Hire a Private Chef at Home Today
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.





















Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.












How it works
Personalize your request
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
Find your chef
Customize your request and start talking with your chefs.
Top Personal and Private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 80100 guests have already enjoyed the experience
4.43 Chef
4.66 Food quality
4.63 Presentation
4.68 Cleanliness
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26656 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!








Apricot braai fish with fresh watercress salad
Braai lemon and garlic prawns with herbs
Braai menu: bbq basted lamb and apricot skewers, biltong crusted springbok loin with rocket, braai chicken pieces, fresh green salad, potato salad
Braai menu: grilled lamb, beef steak or sticky bbq beef/pork ribs, shisa chicken wings, boerewors (local sausage) grilled veg like braai mushroom or aubergine for vegetarian, chakalaka, braai mielies (corn) with salads: pesto potato salad, fresh green sal
Baked cheesecake with seasonal fruit
Cherry chocolate tart with dark chocolate ice cream
Chocolate pots with chantilly cream and seasonal berries
Malva pudding and custard
Burnt butter butternut soup with rooibos cream and toasted seed sprinkle (v)
Cape bredie croquettes with tomato jam and micro coriander (v)
Chakalaka cured trout with pickled onion, dill, and corn crumb
Vetkoek sliders with slow-cooked lamb neck and herbed labneh
6-hour karoo lamb shoulder with rosemary jus, flavour-rich mielie meal (slow-stirred with stock, herbs & cheese), and sweetcorn foam
Free-range chicken roulade stuffed with spinach and peppadew, served with pap fondant and pickled baby carrots
Pan-seared linefish with umami butter, charred leek mash, and citrus beurre blanc
Umngqusho risotto with roasted garlic, crispy sage and roasted baby butternut petals
Amarula crème brûlée with koeksister crumb and gold leaf
Rooibos & naartjie cheesecake with a ginger snap base
Mini milk tart pavlova with honeyed stone fruit
Cape citrus sorbet trio with candied peels and shortbread dust
Watermelon feta salad fresh watermelon cubes ,crumbed feta chesse ,fresh mint leaves a drizzle of balsamic glaze and a sprinkle of salt and pepper topped with toasted pumkin seeds
Chilled cucumber soup cucumber ,plain yogurt ,dill, garlic and lemon juice blended until smooth and served cold topped with micro herbs and pepper salad
Shrimp cocktail fresh tomatotes ,red onion ,coriander ,salt pepper garlic lemon juice topped with coriander
Grilled solomon with citrus glaze salmon fillets grilled grilled and topped with a tangy orange and lemon glaze served with a side of asparagus and roasted baby potatoes
Bbq pulled pork sliders slow cooked pulled pork served in soft slider buns with colselaw and a tangy bbq sauce
Grilled lemon herb chicken with summer vegetables marinated chicken chicken breasts served with charred zucchini ,bell peppers and cherry tomatoes
Lemon posset with shortbread cookies a creamy lemon dessert made with cream ,sugar and lemon juice served with shortbread cookies
Strawberry cheese cake served in individual jars on a base of ginger crumble topped with berry puree and fresh mint
Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree
Assorted canapes x5
Asian style carpaccio of linefish
Cape malay pickled fish, baby garden leaves
Linefish carpaccio with asian dressing
Grilled aubergine and parmesan with mortadella and prosciutto
Gaspacho with raw vegetables and golden croutons
Vitello tonato, roquette and parmigiano
Grilled linefish with venere rice, pak choi and jalapeño sauce
Rack of lamb, gratin dauphinoi, fine beans and rosemary jus
Braised lamb shank provencal way, homemade potato puree
Pork belly with crackling, pak choi and home made gnocchi
Beef picania chimichurri, potato darphin and sauteed mushrooms
Chicken filled with mushrooms in potato cage, sauteed spinach
Butterfly chicken marinated with lemon and ginger, roasted baby potato and vegetables
Prawns wrapped with tagliatelle and truffle sauce, watercress and rocket salad
Risotto al fungi or milanese
Grilled linefish sauteed vegetables and saffron beurre blanc
Half cooked chocolate soufle, vanilla ice cream and berries
Vanilla crème brulee
Lemon cheesecake and red berries couli
Pavlova with fresh fruits
Lime granite with marinated honey and vanilla citrus fruits,
Caramelized apple on puff pastry, vanilla ice cream
Canapes served with a local aperitif
Cape point yellowfin tuna tartare and avocado stack, wakame salad
Local line fish, cauliflower puree, bokkom butter, green asparagus
Butternut ravioli, sage butter, crispy sage leaves, local parmesan, toasted pine nuts
West coast mussels with white wine and cream sauce, home garlic bread
Venison or ostrich fillet, green peppercorn cream sauce, duck fat potatoes, seasonal vegetables
Your choice of cut of aged beef steak or free range chicken breast, truffle infused mushroom cream sauce, duck fat sauteed potatoes, seasonal vegetables
Local line fish as per starter, with added vegetables and savoury rice
Free range duck breast, gooseberry gastrique, red cabbage, potato bake, seasonal vegetable
Cauliflower steak, romesco sauce, seasonal (tempura) vegetables, potato bake,
Lemon, rooibos and spekboom posset, passionfruit curd ice cream, orange tuile biscuit
Amarula crème brulee, water buffalo milk gelato, almond tuile, fresh berries
Dom pedros a la vic
Malva pudding, amarula cream sauce, water buffalo milk gelato
Spiced pan fried fish with buttery mash
Harissa chicken shish kebab with couscous
African fish stew
Antipasti of buffalo mozzarella, grilled peaches, parma ham, fresh basil, balsamic glaze and toasted pine nuts
Samp arancini with a dhanya chutney
Butter chicken or masala steak tacos with tzatziki and red onion salsa
Beef rump roast with chermoula, served with parmesan fried plantain seasonal veg
Lamb tagine with couscous/tabouleh
Roast beef fillet with fondant yam, veg and habanero jus
Roast lamb with potatoes, veg and mahummara sauce
Pork belly with apple windows, mash and veg
Braai menu: grilled lamb, beef steak or sticky bbq beef/pork ribs, shisa chicken, boerewors (local sausage) grilled veg like braai mushroom or aubergine for vegetarian, chakalaka, braai mielies (corn) with salads: pesto potato salad, fresh green salad
Cape malay chicken and lamb curry with rice, sambals, naan bread and/or roti
South african malva pudding with ice cream
Cherry chocolate tart with dark chocolate ice cream
Cape brandy pudding with vanilla ice cream
Chocolate pots with chantilly cream and seasonal berries
Milktart
Seafood inspired canapes served with a local aperitif
West coast mussels with white wine and cream sauce, home garlic bread
Spaghetti nero, prawns, garlic, lemon and mild chili cream
Poached lobster, home made mayo, dressed leaves (r40 supplement,)
Local line fish, bokkom butter, cauliflower puree, green asparagus
Asian style yellowfin tuna tartare and avocado stack, wakame salad
Oysters raw/homemade tabasco and tempura battered/wasabi mayonnaise
Scallops, puree, pancetta, burnt butter sauce (r60 surcharge)
West coast mussels (main course portion) with white wine and cream sauce, home garlic bread
Local line fish with bokkom butter, cauliflower puree, mussels, savoury rice, green asparagus
A duo of locally inspired gelato, tuile biscuit
Affogato (vanilla bean ice cream with a shot of espresso), cocoa tuile biscuit
Amarula crème brulee, gelato of the day, almond flour tuile
Malva pudding, amarula cream sauce, water buffalo milk gelato
Cape malay mussels with crusty bread
Beef tataki with wasabi noodles & tosa zu dressing
Side of salmon with soy, ginger, lemongrass served with asian salad and japanese green beans
Black sesame ice-cream with ginger & lime syrup
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.








About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.

TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.










Take a Chef in South Africa
Discover cities of South Africa where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in South Africa.