Private Chef in Redwood Shores
Rent one of our 338 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Redwood Shores
Since the first private chef joined Take a Chef in Redwood Shores in February 2017, more than 338 Private Chefs have joined our platform in Redwood Shores and offered their services as private chefs anywhere in California.
Starting in 2017, 113,612 guests have already enjoyed a chef in Redwood Shores. To book your chef in Redwood Shores, 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 31,796 customized menu proposals, sending a total of 72,297 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, 113,612 guests have enjoyed unique experiences with no hassle. Our guests in Redwood Shores usually book menus around 181 USD per person, including 3.92 courses, sharing an average of 4.9 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 Redwood Shores.












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.
338 Private Chefs in Redwood Shores
Get to know more about our top rated Private Chefs in Redwood Shores












More than 113,600 guests have already enjoyed the experience
4.47 Chef
The guests in Redwood Shores have scored the experience with their Private Chef with a 4.47.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Redwood Shores received an average score of 4.77.
4.68 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.68 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Redwood Shores has been scored with a 4.76 on average.
View full review
View full review
View full review
View full review
31,796 menus personalized by our Private Chefs in Redwood Shores
Every occasion is unique - make sure you have the right chef and menu for it!








Mix green salad, cherries tomatoes & olive oil
- shrimps lemon juice tostada watercress. flowers & aioli
- wild salmon lemon juice tostada watercress. flowers & chipotle aioli
. new york steak , chimichurri sauce with mashed sweet potatoes & lavender sea salt
. rib eye grass fed , chimichurri sauce with mashed sweet potatoes
- bruschetta, asparagus, vegan alioli, fresh basil and organic grapes. (veggie)
. flan with dulce de leche & strawberries
. lemon & chocolate ice cream & fresh mint
_ strawberries ice cream & chocolate macarons
Warm bruschetta with butternut squash puree, goat cheese, toasted pecans, maple glaze
Classic shrimp cocktail served with spicy sweet chili cocktail sauce
Chili roasted cauliflower mini tostadas with guacamole and spicy slaw
Caramelized onion stuffed mushrooms with herbed chicken sausage, melted blue cheese, charred tomato sauce
Burrata salad roasted tomatoes and sweet onions, wild arugula - pea shoots - basil roasted shallot balsamic reduction toasted sunflower seeds
Classic wedge salad with blue cheese, bacon, sweet tomatoes and pickled onions
Country salad, arugula, haricot vert, roasted beets, shaved persimmon, toasted walnuts, ranch egg, browned butter sherry dijon vinaigrette
Grilled flank steak "tagliata" with napa valley herb chimichurri sauce, marble potatoes, and vegetable succotash
Seared loch duart salmon cauliflower puree wild mix of california mushrooms, roasted potatoes, spinach, citrus sauce
Airline chicken breast “hunter’s style” porcini mushroom sauce, browned buttered pappardelle pasta and english peas
Apple galette with straus vanilla ice cream
Bananas foster with strauss vanilla ice cream and whipped cream
Honey walnut cake with vanilla cream and honeycomb ouzo whipped cream
Mini brie cheese crostini – topped with local fig jam and fresh thyme
Smoked salmon blinis – topped with crème fraîche and dill
Baby kale and quinoa salad tender kale leaves tossed with fluffy quinoa, dried cranberries, and a citrus dressing
Caprese salad – slices of fresh mozzarella, heirloom tomatoes, and basil drizzled with balsamic glaze
Charred octopus salad – with arugula, pickled red onion, and citrus vinaigrette
Marin farmers’ market salad a mix of fresh greens, radishes, and heirloom carrots tossed with a light lemon vinaigrette, topped with toasted almonds
Roasted beet and goat cheese salad – fresh greens with sonoma goat cheese, roasted beets, and candied walnuts, drizzled with a citrus vinaigrette
Arugula and parmesan salad: baby arugula, shaved parmesan cheese, lemon vinaigrette & toasted pine nuts
Butternut squash soup – garnished with sage and hazelnut brown butter
Roasted red pepper & corn soup sweet roasted red peppers and fresh corn in a smoky, creamy base with a hint of paprika
Herbed zucchini fritters pan-fried zucchini patties with fresh dill, parsley, and almond flour, served with a garlic-cashew cream
Crispy cauliflower bites – tossed in a spicy maple glaze
Savory mushroom tartlets – featuring local chanterelles and caramelized shallots
Wine-glazed pear bruschetta – on grilled sourdough with mascarpone
Charcuterie board – featuring local cheeses, cured meats, and wine jelly
Crispy brussel sprouts infused with garlic, chipotle aioli, topped with parmesan cheese black pepper
Dungeness crab cakes golden, pan-fried crab cakes made with fresh dungeness crab meat, paired with a zesty meyer lemon aioli for a burst of citrus
Wine-glazed pear bruschetta grilled sourdough bread topped with creamy mascarpone, slices of wine-glazed pear, and a drizzle of honey, finished with a touch of cracked black pepper
Mini goat cheese crostini toasted baguette slices topped with creamy, tangy goat cheese, a dollop of locally sourced fig jam, and a sprinkle of fresh thyme for a perfect sweet-savory bite
Pigs in a blanket: high quality sausages wrapped in puff pastry and baked until golden brown
Local beet carpaccio thinly sliced roasted beets arranged like carpaccio, topped with crumbled goat cheese, candied walnuts, and orange segments, drizzled with olive oil
Burrata plate creamy burrata cheese served with roasted cherry tomatoes, a swirl of fresh pesto, and toasted focaccia for dipping
Peruvian chicken skewers: citrus garlic marinated chicken, w/bright aji verde sauce
- smoked salmon blini meyer lemon crème fraiche on top of crostini
Crispy pork belly with mango glaze tender, glazed with a mango reduction, resting atop a velvety corn purée
Pan-seared sea bass crisp-skinned sea bass served on a bed of fennel and citrus salad, finished with a drizzle of herb-infused olive oil
Garlic halibut with citrus beurre blanc-local halibut, fresh herbs, and meyer lemons,roasted romanesco and wild rice pilaf
Creamy tuscan wild caught steelhead salmon fillets cooked in a creamy sauce with sun-dried tomatoes, spinach, garlic, and parmesan cheese,
Chipotle honey-glazed salmon pan-seared salmon brushed with a smoky chipotle and honey glaze, served over roasted sweet potatoes and charred corn salsa
Herb-crusted rack of lamb tender lamb coated with a savory herb crust, served with creamy potato gratin and a rich red wine reduction
Seared duck breast succulent duck breast with a crispy skin, served with a cherry-port reduction and wild rice pilaf
Coq au vin french-inspired chicken braised in red wine with pearl onions, mushrooms, and lardons, served with crusty bread
Greek lemon chicken & potatoes : oven-roasted chicken and potatoes marinated in a mixture of lemon, garlic, oregano, and olive oil. baked, with veggies
Grilled ribeye steak perfectly grilled ribeye steak served with garlic mashed potatoes, charred broccolini, and fresh chimichurri sauce
Grilled chicken with lemon and rosemary free-range chicken breasts marinated with olive oil, garlic, lemon zest, and fresh rosemary, served with roasted root vegetables
Herb-crusted cauliflower steak thick cauliflower slices roasted with olive oil, garlic, and herbs, served over a bed of mashed sweet potatoes
Meyer lemon bars: tangy and sweet bars made with fresh meyer lemons, which are a cross between a lemon and a mandarin orange
Meyer lemon olive oil cake – almond flour-based with citrus glaze & candied lemon peel
Apple and walnut mini tarts thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon
Berry almond tart: buttery tart shell - almond crust filled with pastry cream , topped berries
Lavender crème brûlée a rich custard infused with fragrant lavender, topped with a crisp caramelized sugar crust
Chocolate mousse cups silky chocolate mousse topped with a sprinkle of sonoma sea salt and a drizzle of olive oil for balance
Rustic apple galette a flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream
Panna cotta: creamy panna cotta with flecks of vanilla bean, served with a bright raspberry coulis
Wine-poached pears pears poached in red wine and warm spices, served with a dollop of mascarpone cream
Carrot cake petit fours miniature carrot cakes layered with cream cheese frosting and topped with candied pecans
Flourless chocolate cake dense, rich chocolate cake finished with a red wine reduction and fresh berries
Seasonal berry pavlova crisp meringue topped with whipped cream, seasonal berries, and a drizzle of honey
.caprese salad (organic tomatoes, mozzarella, fresh arugula, olive oil, lavender sea salt)
- napoles salad (arugula, dates, orange, radicchio, olive oil, sea salt,
- crostini caprese, goat cheese, fresh basil and cherries tomatoes
. braised short ribs for 4 hours in red wine with chimichurri sauce & roastaed fingers potatoes and carrots
- grill lamb chops with chimichurri sauce & rigatoni pasta
- grill halibut, rigattoni pasta with marinara sauce, parmesan cheese with roasted vegetables. (broccoli, organic carrots, potatoes, cauliflower)
.tiramisu with chocolate dust
. chocolate & vanilla ice cream with roasted almonds
. lemon & chocolate ice cream & fresh mint
(caesar salad): crisp romaine lettuce, croutons, parmesan, and anchovy-infused dressing
Crispy brussel sprouts: infused with garlic, chipotle aioli, topped with parmesan cheese black pepper
Bruschetta: toasted sourdough bread topped off with tomatoes,garlic, fresh basil, olive oil, apple balsamic, lemon
Italian arugula salad: fresh arugula tossed with shaved parmesan, cherry tomatoes, and a drizzle of balsamic glaze, finished with a hint of lemon and olive oil
Whipped ricotta dip: creamy ricotta blended with honey, lemon zest, and a sprinkle of sea salt, topped with fresh herbs and olive oil drizzle
Italian meat & cheese board prosciutto di parma, soppressata, salami, parmigiano reggiano, fresh mozzarella, marinated olives, fig jam, roasted nuts, seasonal fruit, and grilled crostin
(polpette di manzo) beef meatballs in a san marzano tomato sauce,
Arancini di riso , crispy fried risotto balls filled with fondu cheese and shallots, bell pepper,, marinara sauce
Pasta al pomodoro – a classic pasta with a fresh tomato sauce, basil, garlic, and a sprinkle of parmesan cheese for a light and aromatic dish
Spaghetti carbonara; pasta tossed with a creamy sauce made from eggs, parmesan cheese, pancetta, and black pepper
Classic ricotta and spinach large pasta shells filled with a mixture of creamy ricotta cheese, fresh spinach, and parmesan. baked in marinara sauce and topped with mozzarella
Creamy corn risotto – arborio rice infused with sweet corn, parmesan, and a hint of fresh basil, finished with a drizzle of truffle oil
Traditional cacio e pepe fresh pasta tossed with pecorino romano, cracked black pepper, and a silky sauce inspired by the classic roman preparation
Creamy chicken florentine: chicken, garlic, spinach, cream, parmesan, butter noodles
Tuscan new york steak: garlic rosemary butter, roasted cherry tomatoes, balsamic reduction, arugula salad , mashed potatoes
Filet mignon, mushroom rissotto, butter carrots, micros, garlic lemon herb butter comp-
Bistecca alla fiorentina - traditional tuscan grilled steak prepared with rosemary, garlic, sea salt, olive oil, and finished with herb butter, crispy fingerling potatoes , seasonal veggies
Meyer lemon olive oil cake – citrus glaze & candied lemon peel
Cannoli bites crispy shells filled with citrus-infused ricotta cream, topped with pistachios and chocolate shavings
Panna cotta: berry colli , creamy custard
Rustic apple galette a flaky, free-form pastry filled with spiced apples,
Chocolate hazelnut tart: rich chocolate tart with a hazelnut crust, served with a dollop of mascarpone
Flourless chocolate cake , pistachio crumble, rich chocolate cake finished with a red wine reduction and fresh berries
Heirloom tomato salad, aged balsamic, olive oil, sea salt, fresh stracciatella (cheese made on site day of)
Marin coast king salmon tartare, with fresh stone fruit, pickled fennel, mint, chile & avocado
Grilled elote, cilantro, mint & lime with chile aioli & cotija cheese
Blistered sweet & spicy peppers, citrus, see salt & creamy labneh dipping sauce
"cacio e pepe" handmade pasta with toasted black peppercorn & pecorino cheese as the sauce (i make the pasta from scratch on site)
Summer vegetable risotto, carnaroli rice, parmigiano-reggiano, with mint & basil pistou
Cordycep mushroom "pasta" with leeks, bloomsdale spinach, sweet corn, sous vide egg & shaved pecorino cheese
Liberty farms duck breast a l'orange, roasted heirloom beets & carrots with bitter greens
Local king salmon, warm corn & asparagus salad with mixed mints & basil's & chilhuacle amarillo emulsion
Bryan flannery prime ribeye, fresh corn polenta, aged balsamic & lacinato kale with chili & garlic
Racines chocolate cake, valhrona chocolate, orange creme anglaise & fresh blackberry
Creme brûlée with salted butter cookies & fresh berries
Chocolate souffle, with orange creme anglaise & cultured butter breton sables
Creme fraiche panna cotta with macerated local berries & fresh baked butter cookies
Bacon wrapped country pork pate with stone ground mustard, pickled vegetable salad and warm grilled bread
"os a moelle" roasted local bone marrow with local bread & sauce bordelaise
Farm lettuces with marinated onions & market vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Parsnip & celeriac soup with allium soubise, baby greens, garlic oil & black truffle
Steak tartare, local beef, capers, red onion, aged vinegars & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Crispy beef sweetbreads, oak roasted wild mushrooms with a spiced fig gastrique
Roasted heirloom carrots, citrus labneh, harissa & red sumac dressing with roasted cashews, preserved meyer lemon & winter greens
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, & preserved lemon salad
"cacio e pepe" handmade pasta with pecorino romano & black peppercorn toasted in cultured butter with an aerated parmesan creme anglaise (scratch pasta on site)
Red kuri squash angolotti pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale
Oak roasted mushroom risotto, carnaroli rice, parmigiano-reggiano, & shallot confit with fresh herb pistou
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & pommes frites
Spaghetti alla carbonara, handmade lacinato kale pasta, sous vide egg, pecorino romano & estero gold reserve with black peppercorn butter & lardons
Double cut porc chop roasted fall squash, red wine braised cabbage, roasted apple & cider jus
"coq au vin" chicken braised with red wine, oak roasted mushrooms, bacon lardons & onions, served with handmade buttered noodles
Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad
Roasted fall squash with , hazelnut praline, bitter greens, pecorino romano & banyuls aged vinegar & crushed hazelnuts
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry
Whole market fish, lemon & olive oil potato puree, farmers market vegetables with preserved lemon & herb salad
Bryan flannery prime dry aged beef zabouton, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri
Handmade boudin blanc sausage, huckleberry gastrique & parsnip puree, with oak roasted cabbage, fennel & maitake mushroom ragout
Liberty farms duck breast, foie blond boudin, banyuls bordelaise, with spice roasted carrots, winter greens
Caramelized meyer lemon tart with aged balsamic, chantilly creme & lavender sea salt
Chocolate souffle, with orange creme anglaise & torched italian meringue
"croquembouche", biegnets de carnival tossed in sugars & spices, with torched italian meringue all encased in spun caramel
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse, with warm toasted italian meringue with shaved chocolate
Crispy taro chips- housemade delicately fried
Spring market gỏi seasonal shaved vegetables, herbs, green mango, chili-lime vinaigrette
Charred lemongrass tofu steaks fire-charred tofu with lemongrass, kaffir lime, and white pepper, finished with herbs and grilled spring onion
Shichimi mushroom lettuce cups roasted mushrooms tossed with shichimi togarashi, citrus, and fresh herbs, served in crisp lettuce cups
Rice vermicelli nests -delicate rice vermicelli sheets with scallion oil, fresh herbs, and citrus
Chilled seasonal fruit- mango, dragonfruit, asian pear with thai basil + mint
Pandan coconut jelly bites delicate pandan jelly with coconut cream and toasted sesame
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 Redwood Shores.
What does a private chef service include in Redwood Shores?
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 Redwood Shores?
The price of renting a chef in Redwood Shores 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 Redwood Shores?
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 338 chefs available in Redwood Shores. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Redwood Shores 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 Redwood Shores?
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 Redwood Shores
Discover more details about our private chefs and their services.
The average age of our private chefs in Redwood Shores
Percentage of our women chefs in Redwood Shores.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Redwood Shores.
Percentage of services with kids in Redwood Shores.
Maximum number of bookings for a personal chef by a single client in Redwood Shores.
Increase in the number of bookings for a chef from last year in Redwood Shores.
Languages spoken by our personal chefs in Redwood Shores.
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 Redwood Shores.
Average timeframe from sending the request to booking.
How many chef services are booked in Redwood Shores each month?
Private chef reservations can vary seasonally depending on the destination. In Redwood Shores, 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 Redwood Shores.
Cost of a private chef in Redwood Shores
The cost of hiring a private chef in Redwood Shores 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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Redwood Shores!
2 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Redwood Shores?
We mainly offer six types of cuisine in Redwood Shores: 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 Redwood Shores!






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









