Private Chef in South Valley
Hire one of our 19 Private Chefs in South Valley and personalize your menu, 2199 clients in South Valley have already booked their chef!
Private Chef in South Valley
Since the first Private Chef who joined Take a Chef in South Valley in April, 2018, more than 19 Private Chefs have joined our platform in South Valley and offer their services as Private Chef anywhere in New Mexico.
Starting from 2018, 2199 guests have already enjoyed a Private Chef in South Valley through Take a Chef. Up until today, our chefs have shared 558 customized menu proposals, sending a total of 3149 messages to their guests, who rated their experience with an average score of 4.84 out of 5.
Our guests in South Valley usually book menus around 171 USD per person, including 4.33 courses, sharing an average of 3.54 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in South Valley!
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!
19 Private Chefs in South Valley
Get to know more about our top rated Private Chefs in South Valley
More than 2100 guests have already enjoyed the experience
4.69 Chef
The guests in South Valley have scored the experience with their Private Chef with a 4.69.
4.91 Food quality
The quality of the menus cooked by our Private Chefs in South Valley received an average score of 4.91.
4.78 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.78 average score.
4.94 Cleaningness
The clean up of the kitchen and dining area in South Valley has been scored with a 4.94 on average.
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44 menus personalized by our Private Chefs in South Valley
Every occasion is unique - make sure you have the right chef and menu for it!
Roasted chile corn tamales
Elote corn bisque
Smoked oyster ceviche shooters
Shrimp or corn fritters with roasted pepper gravy
Tomato/onion/avocado salad with red wine vinaigrette
Kale and apple salad with lemon vinaigrette
Mandarin jicama slaw with bay shrimp
Shredded cabbage salad with sesame aioli vinaigrette
Poached chicken stuffed with quinoa & kale with choice of mustard pesto or green tomatillo sauce
Ginger-garlic glazed salmon with braised rapini or garlic parmesan roasted cauliflower, and jalapeno cheese polenta or parsnip mash
Roasted green chile tamales with roasted pepper salsa
Grilled new york strip with choc-coffee glaze with broccolini or garlic parmesan roasted cauliflower and jalapeno cheese polenta or garlic mash
Coffee blackberry short ribs with broccolini and jalapeno cheese polenta
Bananas carmelito
Baked apple walnut crumble a la mode
Poached peach or pear melba w/blueberry chambord a la mode
Chocolate cake with berry compote
Berry cobbler
Shrimp scampi w/ roasted tomatoes, onions, basil pesto, white wine, artichokes and toasted baguette
Burrata and heirloom tomato salad with water melon candied pecans balsamic and basil vinaigrette
Pan roasted seabass with couscous tomatoes, capers, olives, burre blanc and spinach
Seared filet mignon with potato gratin, bourbon glazed shallots, maple bacon jam, roasted asparagus
Cinnamon and sugar fritters stuffed with peach compote topped with caramel and vanilla ice cream
Cherry and chocolate bread pudding
Antipasto platter of fine olives, local cheeses & charcuterie, seasonal fruits, pickled vegetables, local nuts + fresh bread
Duck and sweet potato empanadas with green chile walnut sauce and charred leeks
Blue corn cakes topped with carne adovada and cotija cheese
Local feta, pumpkin and wild mushroom tamales, served with pickled jalepeños and red chile sauce
Ancho roasted squash & quinoa salad with blue corn croutons, pepitas and avocado dressing
Arugula salad with local feta, toasted piñons, avocado and prickly pear dressing
Mixed local greens with black beans, sweet potatoes, garlic chives and lime vinaigrette
Beef, pork or chicken slow-cooked in molé sauce and served over chevré polenta with grilled vegetables
Chicken almondrado ~ mexican style baked chicken in almond sauce, served with saffron rice and blue corn tortillas
Herb roasted local pork with papas bravas and wine-braised red cabbage
Bison braised in new mexico red wine, vegetables, herbs and served with blue corn polenta
Ancho chocolate torte with mango dust and lavender whipped cream
Almond lemon cake with prickly pear sauce
Wine-poached pears with dark chocolate walnut cookies
Creme brulle french toast with drunken strawberrys
Sangria fruit salad, the freshest fruit availible soaked in a rose wine bath
Spinach and artichoke tartines
Southwest scramble with cheddar cheese, onions, peppers mushrooms
Tri color ensalad serveed with assorted olives, cherry tomatoes, cuccumbers, and imported peccorino romano shaved on top with chef jasons roasted red pepper vinagrette
Mozzarella capress
Shakshuka a north african dish of eggs cooked in a spicy tomato sauce a perfect famliy style dish
Hatch green chilli and cheddar frittata
Deviled eggs
Pear bacon and blue cheese tart
Smoked salmon platter with a cream cheese onion dip, capers, red onion, pumpernickel bread, cucumbers, tomatoes, fresh dill and chives
Breakfast enchiladas family served family style with whole eggs roasted sweet potatoes, eggs , onion, bell peppers sour cream, avacado, warm tortillas and fresh salsa
Fresh cinamon rolls
Pasta fagioli san marzano tomato broth with canallini beans and ditalini pasta finished with fresh basil and parmigiano reggiano
Seafood ensalada shrimp, clams, calamari, mussels, chilld and tossd with olive oil lemons juice celery onion green olives and diced tomatoes
Artichoke hearts stuffed with goat cheese and sealed with panko served with a lemon roasted garlic aioli
Tri color ensalad serveed with assorted olives, cherry tomatoes, cuccumbers, and imported peccorino romano shaved on top with chef jasons roasted red pepper vinagrette
Portabella mushroom topped with freshly roasted red.peppers and freshly melted buffalo.mozzarella
Mozzarella capress
Ceasar salad
Mozzarella encorotza
Chicken and shrimp with roasted peppers and spinach in a piccata sauce
Pork osso bucco. labor of love braised pork shanks till falling of the bone tender served in a red wine and aujus demi glaze over parmagiano saffron risotto and garnish a tradisional gremulade
Pollo lola delicately pounded chicken cutlets then layered with spinach, fresh roasted red peppers and peccorino romano cheese served in a vodka sauce with a nest of al dente cappallini (chicken from ar farms in flagstaff as qwell as the red bell pep
Zuppa de pesce fra diavlo shrimp, clams, mussels, scallops) stewed in a spicy red sauce with a kiss of the sea served over garlic rice ( tomatoes and herbs ar farms)
Shrimp scampi sicilian style jumbo shrimp sauteed with garlic, with wine, butter, lemon juice served over cappallini
Homemade italian cheese cake
Homade tiramisu
Homemade canollis
Vietnamese salad rolls
Seafood sunomono
Napa cabbage and carrot slaw
Salmon with miso glaze
Japanese coconut curry
Green coconut curry
Ristaffel ( javanese rice table)
Pho
Cippolini onion tarte tatin with dandelion greens
Lobster arancini with bisque puree and fennel salad
Black pepper macarons with foie gras and citrus marmalade
Kohlrabi salad with red quinoa, sumac yogurt, golden raisins, and caramelized shallots
Grilled endive salad with red grapes, gorgonzola, and marcona almonds
Roasted brussels sprouts and kale with rustic anchovy caesar, shaved parmesan, and brown butter crumbs
Salt-roasted root veg with ricotta, orange, mint, and hazelnuts
Parsnip apple soup with brown butter and pumpernickel crumb
Spring vegetable gazpacho with radish, lemon, and herbs
Chestnut and mushroom veloute with snail caviar and greens
Classic french onion soup
Sunchoke dumplings with crispy sunchoke, brown butter, sunflower sprouts and seeds
"colorado carbonara" with lamb belly bacon, handmade fettuccine, aigo boulido, fresh sage, boutique spring herbs
Oxtail cavatelli with buttery fava beans, fresh horseradish, and grated white cheddar
White bean agnolotti with linguica, kale, and baby onions
Za'atar crusted lamb w pistachio puree, boutique squash, goat cheese, and pomegranate
Petit filet with buckwheat pierogi, beets, amaranth, and red wine jus
Pork with roasted carrots, herbs, radishes, and feta
Duck roulade with confit potatoes, arugula, parmesan, and tomato béarnaise
Creme brulee (seasonal flavor)
Blueberry and lemon crumb tart
Moonshine apple tart w maple almond custard
White chocolate and carrot cake cream puffs
Tiramisu layer cake
Duck confit with orange balsamic glaze and charred leeks in a potato nest
Pâté maison with fruits, mustard, cornishons and crusty bread
Wild mushroom galette with herb walnut pesto
Savory bleu cheesecake with hazelnut crust and roasted plums
White bean anchoiade and olive tapenade served with socca (farinata) bread
Salmon rillettes
Caramelized onion pissaladiere
Panisse with roasted red pepper & almond sauce
Ratatouille tart in a chevre polenta crust
Local pork roasted in herbs de province and served with green lentils & wine poached pears
Beef short rib bourguignon with duck fat potatoes
Salt baked sea bass with lavender beurre blanc
Moroccan lamb braised with butternut squash, green olives and preserved lemon
Chocolate torte with grand marnier sauce
Lemon mousse with roasted red grapes
Apple tarte tatin
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 South Valley.
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 South Valley is 176 USD per person. Between 3 and 6 people, the average price is 156 USD per person. Between 7 and 12 people, the average price is 147 USD. For 13 or more people the average price is 127 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 South Valley there are currently 19 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 2199 guests in South Valley, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in South Valley
Discover more details about our Private Chefs in South Valley and their services.
How many Private Chef services are booked in South Valley 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 South Valley, 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 South Valley, 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 South Valley?
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 South Valley is 176 USD per person. Between 3 and 6 people, the average price is 156 USD per person. Between 7 and 12 people, the average price is 147 USD. For 13 or more people the average price is 127 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 South Valley on each particular month of the year.
What is the most reserved type of cuisine in South Valley?
We mainly offer six types of cuisine in South Valley: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in South Valley is the Surprise cuisine, and the less booked type is the Japanese 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 South Valley!
Discover our Private Chefs
Each Private Chef in South Valley 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 South Valley who will personalize every detail of your experience.
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