Private Chef in Redding
Rent one of our 13 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Redding
Since the first private chef joined Take a Chef in Redding in January 2020, more than 13 Private Chefs have joined our platform in Redding and offered their services as private chefs anywhere in Shasta County.
Starting in 2020, 105,538 guests have already enjoyed a chef in Redding. To book your chef in Redding, 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 29,093 customized menu proposals, sending a total of 62,886 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, 105,538 guests have enjoyed unique experiences with no hassle. Our guests in Redding usually book menus around 177 USD per person, including 3.8 courses, sharing an average of 4.89 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 Redding.












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












More than 105,500 guests have already enjoyed the experience
4.48 Chef
The guests in Redding have scored the experience with their Private Chef with a 4.48.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Redding 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 Redding has been scored with a 4.77 on average.
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29,093 menus personalized by our Private Chefs in Redding
Every occasion is unique - make sure you have the right chef and menu for it!








Bacon wrapped scallops
Ahi spoons with wasabi aioli
Potato latkes with salmon roe, sour cream, and chives
Wild mushrooms with caramelized onion on crostinis and creme fraiche
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan
Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Massaged kale salad with green apples, blue cheese, red onions, currants, sunflower seeds, cider vinegar, and evoo
Red cabbage salad with blue cheese and orange vinaigrette
Grilled salmon with lemon caper beurre blanc, risotto and vegetable
Frenched rack of lamb with fresh mint, rosemary new potatoes and vegetable
Foil-wrapped salmon with pesto, potatoes au-gratin and seared brussel sprouts
Pork tenderloin with five-spice powder, grilled peaches, goat cheese, pistachios and goats milk caramel
Ginger pear tart on puff pastry with vanilla gelato
Peach-berry cobbler
Carrot cake with cream cheese frosting
Apple crisp with whipped cream and candied cranberries
Peach tarts with light rosemary honey drizzle with creme fraiche
Fresh handmade wild tri-cornered leeks & chicken dumplings with ginger & shoyu, with an umami dipping sauce
Ahi tuna crudo on fresh shiso, with nori chips, avocado, preserved lemon & an umami nage
Blistered roulette peppers sweet & spicy heirloom peppers blistered on a table top binchotan grill with preserved lemon dipping sauce
Blue fin, tuna tartare, cucumber, avocado, fennel, with fines herbs, creme fraiche & extra virgin olive oil with dehydrated citrus chips
Korean japche, with crispy duck confit, sweet potato noodles, garlic chives & bok choy with a duck demi & hoisin sauce, a hoisin
Market seafood & vegetable tempura, served with shiso & ram salad with umami dipping sauce
Salmon katsobushi carbonara, sous vide egg, cured salmon roe, pearls of shoyu & dashi with fresh handmade alkaline pasta
Liberty farms sous vide “peking” duck pickled daikon & carrot salad with cucumber & scallion with roasted wild mushrooms, shallot & cabbages with a ishiri shoyu & hoisin gastrique & mandarin crepes
Sous vide prime bryan flannery shortribs marinated and cooked sous vide then sliced and glazed with seasame, ginger & ishiri shoyu with charred heirloom broccolis
Seared bluefin tuna soba noodles, roasted cabbage & trumpet mushrooms with black mussels & curry cap mushroom & sesame nage
Tea smoked liberty farms duck breast sunchoke & celeriac soubise with ishiri & soy glazed bok choy & rapini
Bryan flannery cote du boeuf, with wild mushrooms & winter greens served with a umami salsa verde
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
Candy cap & chocolate mousse au creme brulee with cultured butter breton sables & sea salt
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, farm fresh strawberries, torched italian meringue all encased in spun caramel tableside
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse, with warm toasted italian meringue with shaved chocolate
Spiced apple galette, cinnamon walnut praline with crispy buttery crust, cider reduction & creme friache
Almond basque cake with citrus pastry cream, citrus marmalade & creme fraiche
Dark chocolate cake layered with chocolate mousse with rum & tonka bean buttercream & sea salt caramel
Bruschetta with butternut squash puree, goat cheese, toasted pecans, maple glaze
Raw petite oysters with mignonette sauce
Porcupine shrimp with remoulade sauce
Crab cake and butter lettuce salad with corn relish and a citrus remoulade sauce
Ahi tuna tartare salad and wild arugula salad- cucumber, avocado, tobiko caviar, sweet chili and soy ginger vinaigrette, crispy won-ton
Clam chowder in bread bowl
Grilled whole branzino with fresh herbs and caper lemon sauce, mushroom risotto and simple spinach saute
Coconut and ginger poached petrale sole filets stuffed with swiss chard served with wild rice pilaf and stir-fry vegetables
Poached thai sea-bass filet (yum nua) lemongrass-coriander coconut lime broth
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
Baked chilean sea-bass filets mediterranean style with tomato, onions, leeks, israeli cous-cous pilaf
Apple galette and creme frische
Bananas foster with straus vanilla ice cream and whipped cream
Chocolate decadence with cherries jubilee sauce and vanilla cream
Bruschetta with butternut squash puree, goat cheese toasted pecans, maple glaze
Classic shrimp cocktail served with spicy sweet chili cocktail sauce
California salmon croquette with butter lettuce salad, corn relish and a citrus remoulade sauce
Classic new england clam chowder with tamales bay whole clams, strauss farms cream and della fattorria bread
Ahi tuna tartare salad and wild arugula salad- cucumber, avocado, tobiko caviar, sweet chili and soy ginger vinaigrette, crispy won-ton
Baked local ling cod provencal , tomato, spring onions, nicoise olives with rice pilaf
Baked local rock fish filets mediterranean style with tomato, onions, leeks with israeli cous-cous pilaf
Cioppino san francisco style-seafood stew with muscles, clams, scallop, local fish, gulf shrimp
Poached seasonal fish filets (yum nua) lemongrass-coriander coconut lime broth
Apple crisp with straus family vanilla ice cram
Bananas foster with straus vanilla ice cream and whipped cream
Ahi tuna crudo on fresh shiso, with nori chips, avocado, preserved lemon & an umami nage
Fresh handmade wild tri-cornered leeks & chicken dumplings with ginger & shoyu, with an umami dipping sauce
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Dungeness crab beignets, with crab infused hollandaise, poached asparagus & preserved meyer lemon
Sous vide & charred pork belly, caramelized citrus, sesame soy glaze with aged banyuls vinegar & pickled mustard seed
Blistered sweet shishito peppers, with citrus sea salt & creamy dipping sauce
Spice crusted seared scallop, & tonka bean brown butter pear, celeriac puree & fried parsley pistou
Cordycep mushroom "pasta" with leeks, bloomsdale spinach, sweet corn, sous vide egg & shaved pecorino cheese
Market seafood sushi roll, served with pickled ginger, wasabi, & barrel aged soy sauce
Mixed seasonal tempura, served with shiso & ram salad with umami dipping sauce
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Korean japche, with crispy duck confit, sweet potato noodles, garlic chives & bok choy with a duck demi & hoisin sauce, a hoisin
Korean kimchi pancake & korean seafood pancake with traditional accoutrements
Sous-vide & torched fatty hamachi fillet, with blistered asparagus & spring onions with sesame & poppy seeded soy glaze & warm sushi rice
Liberty farms duck, tongue to tail, tongue & persimmon salad with roasted breast, liver mousse, confit of leg & a crispy pope's nose with roasted chanterelles, & cabbage with a ishiri shoyu gastrique
Grilled hamachi kama served with preserved lemon herb salad, with jasmine rice and a ishiri ponzu
Sous vide prime bryan flannery shortribs marinated and cooked sous vide then sliced and glazed with seasame, ginger & ishiri shoyu with charred heirloom broccolis
Seared bluefin tuna soba noodles, roasted cabbage & trumpet mushrooms with black mussels & curry cap mushroom & sesame nage
Liberty farms sous-vide “peking” duck daikon & carrot salad with salted fennel with roasted wild mushrooms, shallot & cabbages with a ishiri shoyu & hoisin gastrique & mandarin crepes
Tea smoked liberty farms duck breast sunchoke & celeriac soubise with ishiri & soy glazed bok choy & rapini
Bryan flannery cote du boeuf, with wild mushrooms & winter greens served with a ishiri & soy steak sauce
Crispy chocolate & hazelnut "candy bar" with warm toasted italian meringue & salted caramel
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
"croquembouche", biegnets de carnival tossed in sugars & spices, with torched italian meringue all encased in spun caramel
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
Chocolate & pistachio praline tart, cultured butter shortbread, ganache, warm toasted italian meringue & salted pistachio caramel
Candy cap mushroom pudding with chantilly creme & fresh cookies
Buckwheat crepes, with flathead cherry noyuax jubilee flambe & creme fraiche mousse
Grilled crostini with garlic, tomato, basil and burrata
Portobello mushrooms stuffed with sausage, corn bread and sage
Seared duck breast with cherry glaze
Cheese and charcuterie with fresh fruit and assorted crackers (some gf)
Baked brie en croute with honey, apricots and slivered almonds
Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan
Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette
Or fresh pear with butter lettuce, blue cheese and onion with dijon dressing
Soup of fresh english pea plus mint
Grilled ribeye sliced and served with chimichurri, potatoes daphinoise and vegetables
Salmon with sumac and orange, pilaf and asparagus
Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Wine-poached pear with whipped cream and berries
Ginger pear tart on puff pastry with vanilla gelato
Wine poached figs with creme fraiche
Berry crisp with vanilla gelato
Fresh baked bread with extra virgin olive oil cruets served tableside
California potato salad - organic pee wee potatoes, olives, roasted sweet peppers, cebollita, rosemary aioli
Olives san leandro - marinated olives in my family tradition served with crudités
Real deal thin sliced beef tri tip roast coastal style with salsa cruda
Broasted whole farmhouse chicken
Poached north coast salmon - caldo, egg, lemon, dill and capers
Bodega bay halibites - lightly breaded local halibut with lemon dill aioli
Chocolate chip skillet cookie with vanilla ice cream and candied pecans
Grilled crostini with heirloom tomato and basil and burrata
Cheese and charcuterie with fresh fruit and assorted crackers (some gf)
Onion and blue cheese tart with fig/honey drizzle
Baked brie en croute with honey, apricots and slivered almonds
Beef ribeye sliced and served with mushroom demi-glace, roasted rosemary potatoes and mixed grilled vegetables
Or seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable
Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable
Duck breast sliced and served with tart cherry sauce and mini wild rice pancake
Wine-poached pear with whipped cream and berries
Berry crisp with vanilla gelato
Wine poached figs 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 Redding.
What does a private chef service include in Redding?
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 Redding?
The price of renting a chef in Redding 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 Redding?
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 13 chefs available in Redding. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Redding 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 Redding?
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 Redding
Discover more details about our private chefs and their services.
The average age of our private chefs in Redding
Percentage of our women chefs in Redding.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Redding.
Percentage of services with kids in Redding.
Maximum number of bookings for a personal chef by a single client in Redding.
Increase in the number of bookings for a chef from last year in Redding.
Languages spoken by our personal chefs in Redding.
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 Redding.
Average timeframe from sending the request to booking.
How many chef services are booked in Redding each month?
Private chef reservations can vary seasonally depending on the destination. In Redding, 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 Redding.
Cost of a private chef in Redding
The cost of hiring a private chef in Redding 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 Redding?
We mainly offer six types of cuisine in Redding: 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 Redding!

Why not try a Private Chef service in Redding?
Did you ever have the possibility to bring a Michelin Star restaurant to the comfort of your house? That is what Take a Chef brings to you. We will bring the best chef in the region to the comfort of your house. You will be to personalize the menu any way you see fit so you can make this moment unforgettable!

Our Private Chefs in Redding go the extra mile
The magic starts from the moment you request us a service. From the start, our chefs have you and your guests as the protagonist of the night. You will be deciding what and when you want to eat, you simply have to share with us your food tastes. When the day of the service arrives, our chefs will be taking care of everything! From grocery shopping to cleaning after the service. All of that so you can simply sit back and enjoy it.

Do you want to try something new in Redding? We have the perfect idea!
Situations involving your senses are the experiences that make the best memories. This is Take a Chef’s philosophy. We want you to build new memories around high-end dishes cooked by our private chefs at the comfort of your house. Give Take a Chef a try and enjoy this wonderful experience.






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









