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
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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 71400 guests have already enjoyed the experience
4.46 Chef
4.68 Food quality
4.66 Presentation
4.7 Cleaningness
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24040 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!








Amuse bouche
Floating canapes
Starter - 'biltong en bokmelk italiaanse happies' butternut ravioli served in a biltong cream with goats cheese and toasted seeds
Starter - cape malay spiced beetroot with baked camembert and toasted nuts served with crusty bread
Starter - chicken liver parfait with poached pear and melba toast
Starter - ostrich triangles with spekboom chutney
Starter - snoek paté or smoked cob carpaccio with kumquat preserve and roosterkoek
Starter - venison carpaccio served with smoked potato croquette and marula drizzle
Starter - waterblommetjie risotto served with pan seared waterblommetjie flowers
Main - kingklip wrapped courgette ribbons served on a creamy risotto with baked tomato and pickled spekboom
Main - lamb croquette served with zested baby potatoes, tomato and red pepper emulsion, capers, olives, tomatoes and waterblommetjies
Main - slow braised lamb or springbok shanks in cape malay and brandy sauce, served on smoked mashed potato
Main - venison tender loin served with potato pave, vegetables for the table and a spekboom chutney
Main - sweet potato gnocchi served in a curried cream with mange tout, peas, courgettes and coriander
Chocolate fondant with vanilla ice cream, caramel popcorn and chuckles
Sea salt and caramel pannacotta with ginger biscuits, caramel ice cream and gooseberries
Dessert - burnt naartjie cheese cake
Dark chocolate and brandy semifreddo with salted caramel
Tuna tataki with ponzu dressing, pickled ginger, and sesame crust
Crayfish medallions with champagne butter and dill emulsion
Caviar on potato blini with crème fraîche and chive oil
Tempura baby abalone with lemon aioli and seaweed salt
Pan-seared line fish (chef’s choice) with shellfish bisque and potato fondant
Luxury seafood boil: crayfish, prawns, mussels & clams with garlic butter and corn
Surf 'n turf: fillet of beef with grilled prawns, parsnip purée and red wine jus
Saffron risotto with lemon zest, grilled artichokes and asparagus (v)
Champagne granita with citrus segments and mint
Salted caramel tart with sea salt crust and miso chantilly
Lemon panna cotta with black sesame crumble
Passionfruit pavlova with toasted coconut cream
Marinated olives, roasted peppers & hummus with flatbread
Greek village salad with feta, olives & oregano vinaigrette
Lentil & lemon soup with fresh herbs
Roasted aubergine dip (melitzanosalata) with pita crisps
Spiced lamb koftas with herbed couscous and tzatziki
Grilled chicken souvlaki with lemon potatoes and garlic yogurt
Baked hake with olive tapenade, tomatoes & herb rice
Stuffed bell peppers with herbed rice, pine nuts & tomato sauce (v)
Greek yogurt with honey & seasonal fruit
Semolina orange cake (revani) with syrup
Pistachio baklava bites
Fresh fruit skewers with mint & lime
Arrival canape
Fresh oysters and sabrage (please supply mcc)
All food is served on the center of the table as a family style feast, please see below
Whole roasted beef fillet served with chimichurri
Wild mushroom gnocchi served in a roasted garlic cream topped with parmesan
Sundried tomato arancini balls
Buratta, heirloom tomatoes salad drenched in basil pesto, balsamic and olive oil
Steamed greens with parmesan cheese or green salad
Whole roasted cauliflower with yoghurt and chimichurri
Butternut ravioli with a sage burree noisette
Whole grilled trout with fennel and lemon butter or baked white fish in a lemon and fennel cream
Traditional tiramisu
0.5 long pavlova served with berries, lemon curd and cream topped with sparkles, great for a celebration
Dark chocolate and brandy semifreddo with salted caramel
Umngqusho arancini with white cheddar core & corn relish
Umami glazed eggplant with sesame balsamic pearls & crispy shallots
Beetroot & burnt orange tartare with goat cheese and dill oil
Fire-roasted carrot soup with pickled ginger and coconut cream
Coffee-rubbed short rib with butternut purée & burnt onion jus
Duck breast with rooibos glaze, date & almond couscous, and baby spinach
Surf & turf: garlic grilled prawns and lamb cutlets with fennel slaw
Smoked aubergine, polenta & walnut loaf with tomato fondue
Saffron & cardamom milk cake with toasted pistachios
Rooibos crème brûlée with honeycomb shard
Sesame & coconut semifreddo with black sesame praline
Amarula & espresso tiramisu with spiced chocolate dust
Labneh with roasted beetroot, za’atar oil & flatbread
Charred cauliflower with tahini, lemon & pomegranate
Grilled halloumi with watermelon & mint
Marinated artichokes with lemon & parsley crumb
Moroccan lamb tagine with apricots, almonds & herbed couscous
Sumac-spiced chicken thighs with herby bulgur and roasted vegetables
Pan-seared sea bass with lemon herb dressing and grilled zucchini
Chickpea & eggplant moussaka with béchamel (v)
Orange blossom basbousa with pistachio crumble
Rose water panna cotta with berry compote
Baklava cheesecake slice
Lemon & olive oil shortbread with yogurt cream
Butternut soup with a touch of nutmeg
Garden salad with a tangy vinaigrette
Fire-roasted corn salad with peppadews & feta
Mini vetkoek with spiced lentil mince (v)
Slow-cooked lamb stew with herbed pap
Lemon & herb chicken thighs with pumpkin rice
Grilled hake with lemon butter & mielie bread
Creamy samp & bean risotto with wild mushrooms & fresh herbs (v)
Warm malva pudding with custard
Mini koeksisters
Fruit salad with honey & mint
Milk tart squares with a cinnamon dusting
Assorted bruschetta and canapes; smoked salmon and mango blinis i coronation chicken/mango/toasted almonds
Assorted canapes | bruschetta | cold meats | marinated olives
Large mixed antipasti -turkey roll,salami, rosemary ham, proscuitto, braesola, roasted peppers with pesto, green bean and mint salad , carponata, marinated tomatoes, olives
Beef carpaccio | goat cheese |wild rocket | strawberries | extra virgin olive oil | balsamic pearls
Beetroot carpaccio | vegan cheese | strawberries | balsamic reduction | rocket
Charcuterie cups
French chef salad | rocket | cos lettuce | asparagus | cucumber | heirloom cherry tomatoes | beetroot | walnuts red | onion | goat cheese | vinaigrette
Not so greek | rocket | basil | heritage baby tomato | olive | feta cubes | marinated artichoke | herby vinaigraitte| parmesan tuile
Lightly smoked chicken caesar salad-cos lettuce | caesar dressing | chicken strips | croutons | anchovies
Garden salad- confit heirloom cherry tomato | textures of cauliflower | quail egg | noodles | shimeji | radish
Contemporary caprese -heritage tomato | baby mozzarella | mixed olives | rocket salad | smoked sea salt | basil drizzle
Fristo misto- deep-fried crispy fresh fish goujons | caper | gherkins | roumelade sauce
Beer braised beef short rib | carrot | chateau potato | caramelized onions | button mushrooms | red wine jus
Rosemary larded beef fillet | roasted vegetables | braised deboned oxtail | slow cooked lentils | oxtail jus
Braised oxtail | mashed potato | heirloom baby carrots
Confit of duck | root vegetables | baby potatoes | brandy and thyme jus
Deboned whole red snapper or slinger | lemon cous cous | lime beur blanc
Whole roasted baby chicken i stuffed baby chicken i kachumbari salad
Deboned leg o lamb and triminngs
Whole roasted loin of beef and accompaniments
Whole stuffed turkey, cranberry sauce and sides
Mini christmas pudding i chantilly cream i berry pavlova
Chef's assorted mini desserts- cake , tarts , truffles
Malva pudding | butter scotch sauce | vanilla ice cream | edible flowers
Traditional cape brandy pudding | crème anglaise | cinnamon cream
Christmas's cake and more
White mousse i red velvet cake | white chocolate | crumble | mixed berry sorbet
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.