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
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!
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 47100 guests have already enjoyed the experience
4.43 Chef
The guests in South Africa have scored the experience with their Private Chef with a 4.43.
4.65 Food quality
The quality of the menus cooked by our Private Chefs in South Africa received an average score of 4.65.
4.61 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.61 average score.
4.65 Cleaningness
The clean up of the kitchen and dining area in South Africa has been scored with a 4.65 on average.
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18893 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!
Grilled vegetable mozzarella terrine with pepperdew and rocket patè
Roast redpepper lamb tart tatin. served with red onion balsamic and mint infused fetta
Classic tomato gazpacho with herby croutons
Artichoke and cauliflower truffle soup with poppyseed ryebread croutons
Beef/ostrich medallions topped with basil hollandaise and spicy grilled pineapple. serve with confit potato and baby beetroot
Crayfish wellington, on pea mash topped with a redwine reduced seafood bisque
Coconut vanilla vegan panacotta. served with raspberry caviar, sugar mint glass
Triomediteranean: tiramisu, truffle chocolate discs, almond and pistachio phyllo cigar
Caviar and crayfish tail served on a beur blanc bisque, drizzled with green chilli basil oil
Beetroot and avo tartar topped with parmesan nest and quail egg, with a herb vinaigrette
Artichoke and cauliflower truffle soup with poppyseed ryebread croutons
Garlic and herb anchovy on romane lettuce; parmesan shavings wrapped in a tuile served on tomato, basil, mozzarella bed
Herb crusted lamb rack on sweet potato mash, fig port jûs and grilled asparagus
Roast pattypans, pepperdew, caramalized red onion tortellini served in creamy calamata olive and roast tomato redwine sauce
Pistachio cake, topped with blackened white chocolate ganache topped with candied pistachio and orange peel
Chocolate cheesecake filled poached pear in a blackcurrent portwine coulis
Yingyang redvelvet prawn and salmon sushi, topped with wasabi honey mayo, deep-fried prawn chips and ginger strawberry salsa
Black bean and lentil balls, oven roasted and tossed in a balsamic plum basil sauce, with vegan cheese and glassy rice noodles
Soy honey glazed pork belly and crackling. served with green peppercorn redwine jûs and butter braised baby vegetables
Duck roulade with sweet potato rosti nests, asian leek salad and charcoal tuilè
Crumbed aubergine. served with hoisin tofu stuffed zuchini flowers on a beetroot and black cherry relish
Giant fortune cookie filled with dark chocolate wasabi mousse. served with whipped cream and candied cranberry, pickled ginger relish
Japanese cheesecake with ginger snaps
Squid ink pasta, crayfish tail with a beur blanc bisque jùs with green chilli basil oil
Pumpkin and ricotta black and orange tortellini with cilantro cream
Duck roulade with sweet potato rosti nests, burnt leek and charcoal tuilè
Herb crusted lamb rack on sweet potato mash, fig port jûs and grilled asparagus
Dark chocolate pumpkin pie with charcoal honey combe and peppermint crystals
Pistachio cake, topped with blackened white chocolate ganache topped with candied pistachio and orange peel
Selections of anitpasto along with dips and savoury breadsticks
Pan fried anchovy on romane lettuce; parmesan shavings wrapped in a tuile served on tomato, basil, mozzarella bed
Sundried tomato; smoked olives; basil cream; tikka zucchini on harrisa mayo filled pasta
Sous vide pot roast guinea fowl served with mediterranean roast veg, avocado pea risotto and portwine jùs
Braised octapus topped with worcester sauce and plum glaze, with deep-fried lubneh cheese, served with oven roasted lemon dill garlic butter crayfish, on a bed of truffle mushroom risotto
Amaretti cheesecake filled poached pear in a blackcurrent portwine coulis
Triomediteranean: tiramisu, truffle chocolate discs, almond and pistachio phyllo cigar
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
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
Asian cucumber salad with sesame oil, chilli, toasted peanuts, rice wine and apple cider vinegar, honey, toasted black and white sesame seeds
Honey dijon buckwheat brussel sprouts
Green goddess pasta with peas and asparagus
Green salad with celery, spring onions, cucumber, dill, italian parsley, yellow peppers, the dressing is blended basil, feta, greek yoghurt and lemon juice
Balsamic and honey roasted carrots with thyme
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
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
Gochujang miso salmon, pickled ginger juice creme fraiche, apple lime dill salad, avocado and sesame
Chocolate malva pudding with caramel sauce and vanilla ice cream
Blueberry cheesecake with blueberry compote and blueberry gold dust
Phyllo galette with roasted nectarines
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.