Private Chef in Sacramento County
Rent one of our 132 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Sacramento County
Since the first private chef joined Take a Chef in Sacramento County in October 2017, more than 132 Private Chefs have joined our platform in Sacramento County and offered their services as private chefs anywhere in Sacramento County.
Starting in 2017, 116,939 guests have already enjoyed a chef in Sacramento County. To book your chef in Sacramento County, 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 32,925 customized menu proposals, sending a total of 76,065 messages to their guests, who rated their experience with an average score of 4.71 out of 5.
Since the first dinner provided by Take a Chef, 116,939 guests have enjoyed unique experiences with no hassle. Our guests in Sacramento County usually book menus around 183 USD per person, including 4.27 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 Sacramento County.












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.
132 Private Chefs in Sacramento County
Get to know more about our top rated Private Chefs in Sacramento County












More than 116,900 guests have already enjoyed the experience
4.49 Chef
The guests in Sacramento County have scored the experience with their Private Chef with a 4.49.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Sacramento County received an average score of 4.77.
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 Sacramento County has been scored with a 4.77 on average.
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32,925 menus personalized by our Private Chefs in Sacramento County
Every occasion is unique - make sure you have the right chef and menu for it!








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
Pico and guacamole with fresh tortilla chips
Shrimp ceviche with fresh made tortilla chips
Red rice and black beans
Tortilla soup
Mexican street corn elote
Quesabirria with consomme
Street tacos
Smoky tri tip tacos
Baja fish tacos
Cuban style flan
Mangonada sorbet with strawberry compote
Tres leches cake
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
Lobster bisque with a touch of cream
Arugula salad with pear, walnuts, and shaved parmesan
Tomato and mozzarella salad with fresh basil roasted butternut squash soup with sage
Roasted butternut squash soup with sage
Mixed greens with roasted figs, goat cheese, and balsamic glaze
Classic caesar salad with homemade dressing
Prosciutto with fresh cantaloupe
Garlic shrimp skewers with lemon and herbs
Burrata with roasted beets and balsamic reduction
Seared scallops with citrus vinaigrette
Fried calamari with spicy marinara
Caprese skewers with heirloom tomatoes, mozzarella, and basil
Lobster ravioli with saffron cream sauce
Steak and lobster w/ garlic mashed and roasted veggies
Angel hair pasta and grilled shrimp or veggies
Citrus glazed salmon served with balsamic glazed brussels sprouts
Chicken parmesan w/pasta
Chicken marsala
Tiramisu
Chocolate lava cake
Berry cheese cake
Cannoli
Beef tallow french fries
Beef tallow potato chips
Caprese salad
Scratch traditional caesar salad
Bleu cheese picanha sandwich
Chicken katsu sandwich
Caramelized onion steak sandwhcih
Goat cheese and fig jam burger
Heirloom tomato salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou
Farm lettuces with marinated onions and smashed cucumbers, sheep's milk feta & herb dressing
Kale & romaine ceasar salad with toasted brioche, white anchovies, parmesan & cured egg yolk
Asparagus arancini, carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon
Fried agnolotti filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Artisan pizzas, various toppings and sauces, i make the dough from scratch then & toss & cook on site a pizza oven is a huge plus but i can cook out of a home oven as well
Risotto with oak roasted wild mushrooms, shallot & garlic confit, carnaroli rice, with parmesan foam & chive oil
Spaghetti alla carbonara, english peas, sous vide egg, pecorino romano & estero gold reserve with black peppercorn butter & lardons
"cacio e pepe" fresh handmade pasta, pecorino romano, lampong black peppercorn toasted in cultured butter
Potato gnocchi, miners lettuce, asparagus, green garlic, garden herbs & toasted black peppercorn butter
"os a moelle" roasted grass fed bone marrow with roasted figs, shallot & pomegranate, local bread & sauce bordelaise
Bluefin tuna crudo, extra virgin olive oil, preserved lemon & an umami nage
Bistecca alla fiorentina, dry aged porterhouse, creamy polenta, roasted vegetables and toasted coriander chimichurri
Artisan pizzas, various classic and seasonal toppings and sauces, any decent home oven will work but an outdoor pizza oven would be a bonus
Oso bucco, braised veal or lamb shank, with roasted mushroom jus and preserved lemon gremolata with creamy polenta
Veal saltimbocca, veal and prosciutto layered with sage and sauteed in lemon caper brown butter served with potato skordalia & tomato confit
Chicken piccata, pounded chicken sauteed with lemons & capers served with mashed potatoes & tomato confit
Fillet of branzino, with tomato confit, nicoise olvies, braised fennel & preserved lemon/white wine broth with olive oil potato puree
Chicken marsala, sauteed with local mushrooms & cipollini onions dry marsala wine served with lacinato kale & young potato ragout
Oak roasted mushroom lasagna, with a fungi bechamel, gruyere & parmesan layered with mushroom duxelle served with walnut/kale pistou & greens
Creme fraiche panna cotta with citrus and cultured butter sables
Caramelized meyer lemon tart with aged balsamic and lavender mousse
Grand mariner dark chocolate truffles with warm toasted italian meringue & crispy spiced brown butter lace dentelle
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse, with warm toasted italian meringue with shaved chocolate
Dark chocolate cake layered with chocolate mousse with rum & tonka bean buttercream & sea salt caramel
Meyer lemon cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted italian meringue
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
Garlic edamame
Sunomono japanese cucumber salad
Japanese marinated soft boiled eggs
Veggie tempura
Spicy peanut butter udon noodles
Tropical hamachi carpaccio
Seared salmon with citrus ponzu
Chicken katsu
Seared sesame tuna with mango salsa
Filet mignon nigiri with truffle oil
Tempura fried banana and green tea ice cream
Green tea creme brulee
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 Sacramento County.
What does a private chef service include in Sacramento County?
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 Sacramento County?
The price of renting a chef in Sacramento County 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 Sacramento County?
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 132 chefs available in Sacramento County. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Sacramento County 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 Sacramento County?
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 Sacramento County
Discover more details about our private chefs and their services.
The average age of our private chefs in Sacramento County
Percentage of our women chefs in Sacramento County.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Sacramento County.
Percentage of services with kids in Sacramento County.
Maximum number of bookings for a personal chef by a single client in Sacramento County.
Increase in the number of bookings for a chef from last year in Sacramento County.
Languages spoken by our personal chefs in Sacramento County.
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 Sacramento County.
Average timeframe from sending the request to booking.
How many chef services are booked in Sacramento County each month?
Private chef reservations can vary seasonally depending on the destination. In Sacramento County, 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 Sacramento County.
Cost of a private chef in Sacramento County
The cost of hiring a private chef in Sacramento County 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 Sacramento County!
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 Sacramento County?
We mainly offer six types of cuisine in Sacramento County: 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 Sacramento County!






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









