Private Chef in Oroville
Rent one of our 14 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Oroville
Since the first private chef joined Take a Chef in Oroville in July 2018, more than 14 Private Chefs have joined our platform in Oroville and offered their services as private chefs anywhere in California.
Starting in 2018, 101,533 guests have already enjoyed a chef in Oroville. To book your chef in Oroville, 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 27,612 customized menu proposals, sending a total of 58,563 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 101,533 guests have enjoyed unique experiences with no hassle. Our guests in Oroville usually book menus around 175 USD per person, including 3.3 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 Oroville.












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!
14 Private Chefs in Oroville
Get to know more about our top rated Private Chefs in Oroville












More than 101,500 guests have already enjoyed the experience
4.47 Chef
The guests in Oroville have scored the experience with their Private Chef with a 4.47.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Oroville received an average score of 4.78.
4.69 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.69 average score.
4.77 Cleaningness
The cleanup of the kitchen and dining area in Oroville has been scored with a 4.77 on average.
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27,612 menus personalized by our Private Chefs in Oroville
Every occasion is unique - make sure you have the right chef and menu for it!








California style pizzetta with fresh mozzarella , artichoke, tomato and basil, marinara sauce
Baked chicken sausage stuffed mushrooms, charred tomato sauce
Minestrone soup with seasonal vegetables
Tuscan style panzanella salad with baby gem lettuces, prosciutto, tomato, red onion, basil vinaigrette
Italian style chopped salad, romaine, arugula, tomato, sweet peppers, chick peas, olives, pepperacini
Chicken cacciatore with creamy polenta and swiss chard
Risi bisi: "rice and peas" grilled colossal shrimp rissotto with peas parmigiano reggiano
Grilled flank steak "tagliata" with napa valley herb chimichurri sauce - potato vegetable hash
Classic bolognese sauce with pappardelle pasta and wilted spinach, garlic bread
Tiramisu with dark chocolate sauce and fresh berries
Burrata and roasted pepper crostinis
Sonoma lamb and pistachio meatballs with labneh cheese dipping sauce and sumac
Butternut squash soup with goat kefir-pea shoots and toasted pumpkin seeds
Artichoke caesar salad with parmigiano reggiano and roasted lemon slices
Classic wedge salad with blue cheese, bacon, sweet tomatoes and pickled onions
Clam chowder in bread bowl
San francisco style cioppino with local mussels, clams, california black cod, gulf shrimp and warm crusty bread
Grilled flank steak "tagliata" with napa valley herb chimichurri sauce, autumn succotash and spinach
Seared loch duart salmon cauliflower puree wild mix of california mushrooms, roasted potatoes, spinach, citrus sauce
Baked airline chicken breast cog au vin style with mushrooms, wine, carrots, leeks and creamed potatoes
Warm chocolate chip cookies and strauss vanilla ice cream, chocolate sauce
Oyster, green apple, cucumber, yuzu
Winter in japan- hamachi, miso, asian pear, yuzu snow
Tuna tartlet with ginger and ponzu
Onion cappuccino- modern take on french onion
Duck confit tortellini with chanterelle
Shrimp, chorizo, heirloom polenta
Braised short ribs in chilies, risotto
Filet, roasted cipollini , heirloom polenta
Oaxacan chocolate mousse, blood orange
Banana cake with chai ice cream and tahini cream
Olive oil cake with roasted strawberry gelato
Chicken liver pate with toasted brioche, pickled fennel and micro greens
Raw petite oysters with mignonette sauce
Baked brie with maple toasted pecans and sliced bread, vegetables ( gluten free bread will be provided
Classic french onion soup, caramelized onions with fresh thyme, crusty baguette and melted gruyere cheese
French bistro salad baby gem lettuces, fresh herbs, beets, haricot verts, walnuts, pickled shallots, brown butter sherry vinaigrette
Salad nicoise lettuces, haricot verts, potato, seared tuna, olives
Duck leg confit with braised swiss chard, roasted carrots, white bean puree, marble potatoes
Roasted air-line chicken breast coq au vin style, butter creamed potatoes, roasted carrots, french bread
Bouillabaisse with mussels, clams, california ling cod, gulf shrimp and rouille with bread
Flank steak and frites with bearnaise sauce
Vegetarian and dietary option available upon requests
Creme brûlée' napoleon- layered with phyllo dough sugar and cinnamon, caramel sauce
"os a moelle" roasted grass fed bone marrow encrusted with herb & garlic confit pistou with pecorino romano & roasted walnut, local bread & sauce bordelaise
Oysters raw & “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market spring vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Asparagus arancini, carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon (late june-oct)
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Sous vide & charred pork belly, caramelized citrus, sesame soy glaze with aged banyuls vinegar & pickled mustard seed
Farmer's market spring risotto, english peas, asparagus & sweet corn with carnaroli rice, parmesan & garden herb pistou
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Blistered asparagus filled agnolotti del plin pasta pistou of garden herbs, walnut, garlic confit & wilted farm greens with black peppercorn, extra virgin olive oil & shaved pecorino romano
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade calendula & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Seared day boat scallop with charred stonefruit vinaigrette, fresh corn polenta & vanilla sea salt
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Liberty farms sous-vide “peking” duck daikon & carrot salad with salted fennel with roasted wild mushroom, shallot & cabbage with an ishiri shoyu & hoisin gastrique served with mandarin crepes
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with belgian candy cap liege waffles, cultured butter with maldon sea salt & maple syrup
Snake river farms wagyu steak, citrus & garlic potato skordalia, with blistered asparagus & roulette peppers with a preserved lemon & herb chermoula with smoked sea salt
Seared salmon with warm spring vegetable & roasted mushroom salad with balsamic brown butter
Dry aged cote de boeuf, with blistered asparagus & roulette peppers, potato skordalia, umami salsa verte & smoked sea salt
Whole black cod experience, charred miso, steamed & smoked with root vegetable soubise, aromatic umami nage, sorrel, basils & nasturtium
Pacific halibut, encrusted with hazelnut compound butter, asparagus & mushroom ragout with herb & citrus salad
West coast bluefin tuna, spice encrusted & seared with fennel soubise, sweet italian frying peppers & a stonefruit fennel pollen shrub
Humboldt grassfed pichana steak, grilled sweet corn & heirloom peppers with an anchovy & preserved lemon chimichurri
Pacific bourride, french seafood stew with local cod, mussels, clams & prawns in a saffron broth that is emulsified with garlic aioli served with toasted baguette
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Saddened chocolate cake with candy cap ice cream, salted caramel, chantilly creme & cinnamon
"croquembouche", beignets de carnival tossed in sugars & spices with caramelized dry creek peaches, torched italian meringue all encased in spun caramel tableside
Caramelized dry creek peach, tart tatin, spiced caramel, vanilla bean sea salt, cultured butter pate brisee & creme fraiche mousse (made on-site)
Dry creek peach galettes, with cinnamon walnut frangipane, chantilly creme & a blitz puff pastry crust with handmade ice cream
Strawberry shortcake, coconut & cardamon spiced mamahri doughnuts, fresh local strawberries macerated with bourbon served with coconut mousse (vegan)
Bellwether farms fresh ricotta cheese, roasted grapes and mint, balsamic reduction, crostini
Porcupine shrimp with remoulade sauce
Lamb and pistachio meatballs with labneh cheese dipping sauce and sumac
Ahi crudo with tobiko caviar, capers, lemon zest, olive oil, cucumber rounds
Crispy tofu skewers with sweet chili sauce
Caramelized onion stuffed mushrooms with herbed chicken sausage, melted blue cheese, charred tomato sauce
Bruschetta with butternut squash puree goat cheese,, toasted pecans, maple glaze
Fresh strawberry and burrata salad wild arugula - pea shoots - basil roasted shallot balsamic reduction toasted sunflower seeds
(seasonal) crab bisque with toasted brioche
(seasonal) dungeness crab cake and baby gem salad with corn relish and a citrus remoulade sauce
Traditional greek style grape leaves (dolmathe) ground lamb and beef with rice, herbs. avogolemono sauce
"family style" airline chicken breast “hunter’s style” porcini mushroom sauce, browned buttered pappardelle pasta and sweet peas
Roasted beef filet tenderloin or salmon filet, potato gratin, brussels sprouts - spinach, wild mushroom port reduction sauce
Braised short ribs, buttermilk mashed potatoes, roasted brussels sprouts
Pan seared wild king salmon filet sumac and harissa marinaded costata romanesco zucchini - baby potato gratin sunflower shoot salad haricot vert - nicoise olives - ranch egg podarvka mild ajvar and tomato coulis pine-nut caper salsa
Grilled sonoma lamb lollipops, yukon gold thyme and mint mashed potatoes, green beans, moroccan chermoula sauce
Bouillabaisse with mussels, clams, california ling cod, gulf shrimp and rouille with bread
Baked chilean sea-bass filets mediterranean style with tomato, onions, leeks, green beans and spinach
Creme brûlée' napoleon- layered with phyllo dough sugar and cinnamon, bourbon caramel sauce
Chocolate decadence with cherries jubilee sauce and vanilla cream
Thai bananas foster with green tea ice cream, ginger caramel sauce and won-ton crisps
Beet and citrus salad with pistachio
Hamachi, miso cream and meyer lemon snow
Chili garlic shrimp, ginger, jasmine rice
Risotto with shrimp and prosciutto
Seared scallop with asparagus and cauliflower purée
Duck confit tortellini with mushroom cream and black truffle
Pan fried duck breast with potato puree
Braised short ribs with heirloom polenta
Poached halibut with brown butter and sweet potato
Chocolate cake, salted popcorn ice cream and blood orange
Banana cake with chai ice cream and tahini cream
Olive oil cake with roasted strawberry gelato
Salad corte madera with avocado, tomato, cured olives, napa cabbage, grilled cebollita and house dressing
Authentic sofrito black beans with jasmine rice
Corn tortillas hecho a mano (by hand from scratch)
Grilled herbed sweet peppers and cebollitas
Real deal thin sliced beef tri tip roast coastal style with salsa cruda
Citrus marinated free range chicken grilled a la plancha
Striped sea bass la paz - with garlic, oregano, myer lemon, jalapeños and olive oil
Loganiza gutamalteca - guatamalan pork sausage with farm cheese and herbs
Bananas foster bread pudding with creme fraiche
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 Oroville.
What does a private chef service include in Oroville?
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 Oroville?
The price of renting a chef in Oroville 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 163 USD to 327 USD. For groups of 13 people or more, the price is 163 USD per person. For groups of 7 to 12 people, the cost is 178 USD per person. For groups of 3 to 6 people, the rate is 112 USD per person, and for 2 people, the price is 327 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 Oroville?
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 14 chefs available in Oroville. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Oroville 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 Oroville?
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 Oroville
Discover more details about our private chefs and their services.
The average age of our private chefs in Oroville
Percentage of our women chefs in Oroville.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Oroville.
Percentage of services with kids in Oroville.
Maximum number of bookings for a personal chef by a single client in Oroville.
Increase in the number of bookings for a chef from last year in Oroville.
Languages spoken by our personal chefs in Oroville.
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 Oroville.
Average timeframe from sending the request to booking.
How many chef services are booked in Oroville each month?
Private chef reservations can vary seasonally depending on the destination. In Oroville, 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 Oroville.
Cost of a private chef in Oroville
The cost of hiring a private chef in Oroville 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 163 USD to 327 USD per person.
For 13 people or more: 163 USD
For 7 to 12 people: 178 USD
For 3 to 6 people: 112 USD
For 2 people: 327 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 Oroville?
We mainly offer six types of cuisine in Oroville: 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 Oroville!






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









