Private Chef in River Edge
Hire one of our 647 Private Chefs in River Edge and personalize your menu, 37628 clients in River Edge have already booked their chef!
Private Chef in River Edge
Since the first Private Chef who joined Take a Chef in River Edge in March, 2016, more than 647 Private Chefs have joined our platform in River Edge and offer their services as Private Chef anywhere in Bergen County.
Starting from 2016, 37628 guests have already enjoyed a Private Chef in River Edge through Take a Chef. Up until today, our chefs have shared 30171 customized menu proposals, sending a total of 759192 messages to their guests, who rated their experience with an average score of 4.68 out of 5.
Our guests in River Edge usually book menus around 176 USD per person, including 4.74 courses, sharing an average of 3.78 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in River Edge!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
647 Private Chefs in River Edge
Get to know more about our top rated Private Chefs in River Edge
More than 37600 guests have already enjoyed the experience
4.51 Chef
The guests in River Edge have scored the experience with their Private Chef with a 4.51.
4.76 Food quality
The quality of the menus cooked by our Private Chefs in River Edge received an average score of 4.76.
4.69 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.69 average score.
4.66 Cleaningness
The clean up of the kitchen and dining area in River Edge has been scored with a 4.66 on average.
View full review
View full review
View full review
View full review
30171 menus personalized by our Private Chefs in River Edge
Every occasion is unique - make sure you have the right chef and menu for it!
Red turnip and goat cheese carpaccio
Carpaccio of bluefin tuna with mint and umami
Mixed salad with tropea onion and bluechees cream
Sea bass carpaccio with lime
Two-coot eggplant with tomato sauce and parmesan cream
Burrata al tartufo
Artisanal rigatoni with pistachio pesto
Ravioli with mint sea bass and tomato cream
Steamed sea bass with aromatic herbs reduction of white wine and sorrento lemon
Potatoes with lemon
Mini veal fillet cooked in butter
Salad with three creams
Pistachio ice cream
Japanese grilled chicken meatballs (tsukune)
Pork and shrimp shumai
Soba salad with lemon–miso vinaigrette
Makombu-squash soup
Crispy duck with udon noodles, green beans with miso dressing, pickled cabbage
Dashi-braised chicken with root vegetables, green beans with miso dressing, pickled cabbage
Matcha gateau au chocolat
“shrimp and grits”: garlic shrimp with togarashi and black and white sesame seeds, crispy rounds of white corn grits, tomato jam
Arugula and beet salad: roasted beets, shaved ricotta salata, blood orange, pine nuts, mint
Carrots 3 ways: roasted heirloom carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish
“melon and prosciutto”: cubes of cantaloupe, italian prosciutto, balsamic glaze, mint
“bagels and lox”: platter of assorted bagels, cream cheese spreads, salmon lox, sliced tomatoes, pickled onions, capers
Deviled egg: smoked paprika, chive, caviar
“benedict”: choice of canadian bacon or salmon lox, mushroom focaccia, sous vide egg, hollandaise
Corn fritters: 3 cornmeal fritters with sweet corn, roasted oyster mushrooms, roasted corn and black beans salsa, cilantro crema
"cacio e pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)
“braise of the day”: braised beef, pork or lamb, sunny side up eggs, cornbread
Belgian waffle: 2 waffles, moscato soaked berries, zabaione, mint
Blueberry “johnny cakes”: white cornmeal pancakes with blueberry compote, sweet vanilla creme fraiche, mint
“all american”: 2 eggs any way, smoked bacon, breakfast sausage, short stack of pancakes
Frittata: cherry tomato, english peas, shrimp, basil, chili jam
“steak and eggs”: sous vide ny strip steak, 2 free range eggs, home fries, chimichuri
Banana french toast: brioche french toast, banana rum compote, almond butter, pineapple ginger syrup, whipped cream
Salmon: pan roasted salmon, wilted spinach, hollandaise
Burger: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"
Moscato soaked berries and citrus segments, zabaione, biscotti
Panna cotta: vanilla panna cotta, blackberry compote, mint
Fruit salad: cantaloupe, honeydew melon, strawberries, mango, blueberries
Assorted pastries: croissants, sfogliatella, danish
Bombolone (italian donuts): variety of filled donuts. fillings: custard cream, nutella, pistachio, raspberry, blueberry almond
Mini tarts: chocolate, hazelnut, berries
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Farmers radishes, housemade butter, smoked salt
Seasonal crudite, chive cream
Smoked steelhead trout rillettes with fine herbs
Long island clams baked with bacon and garlic
Peekytoe crab salad and lemon aioli, tomato, basil
Sea urchin and green apple
Wellfleet oysters with frozen champagne mignonette
Lobster salad with tarragon yuzu vinaigrette
Scallop crudo with pistachio
Fried chicken bites with chile lime yogurt
Flatbread with spring onions & fingerling potatoes
Potato & touissant cheese churro with black truffle
Snow peas with crispy coppa, pecorino and mint
Strawberry gazpacho with guanciale, black pepper & balsamic
Strawberry and cucumber salad with toussant cheese
Cast iron roasted beets with rhubarb, celery & creme fraiche
New crop onion salad pickled ramps, salsa maro, aged parmesan
Marinated leeks, grated tomato vinagrette, aged balsamic
Potato gnocchi with asparagus, peas, lemon butter
Tomato tart with eggplant and rosemary
Heirloom tomato with peaches and almonds
Cucumber salad with caramelized yogurt, espellete, housemade yogurt
Peekytoe crab, daikon & grannysmith
Smoked steelhead trout, cucumber & avocado
Slow poached hen egg with asparagus and stella vallis
Ricotta gnocchi with squash and foraged mushrooms
Spring greens with grains & ricotta salata
Black pepper & maple glazed parsnip with speck & pears
Morels, nettles, potatoes & lardo
Asparagus with smoked potato & truffle
Brococoli with parmessan, country ham & lemon
Summer squash with sheeps milk feta and pistachios
Slow roasted carrot with yogurt, vadouvan and kale
Roasted honeynut squash with apple and quinoa
Black bass with scallions, rhubarb and green garlic
Seared halibut with favas and ramps
Lobster poached with snap peas and morels +$5
Red snapper with corn and tomato
Maine scallops with peas & carrots
Olive oil poached salt cod with fennel, tomato and olive
Wild striped bass with summer squash and peppers
Pan roasted sweetbread with spring vegetables
Pork confit with apricots, bacon and arugula
Spring lamb with summer beans and savory
Beef roasted with tomato and artichokes
Honey & spice glazed duck with apricots, chamomile and swiss chard
Cherry balsamic glazed quail with grilled radicchio and grains of paradise
Squab with kale and bluefoot mushrooms
Cracklin' pork with cabbage & beans
Thrice roast chicken with rosemary & orange, white asparagus, nettles, potatoes and morels
Carrot cake with walnuts and raisins
Strawberry cheesecake with graham crumble and meyer lemon
Cherry sundae with mascarpone and pistachio brittle
Blackberry cobbler with brioche and lime
Orchard peach with rosemary and vanilla
Orange creamsicle with vanilla
Roasted apple with buckwheat and sage
Lemon tart with ricotta and almond
"milk & honey" milk ice cream, honey brittle, honey-oatmeal crumble
Chocolate ganache tarte with hazelnuts and caramel
"chocolate milk" chocolate cake, chocolate fondant, malted milk ice cream,
Cauliflower lobster and herbs mousse
Shrimp carpaccio with black garlic cream and chili flavored oil
Bresaola rolls with parmesan cream and light sweet gorgonzola fondue
Spring salad with tuna tomato red onion from tropea and almonds
Bucatini with basil pesto
Lobster risotto carnaroli
Lamb with aromatic herbs
Pure potatoes with thyme
Sicilian-style vegetable caponata
Cannoli mignon with chocolate and custard
Devil mimosa eggs, compressed choux
Avocado choux, peekytoe crab, charcoal disk
Dorade carpaccio, tri-citrus vinaigrette, texture of radishes, oak leaf lettuce gel, guanaja chocolate zest
Linden tea smoked hake, purple shiso, black radishes, sweet & sour condiment, linden tree consommé
Sous-vide candy cane beets palet glazed, shaved black summer truffle, peas puree, cocoa tuile
Conchiglioni farcie chicken
Artichoke ravioli, eggplant puree, eggplant chips, (jamón) reduction jus
Marinade pork loins, country bread tuile, crispy pew-wee potatoes, green asparagus, roasted coffee pork jus
Sous-vide new york steak, apricot gochujang cauliflower, blueberry shrub foam, sumac shishito peppers
Tart cantaloupe melon, citrus sweet crust madeleine, almond cream, ganache vanilla, mint cilantro gel, honey tuile
Millefeuille my style, almond chibouste crémeux, salidou caramel, paddlefish black caviar,
Fresh organic strawberry, arugula olive oil, yogurt siphon, strawberry jus, honey tuile
Nizzard salad with lobster
Wild salmon tartare sesame oil and spring onion with butter
Cucumber and red onion guacamole cake
Veal tartare and hot bread with butter and thyme
Fried burratina
Red shrimp carpaccio
Tagliolini with sea bass fillet with tomato and mint
Double-coot sea bass fillet
Cauliflower flan
Parmesan spinach and balsamic vinegar reduction
Valrhona chocolate cake and bronte pistachio
Salmon tartare and sesame oil
Buffalo mozzarella and greek olives
Mixed salad with honey mustard and mayonnaise
Veal tartare with shallots and horseradish
Shrimp, butter and white wine
Tagliolini, tomato, basil and parmesan, 48 months
Risotto with vegetables, truffle and basil
Millefoglie di melanzane
Asparagus with butter
Veal fillet with balsamic vinegar
Torta cioccolato e pistacchio
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 Chefs in River Edge.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in River Edge is 140 USD per person. Between 3 and 6 people, the average price is 110 USD per person. Between 7 and 12 people, the average price is 90 USD. For 13 or more people the average price is 97 USD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In River Edge there are currently 647 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 37628 guests in River Edge, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in River Edge
Discover more details about our Private Chefs in River Edge and their services.
How many Private Chef services are booked in River Edge each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of River Edge, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in River Edge, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in River Edge?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in River Edge is 140 USD per person. Between 3 and 6 people, the average price is 110 USD per person. Between 7 and 12 people, the average price is 90 USD. For 13 or more people the average price is 97 USD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in River Edge on each particular month of the year.
How many Private Chef register in River Edge each month?
After many years of offering our services in River Edge, we are lucky to have a fantastic team of chefs that keeps growing all the time!
Every month, 6 Private Chefs register with us. Our verification team reviews these new Private Chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in River Edge?
We mainly offer six types of cuisine in River Edge: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in River Edge is the Surprise cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in River Edge!
Discover our Private Chefs
Each Private Chef in River Edge is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in River Edge who will personalize every detail of your experience.
Take a Chef services in nearby cities
Discover cities near River Edge where you can enjoy a Private Chef service
Cities where you can enjoy a Private Chef
Discover cities of United States where you can enjoy our experiences.