Private Chef in Bloemfontein
Hire one of our 15 Private Chefs in Bloemfontein and personalize your menu, 193 clients in Bloemfontein have already booked their chef!
Private Chef in Bloemfontein
Since the first Private Chef who joined Take a Chef in Bloemfontein in July, 2017, more than 15 Private Chefs have joined our platform in Bloemfontein and offer their services as Private Chef anywhere in Orange Free State.
Starting from 2017, 193 guests have already enjoyed a Private Chef in Bloemfontein through Take a Chef. Up until today, our chefs have shared 40 customized menu proposals, sending a total of 253 messages to their guests, who rated their experience with an average score of 5 out of 5.
Our guests in Bloemfontein usually book menus around 981 ZAR per person, including 3.93 courses, sharing an average of 4.52 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Bloemfontein!
How it works
Personalize your request
Share with us the details of your dreamed meal, including type of cuisine, preferences and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Dont be shy to exchange some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is counting down the days till your culinary experience begins!
15 Private Chefs in Bloemfontein
Get to know more about our top rated Private Chefs in Bloemfontein
More than 100 guests have already enjoyed the experience
5 Chef
The guests in Bloemfontein have scored the experience with their Private Chef with a 5.
5 Food quality
The quality of the menus cooked by our Private Chefs in Bloemfontein received an average score of 5.
5 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 5 average score.
5 Cleaningness
The clean up of the kitchen and dining area in Bloemfontein has been scored with a 5 on average.
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40 menus personalized by our Private Chefs in Bloemfontein
Every occasion is unique - make sure you have the right chef and menu for it!
Freshly baked foccacia
Vegetable antipasti - roasted peppers with pesto, green bean and mint salad , carponata, marinated tomatoes, olives, and balsamic olives. tapenade
Large mixed antipasti - napoli salami, rosemary ham, proscuitto, braesola, roasted peppers with pesto, green bean and mint salad , carponata, marinated tomatoes, olives
Cured meats and cheese antipasti gorgonzola dolce, crema precorino,parmesan cheese, speck di merano, milano salami, braesola
Beef carpaccio i goat cheese i strawberries i yakitori sauce
Beetroot carpaccio i vegan cheese i strawberries i balsamic reduction/ rocket
Home made rolls , mini grissini /bread sticks-tapenade and basil pesto
Salad of mixed leaves with herbs and parmigiano reggiano
Rustic vegetable salad with artichokes, rocket and mozzarella
Fresh ripe tomatoes with oregano, basil and roasted peppers
Grilled asparagus, poached egg, shallots and pantelleria capers
Bufallo mozzarella with baby gem, grilled peppers and an anchovy- garlic dressing
Carpaccio of yellowfin tuna with lemon , rocket and shaved parmesan cheese
Ricotta crostini with cherry tomato, olives, lemon and honey
Minestrone soup
Thin crust pizza -tomato sauce, mozzarella cheese, parmigiano, braesola, asparagus and truffle oil
Thin crust pizza -tomato sauce, onion, speck di merano, basil and rocket
Thin crust pizza -tomato sauce, mozzarella, prawns, oregano roasted garlic
Thin crust pizza -tomato sauce, portabello and porcini mushrooms
Thin crust pizza -fresh spinach, feta, olives, mozzarella topped with a sweet & sour sauce with pepper relish & chilli garlic oil
Tikka chicken pizza- chicken, mushroom, peppers & onions
Tuna & red onion pizza -tuna, mozzarella, fresh cubes of tomato, green & black olives topped with fresh red onions, crisp rockets drizzled with chilli garlic oil
Moroccan pizza- chicken or bacon, mozzarella, feta, cucumber salsa & fresh coriander with yoghurt & feta dressing
Tikka chicken pizza-chicken tikka, mushroom, peppadew & onions, on a mozzarella cheese and tomato base
Spare ribs pizza. marinated deboned pork spare-ribs topping on a mozzarella cheese and tomato base
Marinated chicken, bacon, tomato, feta, mozzarella with fresh avocado on a mozzarella cheese and tomato base
Nutella base - dessert pizza-create your own ( choose 3). astros i bar one i condensed milk i crunchie flake i jelly tots i kit kat i marshmallows i oreo biscuit i peanut butter i peppermint i smarties
Rooibos panna cotta
Coffee semifreddo
Tiramisu
Italian gelato ice cream
Smoked salmon trout gravalax
Half shell mussels i chilli i lime vinaigrette i bacon soil i tuile
Mediterranean style grilled vegetables i marinated feta cheese i fine herbs
Oven roasted heirloom tomato i mozzarella cheese i basils pesto
Salmon and cream cheese roulade i petiit citrus salad i dill shoots
Cinnamon and ginger couscous salad i pine nuts i micro herbs
Home made gnocchi i fresh mussels i prawn i salmon i white wine and creamy dill sauce
Fristo misto i fried crispy fresh fish goujons i capers i gherkins i roumelade sauce
Ostrich carpaccio i marinated mushrooms i ciabatta toast i preserved fig i balsamic reduction i parmesan cheese
Yakitori chicken wings i mint i dill i edamame beans i cucumber i melba toast
Grilled citrus salmon i sautéed spinach i black pepper pasta sheets i salsa verde
Compressed beef short rib i garlic mash i walnuts i rocket
Seared duck breast i lentil brown rice i sautéed greens i confit baby carrots i citrus duck jus
Braised lamb shanks i fluffy mashed potato i wilted spinach i beetroot & berry coulis
Basil crusted beef fillet i potato gallete i confit heritage tomato i confit onion pickle i beef marrow jus
Line fish i leek and ricotta nori i moroccan salsa i balsamic reduction
Study of lamb i rolled loin of lamb i lamb cutlet i lamb kidney i cauliflower and pea puree i thyme lamb jusi glazed carrot i peas shoots i flowers
A study in chocolate i chocolate brownie i chocolate ice cream i chocolate cream i chocolate dust i chocolate
Glazed strawberries i salted caramel cheese cake i meringue buttons i white chocolate
Rooibos panna cotta i berries macerated in port i apricot mousse i sugar works i vanilla semi freddo
Caramelized shallot tarte tatin i rocket salad
Roasted butternut i panko crumbed prawns i rocket l wasabi mayo l radish l guacamole
Salmon mousse blinis i cream cheese mousse i chives l citrus aioli l crackling
Arancini i charred broccoli i creamy blue cheese i red pepper pesto
Knysna oysters gratinated i spinach i cream
Tataki of beef i cucumber i ponzu sauce
Fresh zesty kimchi i edemame beans i chick pea puree i sesame
Smashed avocado bites i pancetta i spicy olive oil drizzle
Steak tartar i french toast i quail egg i hollandaise i asparagus
Fegatini al balsamico-pan fried chicken liver i balsamic vinegar i juniper berries i sour dough
Zucchini carpaccio i italian fried mozzarella i anchovy filled zucchini flowers i sage leaves
Chef insalata i rocket i basil i baby tomato i olive i artichoke i parmesan cheese
Garden salad- confit heirloom cherry tomato i textures of cauliflower i egg noodles i shimeji
Lightly smoked chicken caesar salad-cos lettuce i caesar dressing i chicken strips i croutons i anchovies
Cauliflower with a lot of flavours-dukkha roast cauliflower i cauliflower kimchi i textures of cauliflower i sorels
Smoked garlic mussels ½ shell mussels i caramelized alliums (onion & smoked garlic) i parsley & thyme white wine sauce i baked bread roll i crispy onion i bacon dust
Wanton i chicken & butternut farce i butternut velouté
Herb butter emulsion truffle i parmesan compression of heirloom tomatoe & basil
Gazpacho i confit heritage tomatoes i moroccan mussels i flaked almonds i lemon
Fristo misto, i capers i gherkins i sriracha aioli
Roasted butternut arancini i butternut espuma i charred tenderstem broccoli i creamy blue cheese i red pepper oil
Cajun prawns i butternut compote i prawn bisque i squid ink carole lace
Aubergine i grilled tomato i brie gratinated stacks i basil shandis
Chicken livers-juniper berries i onion i garlic i balsamic vinegar i chili cream i ciabatta
Pan fried kingklip, finished in the oven with tomato sauce capers, olives, chili and garlic (livornese)
Linguine allo scoglio- linguine with fresh tomato , calamari, prawns and mussels
Baby chicken breast- stuffed with mushroom mousseline i potato croquette i cucumber ribbons i smoked brinjal puree i marinated baby tomato
Mushroom gnocchi mélange of wild mushroom i potato gnocchi i poached egg i parmesan tuile i truffle zest
Chicken saltimbocca, roasted mediterranean vegetables and white sage sauce
Grilled kingklip lemon couscous i kachumbari salad i shrimp & champagne butter sauce
Crumbed chicken i butter i lemon i tomato basil white wine wine vinegar, olive oil green peppers, carrot, red peppers, onions- b
Grilled beef fillet i medallions of beef fillet i feta i green fig preserve i sweet potato espuma i bok choi i honey port wine jus
Pork saltimbocca, pan fried, wrapped in parma ham and sage, served with polenta l basmati l roast baby potatoes
Cannelloni with spinach and ricotta
Beer braised beef short rib, carrot and chateau potato, caramelized onions, button mushrooms and a red wine sauce
Dukkha chicken breast and herbed parmesan polenta and dried apricot chutney
Vegan torta panzanella roasted, smoked & marinated vegetables l herbed polenta l balsamic reduction
Twice cooked pork belly i sweet potato fondant i tender stem broccoli l sherry and plum jus
Pancit behon stir fry- tofu/ egg noodles i shiitake mushrooms i kimchi l julienne of seasonal vegetables / soy-chili sauce
Lamb rack- marple glazed baby carrots i potato mille feuille i baby beetroot shavings l pea puree l thyme jus
Herb crusted fillet of hake i sweet red pepper risotto i aubergine caviar l baby leaf spinach sauce
Antiboise tornedoes of seabass queen scallop anna potatoes, carrot puree, baby leeks chive beurre blanc
Surf turf and earth beetroot and earl grey cured salmon, dill emulsion, sweet, pickled cucumber, orange and vanilla gel, lemon segments
Grilled kingklip , with an apricot and macadamia nut crust accompanied by glazed carrots, baby corn, green asparagus, served with a potato dumpling, enhanced with parsley butter sauce
Seasonal fruit and a traditional sabayon
Sticky toffee pudding with butterscotch sauce
Study of berries blackberry & white chocolate short cake, gooseberry mouse, wild berry ice cream accompanied by raspberry coulis
White mousse i red velvet cake i white chocolate i crumble l mixed berry sorbet
Cardamon, orange vanilla crème brulé cinamon and raisin biscotti poached pear l salted caramel l honeycomb l vanilla pod ice cream
Chocolate marques i papaya puree i mixed fruit salibab
Assorted canapes i bruschetta i cold meats i marinated olives
Beef carpaccio i goat cheese i strawberries i yakitori sauce
Beetroot carpaccio i vegan cheese i strawberries i balsamic reduction/ rocket
Avocado & sriracha mayo i shrimp i crab salad
Ostrich carpaccio i wasabi mayo i parmesan i mixed herbs
Red onion tarte tartin i olive tapenade i marinated artichokes i red pepper coulis
Pea and mint soup i potato and feta salad
Tian of smoked salmon i waldof salad i wasabi mayo
Cajun brie i cranberry i radish salad
Greek calamari with glass noodles
Moroccan mussels i chili i flaked almond i lemon
Contemporary greek salad i honey mustard sauce
Tataki of beef i ribbon cucumber i honey soy reduction i heirloom carrot
Poached pear salad i blue cheese i candied nuts i greens i fig dressing
Beef fillet i bak choy i roasted bone marrow i whole grain mustard sauce
Classic mediterrnean grilled prawn i arabiatta sauce i rsotto arancini i soy oil drizzle
Panko crumbed prawn i guacamole i mango salsa i chili aioli
Spinach and ricotta ravioli
Butter roasted line fish i heritage tomato i cauliflower puree i lime butter sauce
Lamb chop i quinoa salad i confit belly
Chicken bollantine i mashed potato i coconut infused sauce
Chicken bon bon i thai sweet chili
Kingklip i apricot & macademia nut crust i glazed carrot i parsley oil
Aged mini prime steak i smoked cauliflower veloute i chumichuri
Confit duck leg i red lentil coussallet i spinach i jus
Beer braised short rib i mashed potato i tenderstem brocolli
Braised lamb shank roll i mash i wilted spinach i jus
Chef's assorted mini desserts- cake , tarts , truffles
Strawberry skewers i balsamic & chocolate reduction
Assorted canapes and bruschetta
Ox tongue carpaccio style / rocket/honey mustard
Amuse bouche , chef choice
Soup as yo like / sour dough baguette
Caesar salad/yoghurt infused dressing
Contemporary greek salad/ honey mustard sauce
Contemporary caprese salad
Chicken salad , cucumber ribbons, mixed lettuce, red onion, red wine vinnagrette
Tian of smoked salmon /waldof salad/wasabi mayo
Aged ribeye/sweet potato crisps/pak choy/light ponzu/ sweet chili mayo
Beef fillet , melange of vegetables, roasted bone marrow and mushroom sauce
Cape salmon/ prawn dumbling /cauliflower veloute /saffron sauce
Ostrich fillet , tender stem broccoli, mashed sweet potato, red wine jus/petit salad
Duck breast/honey/pepper/ cauliflower puree/ creamed leeks/red wine essence
Butter roasted line fish, sauteed greens, cailiflflower puree , lime butter sauce
Deboned whole reds- slinger or red snapper
Seared norwegian salmon/tenderstem broccoli/yakitori sauce
Butternut samp risotto style topped with parmesan shavings
Seafood pasta / squid ink tagliatelle
Cake and macarons n more
Cake i mousse i gelato ice cream and more
Cape brandy pudding / butterscotch sauce
Malva pudding pudding/ creme anglaise
Cream cheese pana cotta, , with berries macerated in port
Chef's dessert table
Goats cheese stuffed mushrooms
Chicken liver pâte with onion marinade
Roast kingklip with potato discs & asparagus with dill butter sauce
Pan fried duck with orange sauce & roast baby potatoes
Choux double chocolate & praline
Pear frangipane
Spicy meat balls served with cream cheese and chives
Crumbed hallumi and avo bites
Pulled pork served with chapati red cabbage salad
Springbok carpaccio served with chimchuri sauce, parmasan cheese and ciabatta crostini
Chicken hot pot served with creamy mashed potatoes
Chicken cape malay curry served with yellow rice, mango salsa
Kingklip and mussel malay served with rice
Pan seared pork chops served with honey mustered sauce, baked baby potatoes and grilled fine beans
Sunday beef roast served with pan jus. seasonal vegetables and creamy polenta
Amarula don pedro
Malva pudding served with amarula anglaise and vanilla icecream
Vanilla panacotta served with mango and passion fruit purée, cookie soil and icecream
Gluwein
Artisan garlic bread
Root vegetable salad
Nicoise salad
Whole grain potato salad/ poached quail egg
Peppadew and jalapeno quesidilla
Shatini
Chef's boerewors
Marinated minute steaks
Marinated pork chops
Marinated lamb chops
Bbq chicken drumsticks
Melk tart
Malva pudding / butter scotch sauce
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.
Frequently asked questions
Below you can find the most common questions about Private Chefs in Bloemfontein.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Bloemfontein is 1529 ZAR per person. Between 3 and 6 people, the average price is 1153 ZAR per person. Between 7 and 12 people, the average price is 709 ZAR. For 13 or more people the average price is 752 ZAR. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Bloemfontein there are currently 15 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 193 guests in Bloemfontein, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Bloemfontein
Discover more details about our Private Chefs in Bloemfontein and their services.
How many Private Chef services are booked in Bloemfontein each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Bloemfontein, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Bloemfontein, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Bloemfontein?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Bloemfontein is 1529 ZAR per person. Between 3 and 6 people, the average price is 1153 ZAR per person. Between 7 and 12 people, the average price is 709 ZAR. For 13 or more people the average price is 752 ZAR.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Bloemfontein on each particular month of the year.
What is the most reserved type of cuisine in Bloemfontein?
We mainly offer six types of cuisine in Bloemfontein: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Bloemfontein is the Surprise cuisine, and the less booked type is the Italian cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Bloemfontein!
Discover our Private Chefs
Each Private Chef in Bloemfontein is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Bloemfontein who will personalize every detail of your experience.
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