Private Chef in Green Valley
Rent one of our 215 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Green Valley
Since the first private chef joined Take a Chef in Green Valley in March 2017, more than 215 Private Chefs have joined our platform in Green Valley and offered their services as private chefs anywhere in Frederick County.
Starting in 2017, 24,831 guests have already enjoyed a chef in Green Valley. To book your chef in Green Valley, 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 8,053 customized menu proposals, sending a total of 15,293 messages to their guests, who rated their experience with an average score of 4.64 out of 5.
Since the first dinner provided by Take a Chef, 24,831 guests have enjoyed unique experiences with no hassle. Our guests in Green Valley usually book menus around 180.7 USD per person, including 4.95 courses, sharing an average of 5.56 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 Green Valley.












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.
215 Private Chefs in Green Valley
Get to know more about our top rated Private Chefs in Green Valley












More than 24,800 guests have already enjoyed the experience
4.33 Chef
The guests in Green Valley have scored the experience with their Private Chef with a 4.33.
4.69 Food quality
The quality of the menus cooked by our Private Chefs in Green Valley received an average score of 4.69.
4.65 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.65 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Green Valley has been scored with a 4.76 on average.
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8,053 menus personalized by our Private Chefs in Green Valley
Every occasion is unique - make sure you have the right chef and menu for it!








Blistered shishitos, ponzu
Crispy sushi rice topped with a creamy shrimp remoulade. green onion curls
Agedashi tofu
Maki rolls
Sashimi
Tempura sampler
Chef sampler nigiri - omakase
Japanese strawberry roll cake
Miso soup with reman noodle bowl
Veggie spring roll
Marinated cucumber
Tempura shrimp with sweet thai chili sauce
Tempura chicken with teriyaki
Teriyaki beef on skewer
Crab meat sushi
Veggie sushi
Shrimp tempura sushi
California sushi
Dragon sushi
Philly sushi
Fried rice
Lo mein
Vanilla ice cream
Puff pancake with strawberry ice cream
Sweet rice dumplings
Parfeit berries, cream, and granola
Pan con tomate - rustic tomato, manchego cheese, toasted baguette
Korean style scallion pancake - crispy scallion, sweet chili
Grilled chicken satay skewers - peanut sauce, scallion
Charred broccolini and burrata - pomegranate and basil
Autumn greens salad - baby arugula, frisée, radicchio, shaved fennel, apple, toasted walnuts, and cider vinaigrette
Beetroot and citrus salad - goat cheese and pistachio
Baby arugula & shaved fennel salad with orange segments, toasted pistachios, parmesan shavings, citrus vinaigrette
Baby beet and burrata salad - balsamic vin, creamy burrata, pistachios, herb crumbs, citrus–honey vinaigrette
Paella de prawn y chorizo - jumbo prawns, chorizo, bomba rice, aioli
Ny strip or ribeye - hassleback potatoes, mushroom jus
Herb-roasted poussin - lemon, rosemary, garlic, carrots
Garlic-rosemary lamb chops - grilled, finished with lemon, roasted potatoes
Creme bruleé
Lemon drizzle cake
Mango and sticky rice
Tarte tatin – caramelized upside-down apple tart with vanilla creme anglaise
Bruschetta with mozzarella, roasted garlic and basil
Fresh green salad (arugula, fennel, baby lettuce) with blood orange, olives and lemon viniagrette
Cravable charcuterie board with artisenal chesses, assorted italian meats and fruit spread, fresh seasonal fruit and accompaniments (crackers, nuts, dried fruit)
Seafood boil (medly of seafood in spicy butter sauce)
Mini crabcakes with lemon and old bay butter
Crab imperial stuffed lobster tail
Grilled halibut with lemon & caper sauce
Ny strip steak finished with herbed compound butter
Salmon stuffed with crab imperial
Classic chicken chesapeake
Homemade southern poundcake with ice cream and berries
Decadent chocolate and cheesecake brownie with macerated berries
Southern peach shortcake topped with bourbon & maple whipped cream
Choose 1 appetizer course 2: ) duo of crostini with filet with herbed cheese and fig onion jam or merlot peach with riccotta and basil honey
Duo of skewers beef and chicken
Deviled eggs with caviar
Caprese skewers paired with tomato bruschetta
Petite chicken sliders
Course 2: chicken and waffles
Petite lamb chops with chimi churri
Brie wrapped in puff pastry with candied fruits and nuts
Kale caesar salad, grilled lemon, shaved parm and garlic crostini
Field green salad with candied pecans, goat cheese and cranberries
Lyonnaise salad with shaved parm, quail egg, duck bacon, garlic crostini
Greek salad, tomato, cucumber, onion, peppers, feta, pepperconi
Baby lamb chops with mint chimi churri
Blue crab: blue crabs, corn, potatoes, shrimp, served with potato salad, cole slaw, baked beans, macaroni and cheese, and dessert
Carribean braised oxtails
Carribean chicken with mango salsa--vegan available
Chicken marsala or vegan chicken marsala
Coffee crusted filet with potato au gratin and pesto asparagus
Course 5: bronzino and lobster with potato au gratin and pesto asparagus
Bistec con chimi churri: filet with chimi churri
Choice of roasted garlic prime rib or vegan butternut squash ravioli or crab stuffed salmon
Chocolate lava
Creme brulee
Creme brûlée cheesecake
Strawberry cheesecake
Warm apple tartlet
Poached escargot; tender snails poached in white wine and herbs and served in a hollowed out red bliss potato finished with drizzled truffle oil
Filet carpaccio; seared seasoned filet served rare and served on grilled brioche bread then topped with horseradish cream
Lobster bites; lobster tail cut into bite size then battered then fried served an herb aioli
Roasted potato soup; creamy potato soup served with croutons and chive oil
French onions gratin; sweet caramelized onion in a sherry beef broth and topped with crostini and melted golden brown swiss cheese
Spinach salad; tossed with diced tomatoes, pickled beets, caramelized red onions, diced euro cucumbers, crumble goat cheese and balsamic vinaigrette
Lettuce wedge; crumbled blu cheese, candied crumbled bacon, diced tomatoes and topped with parm. peppercorn dressing
Rosette smoked salmon platter with capers, whipped brie and grilled avocado and sliced euro cucumbers serv
Rice pilaf
Grilled bronzino; tender bronzini served with truffle butter
Poached scallops; served with brown butter and served with herbed polenta
Salmon wellington; smoked bacon, wild mushroom duxelles, spinach wrapped with golden brown puff pastry served with lemon, wine sauce
Chicken cordon blue; thin chicken breast with ham and swiss cheese golden breaded then served with a rich cream sauce
Beef bourguignon; tender beef chuck served with wild mushroom red wine reduction
Seared veal roulade; tender veal served with wilted mustard greens, smoked crumbled bacon and served a roasted pepper coulis and pureed cauliflower
Seared lamb loin stuffed with whipped brie,served with a spiced brandy roasted black raspberry coulis
Steamed broccoli and cauliflower
Blanched asparagus
Roasted carrots
Grilled broccolini
Potato milli feuillie; sliced potatoes stacked together with goat cheese then sliced and seared golden brown with chive oil
Roasted babe mix potatoes with herb olive oil
Pureed roasted cauliflower
Creme brulee; creamy vanilla custard with a caramel topping
Chocolate mousse in a tuile shell and served with crème anglaise
Profiterole parfait; small profiterole disc served with caramel sauce , crème anglaise and layered with pastry cream
Fried oysters; oysters breaded in season corn meal and deep fried with dipping remoulade sauce
Deviled egg with crab and old bay
Baked brie; brie wrapped in puff pastry and baked golden brown with melba sauce and slice french bread
Chicken liver pate; chicken livers sauteed with garlic, herbs and a splash of sherry then pureed served with crostini
Poached escargot with truffle oil; tender snails poached in white wine, garlic, herbs and finished with a drizzle of truffle oil on a bed of arugula
Lamb lollipops; tender rack of lamb crusted with fine herbs served with mint jelly
Carrot bisque;; creamy carrots ,potato pureed and finished with heavy cream and garnished with creme fraiche
Arugula salad; pine nuts, orange wedges, pickled red onions and drizzled with roasted shallot and scallion vinaigrette
Cucumber salad; european cucumbers with red onions, daikon radish, endive with dill and roasted garlic yogurt
Salade niçoise; spring mix with julienne carrots, heirloom cherry tomatoes and red radish with sundried tomato vinaigrette
French onion soup; sauteed onions with crostini and swiss cheese
Shrimp bisque: shrimp and potatoes sautéed in brandy and finished with cream
Filet mignon au poivre seared pepper-studded center-cut filet with classic french brandy cream sauce with french beans and whipped pommes'
Poached shrimp in garlic and herb served tomato confit, spinach and wilted spring mix
Seared rainbow trout seasoned with served frites, poached asparagus with herb and garlic compound butter
Grilled filet with sauteed mushrooms and herbs finished creamy garlic butter served shaved sauteed brussels sprouts and risotto
Grilled herb new york strip with caramelized sweet onion with a thin potato baked with creamy cheese and herbs
Ribeye steak frites; juicy ribeye grilled with garlic, herbs and butter compound with fresh cut french fries, vegetable de jar
Cornish game hen; game hen marinaded in a brine then baked golden brown served wild rice pilaf sauteed with apples and green beans
Smoked salmon an grute; salmon seared then wrapped with spinach and smoked pepper bacon in a puff pastry and baked till golden brown, steamed broccolini and baked potato pommes
Seared duckling chaucer; seared season seared duck with sauteed wild mushrooms with demi glace with potato au gratin and sauteed broccolini , zucchini and yellow squash
Poached sole with niçoise; poached filet of sole in parchment with aromatic veggies and herbs
Chicken cordon blue; chicken breast stuffed with swiss cheese and ham served with a light cream sauce with cauliflower puree and mix of broccoli snow peas
Terrine of salmon and tilapia stuffed with mushroom, shrimp and spinach spread then wrapped with sliced thin zucchini served with potato au gratin and sauteed spinach drizzled with basil garlic oil
Fish en papillote; sword fish with aromatics and julienne veggies baked in parchment paper (classic french dish)
Lamb wellington: wrapped with mushroom duxelles, swiss chard and golden brown puffy pastry served with roasted carrot coulis and pureed cauliflower
Smoked salmon croquettes; day old dry marinaded salmon served with peppery bacon, spinach wrapped in golden brown puff pastryand served with dill beurre blanc side of steamed broccoli and cauliflower, a side of roasted pommes
Beignet with warm berries with whipped cream
Banana foster; brandy flambé served with bananas, brown sugar and cinn. served over vanilla ice cream
Mixed berry crepe; mix of berries inside thin crepe with strawberry and raspberry coulis with whipped cream
Apple crisp; golden delicious apples baked with brown sugar and rolled oats
Creme brulee served profiteroles and ice cream
Pastry wafer layered with pastry cream and seasonal berries with creme anglaise
Melba custard tartlet: small tart shell spread with melba sauce then custard with fresh berries and finshed with creme anglaise
Pajeon – scallion pancakes with soy dipping sauce
Kimchi mandu – steamed dumplings with kimchi and pork
Kimchi jeon – kimchi pancakes with soy dipping sauce
Japchae – sweet potato glass noodles with spring vegetables
Naengmyeon – chilled buckwheat noodles with sesame and egg
Bibimbap – rice with seasonal vegetables, egg, and gochujang
Grilled pork belly with lettuce wraps, garlic, ssamjang & seasonal namul
Dak bulgogi – charcoal-grilled chili–soy marinated chicken with scallions & pickled radish wraps
Galbi – short ribs marinated in soy, pear, and sesame, served with perilla leaves & kimchi
Black sesame–chocolate fondant with candied ginger cream
Yuzu posset with sesame shortbread
Poached snow pear with cinnamon and hibiscus, salted vanilla crumble
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 Green Valley.
What does a private chef service include in Green Valley?
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 Green Valley?
The price of renting a chef in Green Valley 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 132 USD to 143 USD. For groups of 13 people or more, the price is 132 USD per person. For groups of 7 to 12 people, the cost is 121 USD per person. For groups of 3 to 6 people, the rate is 139 USD per person, and for 2 people, the price is 143 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 Green Valley?
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 215 chefs available in Green Valley. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Green Valley 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 Green Valley?
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 Green Valley
Discover more details about our private chefs and their services.
The average age of our private chefs in Green Valley
Percentage of our women chefs in Green Valley.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Green Valley.
Percentage of services with kids in Green Valley.
Maximum number of bookings for a personal chef by a single client in Green Valley.
Increase in the number of bookings for a chef from last year in Green Valley.
Languages spoken by our personal chefs in Green Valley.
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 Green Valley.
Average timeframe from sending the request to booking.
How many chef services are booked in Green Valley each month?
Private chef reservations can vary seasonally depending on the destination. In Green Valley, 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 Green Valley.
Cost of a private chef in Green Valley
The cost of hiring a private chef in Green Valley 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 132 USD to 143 USD per person.
For 13 people or more: 132 USD
For 7 to 12 people: 121 USD
For 3 to 6 people: 139 USD
For 2 people: 143 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 Green Valley!
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 Green Valley?
We mainly offer six types of cuisine in Green Valley: 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 Green Valley!






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









