Private Chef
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!
Top 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 50300 guests have already enjoyed the experience
4.54 Chef
4.66 Food quality
4.67 Presentation
4.67 Cleaningness
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20706 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!
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
Shrimp and cream cheese bruschetta
Fish croquette,prawn served
Crispy chicken gordon bleu with a creamy mushroom puree with medley pan seared veggies
Salmon roulade with a herb garden spring salad
Ribeye in rosemary butter with medley vegetables
Seared ostrich fillet with vegetable
Garlic butter lamb chops with vegetables
Upside down banana caramel tart
Crispy cheese cake bites
Crumpet pizza
Garlic potroast bread; roast redpepper potbread; gouda cheese rolled potbread. served with variety of flavored butter and pepperdew, cranberry onion marmalade, liver patè, smoked snoek patè
Biltong and tuna terrine served with vegetable pickles and apricot chutney
Garlic and herb, worcester sauce marinated game meat mixed variety
Velvety butternut cinnamon creamy soup with toasted cinnamon wheels
Ostrich/ kudu carpaccio
Flambè game meat topped with salsa verde or horse radish, with battered butternut, served with oven roasted oyster/ brown mushroom , on a bed of beetroot mash
Sous-vide guinea fowl/quail filled with celery and sage butter; pot roasted veg. sliced and served on caper and green peppercorn roast garlic purèe
Lamb/pork on a spit braai served with a four salads
Oxtail poitjie kos with redwine gravy, smashed potatoes, grilled mielies and a side ofpeanut, tomato wild spinach
Fish and prawn bobotie served with tomato onion mango pickle salad, apricot chutney, coconut and beetroot relish
Malva pudding, milk tart duo
Pumkin pie tartlets topped with citrus candy and cranberry foam
Rum n raisin pudding with local beer ice-cream, peanut brittle
Chocolate eistervarkies with fudge
Lemon cheesecake topped with candyfloss
Chicken liver kielbasa. crumbed chicken livers braised in smoked paprika, miso oyster sauce marinade, served with skordalia creamy potato, apple sauerkraut, sour cream and dill
Beef and beet borscht. beef brisket braised in beetroot broth, served with sour cream and chopped chives
Gluten-free pierogi. gluten-free dough casing filled with sweetcorn, peas, sweet potato, blanched in tomato broth and finished off in a pan with extra virgin olive oil. served with cranberry sauerkraut, greek yoghurt, lemon, dill dip
Bratapfel. apple mince fillings of coconut, almonds, raisins, cinnamon, triacle sugar, baked in a apple shell and topped with a warm vanilla cream
Caviar and crayfish tail served on a beur blanc bisque, drizzled with green chilli basil oil
Fresh blanched frïuts de mer (seafood on ice)
Prawn avo ritz classic with mary rose sauce
Marinated and chargrilled baby octapus pico di garlo
Garlic and herb anchovy on romane lettuce; parmesan shavings wrapped in a tuile served on tomato, basil, mozzarella bed
Mussel chawder served with savoury breadsticks
Classic hake roulade filled with salmon mousse, roast almond garlic broccoli stems
Trout en papilot, filled with caramalized onions, patty pans, pepperdews baked in a parcel, served on creamy spinach and pomme dauphonois
Braised octapus topped with worcester sauce and plum glaze, with deep-fried lubneh cheese, served with oven roasted lemon dill garlic butter chicken breast, with balsamic glazed beetroot and sweet potatoes
Caribbean coconut chicken curry, with jamaican fried rice served with mango, chilli, avocado salsa and toasted coconut flakes
Lemon garlic westcoast sole fish topped with white wine mussels, caper and fennel salsa. served with portuguese rice and roasted squash veg
Red onion, orange, worcester sauce fried octapus, served with deep-fried salt and pepper squid and butter, sour cream smashed potato
Tempura kingklip, topped with grilled prawns, served with hand cut chips, lemon and dill tartare sauce
Crayfish thermidor filled with shrimp, dutch cheese sauce, parmesan, topped with deep-fried julienne carrots and leeks
Fresh fruit pavlova lemon meringue
Rum n raisin pudding with barleywine ice-cream
Watermelon, black cherries, strawberries topped with fresh whipped cream
Pinacolada grenadine topped with spicy pineapple, fresh cherry skewers
Garlic potroast bread; roast redpepper potbread; gouda cheese rolled potbread. served with variety of flavored butter and pepperdew, cranberry onion marmalade, liver patè, smoked snoek patè
Crumbed aubergine served in a orange tomato relish with kale chips and roast balsamic beets
Artichoke and cauliflower truffle soup with poppyseed ryebread croutons
Velvety butternut cinnamon creamy soup with toasted cinnamon wheels
Bluecheese , leek and potato soup
Flambè game meat topped with salsa verde or horse radish, with battered butternut, served with oven roasted oyster/ brown mushroom , on a bed of beetroot mash
Duck breyani with strawberry tomato sambals
Lamb knuckle goulash with orzo pasta rice and banana coconut yoghurt salsa
Caribbean chicken with mango salsa, red onion braised black rice and black beans
Lamb curry served with poppadums, basmati rice, tomato onion carrot sambals.ls
Soy honey glazed pork belly and crackling. served with green peppercorn redwine jûs and butter braised baby vegetables
Poached pear with pecan nuts in a blackcurrent portwine coulis
Pecanut pie served with chantilly cream
Chocolate lava cake with cuppacino ice-cream
Rum n raisin pudding with local beer ice-cream, peanut brittle
Malva pudding with a hot vanilla cream sauce
Scotched egg in potato nest served with hollandaise
Prawn chirozo skewers served with creamy butter garlic sauce
Crusted mint basa fish fillet
Rump steak with pamersan mash
Lamb rack with blueberry and rosemary sauce
Cheesebcake bites strawberry coulis
Chocolate brownie classic
Creme brulee
Floating canape's: caprese skewer and mushroom arancini balls
Slightly curried butternut soup with coconut shavings
Ciabatta served with smoked aubergine and cottage cheese dip, olives and artichokes , balsamic vinegar and olive oil
Harissa and orange spiced chicken / served with / baked aubergine and pepper cous cous grilled flat breads with avocado dip / burrata heirloom tomato and basil pesto salad / roasted rainbow baby carrot date and nuts salad with rocket and a yoghurt dressing / avocado sugar snaps and asparagus salad
Whole roasted beef fillet, thinly sliced and topped with chimichurri / mustard and chive baby potato salad or roast potatoes / caprese salad of tomato, bocconcini and basil pesto with fresh basil / roasted aubergine, peppers, courgettes and onion salad topped with feta and rocket / green salad of avocado, cucumber, peas, mange tout, radishes and baby leaves with a lemon dressing / pickled beetroot with dukkha spice, rocket and goats cheese
Add extra: whole grilled trout - additional r100 per person
Add extra: roasted vegetables (baby corn, onions, peppers, broccolini, patty pans) additional r40 per person
Cape malay spiced springbok shanks served on smoked mashed potato with vegetables for the table
Dark chocolate torte with vanilla ice cream and berries
Ouma's apple tart with salted caramel 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.