Private Chef in Londonderry
Rent one of our 102 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Londonderry
Since the first private chef joined Take a Chef in Londonderry in November 2017, more than 102 Private Chefs have joined our platform in Londonderry and offered their services as private chefs anywhere in New Hampshire.
Starting in 2017, 8,559 guests have already enjoyed a chef in Londonderry. To book your chef in Londonderry, 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 1,261 customized menu proposals, sending a total of 3,095 messages to their guests, who rated their experience with an average score of 4.67 out of 5.
Since the first dinner provided by Take a Chef, 8,559 guests have enjoyed unique experiences with no hassle. Our guests in Londonderry usually book menus around 168 USD per person, including 3.36 courses, sharing an average of 4.99 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 Londonderry.












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!
102 Private Chefs in Londonderry
Get to know more about our top rated Private Chefs in Londonderry












More than 8,500 guests have already enjoyed the experience
4.31 Chef
The guests in Londonderry have scored the experience with their Private Chef with a 4.31.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Londonderry 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.
4.75 Cleaningness
The cleanup of the kitchen and dining area in Londonderry has been scored with a 4.75 on average.
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1,261 menus personalized by our Private Chefs in Londonderry
Every occasion is unique - make sure you have the right chef and menu for it!








Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
24-hour braised short rib - yukon potato purée, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette
Confit pork belly - white corn grits, pickled apple salad, maple sweet soy reduction
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Duck liver mousse – preserved raspberry, whole grain mustard, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Ricotta gnocchi – shaved truffle, parmesan crème
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24-hour braised short rib - yukon potato purée, haricot vert, port demi glace
Filet of beef – cabernet butter, creamed spinach, fondant potatoes
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Heirloom tomato soup -parmesan micro basil
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
24-hour braised short rib - yukon potato purée, 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
Seasonally inspired fruit dessert - chef’s whim
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Heirloom tomato soup -parmesan micro basil
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
24-hour braised short rib - yukon potato purée, 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
Seasonally inspired fruit dessert - chef’s whim
Pork and chive dumpling
Roasted pork spare ribs
Shu mai dumplings / ginger sauce
Chicken curry dumpling / coconut sauce
Roasted pork five spice brioche buns
Wonton soup
Whole roasted peking duck
Egg fried rice with handmade sausage
Red bean sesame balls
Local cheese and charcuterie selection - seasonal accompaniments
Wellfleet oysters - champagne and pink peppercorn mignonette
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Lobster bisque - fresh lobster and fennel salad, fennel fronds
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette
Confit pork belly - white corn grits, pickled apple salad, maple sweet soy reduction
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Duck liver mousse – preserved raspberry, whole grain mustard, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Broiled scallops – celeriac puree, maitre d butter, crispy pancetta, shaved brussels, pomegranate
Ricotta gnocchi – shaved truffle, parmesan crème
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24-hour braised short rib - yukon potato purée, haricot vert, port demi glace
Filet of beef – cabernet butter, creamed spinach, fondant potatoes
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Surf and turf - cold water lobster tail, filet of beef, potato puree, haricot vert
Colorado spring lamb - soft polenta, caponata, roasted onion marmalade (seasonal)
Whole roasted lobster - maitre d butter, corn pudding, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Roasted butternut soup shooter – finished with crème fraîche and toasted pepitas
Duck confit crostini – fig jam, arugula, and shaved parmesan
Shrimp & chorizo skewers – smoked paprika glaze and garlic aioli
Cranberry goat cheese balls – rolled in crushed pistachio, served with crostini
Mini crab cakes – with cajun remoulade and microgreens
Seared tuna on wonton crisps – sesame crust, wasabi cream, micro cilantro
Stuffed medjool dates – blue cheese filling, wrapped in crispy bacon
New england clam chowder
Warm spinach & bacon salad – soft egg, red onion, and maple-mustard vinaigrette
Pomegranate winter greens – toasted almonds, feta, and citrus vinaigrette
Roasted root vegetable salad – beets, carrots, parsnips, and herbed goat cheese
Apple-celery slaw – fresh, crisp, and lightly dressed in lemon yogurt sauce
Beef tenderloin with red wine demi-glace sides: garlic whipped potatoes, roasted brussels sprouts with pancetta
Citrus-herb roasted chicken with pomegranate glaze sides: wild rice pilaf, maple-glazed baby carrots
Seared sea bass with saffron cream sauce sides: lemon risotto, roasted broccolini
Short rib ragù with hand-cut pappardelle sides: parmesan crumble, herb gremolata
Asopao de pollo o camarones (risotto style stew — thick, hearty rice soup with chicken or shrimp and vegetables)
Sancocho is a hearty, rich stew made with a variety of meats (like beef, pork, and chicken) and numerous starchy root vegetables, such as yuca, plantains, yautía, and calabaza
Cinnamon panna cotta with spiced pear compote
Poires au vin (poached pears)
Apple crisp crumble served with vanilla ice cream
Blueberry crumble served with ice cream
Brownie with ice cream
Santorini octopus – charred octopus with fava bean purée, caper leaves, and lemon vinaigrette
Spanakopita bites – crispy phyllo cups filled with spinach, feta, dill, and lemon zest
Lamb keftedes – herbed lamb meatballs with tzatziki and pickled shallots
Halloumi skewers – grilled halloumi with roasted pepper, cherry tomato, and oregano honey glaze
Mediterranean shrimp saganaki – shrimp baked in spiced tomato sauce with ouzo, feta, and herbs
Greek meatballs – keftethakia (m)
Salad: greek salad (m)
Aegean village salad – heirloom tomato, cucumber, red onion, kalamata olive, and barrel-aged feta
Watermelon & mint salad – cubes of chilled watermelon, crumbled feta, arugula, and balsamic glaze
Greek caesar – romaine, kefalograviera cheese, toasted pita crisps, and yogurt-garlic dressing
Herb-crusted lamb loin – pistachio-mint crust, served with roasted root vegetables and garlic yogurt
Grilled branzino “psari plaki” – whole branzino with herbs, citrus, and olive oil, served with saffron rice pilaf
Seafood orzo risotto – lobster, shrimp, scallops, tomato confit, and ouzo cream
Chicken paella (cooked in traditional equipment) (l)
Vegetarian moussaka – layered eggplant, zucchini, lentils, and béchamel, served with a side of greek salad
Lemon olive oil cake
Loukoumades – greek honey doughnuts with cinnamon sugar and sesame
Caramel flan
Lime charlotte
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 Londonderry.
What does a private chef service include in Londonderry?
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 Londonderry?
The price of renting a chef in Londonderry 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 Londonderry?
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 102 chefs available in Londonderry. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Londonderry 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 Londonderry?
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 Londonderry
Discover more details about our private chefs and their services.
The average age of our private chefs in Londonderry
Percentage of our women chefs in Londonderry.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Londonderry.
Percentage of services with kids in Londonderry.
Maximum number of bookings for a personal chef by a single client in Londonderry.
Increase in the number of bookings for a chef from last year in Londonderry.
Languages spoken by our personal chefs in Londonderry.
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 Londonderry.
Average timeframe from sending the request to booking.
How many chef services are booked in Londonderry each month?
Private chef reservations can vary seasonally depending on the destination. In Londonderry, 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 Londonderry.
Cost of a private chef in Londonderry
The cost of hiring a private chef in Londonderry can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 151 USD to 194 USD per person.
For 13 people or more: 151 USD
For 7 to 12 people: 123 USD
For 3 to 6 people: 165 USD
For 2 people: 194 USD.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Londonderry!
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 Londonderry?
We mainly offer six types of cuisine in Londonderry: 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 Londonderry!






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









