4.8.
4.69 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.69 average score.
4.77 Cleaningness
The cleanup of the kitchen and dining area in Derry has been scored with a 4.77 on average.
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1,445 menus personalized by our Private Chefs in Derry
Every occasion is unique - make sure you have the right chef and menu for it!








Homemade caponata on grilled olive foccacia
Fresh made bruschetta with basil chiffonade and balsamic reduction
Baby greens chopped salad in a pesto vinaigrette
Burrata with arugula in a maple pesto vinaigrette
Zucchini alla scapece: a traditional sicilian dish featuring fried and marinated zucchini
Braised beef ragu with fresh imported pasta
Spaghetti carbonara with smoked bacon
Gnocchi in a brown butter sage sauce
Fiochetti al limone (fresh tortellini pasta filled with cheese in a lemon pesto from capri)
Cellantani with sausage, tomatoes, basil and lemonade zesty chili
Chicken parmesan wrapped in prosciutto with a mushroom medley
Baked salmon oregonata with braised carrots in a pecan crunch
Acqua pazza: baked seabass with white wine, lemon, capers sauce
Chicken marsala with mushrooms and side of bacon mashed potatoes
Bresoala au barolo: pietmontese beef stew with red wine, carrots and baby red potatoes
Classic beef lasagne with four cheese (can be vegetarian upon request)
Chocolate fondant cake (chocolate lava cake) with vanilla ice cream
Classic tiramisu
Key lime panna cotta
Banana crema pudding with biscotti crunch
Pannetone bread pudding (specialty ⭐️)
Lemon ricotta cheesecake
Passed hors d'oeuvres - served cold
Caviar blini - creme fraiche, pickled beet, micro chives, buckwheat blini
Tuna tartare - bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Scallop crudo - mezcal, lime, and fresh chili
Crab salad - citrus marinated lump crab, fresh herbs, served on crostini
Beef tartare - shallot, mustard, capers, garlic aioli, served on a truffled potato crisp
Roasted beets - marinated in walnut vinaigrette and served with whipped feta
Yellow tomato gazpacho - red onion, lime, cumin, queso fresco, cilantro, scallion
Purple carrot soup - coconut milk, fresh chili, thai basil
Passed hors d'oeuvres - served warm
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Grogures - french choux pastry with potato and cheese
Tandoori cauliflower - vadouvan marinated, served with herbed yogurt and crushed cashews
Spanakopita - phyllo pastry with spinach and feta cheese
Grilled sweet potato - chili dusted, served with maple cream and candied ginger
Beef tataki - seared rare, served with spicy aioli and confetti peppers
Seared scallop - warm pork belly vinaigrette
Grilled shrimp - scallion salsa verde
Maryland-style crab cake - spicy remoulade
Duck confit toastie - pickled onion jam, gruyere
Lobster bisque - fresh lobster and fennel salad, fennel fronds
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Stationary display items
Local charcuterie selection - various cured and or preserved meats, pate, and rillettes ***
Local cheese selections - various cow, goat, and sheep milk cheeses. sourced in new england ***
*** served with seasonal accompaniments
Assorted dips and spreads - seasonal display, includes chips and crackers paired to the display
Vegetable crudites - locally sourced seasonal vegetables served with buttermilk dill dressing
Oysters on the half shell - shucked ala minute and served with traditional accompaniments
Shrimp cocktail - served with fresh citrus and horseradish cocktail sauce
Tailgate / barbecue favorites
Deviled eggs - seasonal rendition of an american classic
Crab and corn fritters - served with jalapeno crema
Pork belly burnt ends - maple and soy glaze
Lobster roll - served warm with drawn butter or classically with mayonnaise and celery
Beef slider - bib lettuce, tomato, cheddar, burger sauce
Meatball slider - marinara, fresh mozzarella, basil pesto
Pulled pork slider - carolina gold sauce, coleslaw
Corn chowder (vegetarian)
Endive bites (feta and avocado dips)
French onion soup (w/cheese crostini (g/f bread))
Orange & fennel salad (w/balsamic dressing)
Malaga mixta salad (arugula, spinach, olives, pine nuts)
Asparagus skewers (w/lemon butter & sage)
Cheese tasting board (2 local cheeses, 2 international cheeses, olive oil, fruit, gluten free crackers)
"meatless me" tasting platter (patatas bravas, halloumi cheese skewers, cali sushi rolls, olives, fruit, 2 cheeses)
Vegetarian escalope burger (vegetarian patty, stuffed w/ cheddar or manchego cheese)
Eggplant parmesan (stuffed w/ cheddar or manchego cheese)
Truffle sphagetti carbonara (egg based w/ truffle topping) (vegetarian)
Asparagus wild risotto (w/ wild rice) (vegetarian)(gluten free)
Tagliatelle pasta (w/ fresh cherry tomato sauce) (vegetarian)
Lasagna zio pazzo (homemade tomato’s, béchamel, tofu) (vegetarian)
Asian stir fry noodles (vegetables, tofu, nuts) (vegetarian)
Thai coconut curry (red w/ lentils, pumpkin, w/jasmine rice) (vegetarian)
Saag paneer (spinach w/ indian cheese cubes, w/onion basmati rice) (vegetarian)
Vietnamese banh flan (baked coconut milk custard)
Black rice pudding con leche (condensed milk w/ cacao)
Fresh mango pudding (w/ passion fruit)
Ube tapioca pudding (w/purple yam, coconut milk)
Local cheese and charcuterie selection - seasonal accompaniments
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Lobster bisque - fresh lobster and fennel salad, fennel fronds
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
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 – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
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
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Ricotta gnocchi – shaved truffle, parmesan crème
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini 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 - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
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, fondant potatoes
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Parisian style cheesecake - seasonal fruit gelee
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Homemade fresh garlic cheese bread
Caprese skewers with fresh basil and pesto vinaigrette
Sicilian caponata on crostini
Tuna crudo bites with lemon aioli, olive and sea salt
Arancini with fontina and marinara
Meatball parmesan skewers
Braised beef ragu with fresh imported pasta
Pasta carbonara with bacon
Fiochetti al limone (fresh tortellini pasta filled with cheese in a lemon pesto from capri)
Sweet corn risotto with porcini and romano
Gnocchi in a brown butter sage sauce
Baked salmon oregonata with a side of balsamic parmesan carrots
Umami chicken marsala with cremini mushrooms and pesto fingerling potatoes
Crispy chicken parmesan over four cheese mashed potatoes
Bresoala au barolo: pietmontese beef stew with red wine, carrots and baby red potatoes
Tomato pesto rack of lamb with rosemary potatoes
Steak pizzaiola: neapolitan style ribeye seared and then simmered in a tangy tomato sauce with garlic and oregano
Classic cheesecake with berries
Affogato
Key lime panna cotta
Homemade chocolate and pistacio cake
Homemade honey cake with sicilian orange
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 – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
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
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
Ricotta gnocchi – shaved truffle, parmesan crème
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
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini 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 - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
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, fondant potatoes
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Caviar talleggio sandos on brioche
Tuna tartare in sweet chili and kaffir lime ponzu
Salmon carpaccio in a lime ponzu
Lobster rigatoni with saffron and thai red curry
French green beans with bacon and blue cheese dressing
Grilled vegetables in a caponata sauce
Beef wellington (gordon ramsey style)
Fresh homemade profiteroles and chocolate sauce
Salted caramel cheesecake with fresh strawberries
Thai chicken salad with pinneaple salsa
Thai vegetable potstickers with sweet chili ginger sauce
Pork potstickers with sweet soy sauce
Thai chicken satay with homemade peanut sauce
Tom yum soup with shrimp or chicken
Tom ka gai: coconut chicken soup with aromatic galangal and mushrooms
Umami shashuka with beef, chicken or vegetarian style
Organic vegetables in coconut green curry (gf)
Red curry chicken with coconut sticky rice
Stir fried beef with holy basil over jasmine rice
Mango coconut sticky rice (gluten and dairy free)
Bananas foster with ice cream of choice
Pandan bread pudding with coconut ice cream
Homemade green tea butter cake
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 Derry.
What does a private chef service include in Derry?
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 Derry?
The price of renting a chef in Derry 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 Derry?
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 109 chefs available in Derry. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Derry 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 Derry?
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 Derry
Discover more details about our private chefs and their services.
The average age of our private chefs in Derry
Percentage of our women chefs in Derry.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Derry.
Percentage of services with kids in Derry.
Maximum number of bookings for a personal chef by a single client in Derry.
Increase in the number of bookings for a chef from last year in Derry.
Languages spoken by our personal chefs in Derry.
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 Derry.
Average timeframe from sending the request to booking.
How many chef services are booked in Derry each month?
Private chef reservations can vary seasonally depending on the destination. In Derry, 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 Derry.
Cost of a private chef in Derry
The cost of hiring a private chef in Derry 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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Derry!
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 Derry?
We mainly offer six types of cuisine in Derry: 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 Derry!






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









