Private Chef in Meads
Rent one of our 16 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Meads
Since the first private chef joined Take a Chef in Meads in March 2023, more than 16 Private Chefs have joined our platform in Meads and offered their services as private chefs anywhere in Boyd County.
Starting in 2023, 8,033 guests have already enjoyed a chef in Meads. To book your chef in Meads, 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 1,153 customized menu proposals, sending a total of 2,104 messages to their guests, who rated their experience with an average score of 4.78 out of 5.
Since the first dinner provided by Take a Chef, 8,033 guests have enjoyed unique experiences with no hassle. Our guests in Meads usually book menus around 174 USD per person, including 3.31 courses, sharing an average of 4.8 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 Meads.












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!
16 Private Chefs in Meads
Get to know more about our top rated Private Chefs in Meads












More than 8,000 guests have already enjoyed the experience
4.5 Chef
The guests in Meads have scored the experience with their Private Chef with a 4.5.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Meads received an average score of 4.83.
4.83 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.83 average score.
4.92 Cleaningness
The cleanup of the kitchen and dining area in Meads has been scored with a 4.92 on average.
View full review
View full review
View full review
View full review
1,153 menus personalized by our Private Chefs in Meads
Every occasion is unique - make sure you have the right chef and menu for it!








Baked feta - roasted tomatoes, olives, and herbs, served with warm flatbread
Whipped feta with warm pita - creamy whipped feta topped with olive oil, lemon zest, and oregano, served with warm pita and seasonal vegetables for dipping
Classic greek salad – crisp romaine, marinated olives, cucumber, tomato, red onion, feta, and oregano vinaigrette
Lemon orzo soup - a comforting mediterranean-style orzo soup with vegetables, bright lemon, fresh dill, and a light broth that sets the tone without feeling heavy
Bone-in lamb loin - with roasted root vegetables, pomegranate molasses, and charred broccolini
Petite beef tenderloin & chef’s market fish – seared petite tenderloin paired with the chef’s selection of mediterranean white fish, served over truffle mashed potatoes and crispy brussels almondine. finished with a light saba reduction
Market fish – 'seared' market selection mediterranean fish, served over truffle mashed potatoes and crispy brussels almondine. finished with a light saba reduction
Olive oil & citrus cake with mascarpone cream and candied lemon
Selection of chef's favorite baklava
Warm wildberry crumble – seasonal berries baked beneath an almond-oat topping, served with greek yogurt semifreddo and local honey drizzle. (prepared gf)
Braised portobello & crispy polenta – marinated portobello paired with crispy polenta, parmesan, roasted tomato jam, thyme cream
Burrata con pomodorini e basilico – creamy burrata with roasted cherry tomatoes, basil oil, and crostini
Charred corn fritter – pan-crisped sweet corn cake, smoked paprika aioli, charred peppers, queso fresco, micro herbs
Chicory canapés - endive or radicchio leaves filled with babaganoush, roasted carrot brunoise, pomegranate seeds, pickled onion, evoo drizzle, and balsamic glaze
Citrus and fennel salad - arugula, beets, citronette, and toasted pistachio
Cauliflower velouté — slow-roasted cauliflower, sharp cheddar, black pepper crisp, chive
Chilled tomato gazpacho – cucumber, garlic, fresno chili, olive oil, herbs
Classic caesar - parmesan frico, radish, baby romaine, lemon anchovy dressing
Charred cabbage with black garlic & hazelnut gremolata seared cabbage wedge glazed with black garlic, plated with smoked onion purée, roasted fingerlings, and hazelnut–parsley gremolata
Charred kohlrabi steak with citrus-miso glaze thick-cut kohlrabi seared and glazed with yuzu–miso. served with sesame–ginger soba (gf buckwheat), pickled daikon, and crispy kale
Squash & mushroom risotto stuffed pepper – sweet peppers filled with wild mushroom & squash risotto. finished with roasted parsnip purée, blistered tomato, pickled pearl onion and gremolata crumb
Sweet potato gnocchi — hand-rolled gnocchi, cauliflower two-ways, brown butter, sage, parmesan
Roasted cauliflower steak - plated over a root vegetable purée & herbed quinoa. finished with chimichurri, pomegranate seeds, and toasted pepitas
Deconstructed black forest cake - dark chocolate sponge, cherry gelée, kirsch-soaked cherries, almond crunch, and whipped cream
Flourless chocolate torte - with hazelnut praline, crème anglaise, and chocolate ganache
Olive oil & citrus cake with mascarpone cream and candied lemon
Panna cotta - silky custard set with cream and vanilla, finished with seasonal fruit compote
Spiced poached pears - mulled wine poached pear with mascarpone, candied ginger, and pistachio crumb
Chef’s favorite selection of fresh local bread served with whipped honey and olive oil, dipping oil, and lemon whipped ricotta
Local inspired charcuterie presented family style or plated individually. two meats, three cheeses, seasonal vegetables, preserves, & scratch-made breads
Braised pork belly crostini - local ciabatta, cider glaze, pickled mustard seed, fennel, fresh herb finish,
Charred corn fritter – pan-crisped sweet corn cake, smoked paprika aioli, charred peppers, queso fresco, micro cilantro
Seared scallop & crispy polenta - perfectly seared scallop atop golden polenta, with bloody mary aioli, herbs, lemon oil, and a touch of aleppo pepper
Butternut squash soup - silky puree with cashew-coconut crema, spiced pepitas, chili oil, and herb ash
Chestnut & wild mushroom bisque - truffle crema froth, crispy shallot, and chives
Roasted tomato bisque - local tomatoes, basil oil, petite grilled cheese croutons, parmesan
Classic caesar - parmesan frico, radish, local baby romaine, lemon anchovy dressing
Compressed melon crudo - basil oil, local micro greens, whipped goat cheese, olive oil, pomegranate arils, radish
Local house salad - artisan lettuces, seasonal vegetables, paired with a local honey-citrus vinaigrette
Steak & potatoes – local prime selection (cut & temp tbd after consultation), with butter-poached potatoes, candied carrots, blistered tomatoes, maître d’ butter, and bordelaise
Bone-in lamb loin - with roasted root vegetables, pomegranate molasses, and charred broccolini
Braciole alla napoletana – rolled beef with herbs and cheese, braised in rich tomato sauce, served with parmesan polenta
Beef filet - garlic-herb butter-finished local filet with chianti reduction, truffle potato purée, and gremolata crumbs
Grilled or seared market fish (swordfish, mahi, or what is market selection at time) : over parsnip puree, roasted tri-color cauliflower, pistachio-pesto, finished with a sundried tomato buerre blanc, and microgreens
Market fish - fresh seasonal selection with charred asparagus, pearl onions, and mushroom brodo. garnished with microgreen & herb salad in lemon-herb oil
Market fish - served with braised cabbage, blistered tomatoes, english peas, and asparagus. finished with chimichurri and fennel-arugula salad
Pollo a la brasa – peruvian-style roast chicken with aji verde, roasted sweet potatoes, and charred vegetables
Roasted squash with stuffed pepper – sweet pepper filled with wild mushroom risotto, roasted parsnip purée, blistered tomato, pickled pearl onion, crispy leek (vegetarian)
Charred cabbage with black garlic & hazelnut gremolata seared cabbage wedge glazed with black garlic, plated with smoked onion purée, roasted fingerlings, and hazelnut–parsley gremolata. (vegetarian)
Roasted cauliflower steak – over lentil–cashew purée, finished with chimichurri, pomegranate seeds, toasted pepitas (vegan)
Flourless chocolate torte - with hazelnut praline, crème anglaise, and chocolate ganache
Mocha pot de crème — rich chocolate-coffee custard, topped with whipped cream and shaved nutmeg
Olive oil & citrus cake with mascarpone cream and candied lemon
Tiramisu classico - traditional espresso-soaked ladyfingers with mascarpone cream and cocoa
Tiramisu ‘noël’ - classic tiramisu reimagined with gingerbread sponge, espresso, mascarpone, and cocoa
Warm apple crisp - cinnamon ice cream, caramel drizzle, toasted oat streusel
Warm wildberry crumble – seasonal berries baked beneath an almond-oat topping, served with greek yogurt semifreddo and local honey drizzle. (prepared gf)
Panna cotta - silky custard set with cream and vanilla, finished with seasonal fruit compote
Scratch-made cannoli - choice of trio of seasonal flavors or classico. tbd after consultation
Broth soup with shrimp balls, tofu, bok choy, green onions, mushrooms, bean sprouts, and cilantro
Cabbage salad with rainbow coleslaw, cilantro, lime juice, corn, mandarin oranges, and ginger dressing
Spicy shrimp on top of crispy rice
Sushi balls
Vegetable balls
Egg rolls
Shrimp tempura served with ponzu sauce or soy sauce
Sushi
Chicken pan fried noodles
Shrimp lo mein
Sweet and sticky riblets with white rice
Mango sticky rice
Caprese salad stacks
Bruschetta with chef grown basil and garden tomatoes (vegetarian)
Melon and prosciutto skewers (gluten free, dairy free)
100 layer savory crepe cake with smoked salmon, shaved asparagus and herbed cream cheese
English tea finger sandwiches two ways - classic english cucumber and curry chicken salad
Medjool dates stuffed with honeyed goat cheese and topped with crushed pistachios (vegetarian, gluten free)
Charcuterie style snacking platter with fresh veggies, hummus, goat cheese, dried dates and apricots, almonds and pistachios, and summer sausage (can optionally be made vegan, gluten free, or dairy free)
Mimosa marinated fruit cups (vegan, dairy free)
Salmon rillettes on english cucumber slices (gluten free)
Sliceable tri color french vegetable terrine of broccoli, cauliflower, and carrot (very instagrammable!) (gluten free)
Smörgåstårta: swedish sandwich cake (with your choice of fillings) wrapped in herbed cream cheese "icing" and artfully decorated with spring vegetables and herbs
Salad - roasted beet, orange, and goat cheese salad with citrus vinaigrette drizzle (vegetarian, gluten free)
Spinach salad with pistachios, blueberries, and fresh goat cheese
Roasted pear salad with fresh thyme, arugula, and mixed greens (vegan, gluten free, dairy free)
Farro and quinoa salad cups with chef grown garden herbs (gluten free, dairy free)
Butternut squash and green apple soup cups with fig and rosemary crisps (vegetarian)
Pasta e fagioli soup (vegetarian)
Sweet and savory roasted carrot and pear soup (gluten free, dairy free)
Moroccan sweet potato soup with roasted chickpea garnish (with optional chicken) (gluten free, dairy free, vegan)
-- european raclette experience -- message for details (perfect for a party with both vegans and carnivores!)
Austin tex-mex fusion tacos 4 ways featuring miso glazed chicken, bison and blueberry, seared ahi tuna and asian pear, and roasted chili-cumin spiced sweet potato; served with chef made salsa, guacamole, and traditional toppings
Balsamic beef roulade (steak beaten thin, stuffed gruyere cheese, and herbs then rolled into a spiral and coated in balsamic glaze) with lemon green beans, miso glazed carrots, and french white bean salad
Chicken roulade stuffed with apricots, dates, and feta served alongside roasted asparagus, and basil carrots (gluten free)
Herbed chicken involtini (chicken beaten thin, stuffed w/veg and herbs then rolled into a spiral and cut into delicious slices) in pan sauce with tuscan roasted carrots, french white bean salad, and green beans almondine (dairy free, gluten free)
Poulet au cidre (chicken dish from brittany featuring apples, onions, butter, cream, nutmeg, and cider) alongside herbes de provance roasted carrots and roasted asparagus
Double baby rack of lamb with fresh rosemary pan juice with a cornucopia of fresh vegetable sides of your choice spilling out (very instagramable!) (gluten free)
Vegetarian carrot and red bean wellington; puff pastry wrapped around ras al hanout roasted carrots and moroccan seasoned red beans; served alongside french white bean salad, za'atar roasted asparagus, and ginger garlic green beans
Vegan holiday meal with whole roasted cauliflower centerpiece, sage dressing, mashed sweet potatoes, and lemon garlic green beans
Red wine poached pears on a bed of fresh vanilla-cardamom whipped cream (gluten free, vegetarian)
100 layer crepe cake with fresh crepes, mascarpone, strawberry, and blueberry filling (vegetarian)
Flaming star chocolate chess pie (yes, you set the brand on fire using 100 proof bourbon)
Flaming star lemon chess pie (yes, you really set the star on fire with 100 proof bourbon!)
Holiday cookie platter (can be made vegan, gluten free, or both upon request)
Torta di ricotta e limone (lemon ricotta cake) (vegetarian)
Mexican chocolate bundt cake with warm cinnamon glaze (vegetarian)
French pear, ginger, and almond cake (vegan, dairy free)
Dessert "enchiladas" made from crepes stuffed with banana and mango slices, topped with honey-coconut sauce and toasted coconut flakes
Avocado toast with pico de gallo
Eggs benedict
Classic sweet crepes with powdered sugar and fruit. optional toppings of lemon zest, cinnamon sugar, chocolate syrup, or strawberry syrup
Grits with seared scallops and drizzle of creamy champagne sauce
Sugar cookie fruit pizza- grapes, mandarin, strawberry, kiwi, blueberry, blackberry
Caprese skewers - with cherry tomatoes, mozzarella cheese, fresh basil, and balsamic glaze
Lemon parmesan salad - romaine lettuce tossed with parmesan cheese, olive oil, lemon juice, and topped with lemon zest
Crab cake served with garlic or lemon aioli
Parmesan crusted salmon served with garlic herb roasted petite potatoes
Lemon tart with an almond crust
Bourbon peach crostata
Plantain chips w jerk shrimp and mango salsa
Mini crab cakes with scotch bonnet aioli
Creamy callaloo and lobster soup
Salt fish fritters w mango habanero chutney
Jerk filet mignon w/ rum glaze
Pan seared snapper w/ passion fruit beurre blanc
Garlic mashed yuca
Caribbean rice and peas
Sautéed greens
Roasted vegetable medley
Pineapple upside down cake w/ carmel drizzle
Baileys bread pudding
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 Meads.
What does a private chef service include in Meads?
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 Meads?
The price of renting a chef in Meads 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 134 USD to 186 USD. For groups of 13 people or more, the price is 134 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 160 USD per person, and for 2 people, the price is 186 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 Meads?
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 16 chefs available in Meads. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Meads 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 Meads?
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 Meads
Discover more details about our private chefs and their services.
The average age of our private chefs in Meads
Percentage of our women chefs in Meads.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Meads.
Percentage of services with kids in Meads.
Maximum number of bookings for a personal chef by a single client in Meads.
Increase in the number of bookings for a chef from last year in Meads.
Languages spoken by our personal chefs in Meads.
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 Meads.
Average timeframe from sending the request to booking.
How many chef services are booked in Meads each month?
Private chef reservations can vary seasonally depending on the destination. In Meads, 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 Meads.
Cost of a private chef in Meads
The cost of hiring a private chef in Meads 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 134 USD to 186 USD per person.
For 13 people or more: 134 USD
For 7 to 12 people: 123 USD
For 3 to 6 people: 160 USD
For 2 people: 186 USD.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
What is the most reserved type of cuisine in Meads?
We mainly offer six types of cuisine in Meads: 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 Meads!






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









