Private Chef in Wellesley
Rent one of our 247 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Wellesley
Since the first private chef joined Take a Chef in Wellesley in March 2017, more than 247 Private Chefs have joined our platform in Wellesley and offered their services as private chefs anywhere in Norfolk County.
Starting in 2017, 37,949 guests have already enjoyed a chef in Wellesley. To book your chef in Wellesley, 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 10,495 customized menu proposals, sending a total of 19,454 messages to their guests, who rated their experience with an average score of 4.72 out of 5.
Since the first dinner provided by Take a Chef, 37,949 guests have enjoyed unique experiences with no hassle. Our guests in Wellesley usually book menus around 176 USD per person, including 3.48 courses, sharing an average of 4.73 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 Wellesley.












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!
247 Private Chefs in Wellesley
Get to know more about our top rated Private Chefs in Wellesley












More than 37,900 guests have already enjoyed the experience
4.55 Chef
The guests in Wellesley have scored the experience with their Private Chef with a 4.55.
4.76 Food quality
The quality of the menus cooked by our Private Chefs in Wellesley received an average score of 4.76.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.77 Cleaningness
The cleanup of the kitchen and dining area in Wellesley has been scored with a 4.77 on average.
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10,495 menus personalized by our Private Chefs in Wellesley
Every occasion is unique - make sure you have the right chef and menu for it!








Fall grazing board-- assorted cheeses and cured meats, dried fruits, hummus, red wine jam, baguette, garlic confit, assorted fruits, berries and vegetables
Mediterranean salad-- fresh tomatoes, english cucumbers, bell peppers, red onions, parsley, lemon, and olive oil
Firecracker shrimptinis-- garlic shrimp tossed in sweet and spicy peach pineapple glaze with baby wasabi greens, lime, and radishes
Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach
Grilled lemon feta chicken-- chicken breasts marinated in garlic, oregano, basil and lemon topped with diced cucumbers, peppers, tomatoes, and feta with wild rice
Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes
Apple bourbon pork loin-- whole roasted pork tenderloan rubbed with brown sugar, bourbon and apple syrup with tricolor potatoes and string beans
Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt
Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes
Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar
Nutella doughnuts-- soft baked chocolate nutella doughnuts dipped in ganache with flakey sea salt
Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips
Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream
Steak tamales, queso fresco, romesco smoky flavors, sweet corn. this steak tamales dish reimagines the traditional mexican tamale using the principles of nouvelle cuisine. the dish begins with a delicate corn masa shell, carefully crafted
Ceviche rojo recipe with salmon and tuna, inspired by ferran adrià’s molecular gastronomy. this dish plays with the flavors of traditional ceviche. the beetroot juice infuses the dish with a striking red color, while the tender salmon and tuna bring a but
Scallop ceviche. this scallop ceviche is a refined, minimalist dish that reflects alain passard’s philosophy of letting ingredients speak for themselves. the delicate scallops are lightly “cooked” in a gentle citrus marinade
Gamberi kataifi. the kataifi dough provides a crunchy exterior that contrasts beautifully with the tender, juicy prawns inside. the accompanying saffron foam adds a delicate, aromatic element, offering a modern twist to the dish with a light, airy texture
Martini ceviche. inspired by ferran adrià’s molecular gastronomy techniques. this version incorporates innovative textures, deconstructed elements, and playful presentation
Avo quinoa salad, crispy red quinoa, avocado, lentils, chef’s vinaigrette, pickled red onion, greens mix
Citrus kale salad red kale, grilled marinated cauliflower, mango, avocado, quinoa, citrus vinaigrette
Sandia salad arugula, watermelon, cucumber, marinated shallots, feta cheese, olive oil and mint dressing
Choclo salad choclo, sweet potato, arugula, olives, queso fresco, herbs
Kale salad. kale, dried figs, pickled radish, toasted almonds, goat cheese
Pink halibut with blue cauliflower puree edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam
Green-coated salmon, salsa verde, mango salad. green peas puree, salsa verde foam. edible flowers (green, white, or yellow) for garnish, dehydrated kale or seaweed crisps
Deconstructed moqueca pulpo with coconut air, peppers gel, and liquid spherified dendê oil. yuca. quinoa. coconut broth
Lamb chop, pome de terre a la coconut cream, veal ju foam, pistachio pearls, saute spinach puree
Steak. 16oz ribeye steak, chimichurri, balsamic tomato, arugula, roulette de pomme de terre a la coconut cream gratine with feta cheese
Pulpo avant-garde with olive oil, citrus air, squid ink gel, papas bravas, celery root puree, sliced radish, burnt onion
Pistachio panna cotta
Almond panna cotta
Spicy chocolate mousse
Mango and raspberry sorbet
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Roasted corn chowder - meyer lemon creme fraiche, clabrian chili oil, marinated blue crab salad (seasonal)
Butternut squash soup - cardamom creme fraiche, pistachio oil, toasted pine nuts (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Maitake mushroom ragu - 60 minute egg, soft polenta, sherry vinaigrette
Confit pork belly - white corn grits, pickled apple salad, maple sweet soy reduction
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Duck liver mousse – preserved raspberry, whole grain mustard, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon crudo - beet cured with fresh dill, fennel, and creme fraiche
Ricotta gnocchi – shaved truffle, parmesan crème
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24-hour braised short rib - yukon potato purée, haricot vert, port demi glace
Filet of beef – cabernet butter, creamed spinach, fondant potatoes
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Cappuccino mousse cake - espresso mousse, white chocolate mousse, mocha chiffon, espresso caramel
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
Butterflied buffalo shrimp | white cream dipping sauce
Crab stuffed mushroom
Parmesan fries
Garlic herbed scallops | red beet & mushroom puree
3 cheese mac balls | marinara
Honey bourbon lollipop wings
Crab cake bites | rémoulade & spicy red sauce
Cajun smoked crab dip | baked pita chips
Spinach & artichoke dip | baked pita chips
Arugula, spinach, strawberry & feta salad | balsamic dressing
Caprese salad | balsamic glaze
Classic cesar | parmesan peppercorn
Wedge salad | blue cheese
Arugula avocado salad | citrus dressing
Clam chowder
Lobster bisque
Ratatouille | eggplant, zucchini, squash, tomatoes
Seafood scampi | lobster, shrimp & scallops
Creamy cajun shrimp & crab pasta | garlic bread
Creamy linguine pasta | 8oz sirloin | pan sauce
Crab stuffed salmon | roasted garlic mashed potatoes topped w/ cajun cream sauce | choice of green
Honey glazed salmon | roasted garlic mashed potatoes | choice of green
Surf & turf (lobster, shrimp, crab - sirloin, ribeye) roasted garlic mashed potatoes | choice of green
Chicken parmigiana | choice of pasta | garlic bread
Pan seared halibut | wild rice | roasted brussels
Braised airline chicken breast | roasted garlic mash | herb cream sauce | choice of green
Mini cheesecake (raspberry, strawberry, original) served w/ whip cream & fruit sauce
Coconut white chocolate truffles
Chocolate or vanilla dipped cake balls
Lemon pound cake
Mango sorbet
Chocolate mousse
Som tam bite: shredded green papaya salad with cherry tomatoes, long beans, dried shrimp, and peanuts, dressed in lime-fish sauce, served as a single, crisp spoonful with a chili kick to awaken the palate
Larb moo: minced pork salad tossed with toasted rice powder, mint, cilantro, red onions, and kaffir lime, accompanied by cabbage leaves for wrapping and a side of sticky rice
Kor moo yang: grilled pork neck marinated in garlic, coriander root, and black pepper, sliced thin and served with jaew (spicy tamarind dipping sauce) and fresh cucumber slices
Nam tok nuea: grilled beef "waterfall" salad with lemongrass, galangal, shallots, and roasted chili flakes, drizzled with a smoky lime dressing, paired with fermented bamboo shoots and sticky rice balls
Khao niew sangkaya: sweet sticky rice steeped in coconut milk, topped with pandan custard and fresh jackfruit, finished with a sprinkle of sesame seeds for a creamy, tropical close
3 cheese mac balls | marinara
Parmesan fries
Spinach & artichoke dip | baked pita chips
Honey bourbon lollipop wings
Butterflied buffalo shrimp | white cream dipping sauce
Arugula avocado salad | citrus dressing
Classic cesar | parmesan peppercorn
Wedge salad | blue cheese
Caprese salad | balsamic glaze
Cajun chicken & shrimp alfredo | meat can be modified
Chicken parmigiana | choice of pasta | garlic bread
Honey glazed salmon | roasted garlic mashed potatoes | choice of green
Creamy linguine pasta | 8oz sirloin | choice of green
Lemon butter baked cod | white or wild rice | choice of side
Ratatouille | eggplant, zucchini, squash, tomatoes
Surf & turf (lobster, shrimp, crab - sirloin, ribeye) roasted garlic mashed potatoes | choice of green
Apple empanadas | vanilla ice cream | apple glaze sauce
Chocolate or vanilla dipped cake balls | vanilla bean ice cream
Mini cheesecake (raspberry, strawberry, original) served w/ whip cream & fruit sauce
Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil
Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam
Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing
Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest
Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto
Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables
Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad
Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes
Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes
Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Arugula salad – shaved fennel, parmesan, preserved lemon, evoo, cracked black pepper
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, orange supremes, pistachio, pickled red onions, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Heirloom tomato soup -parmesan micro basil
French onion soup - gruyere, brioche, parmesan, chives (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette – shaved radish, fresh herbs, amaretto peach jam
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Grilled cauliflower steak - vaduvan spiced, herbed labneh, toasted cashews, pomegranate seed
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Ricotta gnocchi - spring peas, crispy prosciutto maitake mushrooms, parmesan brodo
Linguini bolognese - ground beef, pork, and veal; braised with fresh herbs and san marzano tomatoes
Pan seared salmon - roasted corn salad, farro, arugula, pancetta, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - truffle potato puree, haricot vert, rosemary pan jus
24-hour braised short rib - yukon potato purée, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Seasonally inspired fruit dessert - chef’s whim
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 Wellesley.
What does a private chef service include in Wellesley?
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 Wellesley?
The price of renting a chef in Wellesley 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 106 USD to 151 USD. For groups of 13 people or more, the price is 106 USD per person. For groups of 7 to 12 people, the cost is 101 USD per person. For groups of 3 to 6 people, the rate is 118 USD per person, and for 2 people, the price is 151 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 Wellesley?
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 247 chefs available in Wellesley. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Wellesley 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 Wellesley?
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 Wellesley
Discover more details about our private chefs and their services.
The average age of our private chefs in Wellesley
Percentage of our women chefs in Wellesley.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Wellesley.
Percentage of services with kids in Wellesley.
Maximum number of bookings for a personal chef by a single client in Wellesley.
Increase in the number of bookings for a chef from last year in Wellesley.
Languages spoken by our personal chefs in Wellesley.
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 Wellesley.
Average timeframe from sending the request to booking.
How many chef services are booked in Wellesley each month?
Private chef reservations can vary seasonally depending on the destination. In Wellesley, 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 Wellesley.
Cost of a private chef in Wellesley
The cost of hiring a private chef in Wellesley 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 106 USD to 151 USD per person.
For 13 people or more: 106 USD
For 7 to 12 people: 101 USD
For 3 to 6 people: 118 USD
For 2 people: 151 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 Wellesley!
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 Wellesley?
We mainly offer six types of cuisine in Wellesley: 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 Wellesley!






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









