Private Chef in Stuart
Rent one of our 148 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Stuart
Since the first private chef joined Take a Chef in Stuart in March 2017, more than 148 Private Chefs have joined our platform in Stuart and offered their services as private chefs anywhere in Martin County.
Starting in 2017, 43,896 guests have already enjoyed a chef in Stuart. To book your chef in Stuart, 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 10,118 customized menu proposals, sending a total of 22,503 messages to their guests, who rated their experience with an average score of 4.78 out of 5.
Since the first dinner provided by Take a Chef, 43,896 guests have enjoyed unique experiences with no hassle. Our guests in Stuart usually book menus around 173 USD per person, including 4.89 courses, sharing an average of 5.43 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 Stuart.












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.
148 Private Chefs in Stuart
Get to know more about our top rated Private Chefs in Stuart












More than 43,800 guests have already enjoyed the experience
4.6 Chef
The guests in Stuart have scored the experience with their Private Chef with a 4.6.
4.82 Food quality
The quality of the menus cooked by our Private Chefs in Stuart received an average score of 4.82.
4.77 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.77 average score.
4.82 Cleaningness
The cleanup of the kitchen and dining area in Stuart has been scored with a 4.82 on average.
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10,118 menus personalized by our Private Chefs in Stuart
Every occasion is unique - make sure you have the right chef and menu for it!








*chile lime butter roasted prawn cocktail with peach horseradish cocktail sauce
*baked brie puff pastry bacon onion jam summer fruit compote toasted baguette
*truffled burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de provence.brined vegetables toasted crostini
*whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts
*hummus plate- blended garbanzo beans and northern beans tahini and olive oil. stuffed grape leaves tabouli and tzatziki brined olives grilled flat bread
*butter board- whipped butter,seasonal fruit shaved almonds berry jam and wild flower honey
*seasonal coleslaw with fresh fruit and lime zested dressing
*watermelon arugula salad champagne vinaigrette dressing feta cheese
*root beer pulled pork slow roasted
*bacon wrapped salmon with carrot top pesto
*tiny lemon leaf meatballs in a mushroom white wine gravy
*crab cakes- meyer lemon yogurt aioli
*baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese
*my signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle
*poached peach in white wine guava jam chocolate drizzle short bread
*festa- tropical salsa bar- pico de gallo, white bean purée, salsa verde.skewers of grilled tropical fruit. assorted flat bread and corn chips
*espelete chile lime prawn cocktail with peach horseradish cocktail sauce
*greek plate- hummus,tzatziki, tabouli flat bread. lemons and extra virgin olive oil and brined olives and stuffed grape leafs
*polenta board- creamy polenta wild mushrooms and pancetta. truffle oil and crusted bread
*stuffed long peppers with ground beef and melted cheese in a diablo sauce with queso fresco & corn salsa and corn chips
*whipped feta board- brined olives micro greens wild flower honey. mango salsa
*marinated lamb skewers rosemary sea salt mustard jam over curried spanish rice
*grilled eggplant and squash oregano and chile pepper
*greek salad feta cheese calamata olives
*watermelon and cilantro salad champagne vinaigrette and extra virgin olive oil
*chopped green salad with seasoned crab and champagne vinaigrette
*fresh herb salad with butter lettuce and micro greens.champagne citrus vinaigrette
*bresciole- stuffed steak crushed tomatoes herb bread crumbs.centered hard cooked egg, raisins and shaved dark chocolate
*sicilian tuna- roasted in basil marinara sauce.vegetable- ricotta stuffed swiss chard
*chicken coq au vin chicken roasted in brandy glazed carrots
*moroccan chicken roasted with vegetables and herb potatoes
*skewers of seafood, chicken, beef and vegetables grilled or baked over lemon herb rice
*morrocan beef- flat iron steak marinated and rubbed served over seasoned rice and braised greens
*roasted leg of lamb cacciatore served over lemon rice and artichokes
*greek baked lemon chicken chicken with oregano over rice and herb vegetables
*as a vegetarian selection. roasted and stuffed eggplant with quinoa and roasted vegetables
*seafood paella prawns, scallops, lobster and white fish mussels with wild rice and day vegetable
*chilean sea bass- blackened, fresh herbs olive oil and roasted garlic plated with herb artichoke wild rice
Dry aged strip steak with day vegetable and choice of potatoes
*my signature dessert from food network “chopped” a deconstructed tiramisu with poached fruit
*my signature dessert from food network “chopped an orange cup filled with mango sorbeto mascarpone cheese and toasted coconut flakes
*bananas foster with spiced rum cinnamon and vanilla ice cream
*creme brûlée- fresh berries
Pork dumplings
Endaname
Crab ragoon
Miso soup with tofu
Ginger garlic shrimp
Hamachi crudo
Seared tuna salad
Vegetarian pancit
Char siu pork
Peking duck with forbidden rice
Beef stir fry
Orange chicken
Whole crab with lemongrass sauce
Matcha sweets
Mango sticky rice
*baked brie puff pastry bacon onion jam seasonal fruit compote fresh baguette
*roasted prawns in chile pepper lime butter with cantaloupe horseradish cocktail sauce
*mussels provençal white wine herbs de provence toasted baguette
*peanut chicken skewers. with ponzu dipping sauce
*truffle burrata, fresh pulled mozzarella cheese torn basil. blended white bean purée. herb cured olives with extra virgin olive oil. brined peppers and roasted colossal garlic bulb. grilled flat bread
*hummus plate- blended garbanzo beans and northern beans. rolled grape leaves, crafted white bean purée tabouli tizitki brined olives and grilled flat bread
*blackened spiced chicken wings curried spiced sweet melon jam
*grilled octopus- tender and flavorful braised in marinara sauce
*pork dumplings with ponzu dipping sauce
Assorted bruschetta - ricotta and prosciutto brie and bacon onion jam roasted garlic and tomato fresh herbs
*classic wedge salad chopped vegetables ranch thyme dressed crumbled pointe reyes blue
*grilled belgian endive salad radish heirloom tomatoes herb croutons champagne citrus vinaigrette
*caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino
*salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus dijon vinaigrette
*chopped greek salad olives hot peppers feta cheese cucumbers. oregano lemon dressing red onion
*watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is
*seaweed salad sesame and soy
*chopped greens cucumbers radish snd carrots. ginger dressed
*surf and turf- tenderized thin round steak stuffed with lump crab meat over a swiss chard pillow of herb potatoes finished with béchamel sauce
*seafood paella- lobster,shrimp,scallops,mussels and white fish over herb spanish rice with choice of vegetable
*skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes
*lamb loin chops rosemary rubbed mint garlic jam herb fingerlings charred asparagus or brussels sprouts
*chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes
*blackened sword fish over lentils with herbs de provence gratin potatoes and day vegetable
*dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a swiss chard pillow of herb potatoes and mixed steamed vegetables
*chicken coq au vin slow roasted in brandy with rosemary potatoes and charred root vegetables
*italian family style meal- all inclusive with lasagna rollotini sicilian fennel meatballs, sausage with peppers and onion roasted artichokes and garlic bread
*korean skirt steak marinated and grilled steamed bok choy and kimchi over roasted eggplant and rice
*bacon wrapped salmon with carrot top pesto over fried rice with grilled vegetables
*my signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate
*brioche roll stuffed with whipped espresso mascarpone cheese
*poached apple melted blue cheese wild flower honey grill brioche crisp
Chocolate fudge brownie filled with creme anglaise. as an ice cream sandwich
*grilled chile pepper lime butter prawn cocktail with cantaloupe horseradish cocktail sauce
*baked brie bacon onion jam strawberry compote toasted crostini
*salmon sliders wrapped in bacon carrot top pesto brioche bun
*mussels provençal chopped tomatoes white wine toasted fennel butter grilled baguette
*whipped brie radish micro greens wild flower honey crusted baguette
*butter board- seasonal fruit shaved almonds berry jam and wild flower honey
*truffled burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de provence.brined vegetables toasted crostini
*whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts
*hummus plate- blended garbanzo beans and northern beans tahini and olive oil. stuffed grape leaves tabouli and tzatziki brined olives grilled flat bread
*a platter of burrata heirloom tomatoes crostini and white bean purée extra virgin olive oil aged balsamic vinegar
*classic wedge salad pointe reyes blu cheese chopped vegetables herb croutons thyme ranch dressing
*belgian endive salad - , champagne & grapefruit radish,herb croutons citrus vinaigrette
*salad lyonnaise poached farm egg pork belly radish and citrus dijon vinaigrette herb croutons
*watermelon and arugula salad cilantro and feta cheese champagne vinaigrette
*grilled classic caesar salad- herb croutons classic crafted dressing
*chopped greek green salad lemon dressing oregano and cucumber heirloom tomatoes and feta cheese
*chopped green salad farmers market vegetables tossed in a champagne citrus vinaigrette dressing
*surf and turf - petite filet broiled lobster tail swiss chard pillow filled with roasted garlic mashed potatoes and asparagus
*argentine steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable add a lobster tail or scallops
*surf and turf - chateaubriand beef filet broiled lobster tail swiss chard pillow filled with roasted garlic mashed potatoes and asparagus
*seafood and sausage paella lobster,scallops,shrimp,mussels and white fish. andouille sausage over spanish herb rice and toasted vegetables
*stuffed quail with sausage and seared scallops over lentils and cracked peppered garlic potatoes and day vegetable
**so good-spanish herb tenderized thin round steak stuffed with lump crab meat over a swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce
*grilled seasonal fruit,with wine ice cream and balsamic vinegar
*baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese
*my signature dessert from food network “chopped”a deconstructed tiramisu with poached fruit coconut flakes and chocolate
*my signature dessert. poached pear in brandy mascarpone cheese nutella and chocolate smear. as i did on food network “chopped”
*panna cotta fresh summer strawberry jam balsamic reduction
*creme brûlée fresh berries
*bananas foster cinnamon rum and vanilla ice cream
*cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit
*bread pudding seasonal fruit crème anglaise chocolate drizzle
Chicken lettuce wraps
Ceasar salad
Seafood dip
Gem lettuce with crab and mango salsa
Jerk wings with avocado crema
Pepper shrimp
Mahi mahi tacos with pineapple slaw
Turkey sandwich/hamburger with fries
Skirt steak with fries
Curry chickpeas with basmati rice
Banana sudae
Fudge brownies
Cookies
Tuna ceviche with plantain chips
Mixed green salad with hearts of palm
Pan seared scallops with corn salsa and avo crema
Fried calamari
Filet mignon with asparagus and parmesan risotto
Bone in chicken breast with parmesan polenta and roasted brussel sprouts
Grouper with crab mango salsa coconut rice and avo crema
Creme brulee
Chantilly cake
Key lime pie
*chile lime prawns with a cantaloupe and horseradish cocktail sauce
*fondue pot- gruyère and smoked gouda crudités crusted baguette dry aged cured meats
*assorted cheese and charcuterie board. brined olive. white bean purée grilled flat bread and roasted garlic bulb
*caesar salad classic dressing w herb croutons heirloom tomatoes
*petite wedge salad blue cheese crumbles chopped vegetables thyme ranch dressed radish confetti herb croutons
Watermelon arugula salad organic apple cider vinaigrette cilantro and goat cheese
*dover sole bathed in toasted fennel butter. stuffed with crab meat. over a swiss chard pillow of garlic rosemary potatoes and asparagus
*#1 petite filet chateaubriand and lobster tail #2 lobster tail and scallops. both with roasted vegetables rosemary potatoes
Blackened seabass day vegetable and risotto
*crab cake with meyer lemon aioli a marinated skirt steak or beef filet over roasted potatoes in a swiss chard pillow.with day vegetable
*a signature dessert from food network “chopped an orange cup filled with mango sorbeto mascarpone cheese and toasted coconut flakes
*a version of my food network dessert from “chopped” saki poached peach guava jam honey cream cheese chocolate drizzle
Chocolate fudge brownie filled with creme anglaise as an ice cream sandwich
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 Stuart.
What does a private chef service include in Stuart?
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 Stuart?
The price of renting a chef in Stuart 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 98 USD to 141 USD. For groups of 13 people or more, the price is 98 USD per person. For groups of 7 to 12 people, the cost is 99 USD per person. For groups of 3 to 6 people, the rate is 104 USD per person, and for 2 people, the price is 141 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 Stuart?
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 148 chefs available in Stuart. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Stuart 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 Stuart?
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 Stuart
Discover more details about our private chefs and their services.
The average age of our private chefs in Stuart
Percentage of our women chefs in Stuart.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Stuart.
Percentage of services with kids in Stuart.
Maximum number of bookings for a personal chef by a single client in Stuart.
Increase in the number of bookings for a chef from last year in Stuart.
Languages spoken by our personal chefs in Stuart.
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 Stuart.
Average timeframe from sending the request to booking.
How many chef services are booked in Stuart each month?
Private chef reservations can vary seasonally depending on the destination. In Stuart, 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 Stuart.
Cost of a private chef in Stuart
The cost of hiring a private chef in Stuart 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 98 USD to 141 USD per person.
For 13 people or more: 98 USD
For 7 to 12 people: 99 USD
For 3 to 6 people: 104 USD
For 2 people: 141 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 Stuart!
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 Stuart?
We mainly offer six types of cuisine in Stuart: 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 Stuart!






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









