Private Chef in Glens Falls
Hire one of our 17 Private Chefs in Glens Falls and personalize your menu, 32485 clients in Glens Falls have already booked their chef!
Private Chef in Glens Falls
Since the first Private Chef who joined Take a Chef in Glens Falls in November, 2017, more than 17 Private Chefs have joined our platform in Glens Falls and offer their services as Private Chef anywhere in New York.
Starting from 2017, 32485 guests have already enjoyed a Private Chef in Glens Falls through Take a Chef. Up until today, our chefs have shared 7658 customized menu proposals, sending a total of 102586 messages to their guests, who rated their experience with an average score of 4.6 out of 5.
Our guests in Glens Falls usually book menus around 163 USD per person, including 3.03 courses, sharing an average of 4.92 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Glens Falls!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
17 Private Chefs in Glens Falls
Get to know more about our top rated Private Chefs in Glens Falls
More than 32400 guests have already enjoyed the experience
4.32 Chef
The guests in Glens Falls have scored the experience with their Private Chef with a 4.32.
4.67 Food quality
The quality of the menus cooked by our Private Chefs in Glens Falls received an average score of 4.67.
4.58 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.58 average score.
4.69 Cleaningness
The clean up of the kitchen and dining area in Glens Falls has been scored with a 4.69 on average.
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7658 menus personalized by our Private Chefs in Glens Falls
Every occasion is unique - make sure you have the right chef and menu for it!
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Blistered shishito peppers with citrus-jalapeno crema
Butter lettuces, radish, italian dressing
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Creamed artichoke and parmesan puree on crostini
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
French onion soup with gratine' gruyere crouton
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Gazpacho
Grilled haloumi cheese kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro
Local heirloom tomato (when in season) basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Thai salad: a blend of savoy, napa and green cabbage, red pepper, cilantro, mint, basil, radish, carrot tossed with a light spicy peanut-sesame dressing
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Ratatouille. classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
(vegan) lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
7 vegetable tagine with dates, classic braised moroccan dish served with 'jeweled' couscous
Baked stuffed zucchini with lemony spinach, feta and pine nuts over israeli couscous pilaf
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Authentic styled enchiladas rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, shredded lettuce, radish
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Saag paneer, served with aromatic basmati rice and flat bread
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Pasta: hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
(gf) coconut vanilla mousse with milk chocolate shavings
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) mango and papaya vanilla panna cotta with pistachio candy
(gf) raspberry vanilla yogurt panna cotta
(gf) salted caramel pots de creme with whipped creme fraiche
Abruzzo chocolate cake with mocha whipped cream and hazelnuts,
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
Apricot and berry vanilla panna cotta
Chocolate lava cake with vanilla bean ice cream
Classic tiramisu
Flourless chocolate tort with vanilla bean ice cream
Mexican hot chocolate cake (gf) with milk chocolate-buttermilk frosting served with vanilla bean ice cream
Mixed berry polenta crumble served with olive oil and vanilla gelato
Olive oil cake with blueberry compote, dollop of marscapone
Tres leches cake, a light airy 'angel food' type cake soaked sweet in milk mixture, topped with whipped cream and cinnamon
Peach and blueberry vanilla panna cotta with local honey
Namoura. a classic lebanese orange semolina cake served with almond and mint whipped cream
Seasonal fruit galette with vanilla bean ice cream
Spinach and kale salad with roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Stuffed mushrooms with ricotta, spinach, walnuts
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. white balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
Butter lettuces, radish, italian dressing
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Local heirloom tomato (when in season) basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Mezze plate with grilled marinated artichokes, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Gorgonzola panna cotta with crispy speck and raspberry gastrique
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, creamy garlic mashed potato and asparagus
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Pan seared salmon or swordfish with risotto milanese, salsa verde, sauteed greens, crispy leeks
Chicken milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High summer pasta primavera with (chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Chef made ravioli stuffed delicata and summer squashes and ricotta in a parmesan broth with garlic, sage, local tomato, white wine, arugula, asiago
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
Chocolate lava cake with vanilla bean ice cream
Abruzzo chocolate cake with mocha whipped cream and hazelnuts,
Flourless chocolate tort with vanilla bean ice cream
Tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) coconut vanilla mousse with milk chocolate shavings
Spinach and kale salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Zucchini quinoa cakes with feta and parmesan, lemony arugula pesto
Local heirloom tomato basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Grilled haloumi cheese kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Clams casino on the half shell. a classic from my home state of rhode island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Oysters rockefeller
Stuffed mushrooms with ricotta, spinach, walnuts
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. white balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Heirloom tomato panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Gazpacho
Butter lettuces, radish, italian dressing
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Kufta kebab, classic lamb kebab, house made harissa, mint and preserved lemon yogurt
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Mini cajun crab cakes with spicy creole aioli
Merguez sausage, cauliflower 'couscous', tunisian charmoula, handmade flat bread
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Salade nicoise. served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette
Moules au pernod: with garlic, shallot, cream, tarragon and pernod served with baguette
Pan seared swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
7 vegetable tagine with dates (with chicken option available), classic braised moroccan dish served with 'jeweled' couscous
Pasta: hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Baked stuffed zucchini with lemony spinach, feta and pine nuts over israeli couscous pilaf
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, creamy garlic mashed potato and asparagus
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over israeli couscous, grilled zucchini, preserved lemon
Chicken milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
Tomato, merguez sausage and cannellini summer stew
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High summer pasta primavera with (chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made summer squash ravioli (zucchini and summer squash) with ricotta, chive and parmesan in a white wine-parmesan stock, touch of cream, chopped tomato, crispy sage, arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
Grilled hanger steak marinated in chimichurri with grilled lemon, served with truffled potato dauphin, seasonal greens
'cioppino-ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
(vegan) lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
Crispy pan fried whole branzino with lemon, dill and pine nut vinaigrette, greek tomato salad, pearled mint couscous
Namoura. a classic lebanese orange semolina cake served with almond and mint whipped cream
Chocolate lava cake with vanilla bean ice cream
Flourless chocolate tort with vanilla bean ice cream
Apricot and berry vanilla panna cotta
Classic tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) salted caramel pots de creme with whipped creme fraiche
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) coconut vanilla mousse with milk chocolate shavings
Shaved asparagus salad with grapefruit, tarragon, pistachios and citrus vinaigrette
Kale caesar salad with everything bagel croutons, bacon lardons, grated parmesan
Warm brussel sprout salad with brown butter sage breadcrumbs, hazelnuts, crispy prosciutto
Soup - can discuss!
Strawberry, kale, red onion, feta, almond, pepita salad with sesame-soy vinaigrette
Burrata with sundried tomato-whipped feta spread, tapenade, rosemary focaccia
Endive salad with radicchio, toasted almond slivers, orange segments, date-champagne vinaigrette
Moroccan carrot salad – shoestring carrots, cilantro, golden raisins, citrus, harissa vinaigrette
Kale tahini caesar (with crispy chickpeas or crispy quinoa)
Pomegranate and tomato salad
Honey cashew-ricotta with grilled peaches, raspberry balsamic glaze, fresh greens and torn toasted bread chunks
Apple and brie crostini with prosciutto crumbs
Seed crackers with labneh and cumin sizzled tomatoes
Red pepper asiago polenta cake with arugula walnut pesto
Herbed crème de brie with mixed mushroom risotto ball and toasted pine nuts
Brown butter sage and walnut gnocchi
Pea fritters with saffron yogurt
Zucchini ricotta roll ups
French onion gnocchi
Braised butter beans with leek, garlic and spinach herb pesto - crostinis
-bulgogi beef cups with kimchi and bean sprouts
Spring greens with hot bacon vinaigrette
Cauliflower tacos with cashew crema
Grilled green beans with lemon, parmesan + toasted breadcrumbs
Herb and mustard potato stacks
Mediterranean pasta with artichoke, olive, sundried tomato, crème de brie
Grilled flank steak on smoked gouda red pepper polenta
Smoky paprika and tarragon salmon on quinoa primavera
Cod en papillote with fresh vegetables
White fish with lemon, capers, white wine and toasted breadcrumbs
Pomegranate glazed salmon with fresh greens
Citrus and fennel chicken with olives and calabrian chilis
Green goddess chicken and grilled vegetables
Roasted garlic almond butter chicken with carrot puree and wilted greens
Lemon harissa chicken / sides
Roasted cauliflower with carrot harissa and cilantro charmoula
Grilled chicken with banana pepper dip and fattoush
Spiced pork tenderloin with hazelnut vinaigrette and roasted vegetables
Pasta in cauliflower crema with chicken sausage, baby kale, cannellini beans
Vegetarian japchae
Wild rice and cheese stuffed poblano chili rellenos with salsa verde
Housemade enchiladas (can do vegetarian or beef/chicken/chorizo) with locally made tortillas, avocado crema and sharp cheddar
Grilled savoy cabbage with garam masala lentils + yogurt
Slow-cooked short rib ragu with fresh pasta + herbed ricotta
Pastrami spiced steak with charred cabbage
Miso marinated cod with orange-cashew fried rice + bok choy
Macadamia, coconut and ginger cod in a lemongrass broth
Lemon curd roasted chicken with beurre blanc with mashed potatoes and vegetable
Miso-glazed eggplant grain bowls with basil
Falafel with fresh naan and fattoush
Grilled pork chops with plum mostarda
Coconut baked chicken with spicy peanut sauce
Chicken thighs with burst tomatoes, harissa and baked feta
Baked salmon en croute w/ sides
-pomegranate glazed salmon
Can discuss! everyone has dessert favorites :)
Chocolate torte with salted pistachio brittle and caramel crème anglaise
Warm local apple crisp with vanilla bean ice cream
Warm chocolate chip + date cookie ice cream sandwiches
Warm apple and pear crisp with miso caramel, whipped cream and pistachio-blueberry crumbs
Peach cobbler cinnamon rolls with strawberry glaze
Chocolate cherry budino
Strawberry shortcake cups
Burrata bruschetta with roasted pumpkin
Seasonal vegetable tart with goat cheese, carmelized onions (can be gf)
Roasted golden beet salad with fennel and goat cheese
Mediterannean salad with feta, grape tomatoes, cucumber, red onion
Goat cheese and herb stuffed airline chicken breast with tomato and black olives, lemon sauce and quinoa salad
Roasted salmon with artichokes and fennel
Mhansha with sliced orange
Puff pastry cup with pastry cream and fruit
Roasted squash and spinach terrine, w/ manchego cream, crunchy pumpkin seed
Butternut squash soup w/ spiced chamomile buttermilk, crispy shallots + herbs
Corn bisque w/ burnt onion + thyme buttermilk
Warm wilted spinach + walnut salad w/ confit heirloom potatoes, pickled onions, radish + lemon garlic vinaigrette
Spiced roasted hasselback heirloom carrots w/ garlic goat cheese + crunchy garlic + pickled carrot + herbs
Spiced roasted cauliflower + smashed potato w/ crispy leeks + leek puree + local cheese curds
Pan-seared gnocchi + broccoli w/ parmesan cream, moroccan almonds + herbs
Filet mignon w/ compound butter of confit pear, garlic + oregano w/ parsnip puree, buttered seasonal green, + radish
Braised short rib + tomato demi-glace w/ braised tomato, seasonal green, crunchy potatoes + herb sour cream
Breaded rosemary chicken w/ savory roasted apple w/ cauliflower puree, brown butter, seasonal green + local sumac
Crispy chicken thighs w/ compound butter of maple, pear, parsley w/ green beans, peas, heirloom carrots + lemon butter sauce
Lemon and herb poached crab+ crab cake + hollandaise sauce w/ asparagus + zucchini roulade, crunchy potato
Braised chicken + hickory nut romesco w/ caramelized celeriac root + cabbage, radish
Upside down pear or apple cake w/ salted caramel + vanilla ice cream
Cherry chocolate ganache lava cake w/ vanilla ice cream
Pumpkin cinnamon roll w/ cinnamon gelato + candied pumpkin, pear
Blueberry creme brulee w/ sponge cake lightly soaked in lavender syrup
Carrot cake w/ chewy root beer candied carrots + caramel vanilla ice cream
Concord grape custard + chai candied pumpkin granola
Watermelon granita + watermelon seed butter cookie + candied basil, lime + lemon balm
*halloween dish* passion fruit sorbet, black liquorice + chocolate cookie
Spinach and kale salad with roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Clams casino on the half shell. a classic from my home state of rhode island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Butter lettuces, radish, italian dressing
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Classic gnocchi bolognese with my own potato-ricotta gnocchis
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, creamy garlic mashed potato and asparagus
Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto milanese, salsa verde, sauteed greens, crispy leeks
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, asiago
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
Salted caramel pots de creme with whipped creme fraiche
Vanilla yogurt panna cotta, winter citrus with sesame candy
Mixed berry polenta crumble served with olive oil and vanilla gelato
Dark chocolate and cognac mousse with mocha whipped cream
Chocolate lava cake with vanilla bean ice cream
Flourless chocolate tort with vanilla bean ice cream
Limone, ricotta e pignoli cheesecake served with blackberry compote
Seasonal fruit galette with vanilla bean ice cream
Classic tiramisu
Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche
Olive oil cake with blueberry compote, dollop of marscapone
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
Assorted muffins, scones and pastries
Charcuterie and local cheese board with hand made accompaniments including pickled vegetables, mostarda, candied nuts
Cucumber dill soup (cold)
Mediterannean salad with feta, grape tomatoes, cucumber
Heirloom tomatoes with burrata and basil
Greek yogurt with handmade granola, honey and fresh fruit
Classic quiche lorraine with bacon lardons
Quiche with fresh tomatoes and spinach
Eggs benedict served on jumbo potato pancake
Fresh fruit with whipped cream
Apple and pear galette, caramel, oat crumble
Seasonal fruit tart with frangipane, apricot glaze
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 Chefs in Glens Falls.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Glens Falls is 141 USD per person. Between 3 and 6 people, the average price is 118 USD per person. Between 7 and 12 people, the average price is 98 USD. For 13 or more people the average price is 112 USD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Glens Falls there are currently 17 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 32485 guests in Glens Falls, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Glens Falls
Discover more details about our Private Chefs in Glens Falls and their services.
How many Private Chef services are booked in Glens Falls each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Glens Falls, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Glens Falls, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Glens Falls?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Glens Falls is 141 USD per person. Between 3 and 6 people, the average price is 118 USD per person. Between 7 and 12 people, the average price is 98 USD. For 13 or more people the average price is 112 USD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Glens Falls on each particular month of the year.
What is the most reserved type of cuisine in Glens Falls?
We mainly offer six types of cuisine in Glens Falls: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Glens Falls is the Surprise cuisine, and the less booked type is the Japanese cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Glens Falls!
Discover our Private Chefs
Each Private Chef in Glens Falls is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Glens Falls who will personalize every detail of your experience.
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