Private Chef in Healdsburg
Rent one of our 111 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Healdsburg
Since the first private chef joined Take a Chef in Healdsburg in February 2017, more than 111 Private Chefs have joined our platform in Healdsburg and offered their services as private chefs anywhere in Sonoma County.
Starting in 2017, 103,284 guests have already enjoyed a chef in Healdsburg. To book your chef in Healdsburg, 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 28,225 customized menu proposals, sending a total of 60,306 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 103,284 guests have enjoyed unique experiences with no hassle. Our guests in Healdsburg usually book menus around 176 USD per person, including 3.79 courses, sharing an average of 4.93 messages with their chefs. If you've never had a chef at home but want to add an extra spice to your next celebration, just rent a chef in Healdsburg.












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!
111 Private Chefs in Healdsburg
Get to know more about our top rated Private Chefs in Healdsburg












More than 103,200 guests have already enjoyed the experience
4.47 Chef
The guests in Healdsburg have scored the experience with their Private Chef with a 4.47.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Healdsburg received an average score of 4.78.
4.69 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.69 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Healdsburg has been scored with a 4.76 on average.
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28,225 menus personalized by our Private Chefs in Healdsburg
Every occasion is unique - make sure you have the right chef and menu for it!








Burrata and roasted pepper crostinis
Sonoma lamb and pistachio meatballs with labneh cheese dipping sauce and sumac
Butternut squash soup with goat kefir-pea shoots and toasted pumpkin seeds
Artichoke caesar salad with parmigiano reggiano and roasted lemon slices
Classic wedge salad with blue cheese, bacon, sweet tomatoes and pickled onions
Clam chowder in bread bowl
San francisco style cioppino with local mussels, clams, california black cod, gulf shrimp and warm crusty bread
Grilled flank steak "tagliata" with napa valley herb chimichurri sauce, autumn succotash and spinach
Seared loch duart salmon cauliflower puree wild mix of california mushrooms, roasted potatoes, spinach, citrus sauce
Baked airline chicken breast cog au vin style with mushrooms, wine, carrots, leeks and creamed potatoes
Warm chocolate chip cookies and strauss vanilla ice cream, chocolate sauce
Grilled crostini with heirloom tomato and basil and burrata
Cheese and charcuterie with fresh fruit and assorted crackers (some gf)
Onion and blue cheese tart with fig/honey drizzle
Baked brie en croute with honey, apricots and slivered almonds
Beef ribeye sliced and served with mushroom demi-glace, roasted rosemary potatoes and mixed grilled vegetables
Or seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Duck breast sliced and served with tart cherry sauce and mini wild rice pancake
Wine-poached pear with whipped cream and berries
Berry crisp with vanilla gelato
Wine poached figs with creme fraiche
Warm bruschetta with butternut squash puree, goat cheese, toasted pecans, maple glaze
Classic shrimp cocktail served with spicy sweet chili cocktail sauce
Ahi crudo with caviar, capers, lemon zest, olive oil, cucumber rounds
Lamb and pistachio meatballs with labneh cheese dipping sauce and sumac
Chili roasted cauliflower mini tostadas with guacamole and spicy slaw
Caramelized onion stuffed mushrooms with herbed chicken sausage, melted blue cheese, charred tomato sauce
Burrata salad roasted tomatoes and sweet onions, wild arugula - pea shoots - basil roasted shallot balsamic reduction toasted sunflower seeds
Classic wedge salad with blue cheese, bacon, sweet tomatoes and pickled onions
Country salad, arugula, haricot vert, roasted beets, shaved persimmon, toasted walnuts, ranch egg, browned butter sherry dijon vinaigrette
Grilled flank steak "tagliata" with napa valley herb chimichurri sauce, marble potatoes, and vegetable succotash
Roasted za'atar airline chicken breast, toasted freekeh pilaf with zatar cauliflower and garlic cilantro yogurt sauce
Seared loch duart salmon cauliflower puree wild mix of california mushrooms, roasted potatoes, spinach, citrus sauce
Duck leg confit with braised swiss chard, roasted carrots, white bean puree, marble potatoes
Apple galette with straus vanilla ice cream
Bananas foster with strauss vanilla ice cream and whipped cream
Honey walnut cake with vanilla cream and honeycomb ouzo whipped cream
Fresh baked bread with extra virgin olive oil cruets served tableside
Olives san leandro - marinated olives in my family tradition served with crudités
California potato salad - organic pee wee potatoes, olives, roasted sweet peppers, cebollita, rosemary aioli
Real deal thin sliced beef tri tip roast coastal style with salsa cruda
Broasted whole farmhouse chicken
Poached north coast salmon - caldo, egg, lemon, dill and capers
Bodega bay halibites - lightly breaded local halibut with lemon dill aioli
Chocolate chip skillet cookie with vanilla ice cream and candied pecans
Grilled crostini with garlic, tomato, basil and burrata
Portobello mushrooms stuffed with sausage, corn bread and sage
Seared duck breast with cherry glaze
Cheese and charcuterie with fresh fruit and assorted crackers (some gf)
Baked brie en croute with honey, apricots and slivered almonds
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan
Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or fresh pear with butter lettuce, blue cheese and onion with dijon dressing
Soup of fresh english pea plus mint
Grilled ribeye sliced and served with chimichurri, potatoes daphinoise and vegetables
Salmon with sumac and orange, pilaf and asparagus
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Ginger pear tart on puff pastry with vanilla gelato
Wine poached figs with creme fraiche
Berry crisp with vanilla gelato
"os a moelle" roasted grass fed bone marrow encrusted with herb & garlic confit pistou with pecorino romano & roasted walnut, local bread & sauce bordelaise
Oysters raw & “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Sous vide & charred pork belly, caramelized citrus, sesame soy glaze with aged banyuls vinegar & pickled mustard seed
Dungeness crab beignets, with crab infused hollandaise dipping sauce
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade calendula & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Spaghetti alla carbonara, handmade lacinato kale pasta, sous vide egg, pecorino romano & estero gold reserve with black peppercorn butter & lardons
Spice crusted seared scallop, & tonka bean brown butter pear, celeriac puree & fried parsley pistou
Winter chicories roasted in the oven with a rich gorgonzola cream & a candied pistachio gremolata
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with belgian candy cap liege waffles, cultured butter with maldon sea salt & maple syrup
Whole black cod experience, charred miso, steamed & smoked with root vegetable soubise, aromatic umami nage, sorrel, basils & nasturtium
Pacific halibut, encrusted with hazelnut compound butter, asparagus & mushroom ragout with herb & citrus salad
West coast bluefin tuna, spice encrusted & seared with fennel soubise, sweet italian frying peppers & a stonefruit fennel pollen shrub
Pacific bourride, french seafood stew with local cod, mussels, clams & prawns in a saffron broth that is emulsified with garlic aioli served with toasted baguette
Bryan flannery prime dry-aged ribeye with wild mushrooms & winter greens served with a umami salsa verde
Wagyu picahna steak, roasted local chicories with green peppercorn creme sauce au poivre & blistered marble potaotes
Liberty farms duck confit, lentils de puy with oak roasted wild mushrooms, braised shallots & local greens
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Saddened chocolate cake with candy cap ice cream, salted caramel, chantilly creme & cinnamon
Chocolate souffle, with orange creme anglaise & fresh butter cookies
Candy cap creme brulee with cultured butter breton sables & sea salt
Mezze platter (hummus, baba ganouj, pita bread, muhammara dip, marinated feta and olives)
Fresh baked spanikopita
Lamb kefta with morocccan tomato sauce and feta
Dolmathes (stuffed grape leaves)
Fresh tomato salad with persian cucumbers, red onion and herb vinaigrette
Crushed kale with quinoa, feta and lemon vinaigrette
Lebanese tabbouleh salad
Chicken schwarma with pearled cous cous and grilled vegetables with tahini sauce
Marinated lamb kabobs with tzatziki, saffron rice and vegetable
"impossible" moroccan meatballs with spicy tomato sauce. (vegan) with saffron rice and vegetable
Baklava with coconut ice cream
Coconut flan
Ghoriba, middle eastern almond cookies with tea
Meskouta, or moroccan lemon cake with lavender ice cream
"os a moelle" roasted grass fed bone marrow encrusted with herb & garlic confit pistou with pecorino romano & roasted walnut, local bread & sauce bordelaise
Oysters raw & “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market spring vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Asparagus arancini, carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon (late june-oct)
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Sous vide & charred pork belly, caramelized citrus, sesame soy glaze with aged banyuls vinegar & pickled mustard seed
Farmer's market spring risotto, english peas, asparagus & sweet corn with carnaroli rice, parmesan & garden herb pistou
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Blistered asparagus filled agnolotti del plin pasta pistou of garden herbs, walnut, garlic confit & wilted farm greens with black peppercorn, extra virgin olive oil & shaved pecorino romano
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade calendula & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Seared day boat scallop with charred stonefruit vinaigrette, fresh corn polenta & vanilla sea salt
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Liberty farms sous-vide “peking” duck daikon & carrot salad with salted fennel with roasted wild mushroom, shallot & cabbage with an ishiri shoyu & hoisin gastrique served with mandarin crepes
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with belgian candy cap liege waffles, cultured butter with maldon sea salt & maple syrup
Snake river farms wagyu steak, citrus & garlic potato skordalia, with blistered asparagus & roulette peppers with a preserved lemon & herb chermoula with smoked sea salt
Seared salmon with warm spring vegetable & roasted mushroom salad with balsamic brown butter
Dry aged cote de boeuf, with blistered asparagus & roulette peppers, potato skordalia, umami salsa verte & smoked sea salt
Whole black cod experience, charred miso, steamed & smoked with root vegetable soubise, aromatic umami nage, sorrel, basils & nasturtium
Pacific halibut, encrusted with hazelnut compound butter, asparagus & mushroom ragout with herb & citrus salad
West coast bluefin tuna, spice encrusted & seared with fennel soubise, sweet italian frying peppers & a stonefruit fennel pollen shrub
Humboldt grassfed pichana steak, grilled sweet corn & heirloom peppers with an anchovy & preserved lemon chimichurri
Pacific bourride, french seafood stew with local cod, mussels, clams & prawns in a saffron broth that is emulsified with garlic aioli served with toasted baguette
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Saddened chocolate cake with candy cap ice cream, salted caramel, chantilly creme & cinnamon
"croquembouche", beignets de carnival tossed in sugars & spices with caramelized dry creek peaches, torched italian meringue all encased in spun caramel tableside
Caramelized dry creek peach, tart tatin, spiced caramel, vanilla bean sea salt, cultured butter pate brisee & creme fraiche mousse (made on-site)
Dry creek peach galettes, with cinnamon walnut frangipane, chantilly creme & a blitz puff pastry crust with handmade ice cream
Strawberry shortcake, coconut & cardamon spiced mamahri doughnuts, fresh local strawberries macerated with bourbon served with coconut mousse (vegan)
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 Healdsburg.
What does a private chef service include in Healdsburg?
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 Healdsburg?
The price of renting a chef in Healdsburg 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 163 USD to 327 USD. For groups of 13 people or more, the price is 163 USD per person. For groups of 7 to 12 people, the cost is 178 USD per person. For groups of 3 to 6 people, the rate is 112 USD per person, and for 2 people, the price is 327 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 Healdsburg?
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 111 chefs available in Healdsburg. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Healdsburg 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 Healdsburg?
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 Healdsburg
Discover more details about our private chefs and their services.
The average age of our private chefs in Healdsburg
Percentage of our women chefs in Healdsburg.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Healdsburg.
Percentage of services with kids in Healdsburg.
Maximum number of bookings for a personal chef by a single client in Healdsburg.
Increase in the number of bookings for a chef from last year in Healdsburg.
Languages spoken by our personal chefs in Healdsburg.
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 Healdsburg.
Average timeframe from sending the request to booking.
How many chef services are booked in Healdsburg each month?
Private chef reservations can vary seasonally depending on the destination. In Healdsburg, 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 Healdsburg.
Cost of a private chef in Healdsburg
The cost of hiring a private chef in Healdsburg 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 163 USD to 327 USD per person.
For 13 people or more: 163 USD
For 7 to 12 people: 178 USD
For 3 to 6 people: 112 USD
For 2 people: 327 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 Healdsburg!
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 Healdsburg?
We mainly offer six types of cuisine in Healdsburg: 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 Healdsburg!

Enjoy a Private Chef in Healdsburg
Enjoy a unique dining experience with a Private Chef service from the comfort of your own home. Let Take a Chef turn your kitchen into one of the city’s top restaurants with one crucial difference: the entire event is designed around you. Tell us your culinary cravings and our chefs will send you menu proposals tailored to your tastes. All you have to do is choose your favorite one. Your chosen chef will buy fresh, local ingredients on the day of the service and cook directly in your kitchen. They will of course provide table service during the meal and more, they will clean everything up before they leave. Simply click below to get started!

Unique culinary experience with a Private Chef in Healdsburg
To make your stay an unforgettable experience for you and your family or friends, we'll match you up with the most suitable chef for you. Our chefs have been trained in the best culinary schools worldwide and have over ten years of professional experience. We have a wide diversity of chef profiles, which you will be able to check once they send you their menu proposal for your dining experience. You’ll also be able to contact them directly, request any modification, and eventually make sure that every last detail is just as you want it.

Experience food the perfect way
We have over 20 Private Chefs available in Little Bay, so we’re confident we can find the perfect one for you! Simply tell us your preferred cuisine and tastes, then you’ll be able to view the profile of each chef who has contacted you with a menu proposal. All of our chefs have at least 10 years of experience and come from the best culinary schools. You’ll be able to communicate directly with them to make sure that every little detail is to your liking.






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









