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.
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More than 74300 guests have already enjoyed the experience
4.45 Chef
4.66 Food quality
4.63 Presentation
4.68 Cleaningness
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24902 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!








Mixed antipasti platter
Beef carpaccio | goat cheese |wild rocket | strawberries | extra virgin olive oil | balsamic pearls
3 canapes to be discussed with chef
Contemporary caprese -heritage tomato | baby mozzarella | mixed olives | rocket salad | smoked sea salt | basil drizzle
Lightly smoked chicken caesar salad-cos lettuce | caesar dressing | chicken strips | croutons | anchovies
Chef insalata | rocket | basil | baby tomato | olive | artichoke | parmesan cheese
Aubergine | grilled tomato | brie cheese | basil shandis | micro berbs
Chicken saltimbocca | roasted mediterranean vegetables | white sage sauce
Basil crusted beef fillet | potato gallete | confit heritage tomato | confit onion pickle | beef marrow jus
Butter roasted linefish | wilted greens | cauliflower puree | lime butter sauce
Linguine pasta | carbonara -egg yolk | grana padano | bacon
Beer braised beef short rib | carrot | chateau potato | caramelized onions | button mushrooms | red wine jus
Osso bucco i carrot i chateau potato i caramelized onions i button mushrooms i gremolata
Braised lamb shank | tuscan bean | faro stew
Berries and zabaglione
Tiramisu
Soft centred chocolate pudding | vanilla ice cream | raspberry coulis
Avocado tartare with beet chips
Watermelon and feta salad bites
Roasted butternut squash soup with coconut cream
Grilled peach and arugula salad with maple-balsamic vinaigrette
Portobello mushroom wellington with truffle mash
Lentil and vegetable soup with crispy garlic croutons
Chocolate avocado mousse with raspberry coulis
Coconut-lime cheesecake bites with mango compote
Beetroot cured salmon gravlax with horseradish creme fraiche on blinis
Smoked snoek pate served with gourmet bread & crackers
Mini caprese salad skewers with basil pesto & balsamic glaze
Crispy sushi rice squares topped with a peri prawn or seared beef or seared tuna
Crispy wontons topped with miso cream cheese & a garlic, butter , chilli prawn
Cape malay/ creamy white wine mussels with crusty bread
Beef tataki with wasabi noodles & tosa zu dressing
Lemony prawn spaghetti/linguini with baby tomatoes, rocket ,crispy capers & fresh parsley
Side of salmon with soy, ginger, lemongrass served with asian salad and japanese green beans
5 spiced duck breasts (if available) with brandy litchi reduction on butternut mash with oyster basted corgettes
Baked fish with an asian/italian style crust with lemony crushed baby potato& capers with season vegetables
Beef tagliata (thinly sliced) served on rocket/spinach with smokey roasted baby tomatoes, capers, olives, garlic and crushed lemony baby potatoes, & roasted veg
Baked cheese cake with berry coulis and fresh berries
Malva pudding served with creamy amarula custard
Chocolate torte with seasonal berries and berry coulis
Canapes served with a local aperitif
West coast mussels with white wine and cream sauce, home garlic bread
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
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
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
Wild mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (v)
Beetroot tataki with almond brittle, wild rocket and cashew cream
Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus
Moroccan meatballs with pomegranate glaze
Smoked trout blini with dill, herbed cream cheese dill and trout caviar
Brie phyllo cups with blackberry and thyme
Green goddess pasta with peas and asparagus
Tomato, basil and lemon linguine with black pepper
Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto finished with fresh baby mixed tomatoes
Spicy eggplant & miso tahini sauce
African sun sorghum salad with sundried tomatoes, olives and feta
Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing
Spiced carrots with balsamic and pomegranate
Kale salad with creamy tahini dressing
Bbq lamb chops with mint dressing
Herb crusted kingklip with blistered rosa tomatoes
Peppered beef fillet/picana with chimichurri
Dijon and dill baked salmon trout
Chilli, lime, garlic and coriander marinade mediterranean halloumi skewers
Morroccan chicken with chickpea and pimento pepper ragu
Lemon thyme chicken thighs
Chocolate malva pudding with caramel sauce and vanilla ice cream
Blueberry cheesecake with blueberry compote and blueberry gold dust
Mini granadilla cheesecake tartlets
Mini melktert
Floating canapes x3 (selection will be confirmed along with menu, so no dishes over lap)
Crayfish done on the fire with smoked avocado and jalapeno
Gazpacho served with focaccia
Fresh oysters - served traditionally or asian style
Charcuterie, local cheese, preserves, dips, pates, artichokes, olives (and many more) home baked breads ect.. luxury platters)
Fresh salads and sides to accompany one of the above selections
Seafood symphony of prawns, crayfish or squid, mussels, whole fish, and 5 side dish to accompany the selection
Traditional: turkey or chicken, gammon, roast lamb or beef, arancini balls, crispy duck fat potatoes, asparagus with hollandaise, green salad with orange vinaigrette, roast butternut and beetroot, string green beans (open to your suggestions) ,
Chocolate brownie and berry trifle or traditional trifle
Pavlova served with berries or summer passion fruit and pineapple, lemon curd and cream topped with sparkles, great for a celebration
Christmas cake or other (open to your suggestions)
Spicy prawn & miso corn soup – a silky miso-corn broth infused with african bird’s eye chili, topped with grilled prawns and crispy shallots
Yum woon sen -thai glass noodle salad with shrimp or (tofu), peanut chilli sprinkle, lime and mint dressing
Chilli lime prawn skewers with coriander mango salsa
Cape malay-style tuna tataki with rooibos ponzu – lightly seared, sustainably caught tuna with a tangy rooibos-infused ponzu sauce, pickled daikon, and sesame seeds
Fragrant lemongrass & coconut mussels – west coast mussels steamed in a creamy coconut-lime broth with fresh lemongrass, galangal, and coriander, served with grilled sourdough
Sesame-crusted tofu with baobab-soy dressing – crispy sesame-coated tofu served on a bed of asian greens, tossed in a citrusy baobab and soy dressing with toasted macadamias
Kimchi & sorghum pancakes with miso drizzle – savory pancakes made with fermented kimchi and ancient sorghum flour, drizzled with a miso-tahini dressing and topped with crispy shallots
Teriyaki seared trout, crispy salmon skin, trout caviar, leek risotto, green oil, charred asparagus with garlic
Five spice duck breast with butternut puree, pickled blackberry quinoa and bok choy
Charred miso cabbage with green tahini with quinoa and apricot seed sprinkle
Miso-glazed linefish with millet & charred greens – sustainably sourced fish, marinated in miso and citrus, served with a fragrant millet pilaf, bok choy, and pickled radish
Szechuan eggplant & cashew stir-fry – wok-seared aubergine in a fiery szechuan sauce, served with black rice and crispy cashews
Sesame-crusted beef fillet with ginger-sorghum jus – grass-fed beef with a black sesame crust, served with miso-roasted root vegetables and a ginger-infused sorghum reduction
Marula & coconut panna cotta – a silky panna cotta infused with wild-harvested marula and coconut, topped with a mango-ginger compote
Grilled pineapple with sorghum crumble & miso caramel – caramelized pineapple with a crunchy sorghum and nut crumble, drizzled with a miso-infused caramel sauce
Miso apple crumble with cinnamon and vegan vanilla ice cream
Caprese platter sliced tomatoes, fresh mozzarella, basil, olive oil, and balsamic glaze
Mediterranean pasta salad pasta with cherry tomatoes, olives, cucumber, feta, lemon–olive‑oil dressing, and fresh herbs
Roasted vegetable & halloumi skewers (cold) grilled vegetables and halloumi served cold, with a lemon–herb dressing
Antipasti platter (prosciutto, salami, pickles, olives, artichokes) classic cured meats and pickled vegetables for grazing
Selection of freshly baked bread and butter
Baked chicken with herb butter & roasted vegetables chicken pieces baked with garlic, rosemary, thyme, and olive oil, served with roasted baby potatoes, carrots, and zucchin
Beef bolognese with fresh tagliatelle slow‑cooked beef and tomato ragu tossed with freshly made tagliatelle pasta, topped with grated parmesan and parsley
Butternut & spinach mushroom lasagna layered pasta with ricotta–spinach filling, butternut and mushrooms, tomato sauce, and melted mozzare
Prosciutto & mozzarella stuffed chicken rolls chicken breasts rolled with prosciutto, mozzarella, and basil, baked and served with a light tomato sauce
Tiramisu in individual cups layers of coffee‑soaked sponge, mascarpone, and cocoa
Lemon–olive oil cake with berries light, moist cake with lemon zest and olive oil, served with fresh berries
Chocolate‑hazelnut tartlets mini tarts with dark chocolate–nut filling and whipped cream
Fresh fruit platter with honey–yoghurt dip seasonal fruits served with a light, honey‑scented yoghurt
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.