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 353500 guests have already enjoyed the experience
4.51 Chef
4.77 Food quality
4.72 Presentation
4.79 Cleanliness
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98706 menus personalized by our Private Chefs in Canada
Every occasion is unique - make sure you have the right chef and menu for it!








Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Cucumber-dill tzatziki cup *share plate
Caprese skewer ( mozzarella cheese, tomato, basil ) *share plate
Smoked salmon canapés ( smoked salmon, cream cheese, dill, salmon egg ) *share plate
Lemon-flavored grilled chicken skewers *share plate
Puff pastry bites ( fig, brie cheese, parsley ) *share plate
Mini sandwich ( ham, cucumber, tomato, mustard ) *share plate
Fruit platter
( salad ) caesar salad ( romaine hearts, caesar dressing, crispy bacon, and homemade croutons topped ) *share plate
( salad ) organic greens, cucumber, radish, balsamic vinaigrette *share plate
Italian sausage pasta ( italian sausage, garlic, basil, tomato, wine, cream ) *share plate
Beef sliders
Arancini with slow roasted tomato compote
Beetroot whipped goat cheese honey ruffle vinaigrette
Fresh tuna tar tar avocado mango wonton chip
Grilled prawns sweet corn risotto
Handmade wild mushroom ravioli black truffle veloute parmesan cracker
Heirloom tomato basil mousse creamy balsamic served wit sea salt and rosemary crusted fresh focaccia
Roasted fig goat cheese mousse micro greens honey truffle vinaigrette
Beef tenderloin potato pave sous vide butter infused lobster tail, shaved asparagus red wine reduction
Saddle of lamb sweet potato asparagus dijon rosemary reduction
Beef tenderloin potato paved shaved asparagus red wine reduction
Chicken cacciatore potato purée roasted seasonal vegetable
Stuffed chicken breast, asparagus, manchego, cauliflower purée heirloom carrots
Grilled seabass cauliflower mousse tomato caper butter
Chocolate fondant raspberry purée fresh vanilla bean gelato
Chocolate lava cake, chantiilly cream, table side ice cream raspberry compote
Fresh raspberry, new york style cheesecake
Lemon tart
Mango panna cotta
Orange infused crème brûlée
Sticky toffee pudding warm caramel chantilly cream
Seared scallop with béarnaise and spring asparagus
Crispy potato pavé with crème fraîche, pickled cucumber & smoked duck
Classic bruschetta
Prawn cocktail with rose sauce, finished with avocado salsa and fresh herbs
Artisan cheese & charcuterie board - a luxurious selection of fine cheeses and cured duck prosciutto, paired with gourmet accompaniments for the perfect balance of flavors and textures
Tableside caesar salad experience
Salade de chèvre chaud - warm goat cheese on toasted baguette, served over mixed greens with honey vinaigrette, candied walnuts, poached pears, and a balsamic reduction
Singaporean style slaw with fried daikon and sesame soy dressing
French onion soup - french onion soup with caramelized onions, homemade beef/veal broth, and gruyère
Coq au vin blanc- chicken supreme with maitake mushrooms, pearl onions, and a delicate white wine sauce, served with buttery pomme purée
Steak au poivre- high grade steak with a black pepper sauce, maitake mushroom, broccolini, and yukon gold potato puree
Lamb rack surf and turf - lamb rack lollipops served with seared scallops, potato fondant, anchovy mayo, brown butter hollandaise, mint oil
Classical crème brûlée
Basque cheesecake with berry compote
Bay scallops in shrimp in shrimp veloute
Sriracha glazed tiger shrimp with tropical fruit salsa on ceramic spoon
Salmon gravlax on potato latkes and avocado crema
Tuna tartare with caviar
Bone marrow and dungeness crab soup, creme fraiche
Lobster ravioli in coconut emulsion and petite herbs salad
Harvest blend of roasted pear, peach, heirloom grape tomato, crushed avocado and mesclun wrapped in a ribbon of cucumber in caramelized onion and beet vinaigrette, balsamic reduction
Parma prosciutto wrapped turkey breakfast in a pool of turkey stock reduction, stuffing and roast potatoes
Miso glazed halibut with basil risotto
Bouillabaisse: a medley of seafood in saffron infused fish veloute
Bakeless mango cheese and wild berry compote
Grand manier infused creme brulee touched at table side
Gratin de fruit: medley of berries tossed with grand manier and coated with egg custard and blow touched
Pot de creme au chocolat finished with salted caramel and oatmeal crisp
Caesar salad, garlic parmesan dressing, herbed croutons
Heirloom tomato salad, fresh mozzarella, balsamic reduction, basil oil (vegetarian)
Pan seared halloumi cheese and tomatoes with mint and olive oil (vegetarian)
Sardines, olives, labneh
Beef carpaccio, shaved pecorino, pickled shallots, capers, toasted pistachio
Baked feta, grape tomatoes, basil, olives, baguette (vegetarian)
Roasted butternut squash soup, toasted pumpkin seeds, creme fraiche (vegetarian)
Mediterranean dip platter, pita (vegetarian)
Herb crusted canadian lamb rack, crispy polenta cake, sautéed spring vegetables
Penne alla vodka, pangrattato
Fresh pasta, mushroom ragout, herbs (vegetarian)
Chicken piccata
Olive oil cake, slow roasted strawberries, creme fraiche
Chocolate molten cake with sea salt caramel and vanilla coaticook ice cream
Vanilla bean creme brulee, berries, shortbread
Eton mess, meringue, whipped cream, berries
Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate + vegan cheese
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Watermelon salad ( watermelon, cucumber, vegan feta cheese, mint, basil ) honey-lime dressing vegan feta cheese option *share plate
( soup ) potato leek cream *soy milk option
( soup ) roasted pepper cream soup ( red pepper, onion, cream ) * vegan option soy milk
Truffle mushroom ravioli ( spinach, garlic, shallot, wine, cream, truffle oil )
Tuscan butter salmon ( spinach, garlic, shallot, basil, thyme, wine )
Scallops cream linguine ( scallops, shallot. garlic, cream, lemon )
Lobster risotto ( risotto, tomato, basil, shallot, wine, garlic, truffle oil, topped with asparagus ) *pei lobster
Organic rack lamb / pan roast ( market vegetables, red wine blueberry sauce ) *ontario lamb
Braised beef short ribs ( market vegetable, mashed potato, red wine sauce )
Ny striploin steak ( aaa striploin, market vegetable, red wine sauce ) *ontario beef
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables ) * ontario chicken
Filet mignon with market vegetable red wine sauce * ontario beef
( vegan ) cauliflower steak ( pan gilled cauliflower, market vegetables )
( vegan ) mushroom risotto ( wild mushrooms, shallot, garlic, vegetable stock, white wine, truffle oil )
( vegan ) japanese fusion pasta ( buckwheat noodle, mushroom, white wine, nori, basil )
( vegan ) stuffed peppers (quinoa, lentils, mushrooms, tomatoes, nutritional yeast, garlic, parsley, orgegano, onions)
Créme brulée / fruit, caramel sauce
Basque cheese cake
Warm canele / black sesame ice cream
( vegan ) banana coconut gelato & fruit ( coconut milk, banana, vanilla, sugar. )
( vegan ) chocolate mousse ( avocado, coconut cream, banana, maple syrup, cocoa, chia seeds. )
Beets bruschetta ( red beets, red onion, balsamic vinegar, lemon, cream cheese on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Smoke infused hamachi carpaccio ( *imported japanese hamachi, extra virgin oil & herbs ) *served from under a smoking cloche
( soup ) potato leek cream or vichyssoise
( salad ) baby spinach salad ( cherry tomato, cucumber, roasted sesame dressing )
Branzino pan seared ( market vegetables, black rice, herbs lemon sauce )
Lobster risotto ( risotto, tomato, basil, shallot, wine, garlic, truffle oil, topped with asparagus ) *pei lobster
Pan seared salmon with market vegetable black rice cream sauce
Scallops cream linguine ( scallops, shallot. garlic, cream, lemon )
Chilean sea bass / pan seared ( market vegetables, edamame green sauce )
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables ) * ontario chicken
Organic rack lamb / pan roast ( market vegetables, red wine blueberry sauce ) *ontario lamb
Créme brulée / fruit, caramel sauce
Basque cheese cake
Matcha tiramisu
Warm canele / black sesame ice cream
Classic bruschetta : podano shred, heirloom tomato ,basil, capers and sundried tomato
Capresse pipette: baby bocconcini, cherry tomato and basil skewered with balsamic reduction in syringe
Caesar salad rolls
Brie and apricot torte encroute in phylo pastry
Roasted butternut squash and ginger soup in a sake cup, pretzel stick
Caesar salad with herbed croutons and parmesan crisp
Sesame crusted snow goat cheese on a bed of roasted beet and tomato confit
Burrata agro dolce: burrata cheese with fig, speck ham and arugula in honey citrus vinaigrette
Wood fired tomato risotto with portobello cup and asparagus speers
Veal masala with mushroom risotto
Char grill veal chop in a pool of stilton infused veal stock reduction, honey glazed fingerling potato and vegetables medley bouquet
Chicken parm with linguine pomodoro
Banana foster and crepe susett in creme anglaise and wild berry compote
Bakeless mango chese cake and wild berry compote
Khalua infused panna cotta
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 Canada
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Types of services
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