Private Chef in Oneonta
Hire one of our 12 Private Chefs in Oneonta and personalize your menu, 22617 clients in Oneonta have already booked their chef!
Private Chef in Oneonta
Since the first Private Chef who joined Take a Chef in Oneonta in September, 2023, more than 12 Private Chefs have joined our platform in Oneonta and offer their services as Private Chef anywhere in Otsego County.
Starting from 2023, 22617 guests have already enjoyed a Private Chef in Oneonta through Take a Chef. Up until today, our chefs have shared 8201 customized menu proposals, sending a total of 108701 messages to their guests, who rated their experience with an average score of 4.62 out of 5.
Our guests in Oneonta usually book menus around 163 USD per person, including 3.56 courses, sharing an average of 3.22 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Oneonta!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
12 Private Chefs in Oneonta
Get to know more about our top rated Private Chefs in Oneonta
More than 22600 guests have already enjoyed the experience
4.36 Chef
The guests in Oneonta have scored the experience with their Private Chef with a 4.36.
4.7 Food quality
The quality of the menus cooked by our Private Chefs in Oneonta received an average score of 4.7.
4.61 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.61 average score.
4.71 Cleaningness
The clean up of the kitchen and dining area in Oneonta has been scored with a 4.71 on average.
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8201 menus personalized by our Private Chefs in Oneonta
Every occasion is unique - make sure you have the right chef and menu for it!
“shrimp and grits”: garlic shrimp with togarashi and black and white sesame seeds, crispy rounds of white corn grits, tomato jam
Arugula and beet salad: roasted beets, shaved ricotta salata, blood orange, pine nuts, mint
Carrots 3 ways: roasted heirloom carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish
“melon and prosciutto”: cubes of cantaloupe, italian prosciutto, balsamic glaze, mint
“bagels and lox”: platter of assorted bagels, cream cheese spreads, salmon lox, sliced tomatoes, pickled onions, capers
Deviled egg: smoked paprika, chive, caviar
“benedict”: choice of canadian bacon or salmon lox, mushroom focaccia, sous vide egg, hollandaise
Corn fritters: 3 cornmeal fritters with sweet corn, roasted oyster mushrooms, roasted corn and black beans salsa, cilantro crema
"cacio e pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)
“braise of the day”: braised beef, pork or lamb, sunny side up eggs, cornbread
Belgian waffle: 2 waffles, moscato soaked berries, zabaione, mint
Blueberry “johnny cakes”: white cornmeal pancakes with blueberry compote, sweet vanilla creme fraiche, mint
“all american”: 2 eggs any way, smoked bacon, breakfast sausage, short stack of pancakes
Frittata: cherry tomato, english peas, shrimp, basil, chili jam
“steak and eggs”: sous vide ny strip steak, 2 free range eggs, home fries, chimichuri
Banana french toast: brioche french toast, banana rum compote, almond butter, pineapple ginger syrup, whipped cream
Salmon: pan roasted salmon, wilted spinach, hollandaise
Burger: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"
Moscato soaked berries and citrus segments, zabaione, biscotti
Panna cotta: vanilla panna cotta, blackberry compote, mint
Fruit salad: cantaloupe, honeydew melon, strawberries, mango, blueberries
Assorted pastries: croissants, sfogliatella, danish
Bombolone (italian donuts): variety of filled donuts. fillings: custard cream, nutella, pistachio, raspberry, blueberry almond
Mini tarts: chocolate, hazelnut, berries
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Blistered shishito peppers with citrus-jalapeno crema
Butter lettuces, radish, italian dressing
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Creamed artichoke and parmesan puree on crostini
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
French onion soup with gratine' gruyere crouton
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Gazpacho
Grilled haloumi cheese kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro
Local heirloom tomato (when in season) basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Thai salad: a blend of savoy, napa and green cabbage, red pepper, cilantro, mint, basil, radish, carrot tossed with a light spicy peanut-sesame dressing
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Ratatouille. classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
(vegan) lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
7 vegetable tagine with dates, classic braised moroccan dish served with 'jeweled' couscous
Baked stuffed zucchini with lemony spinach, feta and pine nuts over israeli couscous pilaf
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Authentic styled enchiladas rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, shredded lettuce, radish
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Saag paneer, served with aromatic basmati rice and flat bread
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Pasta: hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
(gf) coconut vanilla mousse with milk chocolate shavings
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) mango and papaya vanilla panna cotta with pistachio candy
(gf) raspberry vanilla yogurt panna cotta
(gf) salted caramel pots de creme with whipped creme fraiche
Abruzzo chocolate cake with mocha whipped cream and hazelnuts,
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
Apricot and berry vanilla panna cotta
Chocolate lava cake with vanilla bean ice cream
Classic tiramisu
Flourless chocolate tort with vanilla bean ice cream
Mexican hot chocolate cake (gf) with milk chocolate-buttermilk frosting served with vanilla bean ice cream
Mixed berry polenta crumble served with olive oil and vanilla gelato
Olive oil cake with blueberry compote, dollop of marscapone
Tres leches cake, a light airy 'angel food' type cake soaked sweet in milk mixture, topped with whipped cream and cinnamon
Peach and blueberry vanilla panna cotta with local honey
Namoura. a classic lebanese orange semolina cake served with almond and mint whipped cream
Seasonal fruit galette with vanilla bean ice cream
Spinach and kale salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Stuffed mushrooms with ricotta, spinach, walnuts
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. white balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
Butter lettuces, radish, italian dressing
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Local heirloom tomato (when in season) basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with grilled marinated artichokes, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Gorgonzola panna cotta with crispy speck and raspberry gastrique
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Pan seared salmon or swordfish with risotto milanese, salsa verde, sauteed greens, crispy leeks
Chicken milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High summer pasta primavera with (chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Chef made ravioli stuffed delicata and summer squashes and ricotta in a parmesan broth with garlic, sage, local tomato, white wine, arugula, asiago
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
Chocolate lava cake with vanilla bean ice cream
Abruzzo chocolate cake with mocha whipped cream and hazelnuts,
Flourless chocolate tort with vanilla bean ice cream
Tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) coconut vanilla mousse with milk chocolate shavings
Spinach and kale salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Kufta kebab, classic lamb kebab, house made harissa, mint and preserved lemon yogurt
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Mini cajun crab cakes with spicy creole aioli
Zucchini quinoa cakes with feta and parmesan, lemony arugula pesto
Merguez sausage, cauliflower 'couscous', tunisian charmoula, handmade flat bread
Local heirloom tomato basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Grilled haloumi cheese kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Clams casino on the half shell. a classic from my home state of rhode island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Oysters rockefeller
Stuffed mushrooms with ricotta, spinach, walnuts
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Watermelon and butter lettuce salad with cucumber, fennel and feta. white balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Salade nicoise. served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette
Heirloom tomato panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Gazpacho
Butter lettuces, radish, italian dressing
Moules au pernod: with garlic, shallot, cream, tarragon and pernod served with baguette
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Pan seared swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
7 vegetable tagine with dates (with chicken option available), classic braised moroccan dish served with 'jeweled' couscous
Pasta: hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Baked stuffed zucchini with lemony spinach, feta and pine nuts over israeli couscous pilaf
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over israeli couscous, grilled zucchini, preserved lemon
Chicken milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
Tomato, merguez sausage and cannellini summer stew
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High summer pasta primavera with (chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made summer squash ravioli (zucchini and summer squash) with ricotta, chive and parmesan in a white wine-parmesan stock, touch of cream, chopped tomato, crispy sage, arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
Grilled hanger steak marinated in chimichurri with grilled lemon, served with truffled potato dauphin, seasonal greens
'cioppino-ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
(vegan) lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
Crispy pan fried whole branzino with lemon, dill and pine nut vinaigrette, greek tomato salad, pearled mint couscous
Namoura. a classic lebanese orange semolina cake served with almond and mint whipped cream
Chocolate lava cake with vanilla bean ice cream
Flourless chocolate tort with vanilla bean ice cream
Apricot and berry vanilla panna cotta
Classic tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) salted caramel pots de creme with whipped creme fraiche
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) coconut vanilla mousse with milk chocolate shavings
-watermelon lime salad with scallions, serrano, cilantro, pepitas + cotija cheese
-shaved asparagus salad with citrus-champagne vinaigrette, tarragon, grapefruit, toasted pistachios, popcorn shoots
-baby kale caesar salad with everything bagel croutons, bacon lardons, grated parmesan, pine nuts
-strawberry, kale, red onion, feta, almond, pepita salad with sesame-soy vinaigrette
-endive salad with radicchio, toasted almond slivers, asiago, orange segments, honey-champagne vinaigrette
-warm brussel sprout salad with buttery sage hazelnut breadcrumbs, crispy prosciutto
-spring greens with hot bacon vinaigrette
-pomegranate and tomato salad
-kale tahini caesar (with crispy chickpeas or crispy quinoa)
-roasted grape and apple matchstick salad with shaved shallot, toasted pepitas, shaved asiago, honey-dijon vinaigrette
We can discuss a soup, if you'd like
-burrata with sundried tomato-whipped feta spread, tapenade, rosemary focaccia
-eggplant caponata with fresh baked tarragon focaccia
-apple and brie crostini with prosciutto crumbs
-mushroom toasts
-burrata with summer fruit, basil, mint, balsamic, tarragon focaccia
-bulgogi beef lettuce cups with kimchi and bean sprouts
-basil pesto and pine nut seared gnocchi
-honey ricotta with grilled peaches, raspberry balsamic glaze, fresh greens and torn toasted bread chunks
-housemade seed crackers with creamy labneh and cumin sizzled tomatoes
-zucchini ricotta roll ups
-grilled green beans with lemon, parmesan + toasted breadcrumbs
-french onion gnocchi
-herbed crème de brie with mixed mushroom risotto ball and toasted pine nuts
-red pepper-asiago polenta cake with arugula-walnut pesto
-crab cake with grilled lemon aioli with fennel-radicchio slaw + chive oil
-vegetarian japchae
-roasted cauliflower with carrot harissa and cilantro charmoula
-wild rice and cheese stuffed poblano chili rellenos with salsa verde
-grilled savoy cabbage with garam masala lentils + yogurt
-crispy chickpea cakes with zucchini ribbon salad + yogurt tahini sauce
-roasted + raw salad with baked white beans
-fresh pasta in a cauliflower crema with baby kale, cannellini beans, local chicken sausage
-seared gnocchi in foraged ramp butter with calabrian chilies, pecorino romano + aged parmesan
-mediterranean artichoke, olive, sundried tomato, herb + crème de brie rigatoni
-slow-cooked short rib ragu with fresh pasta + herbed ricotta
-summer crab carbonara with lemon and capers
-grilled flank steak on smoked gouda-red pepper polenta with walnut crusted asparagus
-asian beef stew with mustard greens
-miso marinated cod with orange-cashew fried rice + bok choy
-lemon-herb swordfish with grilled vegetables and toasted couscous in a vegetable broth
-sole with lemon, capers, white white and toasted breadcrumbs
-pomegranate glazed salmon with caramelized shallot polenta + roasted carrots
-grilled chicken with banana pepper dip and fattoush
-citrus and fennel chicken with olives and calabrian chilis
-green goddess chicken -or- roasted garlic-almond butter chicken with smoky paprika-carrot puree, local mushrooms + wilted spring greens
-blackened chicken with miso caramel and clementine butter with roasted vegetables and basmati rice
Chicken thighs with burst tomatoes, harissa and baked feta
-tahini chicken schnitzel with farro, roasted carrots, fennel + blistered tomatoes (with a mustard/tahini/lemon/herb sauce and pickled onions)
-coconut baked chicken with spicy peanut sauce and vegetables
-spiced pork tenderloin with hazelnut vinaigrette and roasted vegetables
-grilled pork chops with plum mostarda, polenta, carrots and fennel
Can discuss! everyone has dessert favorites :)
Chocolate torte with salted pistachio brittle and caramel crème anglaise
Warm local apple crisp with vanilla bean ice cream
Warm chocolate chip + date cookie ice cream sandwiches
Warm apple and pear crisp with miso caramel, whipped cream and pistachio-blueberry crumbs
Chocolate cherry budino
Strawberry shortcake cups
Apricot and jam tartlet with vanilla bean ice cream and caramel
Burrata bruschetta with roasted pumpkin
Seasonal vegetable tart with goat cheese, carmelized onions (can be gf)
Roasted golden beet salad with fennel and goat cheese
Mediterannean salad with feta, grape tomatoes, cucumber, red onion
Goat cheese and herb stuffed airline chicken breast with tomato and black olives, lemon sauce and quinoa salad
Roasted salmon with artichokes and fennel
Mhansha with sliced orange
Puff pastry cup with pastry cream and fruit
Radicchio salad: charred radicchio leaf, baby romaine hearts, pickled currants, pine nuts, honey sherry vinaigrette, oregano
Fluke crudo, parsnip, uni, salmorigilo
Beef tartare: tartare of filet mignon, whole grain mustard, fried capers, garlic crostini, quail egg
Arugula salad: ricotta salata, blood orange, pine nuts, mint
Arctic char tartare: dice arctic char, dijon foam, chive, char caviar, dehydrated char skin chip
“chicken parm fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu
Foie gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts
Prawn crudo: raw wild prawn, fermented chili sauce, sweet chili citrus vinaigrette, melon, crispy shallots, caviar, cilantro oil, micro leek
Carrot and winter squash soup: ginger, coconut foam, guanciale, cilantro oil, cashews
Grain salad: quinoa, roasted sweet potato, pear, gruyere cheese, maple mustard vinaigrette, crispy sage
Rigatoni "bolognese": classic tomato ragu with ground beef, carrot, celery, oregano, basil
Winter mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, mornay, mushroom dashi
Gnocchi: homemade potato gnocchi, celery and celery root, fennel sausage, mint pesto, almond
"bucatini and clams": shellfish tomato bisque, little neck clams, bacon lardons, mint, basil
Kabocha squash raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash cream sauce, roasted diced squash, guanciale, pumpkin spice
Spaghetti: bottarga, italian herbs, lemon, spicy breadcrumbs
Truffle pasta: hand cut spaghetti, white truffle sauce, wild mushroom, wild spinach, truffle peelings, parsley
Foie gras: seared foie gras (moulard duck liver), toasted brioche, fig jam, balsamic reduction
Pappardelle: hand cut pasta, wild boar ragu, pecorino
Fusilli: tomato ragu, braised beef shank, pecorino
Halibut: rosemary and garlic sous vide halibut, “ribollita” (stewed tuscan bean), guanciale, broccoli rabe, parsley pesto
Roasted cod: roasted atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam
Ny strip steak: sous vide strip steak, potato pave, wild mushroom and spinach, port reduction
Beef rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, bone marrow broth
Branzino: pan roasted branzino, lentils and pancetta, cauliflower, parsley veloute
Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress
Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus
Lentils: braised lentils, oyster mushrooms, sous vide egg, truffle oil, parsley, breadcrumb, pecorino
Berkshire pork belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique
Scallops: pan roasted diver scallop, maitake mushroom, rainbow chard, parsnip, dashi
Roasted veal chop: rosemary sous vide veal chop, sweet potato purée, haricot verts, balsamic reduction
Duck: roasted duck breast, confit duck thigh terrine with apricot and pistachio, wild rice, haricot verts, crispy sage, duck jus
Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, swiss chard, parsley veloute
Moscato soaked berries, zabaione, biscotti
Strawberry cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote
Pistachio cake with pistachio mousse, hazelnut mousse and pistachio gel, blood orange and rose sorbet
Chocolate mousse cake: chocolate mousse, chocolate ganache, cherry vanilla ice cream
Panna cotta: vanilla panna cotta, blackberry compote, mint
Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Lemon ricotta cake: meyer lemon curd, blueberry compote, whipped cream
Bacon slab pickled japs
Cheese board
Head on prawns garlic lemon butter
Dressed oysters
Buratta
Bruschetta
Bacon wrapped 8oz filet
Bolognese with parpadelle pasta
Bone in ribeye with your choice of veg and starch
Herb salmon
Shrimp and lobster pastas
Cacio e pepe
Crab cakes with cajun sauce
Assorted options
Lava cake
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 Chefs in Oneonta.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Oneonta is 141 USD per person. Between 3 and 6 people, the average price is 118 USD per person. Between 7 and 12 people, the average price is 98 USD. For 13 or more people the average price is 112 USD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Oneonta there are currently 12 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 22617 guests in Oneonta, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Oneonta
Discover more details about our Private Chefs in Oneonta and their services.
How many Private Chef services are booked in Oneonta each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Oneonta, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Oneonta, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Oneonta?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Oneonta is 141 USD per person. Between 3 and 6 people, the average price is 118 USD per person. Between 7 and 12 people, the average price is 98 USD. For 13 or more people the average price is 112 USD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Oneonta on each particular month of the year.
What is the most reserved type of cuisine in Oneonta?
We mainly offer six types of cuisine in Oneonta: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Oneonta is the Surprise cuisine, and the less booked type is the Japanese cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Oneonta!
Discover our Private Chefs
Each Private Chef in Oneonta is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Oneonta who will personalize every detail of your experience.
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