Private Chef in The Acreage
Rent one of our 325 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in The Acreage
Since the first private chef joined Take a Chef in The Acreage in March 2017, more than 325 Private Chefs have joined our platform in The Acreage and offered their services as private chefs anywhere in Florida.
Starting in 2017, 6,912 guests have already enjoyed a chef in The Acreage. To book your chef in The Acreage, 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 2,037 customized menu proposals, sending a total of 4,186 messages to their guests, who rated their experience with an average score of 4.73 out of 5.
Since the first dinner provided by Take a Chef, 6,912 guests have enjoyed unique experiences with no hassle. Our guests in The Acreage usually book menus around 175 USD per person, including 3.04 courses, sharing an average of 4.12 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 The Acreage.












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.
325 Private Chefs in The Acreage
Get to know more about our top rated Private Chefs in The Acreage












More than 6,900 guests have already enjoyed the experience
4.48 Chef
The guests in The Acreage have scored the experience with their Private Chef with a 4.48.
4.81 Food quality
The quality of the menus cooked by our Private Chefs in The Acreage received an average score of 4.81.
4.7 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.7 average score.
4.81 Cleaningness
The cleanup of the kitchen and dining area in The Acreage has been scored with a 4.81 on average.
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2,037 menus personalized by our Private Chefs in The Acreage
Every occasion is unique - make sure you have the right chef and menu for it!








*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce
*corn salsa corn chips refried beans and white bean purée
*assorted cheese aged dried cured meats. stuffed peppers brined olives. marinated peppers and artichokes
*grilled pork tenderloin bites honey mango glazed
*blackened spiced chicken wings curried spiced sweet melon jam
*petite wedge salad chopped vegetables crumbled blue ranch thyme dressed
*watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is
*chopped green salad black eyed peas toasted corn currie
*fresh herb salad- micro greens,dill herbs de provence. torn butter lettuce champagne dressed
Taco salad guacamole lime dour creme shredded lettuce black olives jalapeño tomatoes red onion shredded blended cheese
*seafood paella- lobster,shrimp,scallops,mussels and white fish over herb spanish rice with choice of vegetable
*argentine skirt steak marinated and dry rubbed. grilled on the bbq roasted fingerling potatoes and day vegetable choice
*cuban pork rib chops braised and grilled finished over spanish herb rice and a mango salsa
*stuffed round steak with crab meat in a brown gravy with roasted vegetables over spanish rice
Vegetarian choice stuffed eggplant with quinoa and roasted vegetables in a crushed tomato sauce
Blackened seabass fresh herbs day vegetables toasted tomatoes
*my signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate
*bananas foster classic rum sauce vanilla bean ice cream
*brioche roll stuffed with whipped espresso mascarpone cheese
*cannoli table - blended mascarpone and ricotta cheese. with chocolate chips and fresh sliced fruit
*my signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolste
*panettone bread putting seasonal fruit. creme anglaise dusted cocoa
*grilled plantains with prosciutto and guava jam
Malanga fritters (akra) - crispy malanga fritters seasoned with spices and served with pikliz (spicy pickled vegetables)
Crispy salmon croquettes – served with a citrus aioli and a fresh herb salad
Plantain cups with fried pork - fried green plantains finked with savory fried pork, topped with pikliz
Creole-style red snapper fillet – lightly fried or grilled, served with haitian diri kole (rice & beans) and pikliz
Griot (fried pork) - crispy marinated pork chunks served with rice and beans and a creole sauce
Haitian poulet en sauce (haitian stewed chicken)- braised chicken in a rich and flavorful creole sauce, served with white rice and steamed vegetables
Assorted macaron tower - a selection of handcrafted macaron and dark chocolate
Baklava cheesecake - a fusion of creamy cheesecake with layers of phyllo pastry, spiced nuts, and honey syrup
Banana rum tarte tatin - caramelized bananas baked in a flaky pastry, served with spiced rum caramel sauce and whipped cream
Arugula salad organic peperory baby arugula, fresh raspberries , french goat cheese, candied pecans, raspberry and balsamic vinaigrette
Avocado , tomato and cucumber salad florida citrus vinaigrette / red onion hand torn cilantro leaves
Burrata ensalada organic jubilee heirloom tomatoes, poached garlic infused olive oil, creamy burrata cheese, aged balsamic vinegar, chiffonade basil
Ceaser salad, romaine lettuce, grated parmesan cheese, creamy ceaser dressing, garlic croutons
Garden ensalada organic jubilee heirloom tomatoes, baby bell peppers, cucumber, onion, organic peperory baby arugula, poached garlic infused olive oil, tahini
Roasted beet salad fire roasted beet ,maytag blue cheese mousse, avocado crema ,toasted pistachios, champagne vinaigrette
Tuna tartare hass avocado, citrus ponzu, cilantro leaves and crispy wontons
Shrimp & grits white cheddar & carolina style grits , sauteed shrimp & thick bacon lardons, vermont maple & red wine vinegar gastric
Peruvian fish ceviche sliced florida fish, lime juice, rocoto peppers mix, aji amarillo sauce, crispy sweet potato
Short rib taquitos avocado crema , cilantro leaves and green apple slaw
Boneless chicken confit crunchy puffed quinoa , blueberry & cognac marmalade, roasted chicken demi glace
Charred shrimp salad cuban black bean puree, green pea shoots, sliced scallions, bloody mary vinaigrette , puffed crispy quinoa
Camarones al ajillo & crispy plantain chips sauteed shrimp in a garlic and white wine sauce with cilantro & lime aioli
Braised short rib slowly braised beef short rib, yukon gold potato mousseline, broccoli florets , braising liquid reduction
Sweet chilli salmon pan seared salmon, ginger and lemongrass scented quinoa, honey and sriracha brocolini
Organic chicken breast rollatini chicken breast with creamy smoked gouda, sun dried tomatoes and prosciutto, sauteed gnocchi with spinach, wild mushrooms and parmigiano reggiano
Local mahi mahi blackened , yuca cakes, latin escabeche, mango and jalapeno coolis
Fillet mignon steak sous vide and pan seared tenderloin, sweet potato au gratin, charred asparagus, crispy tobacco onions, cabernet sauvignon
Duck a la orange, boneless roasted duck with florida citrus sauce. fired roasted fingerling potatoes and butter poached organic carrots
Mushroom pasta pappardelle ai funghi fresh homemade pasta, sauteed wild mushrooms, roasted garlic cream
Pan seared local fish (mahi, snapper etc) pan sauce with garlic, thyme & lemon butter
Mediterranean olive oil pasta capellini pasta tossed in extra virgin olive oil and mediterranean favorites like tomatoes, feta, olives, artichoke hearts and fresh herbs
Pan seared snapper thai coconut red curry, cilantro and toasted almond basmati rice
Citrus and guava pork tenderloin spanish chorizo & organic sweet potato hash with sweet corn and cilantro
Apple cobbler warm roasted apple cobbler with salted caramel and vanilla ice cream
Chocolate indulgence chocolate mousse, chocolate crunch, strawberry marmalade, warm chocolate ganache
Bananas foster with tahitian vanilla ice cream cognac caramel sauce
Strawberry shortcake fresh organic strawberries, tahitian vanilla chantilly cream, pound cake
Almond joy crisp chocolate ganache, carvel style chocolate crispies , toasted coconut & almond slices
White chocolate dome raspberry infused creme anglaise and fresh raspberries
Fried calamari with lemon and za'atar: crispy calamari rings seasoned with za'atar spice and served with a tangy lemon dipping sauce
Caprese salad with balsamic reduction and olive oil
Hummus trio platter with warm pita, fresh vegetables, and olive oil drizzled
Falafel bites - crispy falafel bites served with tahini sauce and pickled vegetables
Grilled chicken souvlaki with creamy hummus served with a side of greek salad and warm pita bread
Beef kofta skewers - spiced ground beef and lamb skewers served with pita bread and a cucumber tomato salad
Grilled branzino - whole mediterranean sea bass grilled with fresh herbs, garlic, and lemon served with a side of roasted potatoes and steamed greens
Mediterranean stuffed peppers - belles peppers stuffed with spiced rice, ground meat (or lentils) vegetables, and fresh herbs, baked in a light tomato sauce
Grilled vegetable platter served with a side of quinoa
Crema catalana
Greek yogurt with honey and fresh figs (or walnuts)
Tiramisu - layers of mascarpone cream and spiced coffee-soaked ladyfingers with a hint of orange zest
“eclair” with smoked salmon mousse
Apple caramelized and brie cheese and mixed salad
Avocado and tomatoes tartare (olive oil, chalots, basil, oregano, garlic)
Skapanopitas and mixed salad
Red tuna in tartare with avocado and mango salsa (lime and cilantro)
Meat crab with citrus mayonnaise and salmon eggs
Greek moussaka and mixed salad
Greek salad, cucumber, cherries tomatoes, feta, black olives, “herbes de provence”
Goat cheese salad (mixed salad, toasts with goat cheese, mini tarts with goat cheese, parmesan chips, walnuts, grapes, walnuts, balsamic reduction
Quinoa salad with raisins, walnuts, cherries tomatoes, basil, mint, cilantro
Salmon in gravlax and homemade blinis, spoon of caviar, sweet/salt sauce
Italian summer salad, mixed salad, san danielle ham, peach roasted, cherries tomatoes, cantaloup, basil, burrata
Grilled lobster served with butter lemon and celery risotto
Lamb shank with oriental spices and honey, served with couscous
Beef stroganoff (beef in white wine, paprika and mushrooms, mashed potatoes)
Beef fillet mignon and sauce demi-glace, potatoes gratin, roasted asparagus
Chicken (organic) in curry sauce (coco milk, yellow curry, tomatoes sauce, white wine) basmati rice, onion tatin,
3 lamb chops in thyme juice served with gratin of potatoes and asparagus,
Fillet of halibut with champagne sauce, risotto, confit vegetables and asparagus
Branzino fillet with lemon butter, risotto and confit vegetables
Paella (safran rice cooked in chicken bouillon, calamari, shrimps, mussels, chicken, peas, red and yellow peppers, chorizo, tomatoes, onions) very friendly meal for a group)
Greek baklava and vanilla ice cream
Royal chocolat, almonds cake, crunchy praline, chocolate ganache mousse
Strawberries cake (sponge cake, light syrup, light vanilla cream, fresh strawberries)
« opera » : layers of almond cake soaked in coffee syrup, chocolate ganache and coffee cream
“saint honore” (petits choux caramelized and vanilla cream)
Apple tatin tart and vanilla ice cream
Cake raspberry and pistachio (shortbread, pistachio fondant, raspberries confit and fresh raspberries)
Italian tiramisu
Pavlova with fresh fruits
• caprese and avocado salad in a skewer with a spicy balsamic reduction
• crostini topped with avocado cream and a spicy, garlicky shrimp
• chipotle hummus with crudités
• crostini with feta cheese and a peach-jalapeño pico de gallo
• choriqueso (chorizo with cheese) quesadilla bites
• grilled quesadillas filled with roasted poblano peppers and roasted corn in a creamy sauce
• molletes: traditional mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
• sinaloa-style cream cheese shrimp dip
• the best guacamole ever, served with tortilla chips
• ahi tuna aguachile (raw ahi tuna submerged in a spicy serrano pepper-lime marinade)
• shanklish: yogurt cheese balls coated with za'atar and chile de árbol
• mexican angel-hair pasta (fideo) in a tomato-chipotle sauce with chorizo
• spaghetti with cilantro-pepita pesto
• jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (nov.-apr.)
• watermelon-tomatillo salad with jalapeño dressing (may-sept.)
• peach, tomato, tomatillo and jalapeño salad
• spicy avocado soup (chilled)
• sweet corn, tomato, and avocado salad with cilantro-jalapeño dressing
• traditional tortilla soup (sopa azteca) served with accoutrement (for self-assembly): cheese, crema, roasted ancho chiles, cilantro, avocado
• smoked trout tostada topped with slices of avocado
• chef's garden salad with mustard vinaigrette
• roasted poblano pepper and corn lasagna
• bacon-japapeño mac & cheese
• beer-braised pork tacos, served with habanero-pickled onions
• baked chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
• flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
• queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms
• shrimp (or whitefish) mexican ceviche, served with plantain chips
• tequila, chipotle, and crema shrimp
• pan-seared mahi mahi in adobo with grilled pineapple salsa
• shrimp and grits with a mexican twist
• coffee flan with a subtle tequila whipped cream
• grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
• mexican chocolate mousse with burnt rum
• rich brown butter and walnut brownies, served with vanilla ice cream
• silky cream cheese flan, served with fresh berries
• spicy mexican dark chocolate torte (flourless)
• mango-serrano pepper-mezcal sorbet
• spicy dark chocolate pudding with chile and cinnamon
• corn panna cotta with blueberry coulis
Maki sushi: salmon roll, tuna roll, florida roll with crab salad, rockefeller roll with smoked oysters
Maki sushi rolls, salmon, tuna, makrele, with wasabi, ginger, spicy mayo soy sauce
Sushi petit four with tuna in yuzu, wasabi - sour cream, cucumber and nori
New style sashimi: thin sliced bonito with korean style sauce, salmon with scallion and served with yuzo, seared makrele in miso
Wagyu nigiri, torched a5 grade wagyu steak, marinade in soy sauce, honey and black garlic, thin sliced and served with black truffle rice, wasabi mayo
Tuna nigiri, seared tuna with yuzu caviar, soy cream and seasoned rice
California roll, spicy tuna roll, salmon roll, tuna roll, yellowtail scallion roll, shrimp tempura roll, philly roll, salmon nigiri, tuna nigiri, yellowtail nigiri, spicy tuna crispy rice
Karaage double fried japanese chicken with spicy mayo and cucumber salad in miri vinaigrette
Seared spicy tun, crispy rice, wasabi sesame seeds and shiso salad with mirin vinaigrette
Lobster tempura, masago aioli, pickles perl onions and cucumber
Soy risotto with button mushrooms and oysters
Grilled daikon radish with miso butter and sesame
Onse egg on sautéed spinach with nori butter and tobiko caviar
Fire grilled teriyaki steak, sous vide cooked duck egg on warm shiitake mushroom salad
Miso glazed black cod, asian spiced root vegetables, japanese baby yams
Yakitori grill station, koji cured salmon, scallops with yuzu kosho vinaigrette, yakitori chicken and scallion skewer, tadashi grilled tomatoes, enoki mushrooms • pineapple • rice
Matcha green tea crème brûlée with lychee
Fluffy japanese pancakes with mangos in plum wine reduction
Matcha mille crepe cake with vanilla cream
Manju, japanese steamed cake with sweet red bean filling
*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
*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
*bread pudding seasonal fresh fruit vanilla creme anglaise and chocolate drizzle
*cannoli board- blended mascarpone and ricotta cheese chocolate chips and fresh fruit and berries
*classic s’mores on the grill. cinnamon graham cracker jumbo marshmallow’s and chocolate bar
*grilled plantains wrapped with pork belly guava jam and wild flower honey
*bananas foster with spiced rum cinnamon and vanilla ice cream
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 The Acreage.
What does a private chef service include in The Acreage?
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 The Acreage?
The price of renting a chef in The Acreage 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 139 USD to 199 USD. For groups of 13 people or more, the price is 139 USD per person. For groups of 7 to 12 people, the cost is 122 USD per person. For groups of 3 to 6 people, the rate is 160 USD per person, and for 2 people, the price is 199 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 The Acreage?
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 325 chefs available in The Acreage. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in The Acreage 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 The Acreage?
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 The Acreage
Discover more details about our private chefs and their services.
The average age of our private chefs in The Acreage
Percentage of our women chefs in The Acreage.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in The Acreage.
Percentage of services with kids in The Acreage.
Maximum number of bookings for a personal chef by a single client in The Acreage.
Increase in the number of bookings for a chef from last year in The Acreage.
Languages spoken by our personal chefs in The Acreage.
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 The Acreage.
Average timeframe from sending the request to booking.
How many chef services are booked in The Acreage each month?
Private chef reservations can vary seasonally depending on the destination. In The Acreage, 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 The Acreage.
Cost of a private chef in The Acreage
The cost of hiring a private chef in The Acreage 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 139 USD to 199 USD per person.
For 13 people or more: 139 USD
For 7 to 12 people: 122 USD
For 3 to 6 people: 160 USD
For 2 people: 199 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 The Acreage!
2 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 The Acreage?
We mainly offer six types of cuisine in The Acreage: 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 The Acreage!






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









