Private Chef in Palm Valley
Rent one of our 67 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Palm Valley
Since the first private chef joined Take a Chef in Palm Valley in October 2017, more than 67 Private Chefs have joined our platform in Palm Valley and offered their services as private chefs anywhere in Saint Johns County.
Starting in 2017, 28,789 guests have already enjoyed a chef in Palm Valley. To book your chef in Palm Valley, 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 7,967 customized menu proposals, sending a total of 62,551 messages to their guests, who rated their experience with an average score of 4.79 out of 5.
Since the first dinner provided by Take a Chef, 28,789 guests have enjoyed unique experiences with no hassle. Our guests in Palm Valley usually book menus around 162 USD per person, including 3.26 courses, sharing an average of 3.81 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 Palm Valley.
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!
67 Private Chefs in Palm Valley
Get to know more about our top rated Private Chefs in Palm Valley
More than 28,700 guests have already enjoyed the experience
4.64 Chef
The guests in Palm Valley have scored the experience with their Private Chef with a 4.64.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Palm Valley received an average score of 4.83.
4.81 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.81 average score.
4.81 Cleaningness
The cleanup of the kitchen and dining area in Palm Valley has been scored with a 4.81 on average.
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7,967 menus personalized by our Private Chefs in Palm Valley
Every occasion is unique - make sure you have the right chef and menu for it!
Charcuterie display
Jumbo shrimp cocktail
Spinach basil pesto caprese salad
Italian sausage arancini with roasted red pepper sauce
Cheddar bacon croquettes with chive mornay
Mezze platter
Minestrone soup
Tomato bisque
Lobster bisque
She crab soup
New england clam chowder
Fresh caesar salad with parmesan pine nuts
Classic chicken noodle
Chef's favorite salad
Pecan goat cheese spinach salad with balsamic reduction
Arugula beet salad with dijon vinaigrette
Fried zucchini and mozzarella with marinara
Fried calamari
Bacon mushroom chicken roulade with sauvignon cream sauce
Saltimbocca chicken with chicken velute
Chicken piccata with lemon caper ber blanc
Chicken marsala with mushroom marsala sauce
Beef rouladen with red wine beef gravy
Pan seared filet mignon basted in rosemary, garlic and butter
Steak au poive with pepper cream sauce
Seared scallops with butternut squash puree
Ritz crumble baked lobster tails with lemon butter
Branzino papillote with garlic, herbs, leek, lemon and butter
Madagascar spiced salmon
Seared chilean sea bass
Hand made pesto fettuccine alfredo with choice of protein
Hand made shellfish pasta butter wine sauce
Hand made butternut squash ravioli with sage ber blanc
Handmade chicken, veal or eggplant parmesan
Spicy pepper and sausage pasta
New york cheesecake with mixed berry compote
Florida key lime pie with whipped cream
Vanilla creme brûlée tart with orange caviar
Chocolate mousse entremet cake
Decadent fudge brownie with whipped peanut butter and honey roasted peanuts
Cider poached pear with greek yogurt gelato, honey roasted pistachios and honey drizzle
Mezze platter
Cheddar bacon croquettes with chive mornay
Italian sausage arancini with roasted red pepper sauce
Spinach basil pesto caprese salad
Jumbo shrimp cocktail
Charcuterie display
Fried calamari
Fried zucchini and mozzarella with marinara
Arugula beet salad with dijon vinaigrette
Pecan goat cheese spinach salad with balsamic reduction
Chef's favorite salad
Classic chicken noodle
Fresh caesar salad with parmesan pine nuts
New england clam chowder
She crab soup
Lobster bisque
Tomato bisque
Minestrone soup
Spicy pepper and sausage pasta
Handmade chicken, veal, or eggplant parmesan
Handmade butternut squash ravioli with sage beurre blanc
Handmade shellfish pasta in butter wine sauce
Handmade pesto fettuccine alfredo with choice of protein
Seared chilean sea bass
Madagascar spiced salmon
Branzino papillote with garlic, herbs, leek, lemon, and butter
Ritz crumble baked lobster tails with lemon butter
Seared scallops with butternut squash purée
Steak au poivre with pepper cream sauce
Pan-seared filet mignon basted in rosemary, garlic, and butter
Beef rouladen with red wine beef gravy
Chicken marsala with mushroom marsala sauce
Chicken piccata with lemon caper beurre blanc
Saltimbocca chicken with chicken velouté
Bacon mushroom chicken roulade with sauvignon cream sauce
Cider-poached pear with greek yogurt gelato, honey-roasted pistachios, and honey drizzle
Decadent fudge brownie with whipped peanut butter and honey-roasted peanuts
Chocolate mousse entremet cake
Vanilla crème brûlée tart with orange caviar
Florida key lime pie with whipped cream
New york cheesecake with mixed berry compote
Ceviche
Butter poached fish with fish beurre blacn sauce
Fry seafood mix with chimichurri alioli
Grill fish with caramel sweet potato puree and lemon oil with seasonal veggies
Paella
Passion fruit márquese
Vegetable croquette: deep fried mashed potato / stuffed with mushroom / truffle gruyère / avocado soubise / tuile
Vegan soft spring or summer rolls: beetroot or turmeric rice paper / fried tofu / seasonal vegs & asian herbs & vermicelli / peanut plum aigre-doux / rosé balsamic gel / green sriracha / tuile / microgreen
Vegan roasted cherry tomatoes on vine: vegan cheese / honey / nuts / balsamic reduction / hot pepper paste / pita bread
Vegan bruschetta: tomato crostini / artisan bread / fresh basil / balsamic / vegan cheese
Baked & tomato tart: balsamic & honey onion slice / cherry tomato / whipped chèvre / flaky crust / candied nuts / fresh herb
Baked tart duo: pommes anna tart (minimum party of 6): rosemary & olive oil / balsamic & honey onion tart: whipped chèvre / flaky crust / candied nuts / fresh herbs
Mac & cheese au gratin: truffle gruyère / parmigiano reggiano breadcrumbs
Empanada (fried or baked) (minimum party of 6): stuffed with mushroom & onion / chimichuri
One complimentary amuse bouche
Cabbage steak: brined in dashi / seared in miso butter (or miso olive oil) / ikura / furikake / tahini & honey dressing / herb bread crumbs
Ensalada verde: seasonal greens / cucumber / tomato / red onion / pomegranate / onion ring / champagne vinaigrette (vegan without onion ring)
Vietnamese ‘gỏi’ salad: boiled shrimp / medley of julienne cabbage, cucumber, thai basil, mint, radish / carrots / sea grapes / fried shallot / red onion / roasted peanuts / green grapes / crispy taro shoestrings / ponzu nước chấm
Vegan naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / seasonal asian fruits / kalamansi dressing from smoked mushroom garum by 3-michelin restaurant
Vegan shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile
Ceasar salad: parmigiano reggiano / parmesan crisp / sourdough crouton
Vegan mushroom ‘cloud’ bao (minimum party of 6): cultivated mushrooms / steamed fluffy housemade bao / scallion / au poivre / edible gold leaf / microgreen / pickled daikon
Flat bread: shaved shiitake mushroom / shaved potato / pesto / roasted garlic / goat cheese (or vegan cheese for vegan) / microgreens
Grilled vegan mushroom steak: portobello / au poivre with smoked mushroom garum from 3-michelin noma project / pomme ana
Three peppers cacio e pepe: fusilli bucati / creamy white wine sauce with pink peppercorn, ground tellicherry & white pepper / pecorino romano
Vegan gau choi gao vegan pan-fried dumpling: clear dumpling stuffed with shiitake / water chestnut / seasonal vegs / lace tuile / zhong sauce / vegan xo from 3-michelin noma project
Handcrafted vegan dumpling: steamed or pan-fried / spinach wrapper / mushrooms / seasonal vegs / bean thread noodle / black vinegar caviar / taro chips / zhong sauce / vegan xo from 3-michelin noma project
Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile
Vegan creme brûlée: ripe avocado half / torched vegan vanilla patissière / tuile
Abacaxi (brazilian grilled pineapple): caramelized cinnamon butter glaze / chocolate sauce / macerated berries / sea salt
Douhoa tofu panna cotta: with ginger syrup / tapioca pearl
Rosette cookie: vegan vanilla, chocolate or matcha patissière / exotic fruit / gold flecks
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
One complimentary surprise amuse bouche
Roasted cherry tomatoes on vine: goat cheese / honey / nuts / gold balsamic gel / yuzu hot sauce / pita
Vegan hummus with romanesco & petit green veggies: herb roasted romanesco / petit carrot / petit green bean / petit radish / spinach & lemon hummus / sumac / paprika / pita
Grilled eggplant: sumac / walnut / pomegranate / crunchy umami chili flakes / parsley / tahini yogurt sauce
Gourmet charcuterie board (choose a few combo or all of these, or add any missing items): spinach & lemon hummus w/ pita / labneh / tzatziki / cucumber / fruits / cracker / honey / marcona nuts / pickled veg
Goat cheese & honey phyllo triangles: baked goat cheese phyllo / hot honey / pistachio
One complimentary amuse bouche
Stuffed belgian endive: goat or blue cheese / nuts / mint / honey / green apple / rose balsamic gel / rice crispy crumbs / micro
Burrata caprese: tomato / basil / pesto / crostini
Naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / asian fruits / kalamansi dressing with smoked mushroom garum by 3-michelin restaurant
Tabouli salad: cilantro / tomato / onion / cucumber / couscous / herbs / lime juice / quinoa puff
Cabbage steak: brined in dashi / seared in miso butter (or miso olive oil) / ikura / furikake / tahini & honey dressing / herb bread crumbs
Persian roasted lamb chop: spice rub lamb chop / zhug sauce / couscous
Middle eastern meatballs: harissa yogurt sauce / served with paratha, pita or couscous
Middle eastern lamb shank (minimum party of 6): saffron basmati rice cooked in lamb juice / pine nuts / gremolatta / caramelized roasted heirloom carrots
Truffle spatchcock chicken or cornish hen: herbs / mash purée in black or white truffle sauce / heirloom tomato
Baked salmon: oven baked salmon / weaved heirloom carrots ribbon / ikura / meunière
Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile
Vegan creme brûlée: ripe avocado half / torched vegan vanilla patissière / tuile
Abacaxi (brazilian grilled pineapple): caramelized cinnamon butter glaze / chocolate sauce / macerated berries / sea salt
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
Prosciutto croquette: parmigiano-reggiano / potato & prosciutto / peas potato purée / tuile
Bruschetta: tomato crostini / artisan bread / burrata / fresh basil / balsamic glaze / with or without mozzarella
One complimentary surprise amuse bouche
Charcuterie board (choose a few combo or all of these, or add any missing items): italian hard & soft cheese, nuts, crostini or crackers, fruits, prosciutto, salami, cornichon and jam
Warm baby spinach salad: roasted red onion / italian dressing / goat cheese / shaved parmigiano / pane carasau
Shaved asparagus & pear salad (v): with candied walnuts / white balsamic fruit dressing / pear tuile
Ceasar salad: without or without anchovy / parmigiano reggiano / parmesan crisp / sourdough crouton
Ribbon salad: shaved various seasonal vegs (radish, celery, beet, cucumber) microgreens / champagne balsamic dressing / rosé balsamic gel / pecorino / pane carasau
Braised short ribs: creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
Radiatori al ragù di bisonte: radiatori pasta with slow cooked bison / tomatoes / onion confit / portobello / parmigiano-reggiano / shaved tête de moine
Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / polenta
Linguini in wine saffron clam lemon juice: light cream sauce / roasted cherry tomatoes / garlic sautéed in brown butter / crispy sage / microgreen
Lobster malfadine: lobster chunks / ribbon pasta / creamy lobster garlic velouté / seaweed caviar
Parpadelle al ragu: parpadelle with slow braised lamb / pecorino romano / shaved tête de moine
Dutch baby pancake: macerated banana flambé (or macerated berries) / powder sugar / vanilla bean ice cream / captain crunch crumbles
Profiterole: stuffed with coffee or vanilla patissière / drizzled with chocolate crèmeux
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
Creme brûlée (minimum party of 6): black or red currant / berries / table-side torch
Caesar salad- with a delightful made from scratch caesar dressing with a hint of roasted flavor, grated parmesan, and herb croutons
House salad with raspberry vinaigrette (may sub. for herb ranch.)
Candy pecan peach salad- poach sweet peaches with honey candy pecans, gorgonzola cheese, pickled peppers, pickled onions, local mix greens, and pecan vinaigrette dressing
Mini crab melts- fresh crab mixed with onions, garlic, cream cheese, parmesan, and mozzarella cheese on herb bread
Pimento cheese & bacon crostini
Southern surfboard- pickled veggies, garlic toast, specialty cheeses, seared jumbo shrimp, butter herb garlic scallops, candy pecans, and okra
Crab cakes with lemon horseradish
Fried pickles with spicy aioli
Rockefeller oysters- depending on the party size enjoy half a dozen to two dozen worth of this classic dish
Buffalo cauliflower bites with an herb ranch
Low country dip- creamy cheesy dip with local georgia shrimp, shredded crab, and roasted corn. enjoy with a side of toasted herb bread
Mini low country stir fry-flavor with local stir fried rice and crab
Crispy wings (buffalo, tropical hot sauce, hot honey, tennessee whiskey honey bbq, watermelon hot sauce, kiwi jalepeno sauce, citrus sauce, truffle garlic parm. sauce, honey glaze, pesto, and peach hot sauce)- marinated and lightly fried battered wings
Crispy potato logs- potatoes cut into logs and fried
Fried mozzarella bacon onion rings- onion rings with mozzarella inside that's wrapped with local bacon, battered, and fried
Fried mozzarella onion rings- onion rings with mozzarella inside that's battered and fried
Fried stuffed jalepeno poppers
Herb bread with melted gorgonzola cheese, gouda, and parmesan cheese
Crispy polenta
Cheesy pita bread with crispy chorizo and pickled veggies
Loaded potato skins
Loaded bbq potato skins- standard potato skins served with shredded pork and bbq
Bbq and ranch pork nachos-hand cut fried chips served with shredded pork, caramelized veggies, melted smoked gouda, bbq, and ranch
Ham hock fritters with hot honey
Smoky bbq sliders (pork or fried chicken) on garlic buns
Spicy cornbread poppers
Southern spring roll (chicken) mac and cheese spicy fermented buffalo sauce
Southern spring roll (pork)- shredded pork, mac and cheese, and collard greens honey bbq sauce
Fried jumbo shrimp
Devil eggs- organic devil eggs with minced pickled veggies, grated parmesan, minced bacon, and lightly drizzled rosemary oil
Pesto cheese bread
Garlic skillet cheese rolls
Crispy garlic mushrooms
Fried mack and cheese rolls tennessee hot honey
Fried southern platter- fried okra, jalapenos, pickles, and fried potato logs with smoky bbq sauce and lemon pepper herb ranch
Sweet chili chorizo grilled cheese- served on a handcrafted toasted sourdough bread
Country ham sliders- local seared ham cooked in beer with pickled veggies, collard greens, smoked gouda, and a side of spicy honey mustard
Country cheese sliders- local seared ham in white wine with smoked gouda cheese, pickled veggies, and hot honey mustard on garlic buns
Fried green tomatoes- deep fried with a savory and crunchy crust. enjoy with fig balsamic glaze and feta
Southern baked cod agilo sauce over creamy polenta with roasted veggies
Southern szechuan honey chicken over citrus butter sauce and roasted asparagus- crispy deep fried chicken with intoxicating sweet and spicy flavors. enjoy over a citrus butter sauce, roasted asparagus, roasted red potatoes, and caramelized onions
Cajun orange chicken- seared and slightly roasted chicken breast cooked with white wine and cajun butter. enjoy carolina gold rice, minced caramelized seasonal veggies, and roasted asparagus
Low country cajun chicken- seared and slightly roasted chicken breast cooked with white wine and cajun butter. served over carolina gold rice, stew tomatoes and okra, pickled peppers, gumbo shrimp, roasted red potatoes, and fresh herbs for garnish
Smoked bbq chicken- slow smoked bbq served with three cheese panko lasagna, herb slaw, and cornbread casserole
Surf and turf- ribeye cooked with herb butter and served with georgia shrimp, baby scallops, and herb mashed potatoes
Primetime filet mignon - filet mignon cooked in white wine and served with a truffle alfredo sauce. enjoy with jumbo shrimp, baby scallops, and roasted asparagus
Sirloin steak with tarragon mustard sauce- enjoy with roasted potatoes, roasted carrots, and roasted asparagus
Mama mack’s herb butter chicken and tomato pea rice- family 3 generational dish. chicken wings and rice cooked in a “48 hour herb chicken stock” with caramelized onions, field green peas, char roasted tomatoes, and savory seasoning
Truffle cheese steak sandwich served on herb hoagie
Southern cajun fettuccine (choose from shrimp or chicken) with a creamy cajun sauce tossed in with fresh fettuccine
Candy bourbon ribs (choose beef or pork)- savory ribs cooked with a sweet bourbon bbq sauce. enjoy with smoked three cheese penne and rosemary coleslaw
Habanero honey tennessee ribs- savory smoked ribs with a spicy and sweet sauce that’s cooked with jack daniel. enjoy with smoked three cheese penne and rosemary coleslaw
Umami bbq short ribs- asian inspired ribs with a sweet, savory, and umami flavor. enjoy with kimchi slaw, roasted carrots, roasted asparagus, and roasted potatoes
Crispy buffalo chicken sandwich- on a herb bun with lettuce, tomatoes. served with a choice of side salad or steak fries
Vegan buffalo chicken sandwich- made from lions mane mushrooms that’s deep fried with a crunchy crust. enjoy this on a herb bun with pickled veggies, lettuce, and buffalo sauce
Eggplant parmesan- fried herb panko eggplant with gooey parmesan, smoky tomato sauce, and a side of caramelized veggies
Veggie burger- veggie patty made from garbanzo beans on a garlic bun served with lettuce, tomato, and spicy tarragon rosemary aioli. enjoy with fried steak potatoes
Jenga veggie burger (vegetarian)- handcrafted vegan patty on a garlic bun with smoky flavor with gouda cheese, fried mozzarella onion ring, lettuce, tomato, citrus rosemary truffle aioli, and a side of steak potatoes
Crunchy pow chicken sandwich- chicken breast that;s deep fried with a crispy crust, sweet chili sauce, and pickle cabbage
Southern chicken sandwich- southern fried chicken breast with lettuce, tomato, and cajun aioli
Southern pork sammie- smoked pork tossed in honey bbq sauce. enjoy on a garlic bun with pickled veggies, herb coleslaw, and steak fries with rosemary aioli
American burger- enjoy double american cheese patties on a handcrafted garlic bun with lettuce, tomatoes, fermented pickles, and spicy aioli sauce with steak fries
Sweet spicy bison burger (choose single or double)- enjoy delicious pattie(s) with gorgonzola/smoked gouda cheese on honey garlic bun with fermented onions and carrots, greens, tomato, and jalapeno rosemary sauce
Jenga burger(can be prepared as a single pattie)- double patty burger with american cheddar cheese, a fried mozzarella, local bacon onion ring, tomatoes, and rosemary tarragon sauce
Seafood brunswick stew- classic dish with a twist. enjoy shrimp, crab, and sausage within this dish seafood jambalaya- enjoy fresh flavors with shrimp, sausage, crab, caramelized veggies, and a sweet roasted corn sauce drizzled on top
Southern pork chop- deep fried pork chop with a crunchy herb skin. enjoy with mashed potatoes covered in black eyed pea gravy, a side of sauteed okra, caramelized onions, seared green beans, and a side of chardonnay herb buffalo sauce
Chef mack’s country fried steak- fried beef steak smothered in black-eyed pea gravy with a side of creamy lemon mashed potatoes, and garlic rosemary sweet peas
Citrus honey fried chicken- southern fried chicken with a savory citrus honey sauce over stir fried carolina rice, pickled veggies, and caramelized veggies
Gullah fried chicken- deep fried chicken with crunchy skin and gullah geechee inspired spices. enjoy with cornbread casserole, collard greens, black-eyed peas, and a side of chardonnay herb buffalo sauce
Brown butter halibut galore- halibut seared in brown butter and finished with white wine. enjoy over white rice with stewed tomato sauce, jumbo shrimp, baby scallops, roasted potatoes, and caramelized veggies
Sea bass deluxe- deep fried sea bass with creamy white cheese sauce and caramelized veggies
Upside down banana foster pastry
Iron cookie- huge delicious chocolate chip cookie that's made from scratch and baked in the oven in an iron skillet. topped with delicious vanilla bean ice cream
Banoffee brownie
Mint peach cobbler with vanilla bean ice-cream
Herb bread
Bruschetta surfboard- mixed wild sauteed mushroom, roasted artichoke, roasted peppers & classic tomato bruschetta served with assorted crackers
Charcuterie boards- array of cured meats, cheeses, fresh and dried fruits, nuts, mustards and pickle veggie
Olive cart cheese display- imported and domestic cheeses from independant cheese producers with dried and fresh fruits, various olives, nuts and an assortment handmade breads
Persimmon salad-crisp romaine, fresh persimmon, pickled apple fennel, parmesan, toasted pepitas, and garlic dressing
Chef’s warm eggplant caponata
Hail kale salad-; slightly blanched tuscan kale, quinoa, dried cranberries, almonds, mizithra cheese, and fig balsamic dressing
Burrata coppa salad-arugula with bruleed mango, burrata & coppa di parma, minced almonds and peach vinaigrette
Prosciutto salad- prosciutto, local mix greens grape tomatoes, herb croutons, fresh mozzarella, basil, kalamata olives & aged balsamic
Panzanella burrata bowl - baked ciabatta, heirloom tomatoes, red onion, arugula, burrata ball, balsamic drizzle
Delight salad-local mix greens grape tomatoes, herb croutons, fresh mozzarella, basil, kalamata olives & aged balsamic
Arugula & maple roasted carrot salad - dried cranberries, sunflower seeds, goat cheese, arugula, orange vinaigrette
Sauteed zucchini salad - grated parmesan, roasted cannellini beans, toasted pine nuts, basil, and citrus mustard vinaigrette
Shaved brussels sprouts salad - honeycrisp apples, red onions, gorgonzola, dried cherries, and maple cider vinaigrette
Orange & beet salad - roasted red beets, pickled fennel, orange slices, feta cheese, toasted pine nuts, creamy balsamic dressing
Burrata bowl - roasted delicata squash, pomegranate seeds, mint pesto, extra virgin olive oil
Herb trio cheese sticks with marinara sauce- coated with a made from scratch panko crust this dish is infused with mozzarella, gouda, and parmesan cheese. with the fresh herbs incorporated into the crust the marinara completes this flavor pack dish
The spin. art. rolls- spinach artichoke dip in a roll that’s deep fried
Grape vineyard salad with grape balsamic dressing- fresh dehydrated black grapes that bring a sweet taste to this dish. complimented with minced sunflower seeds, cucumbers, grape tomatoes, parm. , and caramelize onions
Confit potato with chicken medley-mini layered slice potatoes that are slightly fried with minced herb chicken, minced veggies, and sweet ground dijon sauce
Brie medley- enjoy heated brie with a veggie medley on top(or your choice of protein medley.) with a sweet balsamic glaze and toasted herb bread
Menace meatball mayhem (vegan available)- stuffed mozzarella meatballs with handcrafted spaghetti, house-made marinara, basil, and parmesan
Mack’s chicken piccata (shrimp and salmon avail.)- enjoy this dish with angel hair, sauteed spinach, roasted artichokes, tomatoes, citrus flavor, and capers
Balsamic salmon with creamed orzo- seared salmon cooked with balsamic reduction. enjoy with caramelized onions, roasted carrots, arugula, and italian salsa verde
Cabernet short rib ravioli- handcrafted ravioli stuffed with braised beef short rib, cream cheese, parmesan, and goat cheese. served in a cabernet tomato sauce with spinach, caramelized onions, grape tomatoes, and grated parmesan
Seared roasted halibut with potato hash - red potatoes, bell peppers, & onion cooked in paprika butter. delicious halibut served on top a citrus pepper onion puree’
Prosciutto pesto fettucine - enjoy with roasted asparagus, peas, lemon ricotta dollop,caramelized onions, confit garlic, and parsley
Express n.y. steak- espresso rubbed n.y. steak & frites sweet potato, sauteed spinach, roasted pearl onions, and red wine demi reduction
Tri. citrus salmon- seared herb salmon with citrus reduction, roasted cauliflower, spinach, and cauliflower puree
Wild pork chop- seared and roasted pork chop served with juniper apple sage sauce with wild rice/arborio rice. enjoy with mustard greens, sauteed carrots,and caramelized onions
Herb sea bass- sea bass cooked in herb butter and white wine. enjoy with diced sauteed acorn squash, lima beans, corn, red pepper, and potatoes that’s cooked in orange butter
Filet special- filet mignon with red potato gratin, garlic butter green beans and sweet peppercorn sauce
Handcrafted pasta- cooked with butter, fresh cracked pepper, and pecorino romano
Popeye ribeye- seared and roasted ribeye cooked in red wine. served on top of creamed spinach and lemon crushed potatoes cooked with smoked paprika butter
Rosemary airline chicken with lemon risotto- served with green beans and bourbon mustard chicken jus
Herb shrimp with angel hair pasta
Handcrafted pappardelle with local mushroom ragu - sauteed with white wine, lemon juice, fresh thyme & parsley, and served with grated parmigiano reggiano
Butternut squash ravioli - enjoy this dish in a citrus brown butter sage sauce, snap peas, carrots, caramelized onions, minced pumpkin seeds, and grated parmigiano reggiano
Shrimp spicy sweet corn risotto - sautéed shrimp, creamy risotto with cheesy cream corn base, grape tomatoes, parmesan cheese, pickled peppers, and fresh farm to table herbs
Creamy seafood tortellini- a delicious creamy white wine sauce with stuff spinach tortellini. enjoy this dish with fresh saute georgia shrimp, shredded crab, fresh herbs, and citrus juices
Alexander's chicken parmargiano (choose herbal mash potatoes, or caramelized root vegetables as a side.)- a exquisite fried chicken in a herb panko crust that's covered with smoked tomato sauce, parmigiano, and fresh basil on top.)
Sou vide half chicken with creamy fettuncine- made from scratch fettuccine that is cooked in a creamy white sauce with caramelized veggies, sauteed spinach, a mixture of it spices, and fresh herbs with a half chicken
Alfredo fettuccine (can add protein.) – a classic made from scratch dish
Sundried tomato pesto ravioli (your choice of protein)- the fresh signature infused herb oil by chef alexander mack enhances the ravioli beyond any other pasta. with a unique twist pesto made with fresh thai basil with roasted tomato oil
Roasted sun-dried tomato pesto shrimp fettuccine
Vanilla cheesecake with apple crumbled compote- (this sweet vanilla cheesecake is complimented with warm apple compote that'll remind you of apple cobbler with every bite.)
Berry tiramisu
Honeycomb sabayon- sweet cookies in the shape of honeycomb with sabayon, powdered and raspberry sugar
Vanilla panna cotta with fruit compote
Creme brûlée with fresh berries
Cognac creme brûlée
Cabernet chocolate cake - vanilla buttercream, tipsy cherries, shaved chocolate, and fresh cherry
Citrus olive oil cake - citrus compote, toasted almonds, and powdered sugar
Green machine ice-cream - mint pistachio ice-cream with white chocolate sauce, toasted pistachios, and tipsy cherries
Custom dessert- tell the chef what you'll like and he'll make it with a creative twist
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 Palm Valley.
What does a private chef service include in Palm Valley?
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 Palm Valley?
The price of renting a chef in Palm Valley 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 98 USD to 141 USD. For groups of 13 people or more, the price is 98 USD per person. For groups of 7 to 12 people, the cost is 99 USD per person. For groups of 3 to 6 people, the rate is 104 USD per person, and for 2 people, the price is 141 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 Palm Valley?
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 67 chefs available in Palm Valley. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Palm Valley 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 Palm Valley?
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 Palm Valley
Discover more details about our private chefs and their services.
The average age of our private chefs in Palm Valley
Percentage of our women chefs in Palm Valley.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Palm Valley.
Percentage of services with kids in Palm Valley.
Maximum number of bookings for a personal chef by a single client in Palm Valley.
Increase in the number of bookings for a chef from last year in Palm Valley.
Languages spoken by our personal chefs in Palm Valley.
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 Palm Valley.
Average timeframe from sending the request to booking.
How many chef services are booked in Palm Valley each month?
Private chef reservations can vary seasonally depending on the destination. In Palm Valley, 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 Palm Valley.
Cost of a private chef in Palm Valley
The cost of hiring a private chef in Palm Valley 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 98 USD to 141 USD per person.
For 13 people or more: 98 USD
For 7 to 12 people: 99 USD
For 3 to 6 people: 104 USD
For 2 people: 141 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 Palm Valley?
We mainly offer six types of cuisine in Palm Valley: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Surprise, 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 Palm Valley!
Talk to our chefs in Palm Valley
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 Palm Valley? You’ll get it. Tell us about your event in Palm Valley, and discover the best chefs who will customize every detail of your experience.
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