Private chef in Boston
Hire a private chef in Boston and enjoy a special dining experience. Chat with one of our 253 chefs to plan your menu while staying within your budget.





















Hire a personal chef in Boston
Explore the rich culinary heritage of Boston, from traditional clam chowder and lobster rolls to modern fusion cuisine. Our personal chefs bring the finest of Boston's dining scene to your home, offering an exceptional dining experience.
Since 2017, over 37,949 guests have enjoyed a private chef in Boston. With Take A Chef, finding and booking a personal chef is hassle-free. Whether it’s a special occasion, a family dinner, or a gathering of friends, we promise you a unique dining experience.
Select a personal chef in Boston who's a perfect fit for your taste and budget. Allow them to create a tailored menu for you and your guests so you enjoy every moment.












How it works
Submit your request
Tell us your dream meal, event date, and budget. No obligation.
Talk to chefs
Chat with personal chefs! Share your likes and any dietary needs, and get proposals.
Create your menu
Personalize your menu the way you want it, including the ingredients in each dish.
Book your chef
Once you've chosen your chef, finish your booking, make your payment, and prepare for a unique experience!
Taste the experience
Welcome your chef, and please your loved ones with delicious meals made in your kitchen.
253 Private chefs in Boston
The ideal private chef in Boston, MA, is just a few clicks away.












Over 37,900 guests have enjoyed the private chef experience in Boston
4.55 Chef
Guests in Boston have given their private chef experience a 4.55.
4.76 Food quality
Our private chef's menus in Boston have received a consistent 4.76.
4.67 Presentation
Not only tasty, but our chefs' dishes also look wonderful, earning a score of 4.67 in Boston.
4.77 Cleaningness
The cleaning of the kitchen and dining area in Boston has been scored with a 4.77 on average.
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More than 10,495 menus crafted by our private chefs in Boston
Rent a private chef for your home in Boston. Ask for sample menus to get inspiration. You decide all details.








Fall grazing board-- assorted cheeses and cured meats, dried fruits, hummus, red wine jam, baguette, garlic confit, assorted fruits, berries and vegetables
Mediterranean salad-- fresh tomatoes, english cucumbers, bell peppers, red onions, parsley, lemon, and olive oil
Firecracker shrimptinis-- garlic shrimp tossed in sweet and spicy peach pineapple glaze with baby wasabi greens, lime, and radishes
Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach
Grilled lemon feta chicken-- chicken breasts marinated in garlic, oregano, basil and lemon topped with diced cucumbers, peppers, tomatoes, and feta with wild rice
Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes
Apple bourbon pork loin-- whole roasted pork tenderloan rubbed with brown sugar, bourbon and apple syrup with tricolor potatoes and string beans
Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt
Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes
Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar
Nutella doughnuts-- soft baked chocolate nutella doughnuts dipped in ganache with flakey sea salt
Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips
Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream
Steak tamales, queso fresco, romesco smoky flavors, sweet corn. this steak tamales dish reimagines the traditional mexican tamale using the principles of nouvelle cuisine. the dish begins with a delicate corn masa shell, carefully crafted
Ceviche rojo recipe with salmon and tuna, inspired by ferran adrià’s molecular gastronomy. this dish plays with the flavors of traditional ceviche. the beetroot juice infuses the dish with a striking red color, while the tender salmon and tuna bring a but
Scallop ceviche. this scallop ceviche is a refined, minimalist dish that reflects alain passard’s philosophy of letting ingredients speak for themselves. the delicate scallops are lightly “cooked” in a gentle citrus marinade
Gamberi kataifi. the kataifi dough provides a crunchy exterior that contrasts beautifully with the tender, juicy prawns inside. the accompanying saffron foam adds a delicate, aromatic element, offering a modern twist to the dish with a light, airy texture
Martini ceviche. inspired by ferran adrià’s molecular gastronomy techniques. this version incorporates innovative textures, deconstructed elements, and playful presentation
Avo quinoa salad, crispy red quinoa, avocado, lentils, chef’s vinaigrette, pickled red onion, greens mix
Citrus kale salad red kale, grilled marinated cauliflower, mango, avocado, quinoa, citrus vinaigrette
Sandia salad arugula, watermelon, cucumber, marinated shallots, feta cheese, olive oil and mint dressing
Choclo salad choclo, sweet potato, arugula, olives, queso fresco, herbs
Kale salad. kale, dried figs, pickled radish, toasted almonds, goat cheese
Pink halibut with blue cauliflower puree edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam
Green-coated salmon, salsa verde, mango salad. green peas puree, salsa verde foam. edible flowers (green, white, or yellow) for garnish, dehydrated kale or seaweed crisps
Deconstructed moqueca pulpo with coconut air, peppers gel, and liquid spherified dendê oil. yuca. quinoa. coconut broth
Lamb chop, pome de terre a la coconut cream, veal ju foam, pistachio pearls, saute spinach puree
Steak. 16oz ribeye steak, chimichurri, balsamic tomato, arugula, roulette de pomme de terre a la coconut cream gratine with feta cheese
Pulpo avant-garde with olive oil, citrus air, squid ink gel, papas bravas, celery root puree, sliced radish, burnt onion
Pistachio panna cotta
Almond panna cotta
Spicy chocolate mousse
Mango and raspberry sorbet
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
Butterflied buffalo shrimp | white cream dipping sauce
Crab stuffed mushroom
Parmesan fries
Garlic herbed scallops | red beet & mushroom puree
3 cheese mac balls | marinara
Honey bourbon lollipop wings
Crab cake bites | rémoulade & spicy red sauce
Cajun smoked crab dip | baked pita chips
Spinach & artichoke dip | baked pita chips
Arugula, spinach, strawberry & feta salad | balsamic dressing
Caprese salad | balsamic glaze
Classic cesar | parmesan peppercorn
Wedge salad | blue cheese
Arugula avocado salad | citrus dressing
Clam chowder
Lobster bisque
Ratatouille | eggplant, zucchini, squash, tomatoes
Seafood scampi | lobster, shrimp & scallops
Creamy cajun shrimp & crab pasta | garlic bread
Creamy linguine pasta | 8oz sirloin | pan sauce
Crab stuffed salmon | roasted garlic mashed potatoes topped w/ cajun cream sauce | choice of green
Honey glazed salmon | roasted garlic mashed potatoes | choice of green
Surf & turf (lobster, shrimp, crab - sirloin, ribeye) roasted garlic mashed potatoes | choice of green
Chicken parmigiana | choice of pasta | garlic bread
Pan seared halibut | wild rice | roasted brussels
Braised airline chicken breast | roasted garlic mash | herb cream sauce | choice of green
Mini cheesecake (raspberry, strawberry, original) served w/ whip cream & fruit sauce
Coconut white chocolate truffles
Chocolate or vanilla dipped cake balls
Lemon pound cake
Mango sorbet
Chocolate mousse
Som tam bite: shredded green papaya salad with cherry tomatoes, long beans, dried shrimp, and peanuts, dressed in lime-fish sauce, served as a single, crisp spoonful with a chili kick to awaken the palate
Larb moo: minced pork salad tossed with toasted rice powder, mint, cilantro, red onions, and kaffir lime, accompanied by cabbage leaves for wrapping and a side of sticky rice
Kor moo yang: grilled pork neck marinated in garlic, coriander root, and black pepper, sliced thin and served with jaew (spicy tamarind dipping sauce) and fresh cucumber slices
Nam tok nuea: grilled beef "waterfall" salad with lemongrass, galangal, shallots, and roasted chili flakes, drizzled with a smoky lime dressing, paired with fermented bamboo shoots and sticky rice balls
Khao niew sangkaya: sweet sticky rice steeped in coconut milk, topped with pandan custard and fresh jackfruit, finished with a sprinkle of sesame seeds for a creamy, tropical close
3 cheese mac balls | marinara
Parmesan fries
Spinach & artichoke dip | baked pita chips
Honey bourbon lollipop wings
Butterflied buffalo shrimp | white cream dipping sauce
Arugula avocado salad | citrus dressing
Classic cesar | parmesan peppercorn
Wedge salad | blue cheese
Caprese salad | balsamic glaze
Cajun chicken & shrimp alfredo | meat can be modified
Chicken parmigiana | choice of pasta | garlic bread
Honey glazed salmon | roasted garlic mashed potatoes | choice of green
Creamy linguine pasta | 8oz sirloin | choice of green
Lemon butter baked cod | white or wild rice | choice of side
Ratatouille | eggplant, zucchini, squash, tomatoes
Surf & turf (lobster, shrimp, crab - sirloin, ribeye) roasted garlic mashed potatoes | choice of green
Apple empanadas | vanilla ice cream | apple glaze sauce
Chocolate or vanilla dipped cake balls | vanilla bean ice cream
Mini cheesecake (raspberry, strawberry, original) served w/ whip cream & fruit sauce
Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil
Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam
Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing
Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest
Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto
Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables
Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad
Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes
Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes
Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries
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
Build your own menu
Your personal chef will work with you to design the perfect menu for your special event. Our chefs can adjust it to meet your budget, dietary restrictions, and any preferences for your private dinner.








Frequently asked questions about our personal chef in Boston, MA
Below, you can find the most common questions about private chefs in Boston.
What is included in a private chef service in Boston?
Your private chef service in Boston includes menu planning, grocery shopping, meal preparation in your kitchen, serving the dishes, and cleanup afterward. Please note that tableware and glassware are not included, and tipping is optional.
How much does a personal chef in Boston cost?
The cost varies with the group size. For groups of 13 or more, the average rate is 106 USD per person. For 7 to 10 people, it's 101 USD per person; for 3 to 6 people, 118 USD per person. Couples pay an average of 151 USD per person. Prices can vary due to season, location, or last-minute bookings.
How do I book a personal chef in Boston, MA?
To book a private chef in Boston, choose your date and number of guests and provide details about your preferences, food allergies, and kitchen setup. You’ll receive three personalized menus and chef profiles with photos of their creations. Communicate with the chefs to refine your choices or ask questions. Select your preferred chef and menu, finalize the booking online, and receive their contact details.
How can I find a personal chef in Boston?
With 253 chefs available, you can fill out a form to receive menu proposals from the top 3 chefs available for your date. Review their profiles and select your favorite. If none of the initial chefs meet your expectations, we’ll provide more options until you find the right match.
Is there a limit on the number of guests for a private chef service in Boston?
There’s no maximum number of guests, but private chef services are typically for smaller gatherings of friends or family, often at the host's home. Groups usually don’t exceed 15 people.
Does the private chef cook at my residence?
Yes, the private chef will prepare the meal at your home. Depending on the menu and the equipment available, the chef may do some prep work in advance to ensure a smooth experience.
Can I join the cooking process with the private chef?
Yes, you can! Many home chefs in Boston enjoy cooking alongside the private chef. Whether you’re new to cooking or have experience, the chef will provide guidance and share helpful tips.
Are the ingredients for a private chef service fresh?
Yes, our personal chefs always use fresh, high-quality ingredients. Your chef will pick the best produce, meats, and seafood to create tasty dishes for your meals.
Are drinks part of the private chef service?
Drinks are not included, but the chef can help you choose beverages that pair well with your meal. This option can be discussed as an "extra."
What is the customary tip for a private chef in Boston?
Tipping is at your discretion. If you received excellent service and want to express your gratitude, we can share that, based on 37,949 guests in Boston, MA, the average tip is 14.72% of the total bill.
Key information about private chefs in Boston
Find out more about our personal chefs in Boston and what they do.
Our private chefs in Boston, MA, have an average age of 38, bringing a lot of cooking experience.
36% of our chefs in Boston are women.
It takes only 4 hours from your request to get the first menu.
We started our private chef service in Boston in 2017-03-15.
22.2% of our personal chef services in Boston include kids.
One client has booked the same private chef in Boston 21 times.
40% increase in the number of private chef bookings in Boston in the last year.
Our personal chefs can speak up to 4 languages.
More than 58.9% of our guests hire a personal chef in Boston more than once.
On average, multiple services hire a chef for 3 days in Boston.
We’ve uploaded over 1,728 pictures of our Boston's personal chef experiences.
It usually takes 2 days from requesting to booking a personal chef in Boston.
How many private chef services are booked in Boston each month?
The number of private chef bookings each month depend on the time of year. To check monthly fluctuations of personal chefs in Boston, MA, check this table.
Hiring a personal chef in Boston is great for any time of year, but prices can increase with demand. To make sure you get your chef for hire in Boston, we recommend booking early.
How much does a personal chef cost in Boston, MA?
The cost of hiring a personal chef in Boston depends on the number of guests. Rates range from 106 USD to 151 USD per person.
For 13 or more guests: 106 USD. For 7 to 12 guests: 101 USD. For 3 to 6 guests: 118 USD. For 2 guests: 151 USD.
Ready to reserve? Experience a unique culinary journey with a personal chef in the Boston area.
Keep in mind that prices can vary with the seasons and different locations. The chart below shows typical monthly prices for our private chefs in Boston.
How many personal chefs sign up in Boston each month?
With years of collaboration with private chefs in Boston, we’ve established strong relationships and earned the trust of many local culinary experts. Our reputation continues to grow as guests highly recommend their exceptional experiences.
To bring the finest dining experience to your home in Boston, MA, we add 2 new personal chefs each month. Our team reviews and updates their profiles daily, ensuring you can always discover new and exciting chefs.
What is the most frequent type of food booked in Boston?
Our six main types of cuisine in Boston are Mediterranean, Italian, French, Japanese, Mexican, and Latin American.
However, the most requested cuisine in Boston is Chef's special. Our chefs design exciting menus based on your preferences.
Our Boston's private chefs design menus tailored to your dietary needs, including fusion cuisine options. Submit your request to explore our chefs' creations.

Bring a private chef to your home in Boston
Enjoy a mix of New England clam chowder, lobster rolls, and global dishes made by talented chefs in your Boston home. Whether it's a party, anniversary, or gathering with friends, we promise a memorable dining experience!
Take a Chef offers unique dining experiences for any occasion, from holiday parties to birthdays. Need a personal chef in Boston for a healthy event? Count on us!
On your event day, your chef will get fresh ingredients, cook, serve a delicious meal, and clean up your kitchen.

Boston's best private chefs in your kitchen
Our chefs in Boston are trained in top culinary schools and have years of experience in the city's best restaurants. Discover our network of 253 personal chefs in Boston; we'll find the perfect one for you.
Boston, known for its history and food scene, offers everything from New England classics to fine dining. Our chefs bring Boston's flavors to your table in every course meal.
Bring a private chef to your Boston home for any event and impress your guests with exceptional flavors!

Your house, the city's best restaurant hiring a private chef in Boston
Boston celebrates a rich blend of local and international cuisines year-round. But why wait for a taste of Boston? Create a unique and intimate dining experience with Take a Chef. More than just a private chef agency, we're passionate about food and giving you the freedom to connect with loved ones in the comfort of your home.






Hear from our personal chefs in Boston
Discover the unique offerings each of our private chefs brings to your table in Boston. Enjoy an exceptional dining experience at home with a Boston chef! Let a personal chef in Boston elevate your event and tailor your ideal meal with their culinary expertise, personalizing every detail.
Have a private chef for a dinner party in Boston and prepare to impress your guests. Trust Take a Chef to provide you with the best personal chef options available.









