Private Chef in Rio Linda
Rent one of our 116 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Rio Linda
Since the first private chef joined Take a Chef in Rio Linda in October 2017, more than 116 Private Chefs have joined our platform in Rio Linda and offered their services as private chefs anywhere in California.
Starting in 2017, 101,533 guests have already enjoyed a chef in Rio Linda. To book your chef in Rio Linda, 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 Rio Linda usually book menus around 175 USD per person, including 3.97 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 Rio Linda.












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!
116 Private Chefs in Rio Linda
Get to know more about our top rated Private Chefs in Rio Linda












More than 101,500 guests have already enjoyed the experience
4.47 Chef
The guests in Rio Linda 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 Rio Linda 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 Rio Linda has been scored with a 4.77 on average.
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27,612 menus personalized by our Private Chefs in Rio Linda
Every occasion is unique - make sure you have the right chef and menu for it!








Buckwheat blini with smoked salmon, caper whipped cream cheese, fresh herbs
Spinach feta bourekas, puff pastry hand pies, black sesame (vegetarian)
Frito misto, crispy fried calamari, shrimp, olives, fennel, lemon, calabrian chili aioli
Caviar deviled eggs, caviar, creme fraiche, dijon mustard, chives
Prosciutto wrapped figs, mascarpone cream cheese, balsamic agridulce
Ras al hanout spiced lamb meatball, cinnamon tomato sauce, mint tzatziki
Watermelon gazpacho, jalapeño, grassy olive oil, fennel pollen (vegetarian)
Wild mushroom risotto, mascarpone, parmesan, gremolata (vegetarian)
Clam vongole, handmade linguine, fennel, confit garlic, pearl onions
Saffron risotto, seasonal greens, parsley gremolata, toma cheese (vegetarian)
Lobster thermidor , green beans, roasted baby potatoes, classic preparation
Pistachio crusted lamb chops, saffron carrot purée, pomegranate molasses
Cauliflower steak & black lentils, spiced yogurt, pimentón chickpeas, citrus gremolata (vegetarian)
Seafood bouillabaisse, cod filet, clams, prawns, tomato broth, red pepper rouille, crusty bread
Yuzu citrus pavlova, yuzu pastry cream, fresh blackberries
Coconut lime panna cotta, passion fruit jelly, fresh mango
Chocolate miso tartlet, black sesame, almond crust
Goat’s milk crème brûlée, pink peppercorns, quince compote
Cherry tomato bruschetta, calabrian chili, balsamic, basil (vegetarian)
Wild mushroom bruschetta, stone ground mustard, pickled shallots (vegetarian)
Eggplant caponata bruschetta, fried capers, olive oil (vegetarian)
Antipasto skewers, calabrese salami, marinated mozzarella, castelvetrano olive, pepperoncini
Nona's meatballs, grass fed beef, pork, san marzano tomato sauce, parmesan, fried herbs
Classic lasagna bolognese, handmade noodles, 12-hr beef & pork ragu, béchamel, parmesan
Venetian duck ragu, spiced braised duck leg, handmade pappardelle
Red butternut squash lasagna, handmade noodles, san marzano tomato sauce, asiago (vegetarian)
Ras al hanout chicken thighs , saffron basmati rice, cilantro chutney
Classic tiramisu, cafe chocolate sauce
Lemon pound cake, raspberry sorbetto
Pistachio cookies, vanilla gelato
Buttermilk panna cotta, fresh strawberries
Local crudité board, avocado green goddess dip, dill feta dip, assorted vegetables (vegetarian)
Local cheese board, cypress grove & point reyes cheeses, seasonal jam, honeycomb, spiced hazelnuts (vegetarian)
Local charcuterie board, assorted fatted calf charcuterie, marinated olives, pickled vegetables, napa nuts, whole grain mustard, rustic bakery crackers
Butter basted strip steak, basil butter, grilled asparagus, potato dauphinoise
Pan seared sockeye salmon, caramelized zucchini, lemon crème fraîche, tomato-infused couscous
Ras al hanout chicken thighs, fennel, onions, basmati rice
Stuffed heirloom tomatoes, corn, red beans, zucchini succotash, goat cheese, basil oil (vegetarian)
Lemon chiffon pie, pineapple jam, graham cracker crumble
Chocolate cake, orange blossom cream cheese frosting
French apple cake, vanilla ice cream, rum salted caramel
Buttermilk panna cotta, fresh blackberries
Champagne poached jumbo prawns, smoked cocktail sauce
Golden beet carpaccio, caper aioli, arugula, parmesan (vegetarian)
Frito misto, crispy fried calamari, shrimp, olives, fennel, lemon, calabrian chili aioli
Stuffed baby eggplants, herbed ricotta (vegetarian)
Chicory & winter greens salad, roasted grapes, hazelnuts, humboldt fog cheese, white wine vinaigrette (vegetarian)
Saffron risotto, seasonal greens, parsley gremolata, toma cheese (vegetarian)
Sweet potato gnocchi, shaved brussels sprouts, lemon brown butter (vegetarian)
Lobster bisque, butter-poached lobster, crème fraîche, chives
Surf and turf, prime ribeye, seared scallops, herb butter, crispy smashed potatoes
Venetian duck ragu, spiced braised duck leg, handmade pappardelle
Miso poached black cod, red rice cake, baby bok choy, pickled ginger, dashi
Grilled seitan, smoked cherry sauce, fried shallots, chervil (vegetarian)
Chocolate babka, salted caramel drizzle
Semolina olive oil cake, served warm with seasonal jam, vanilla gelato
Basque cheesecake, whipped cream, fresh berries
Amalfi lemon gelato, served in frozen lemon halves
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
Choose a board or two small bites
Local charcuterie board, assorted fatted calf charcuterie, olives, pickled vegetables, nuts, mustard, rustic crackers
Local crudites board butternut feta dip, beet walnut dip, smoked gouda dip, seasonal vegetables (raw, roasted, pickled)
Local cheese board assorted cypress grove and point reyes cheeses, jam pairings, spiced pecans, rustic crackers
Hot dips board leek white cheddar gratin, smoked trout brandade, homemade brioche toast points
Champagne poached prawns smoked cocktail sauce
Frito misto crispy fried calamari, shrimp, olives, fennel, lemon, calabrian chili aioli
Caviar deviled eggs crème fraîche, dijon, chives, sturgeon caviar
Bay scallop ceviche citrus, white verjus, celery leaf
Prime sirloin carpaccio golden beet, lemon aioli, bloomed capers, parmesan
Nona's meatballs grass fed beef, pork, san marzano tomato sauce, burrata, fried herbs
Prosciutto wrapped persimmon mascarpone cream cheese, balsamic agridulce
Wild mushroom bruschetta stone ground mustard, pickled shallots
Pumpkin arancini saffron risotto, fontina
Chicory lettuces salad roasted apples, candied walnuts, humboldt fog (cypress grove), warm bacon cider vinaigrette
Local caesar salad baby kale, charred onion, white anchovy, aged gouda (pt reyes), garlic croutons
Beet and blue salad bay blue (point reyes), arugula, pistachio dukkah, mint, parsley, saba
Wild mushroom soup umami mushroom blend, herb infused cream
Potato leek soup potato chips, frizzled leeks
Smoked acorn squash soup curried coconut cream, crispy chickpeas
Surf and turf prime ribeye, seared scallops, herb butter, crispy smashed potatoes
Dry aged prime ribeye sage brown butter, honeynut squash dauphinoise
Seared and roasted prime tri tip rosemary au jus, garlic roasted red potatoes, grilled carrots, pearl onions
Pistachio crusted lamb chops saffron sweet potato puree, pomegranate molasses, mustard green salad
Pancetta wrapped pork loin herb goat cheese, wild mushrooms, swiss chard, butterbeans
Confit duck leg parsnip cauliflower puree, sauteed baby kale, spiced plum sauce
Crispy chicken quarter seared cabbage wedge, preserved lemon marmalade, brown butter sauce
Lobster thermidor garlicky green beans, roasted baby potatoes
Slow roasted halibut filet miso butter, wild mushrooms, charred brussels, red rice
Pan seared branzino filet mixed seasonal squashes, wine soaked farro, citrus herb salad
Classic tiramisu cafe chocolate sauce
Pistachio tiramisu pistachio salted caramel
Buttermilk panna cotta fig jam, lemon meringue cookies
Tcho chocolate cake orange blossom cream cheese frosting
Earl gray tea cake brown buttercream frosting
Salted caramel apple cake cinnamon glaze
Chocolate miso tartlet black sesame, almond crust
Goat’s milk crème brûlée pink peppercorns, quince compote
Lemon chiffon pie cloud cranberry jam, graham cracker crumble
"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)
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
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 Rio Linda.
What does a private chef service include in Rio Linda?
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 Rio Linda?
The price of renting a chef in Rio Linda 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 Rio Linda?
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 116 chefs available in Rio Linda. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Rio Linda 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 Rio Linda?
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 Rio Linda
Discover more details about our private chefs and their services.
The average age of our private chefs in Rio Linda
Percentage of our women chefs in Rio Linda.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Rio Linda.
Percentage of services with kids in Rio Linda.
Maximum number of bookings for a personal chef by a single client in Rio Linda.
Increase in the number of bookings for a chef from last year in Rio Linda.
Languages spoken by our personal chefs in Rio Linda.
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 Rio Linda.
Average timeframe from sending the request to booking.
How many chef services are booked in Rio Linda each month?
Private chef reservations can vary seasonally depending on the destination. In Rio Linda, 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 Rio Linda.
Cost of a private chef in Rio Linda
The cost of hiring a private chef in Rio Linda 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 Rio Linda!
1 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 Rio Linda?
We mainly offer six types of cuisine in Rio Linda: 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 Rio Linda!






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









