Private Chef in East Concord
Rent one of our 36 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in East Concord
Since the first private chef joined Take a Chef in East Concord in July 2018, more than 36 Private Chefs have joined our platform in East Concord and offered their services as private chefs anywhere in New Hampshire.
Starting in 2018, 8,967 guests have already enjoyed a chef in East Concord. To book your chef in East Concord, 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 1,349 customized menu proposals, sending a total of 3,349 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, 8,967 guests have enjoyed unique experiences with no hassle. Our guests in East Concord usually book menus around 168.5 USD per person, including 4.44 courses, sharing an average of 4.71 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 East Concord.












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.
36 Private Chefs in East Concord
Get to know more about our top rated Private Chefs in East Concord












More than 8,900 guests have already enjoyed the experience
4.33 Chef
The guests in East Concord 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 East Concord 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 East Concord has been scored with a 4.76 on average.
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1,349 menus personalized by our Private Chefs in East Concord
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
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
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)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Wellfleet oysters - champagne and pink peppercorn mignonette
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver mousse - served with preserved raspberry, whole grain mustard, and pickled red onion
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Confit pork belly - shaved apple, ginger vinegar, toasted sesame, maple soy glaze
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Ricotta gnocchi - shaved truffle and parmesan creme
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, 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 puree, haricot vert, port demi glace
Filet of beef - roquefort crusted, served with potato puree and haricot vert
Whole roasted lobster - maitre d butter, corn pudding, asparagus
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (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)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Pork rillette - served with pickled veg, whole grain mustard and toasted bread
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Maryland style crab cake - pickled asparagus salad, remoulade
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Flourless chocolate tart - seasonal fruit
Parisian style cheesecake - seasonal fruit gelee
Tbd - seasonal selections available
Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, dried fruits, roasted nuts
Caprese bites-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt
Bruléed brie (brie with torched brown sugar) with strawberries, crushed pistachios, and berry balsamic
Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach
Apple bourbon pork loin-- whole roasted pork tenderloan rubbed with brown sugar, bourbon and apple syrup with tricolor potatoes and string beans
Roasted cider chicken-- crispy skinned chicken thighs roasted with apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and torched peppers
Citrus marinated scallop and shrimp couscous-- off the dock scallops and grilled shrimp marinated in citrus, garlic, and olive oil and seared in brown butter over top lemon caper pearl couscous
Caramelized onion flatbreads-- ricotta, buttery caramelized onions with chardonnay, crumbled bacon, micro-arugula, balsamic glaze, and sea salt
Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt
Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes
Strawberry shortcake - brown sugar cake with sweet strawberries and whipped cream
Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar
Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips
Chocolate mousse with berries and mint
Beet carpaccio adorned with goat cheese mousse and candied walnuts
Chilled celeriac and apple salad dressed with walnut oil and micro herbs
Roasted red pepper & fennel relish on grilled brioche
Herb-marinated zucchini ribbons finished with a whisper of lemon zest
Rich vegetable consommé enhanced with a touch of saffron
Roasted parsnip velouté enriched with a swirl of coconut cream
Warm winter salad of frisée and endive tossed in dijon vinaigrette
Basil foam accent lightly drizzled with truffle oil
Whole wood-fired vegetable medley (eggplant, zucchini, red onion, bell peppers) with smoky olive oil
Herb-crusted mushroom wellington with savory mushroom duxelles in crisp puff pastry
Charred romanesco cauliflower accented by an aged balsamic reduction
Creamy wood-fired polenta crowned with sautéed wild mushrooms and garlic
Vanilla bean crème brûlée with a perfectly caramelized sugar top
Lemon tart with almond crust, offering a bright counterpoint
Fresh berry medley enhanced with a hint of mint
Mini chocolate éclair with a refined coffee glaze
Oysters
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Lobster bisque
French onion soup with gruyère croutons
Grilled halibut with saffron beurre blanc and roasted fingerling potatoes: flaky halibut fillets, grilled to perfection and served with a luxurious saffron beurre blanc sauce, alongside tender roasted fingerling potatoes and braised fennel
Southern nh fisherman's paella: a delectable combination of local fish, such as haddock or cod, with mussels, clams, and shrimp, cooked with saffron-infused rice, bell peppers, peas, and a touch of spice
Seared sea bass with lemon beurre blanc and herb salad
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
Blackberry sage sorbet with lemon shortbread cookies: refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert
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
Blueberry crisp
Lemon ricotta cheesecake with blueberry compote: light and creamy lemon ricotta cheesecake, topped with a tangy blueberry compote and garnished with fresh lemon zest
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
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)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Pork rillette - served with pickled veg, whole grain mustard and toasted bread
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
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
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Tbd - seasonal selections available
Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus
Raspberry brie bites-- brie baked in crispy phyllo cups topped with raspberry wine jam and toasted almonds
Caprese-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt
Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes
Roasted cider chicken-- crispy skinned chicken thighs roasted with apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and snow peas
Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes
Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt
Bruschetta chicken-- herbed chicken breasts topped with diced tomatoes, basil, garlic, and balsamic over baby spinach
Apple bourbon pork loin-- whole roasted pork tenderloin rubbed with brown sugar, bourbon and apple syrup with oven roasted squash and string beans
Lobster roll sliders-- fresh lobster meat tossed with citrus thyme aioli on soft rolls with sea salt and parsley
Red wine short ribs-- local beef short ribs braised in cabernet sauvignon with rosemary, garlic, onions, carrots, and parmesan potatoes
Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar
Chocolate mouse with berries and mint
Apple spice cake-- spice cake with fresh apple cider topped with cream cheese frosting and cinnamon sugar
Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream
• provoleta: grilled provolone cheese, served with oregano and a drizzle of olive oil
• chorizo and morcilla: grilled argentine sausages, accompanied by chimichurri and dijon mustard
• roasted vegetable empanadas: empanadas filled with seasonal roasted vegetables and a hint of goat cheese
• arugula and parmesan salad: fresh arugula salad with shavings of parmesan, walnuts, and a lemon dressing
• provençal potatoes: roasted potatoes with garlic and parsley, a delicious blend of flavors
• cauliflower gratin: cauliflower baked with béchamel sauce and cheese, adding an elegant touch to the meal
• asado de tira: short ribs cooked slowly on the grill, marinated with herbs and spices
• bife de chorizo: a juicy sirloin steak, grilled to perfection and served with béarnaise sauce
• duck à l’orange: roasted duck breast glazed with an orange sauce and served with truffle mashed potatoes
• grilled vegetables: zucchini, bell peppers, and eggplant grilled and seasoned with olive oil and sea salt
• dulce de leche crème brûlée: a classic french dessert with an argentine twist, made with dulce de leche and topped with a caramelized crust
• lemon tart: a lemon tart with meringue, offering a refreshing option to end the meal
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 East Concord.
What does a private chef service include in East Concord?
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 East Concord?
The price of renting a chef in East Concord 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 East Concord?
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 36 chefs available in East Concord. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in East Concord 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 East Concord?
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 East Concord
Discover more details about our private chefs and their services.
The average age of our private chefs in East Concord
Percentage of our women chefs in East Concord.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in East Concord.
Percentage of services with kids in East Concord.
Maximum number of bookings for a personal chef by a single client in East Concord.
Increase in the number of bookings for a chef from last year in East Concord.
Languages spoken by our personal chefs in East Concord.
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 East Concord.
Average timeframe from sending the request to booking.
How many chef services are booked in East Concord each month?
Private chef reservations can vary seasonally depending on the destination. In East Concord, 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 East Concord.
Cost of a private chef in East Concord
The cost of hiring a private chef in East Concord 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 East Concord?
We mainly offer six types of cuisine in East Concord: 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 East Concord!






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









