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 77800 guests have already enjoyed the experience
4.44 Chef
4.67 Food quality
4.63 Presentation
4.69 Cleanliness
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25993 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!








Tuna tataki with dukkah crust, ponzu drizzle & microgreens
Confit duck bao with hoisin tamarind glaze and pickled fennel
Kofta arancini with harissa tomato fondue and fresh herbs
Grilled oyster mushrooms with garlic emulsion & lemon crumb
Rendang-style beef short rib with fragrant coconut risotto
Rose harissa chicken supreme with saffron potato puree & fennel salad
Miso-butter grilled cape linefish with burnt corn salsa & wasabi pea purée
Charred cauliflower steak with smoked romesco, pickled grapes & almond crumb (v)
Black cardamom chocolate fondant with rose ice cream
Rooibos chiffon cake with ginger syrup and pistachio cream
Mango lassi panna cotta with puffed rice & lime leaf dust
Sesame halva mille-feuille with white chocolate drizzle
Crispy wonton cups filled with chilli-lime shrimp, avocado and pico de gallo
Spiced sweet potato samoosas paired with a rich sun-dried tomato and mint chutney
Harissa poached pear with a blue cheese crostini
Pan seared ginger-soy glazed salmon served with creamy cilantro-jalapeno risotto
Tender slow cooked lamb shanks braised in red wine, rosemary, and garam masala, served with saffron infused orzo
Beef short rib braised in dark miso and red wine, accompanied by french potato puree
Matcha infused tres leches cake
Cardamom and rosewater panna cotta
Yuzu scented lemon tart with a black sesame seed crust
Mushroom arancini with biltong dip
Beetroot tataki with almond brittle, wild rocket and cashew cream
Moroccan meatballs with pomegranate glaze
Smoked trout blini with dill, herbed cream cheese dill and trout caviar
Goat cheese crème brûlée with lamb's lettuce and apple dressing
Oxtail croquette with chakalaka reduction
Short rib croquettes with paprika aioli
Kachumbari salad with heirloom tomato, sorghum and caramelised onion
Duck fat potatoes
Broccolini with maafe sauce
Caper basil and lemon and parmesan linguine with black pepper
Balsamic and honey roasted carrots with thyme
Tortellini salad with tomatoes, basil pesto
Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto
Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing
Mudjadarra jewelled rice
Apple and fennel salad with pomegranate and lemon thyme dressing
Biltong salad with roast grapes
Spicy eggplant & miso tahini sauce
Beef fillet and mushroom purée
Herb crusted kingklip with blistered rosa tomatoes
Dijon and dill baked salmon trout
Bbq lamb chops with mint dressing
Lemon thyme chicken thighs
Caramelised cabbage steaks with spiced tahini and dried apricots
Chilli, lime, garlic and coriander marinade mediterranean halloumi skewers
Layered panna cotta with raspberry coulis
Amarula infused créme bruleé
Mauyu- baobab fruit creme anglase and lemon cake
Apple & blackberry crumble with vanilla creme anglaise
Cape malay chicken wings chicken wings marinated in a fragrant cape malay spice mix with coriander, tumeric and cinnamon then grilled to a crispy perfection
Creamy spinach dip
Boerewors spring rolls a fusion of traditionally boerewors wrapped in a crispy spring roll pastry served in a tangy peri-peri dipping sauce
Traditional chakalaka dip
Pap and sheba traditional maize porridge served with a rich tomato and onion sauce
Crispy potato salad creamy potato salad with boiled eggs and a hint of mustard
Grilled corn on cob brushed with herb and charred on braai
Spiced lamb chops juicy lamb chops marinated in garlic ,rosemary and spices grilled to perfection
Beef ribs tender slow grilled beef ribs with a smoky bbq glaze
Grilled snoek a whole snoek fish with apricot jam and garlic butter
Skewered sosaties marinated lamb or chicken with apricots
Malva pudding a sticky ,sweet sponge dessert served with custard
Milk tart s traditional tart with a cinnamon topping
Koeksisters sweet ,braided dough soaked in syrup
Prawn cocktail with avocado purée and microgreens
Tempura oyster mushroom & prawn bao with pickled cucumber
Seared scallops with cauliflower purée and crispy pancetta
Octopus carpaccio with lime zest, olive oil & micro herbs
Kingklip with herbed crumb, buttery mash and salsa verde
Butter poached crayfish tail with charred corn and saffron aioli
Cape malay seafood curry with basmati rice and roti
Grilled aubergine stack with tomato relish and goat cheese (v)
Cardamom crème brûlée
Almond semolina cake with orange syrup
Fig & honey tart with mascarpone
Amarula & espresso chocolate mousse
Smoked snoek pâté with toasted seed bread and pickled red onion
Lightly fried calamari with garlic aioli and lemon wedge
Mussels in white wine & garlic cream sauce with crusty bread
Cured trout salad with baby leaves, fennel & citrus segments
Grilled hake with lemon butter sauce, herb rice and sautéed spinach
Grilled mediterranean sea bass - a whole sea bass, grilled with fresh herbs, olive oil, and lemon, served alongside roasted seasonal vegetables and a light white wine sauce
Mediterranean seafood soup (with shrimp, mussels, and fish)
Chickpea & roasted veg tagine with herbed couscous and tzatziki (v)
Coconut malva with vanilla ice cream
Poached pears in white wine with cinnamon and honey
Lemon tart with creamy chantilly
Almond biscotti with sweet dessert wine dip
Seared scallops -with citrus beurre blanc and microgreen
Smoked salomon tartare -with avocado, dill creme fraiche ,and crostini
Beet carpaccio-thinly sliced beets ,goat cheese ,arugula ,and balsamic reduction
Burrata & heirloom tomatoes -with basil oil ,aged balsamic and crispy prosciutto
Filet mignon -served with red wine jus, truffle mashed potatoes and asparagus
Wild mushrooms rissotto -with parmesan crisps and truffle oil
Sea bass en papillote -delicately baked baked with fennel, and herbs ,served with wild rice
Duck breast a lorange -with confit potatoes and sauteed spinach
Dark chocolate fondant - with vanilla bean ice cream and raspberry coulis
Cheese platter - selection of fine cheeses with honey ,nuts and crackers
Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree
Pea & potatoe samoosa with dhanya chutney
Crispy wontons topped with spicy guacamole & a garlic, butter , chilli prawn
Smoked snoek pate served with gourmet bread & crackers
Crispy sushi rice squares topped with a peri prawn or seared beef or seared tuna & sriracha mayo
Mini roast chicken wraps with carrot, cucumber, spring onions and sriracha mayo
Mini caprese salad skewers with basil pesto & balsamic glaze
Warm vichyssoice with crispy bacon, thyme & parmesan
Cape malay mussels /or creamy white wine & thyme mussels with crusty bread
Curried chicken skewers with cumin, coriander & apricot glaze with fruit & onions
Caprese salad - sun blushed tomatoes, bocconcini, pesto & basil
Baked deboned chicken thighs in peri peri / barbecue wine sauce finished on the barbecue with lemony crushed baby potatoe and vegetables
Beef tagliata served in a bed of smashed baby potatoes with thyme and capers, roasted baby tomato& fresh greens
Baked fish with an asian/italian style crust with lemony crushed baby potato& capers with season vegetables
Goan prawn curry with rotis & fragrant basmati rice
Lemon prawn linguine with baby tomatoes & rocket
Butter chicken curry / korma chicken curry with rice & sambal
Baked cheese cake with berry coulis and fresh berries
Malva pudding served with creamy amarula custard
Decadent chocolate brownies served with seasonal berries
Carrot cake with cream cheese icing
Grilled pineapple/ stone fruit with a spicy thai spiced syrup & gourmet syryp & 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.








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.