Private Chef in Nicholasville
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 Nicholasville
Since the first private chef joined Take a Chef in Nicholasville in May 2018, more than 16 Private Chefs have joined our platform in Nicholasville and offered their services as private chefs anywhere in Jessamine County.
Starting in 2018, 9,282 guests have already enjoyed a chef in Nicholasville. To book your chef in Nicholasville, 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 1,338 customized menu proposals, sending a total of 2,912 messages to their guests, who rated their experience with an average score of 4.81 out of 5.
Since the first dinner provided by Take a Chef, 9,282 guests have enjoyed unique experiences with no hassle. Our guests in Nicholasville usually book menus around 177 USD per person, including 4.86 courses, sharing an average of 4.96 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 Nicholasville.












How it works
Personalize your request
Share with us the details of your dream meal, including type of cuisine, preferences, and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Don't be shy about exchanging some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is count down the days till your culinary experience begins!
Find your chef
Customize your request and start talking with your chefs.
16 Private Chefs in Nicholasville
Get to know more about our top rated Private Chefs in Nicholasville












More than 9,200 guests have already enjoyed the experience
4.55 Chef
The guests in Nicholasville have scored the experience with their Private Chef with a 4.55.
4.85 Food quality
The quality of the menus cooked by our Private Chefs in Nicholasville received an average score of 4.85.
4.88 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.88 average score.
4.91 Cleaningness
The cleanup of the kitchen and dining area in Nicholasville has been scored with a 4.91 on average.
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1,338 menus personalized by our Private Chefs in Nicholasville
Every occasion is unique - make sure you have the right chef and menu for it!








Ceviche clásico – market white fish | leche de tigre | sweet potato purée | red onion | cancha (peru)
Chicharrón de tocino – 12-hour pork belly | aji verde | pickled radish | micro cilantro (colombia/pan-latin)
Beef empanada – hand-cut beef | smoked paprika | green olives | chimichurri roja (argentina)
Esquites tartlet – charred corn | lime-garlic aioli | cotija cheese | ancho chili dust | savory crust (mexico)
Tiradito de atun - sashimi tuna | aji amarillo | limon | crispy shallot | sweet potato
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Tallarines verdes – hand-made pasta | spinach & basil walnut pesto | shaved manchego | roasted walnut (peru)
Ensalada de sandía – compressed watermelon | jicama | tajin vinaigrette | mint | whipped goat cheese (mexico)
Poblano bisque – roasted poblano | corn silk stock | mexican crema | cilantro oil | tortilla shard (mexico)
Crema de malanga – silky root vegetable soup | garlic chips | chive oil | crispy plantain (cuba)
Ensalata de aguacate y mango - avocado & mango | pickled red onion | chili | toasted pepitas (mexico)
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Ropa vieja – shredded braised beef | rich tomato broth | tostones | peppers & onions | congri (cuba)
Lomo saltado – prime beef | stir-fry reduction | blistered tomato & onion | parsnip purée (peru)
Achiote pollo – roasted airline breast | bitter orange marination | arroz con gandules | charred citrus pan sauce (puerto rico/yucatan)
Snapper vera cruz – pan-seared white fish | tomato-caper emulsion | pickled jalapeño | saffron quinoa (mexico)
Puerco al pastor – sous-vide tenderloin | pineapple-chili glaze | roasted baby carrots | cilantro-lime emulsion | handmade corn tortillas (mexico)
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Tres leches – sponge cake | three-milk soak | toasted meringue | macerated berries (nicaragua/mexico)
Chocolate pot de crème – spiced dark chocolate | cinnamon whipped cream | sea salt crumble (mexico)
Arroz con leche brûlée – creamy rice pudding | hard sugar crust | orange zest | golden raisin (spain/latin america)
Passionfruit tart – graham cracker crust | passionfruit curd | mango coulis | fresh mint (brazil)
Alfajores – dulce de leche | toasted coconut | shortbread cookies (argentina)
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Caesar salad with homemade caesar dressing and croutons
Caramelized onions & ground beef samosas, apricot gastrique finished with fresh arugula and dried cranberries
Bourbon braised short ribs , pomme purre with sautéed seasonal vegetables
Cheesecake
Creme brulee
New york style cheesecake
Tiramisu
Warm peach cobbler vanilla bean ice cream
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
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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
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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
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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
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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
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
Charcuterie & fromage - curated meats & cheeses | seasonal accompaniments | house pickles | scratch bread & crackers
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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
Aglio e olio - spaghetti gently tossed with slivered golden garlic, chili, and cold-pressed olive oil. finished with parsley and lemon
Spring risotto - english peas | asparagus | citrus | parsley | pecorino
Classic caesar - parmesan frico, herb croutons, radish, local romaine, lemon anchovy dressing
Citrus and fennel salad - arugula, beets, citronette, and toasted pistachio
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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
Beef filet - pommes puree | green beans | red wine reduction | herb butter
Braised short rib - red wine jus, mashed potatoes, broccolini, crispy leek
Pan seared market fish - lemon herb emulsion | seasonal vegetable | crispy potato
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Olive oil & citrus cake with mascarpone cream and candied lemon
Warm wildberry crumble – seasonal berries baked beneath an almond-oat topping, served with greek yogurt semifreddo and local honey drizzle. (prepared gf)
Cannoli trio - classico | pistachio | seasonal wildberry
Chocolate torte - hazelnut praline, crème anglaise, chocolate ganache
Birthday cake custom to the guest of honors favorite flavors
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Blistered shishito peppers - ale mustard sauce | sea salt | lemon
Deviled egg trio - classic with chive | bacon jam & pickled pepper | mustard & crispy shallot
Handmade soft pretzels - beer cheese | spicy mustard
Hot honey whipped ricotta - grilled bread | local honey | chili crisp | scallions
Lamb kebabs - charred scallion | goat cheese | herbs | balsamic
Seared scallops - lavender-vanilla butter | shaved asparagus | matcha flake salt
Muhammara - roasted red pepper | walnut | pomegranate molasses | pita
Charcuterie & fromage - curated meats & cheeses | seasonal accompaniments | house pickles | scratch bread & crackers
Shrimp on a hoe cake - melted leeks | charred corn | chow chow | coriander
Pork belly burnt ends - maple bourbon glaze | pickled onion | crispy jalapeño
Truffle & ricotta crostini - roasted grapes | pickled raisins | herbs
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Heirloom tomato & avocado salad - basil | arugula | oregano & sweet pepper vinaigrette
Compressed melon tartare - prosciutto | mint | fennel | chicory
Aglio e olio - spaghetti | confit garlic | evoo | calabrian chili | parsley
Roasted cauliflower velouté - lemon oil | capers | toasted almonds
Lobster bisque - sherry cream | chives | chesapeake bay crackers
Classic caesar - parmesan frico | radish | baby romaine | lemon anchovy dressing
De la casa - local greens | seasonal vegetable | crispy onion | creamy red wine vinaigrette
Spring risotto - english peas | asparagus | citrus | parsley | pecorino
Shaved brussels & apple - toasted walnut | dried cranberry | white cheddar | maple mustard
Smoky corn & potato chowder - charred corn | yukon potato | herb oil | cornbread crumble
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Beef filet - pommes puree | green beans | red wine reduction | herb butter
Chicken parmesan - fresh mozzarella | basil | san marzano | rigatoni
Lasagna al forno - beef & pork ragu | ricotta & bechamel | mozzarella & parmesan | garlic bread
Pan seared market fish - lemon herb emulsion | charred asparagus | crispy potato | carrot purée
Sweet tea brined pork tenderloin - braised greens | honey-dijon pan sauce | crispy yukon potatoes
The tavern burger - wagyu blend patty | aged white cheddar | caramelized onion | bloody mary aioli | house pickles | brioche bun | hand-cut fries
Steak frites - parmesan truffle fries | roasted tomatoes | béarnaise
Pollo a la brasa - aji verde | hand cut fries | tomato | pickled vegetables
Pork chop - rhubarb agrodolce | roasted sunchokes | charred allions | smoked bone jus
Shrimp scampi risotto - creamy risotto with parmigiano & herbs | citrus-herb emulsion | gremolata frico
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Cannoli trio - classico | pistachio | seasonal wildberry
Crème brûlée - classic vanilla custard | caramelized sugar
Crème brûlée - meyer lemon | caramelized sugar
Flourless chocolate cake - chocolate ganache | raspberry | crème anglaise
Lemon pound cake - lemon curd | candied lemon | raspberry chantilly | mint dust
Tiramisu classico - mascarpone | cocoa | espresso-soaked ladyfinger
Warm butter cake - macerated berries | vanilla cream
Wildberry crumble - toasted almond | rolled oats | honey semifreddo
Olive oil & citrus cake - mascarpone cream | berries | candied lemon
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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
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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
Consultation -- placeholder
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
Consultation --- placeholder
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)
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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
Caramelized onions veal samosas served atop baby arugula and seasonal fruit gastrique
Butter‑poached lobster with mascarpone orzo
Pan-seared halibut – served with leeks, confit fingerling potatoes, and white wine beurre blanc
Creme brulee
Tiramisu
Cheesecake
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 Nicholasville.
What does a private chef service include in Nicholasville?
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 Nicholasville?
The price of renting a chef in Nicholasville 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 Nicholasville?
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 Nicholasville. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Nicholasville 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 Nicholasville?
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 Nicholasville
Discover more details about our private chefs and their services.
The average age of our private chefs in Nicholasville
Percentage of our women chefs in Nicholasville.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Nicholasville.
Percentage of services with kids in Nicholasville.
Maximum number of bookings for a personal chef by a single client in Nicholasville.
Increase in the number of bookings for a chef from last year in Nicholasville.
Languages spoken by our personal chefs in Nicholasville.
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 Nicholasville.
Average timeframe from sending the request to booking.
How many chef services are booked in Nicholasville each month?
Private chef reservations can vary seasonally depending on the destination. In Nicholasville, 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 Nicholasville.
Cost of a private chef in Nicholasville
The cost of hiring a private chef in Nicholasville 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 Nicholasville?
We mainly offer six types of cuisine in Nicholasville: 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 Nicholasville!






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









