Private Chef in Port Saint Lucie
Rent one of our 130 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Port Saint Lucie
Since the first private chef joined Take a Chef in Port Saint Lucie in March 2017, more than 130 Private Chefs have joined our platform in Port Saint Lucie and offered their services as private chefs anywhere in Saint Lucie County.
Starting in 2017, 44,490 guests have already enjoyed a chef in Port Saint Lucie. To book your chef in Port Saint Lucie, just share your event details in our form. Receive proposals from top chefs and chat with them until you find your match.
Up until today, our chefs have shared 10,316 customized menu proposals, sending a total of 23,147 messages to their guests, who rated their experience with an average score of 4.75 out of 5.
Since the first dinner provided by Take a Chef, 44,490 guests have enjoyed unique experiences with no hassle. Our guests in Port Saint Lucie usually book menus around 173 USD per person, including 4.44 courses, sharing an average of 5.37 messages with their chefs. If you've never had a chef at home but want to add an extra spice to your next celebration, just rent a chef in Port Saint Lucie.












How it works
Personalize your request
Share with us the details of your dream 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
Don't be shy about exchanging 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 count down the days till your culinary experience begins!
Find your chef
Customize your request and start talking with your chefs.
130 Private Chefs in Port Saint Lucie
Get to know more about our top rated Private Chefs in Port Saint Lucie












More than 44,400 guests have already enjoyed the experience
4.57 Chef
The guests in Port Saint Lucie have scored the experience with their Private Chef with a 4.57.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Port Saint Lucie received an average score of 4.8.
4.75 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.75 average score.
4.8 Cleaningness
The cleanup of the kitchen and dining area in Port Saint Lucie has been scored with a 4.8 on average.
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10,316 menus personalized by our Private Chefs in Port Saint Lucie
Every occasion is unique - make sure you have the right chef and menu for it!








*antipasto bar- fresh cheeses and charcuterie, brined olives white bean purée and roasted garlic bulb
*mussels provençal white wine, crushed tomatoes herbs d province fennel butter
*chile lime prawns with a cantaloupe and horseradish cocktail sauce
*lobster and crab meat smoked fish spread - cocktail sauce and tarragon dressing crostini and grilled flat bread
*mediterranean plate hummus grape leafs tzatziki and bribed olives with grilled flat bread
*whipped brie with wild flower honey crusted baguette and berry jam or bacon onion jam
*assorted cheese and charcuterie board. brined olive. white bean purée grilled flat bread and roasted garlic bulb
*polenta board- creamy polenta wild mushrooms and pancetta. truffle oil and crusted bread
*butter board- whipped butter seasonal fruit marmalade shaved almonds and wild flower honey drizzle
*classic french salad - salad lyonnaise poached farm egg pork belly champagne dijon vinaigrette
*petite wedge salad blue cheese crumbles chopped vegetables thyme ranch dressed radish confetti herb croutons
*braised belgian endive salad with mussels calamari and shrimp champagne vinaigrette dressing
*arugula and watermelon salad with champagne citrus vinaigrette & goat cheese
*crab cake with meyer lemon aioli a marinated skirt steak or beef filet over roasted potatoes in a swiss chard pillow.with day vegetable
*dover sole or trout bathed in toasted fennel with an herb and sausage stuffed quail over rosemary potatoes and vegetable choice
*black jack espresso rubbed chicken slow roasted in brandy with blackened scallops
*braised beef short ribs in brown gravy bacon wrapped salmon carrot top pesto smashed garlic herb potatoes and broccoli rabe
*tenderized round steak thin. stuffed with crabmeat in a brown gravy over a swiss chard pillow of herb potatoes and finished with béchamel sauce and day vegetable
*#1 petite filet chateaubriand and lobster tail #2 lobster tail and scallops. both with roasted vegetables rosemary potatoes
*stuffed quail with fennel sausage seasonal berries herb mashed potatoes seared scallops crafted granola
*argentine flat iron steak marinated and dry rubbed. choice of crab cake or scallops and toasted potatoes and day vegetable
*my signature dessert from food network “chopped” a deconstructed tiramisu with poached fruit coconut flakes toasted and chocolate
*my signature dessert from food network “chopped an orange cup filled with mango sorbeto mascarpone cheese and toasted coconut flakes
*grilled plantains wrapped with pork belly gauls jam and wild flower honey
*bananas foster with rum cinnamon and vanilla ice cream
*bread pudding seasonal fresh fruit vanilla creme anglaise and chocolate drizzle
*cannoli board- blended mascarpone and ricotta cheese chocolate chips and fresh fruit and berries
Burrata ensalada organic jubilee heirloom tomatoes, poached garlic infused olive oil, creamy burrata cheese, aged balsamic vinegar, chiffonade basil
Roasted beet salad fire roasted beet ,maytag blue cheese mousse, avocado crema ,toasted pistachios, champagne vinaigrette
Arugula salad organic peperory baby arugula, fresh raspberries , french goat cheese, candied pecans, raspberry and balsamic vinaigrette
Carribean salad hass avocado , tomato and cucumber salad florida citrus vinaigrette , red onion, hand torn cilantro leaves
Garden ensalada organic jubilee heirloom tomatoes, baby bell peppers, cucumber, onion, organic peperory baby arugula, poached garlic infused olive oil, tahini
Ceaser salad, romaine lettuce, grated parmesan cheese, creamy ceaser dressing, garlic croutons
Tuna tartare hass avocado, citrus ponzu, cilantro leaves and crispy wontons
Shrimp & grits white cheddar & carolina style grits , sauteed shrimp & thick bacon lardons, vermont maple & red wine vinegar gastric
Peruvian fish ceviche sliced florida fish, lime juice, rocoto peppers mix, aji amarillo sauce, crispy sweet potato
Short rib taquitos avocado crema , cilantro leaves and green apple slaw
Boneless chicken confit crunchy puffed quinoa , blueberry & cognac marmalade, roasted chicken demi glace
Camarones al ajillo & crispy plantain chips sauteed shrimp in a garlic and white wine sauce with cilantro & lime aioli
Charcuterie station (minimum 8 guest) assortment display of cured meats & cheeses, marmalades and wild honey
Charred shrimp salad cuban black bean puree, green pea shoots, sliced scallions, bloody mary vinaigrette , puffed crispy quinoa
Braised short rib slowly braised beef short rib, yukon gold potato mousseline, broccoli florets , braising liquid reduction
Sweet chilli salmon pan seared salmon, ginger and lemongrass scented quinoa, honey and sriracha brocolini
Citrus and guava pork tenderloin spanish chorizo & organic sweet potato hash with sweet corn and cilantro
Organic chicken breast rollatini chicken breast with creamy smoked gouda, sun dried tomatoes and prosciutto, sauteed gnocchi with spinach, wild mushrooms and parmigiano reggiano
Local mahi mahi blackened , yuca cakes, latin escabeche, mango and jalapeno coolis
Filet mignon sous vide and pan seared tenderloin sliced with red wine and guava demi glace
Mediterranean olive oil pasta capellini pasta tossed in extra virgin olive oil and mediterranean favorites like tomatoes, feta, olives, artichoke hearts and fresh herbs
Duck a la orange, boneless roasted duck with florida citrus sauce. fired roasted fingerling potatoes and butter poached organic carrots
Mushroom pasta pappardelle ai funghi fresh homemade pasta, sauteed wild mushrooms, roasted garlic cream
Pan seared local fish (mahi, snapper etc) pan sauce with garlic, thyme & lemon butter
Jerk chicken & guava glace jerk season organic chicken breast, tamarin & orange blossom honey vinaigrette
Pan seared snapper thai coconut red curry, cilantro and toasted almond basmati rice
Almond joy crisp chocolate ganache, carvel style chocolate crispies , toasted coconut & almond slices
Apple cobbler warm roasted apple cobbler with salted caramel and vanilla ice cream
Bananas foster with tahitian vanilla ice cream cognac caramel sauce
Chocolate indulgence chocolate mousse, chocolate crunch, strawberry marmalade, warm chocolate ganache
Strawberry shortcake fresh organic strawberries, tahitian vanilla chantilly cream, pound cake
White chocolate dome raspberry infused creme anglaise and fresh raspberries
Arugula beet salad with feta
Fried calamari
Hummus spread with pita bread
Falafel with tahini sauce
Gnocchi pesto
Crab ravioli with tomato bisque sauce
Squid ink pasta
Herb crusted lamb with parmesan risotto and asparagus
Chicken shwarma with basmati rice and broccolini
Roasted branzino with tomato orzo
Filet mignon with asparagus and parmesan risotto
Chocolate ganache
Pistachio cake
Tiramisu with gelato
*green bean and artichoke salad
*cranberry sauce winter oranges and brown sugar
*chopped harvest salad with sunflower seeds pumpkin seeds pomegranate rainbow carrots champagne citrus vinaigrette dressing herb croutons
*rosemary herb mashed potatoes apple and and pecan stuffing roasted turkey with gravy broccoli and cauliflower with golden beets*
*pumpkin pie, berry or apple pie, key lime pie
*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce
*assorted cheese and charcuterie brined olives roasted garlic white bean purée grilled artichokes
*butter board seasonal fruit shaved almonds berry jam and wild flower honey
*truffled burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de provence.brined vegetables toasted crostini
*whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts
*hummus plate, tabouli tzatziki olives and roasted vegetables. rolled stuffed grape leaves
*polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread
*chopped green salad lemon dressing oregano and cucumber heirloom tomatoes and feta cheese
*watermelon and arugula salad cilantro and feta cheese champagne vinaigrette
*chopped greek green salad lemon dressing oregano and cucumber heirloom tomatoes and feta cheese
*skewers of marinated herb chicken, marinated angus beef, roasted vegetables over herb rice and grilled artichokes
*argentine steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable add a lobster tail or scallops
*lamb loin chops mint jam rosemary potatoes day vegetable
*argentine chicken blackened and roasted with herb potatoes and root vegetables
*slow roasted leg of lamb cacciatore with squash and root vegetables over white rice or mushroom lentil's or polenta
**so good-spanish herb tenderized thin round steak stuffed with lump crab meat over a swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce
*cuban pork chops cilantro and lime zest. choice of day vegetable and roasted sweet potatoes with hot pepper marmalade
*my signature dessert from food network “chopped”a deconstructed tiramisu with poached fruit coconut flakes and chocolate
*my signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle
*bananas foster cinnamon rum and vanilla ice cream
*bread pudding seasonal fruit crème anglaise chocolate drizzle
*grilled peach guava jam short bread and wild flower honey
*grilled plantains wrapped with serrano prosciutto and a guava jam
*baked brie puff pastry bacon onion jam seasonal fruit compote fresh baguette
*mussels provençal white wine herbs de provence toasted baguette
*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce
*truffle burrata, fresh pulled mozzarella cheese torn basil. blended white bean purée. herb cured olives with extra virgin olive oil. brined peppers and roasted colossal garlic bulb. grilled flat bread
*fondue pot-blended swiss and gouda. crudités crusted bread beef carpaccio
Whipped brie board wild flower honey figs and crusted bread
*antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread
*grilled belgian endive salad radish heirloom tomatoes herb croutons champagne citrus vinaigrette
*salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus dijon vinaigrette
*fresh herb salad- micro greens,dill herbs de provence. torn butter lettuce champagne dressed
*skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes
*dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a swiss chard pillow of herb potatoes and mixed steamed vegetables
*chicken coq au vin slow roasted in brandy with rosemary potatoes and charred root vegetables
*pan seared scallops swiss chard pillow filled with garlic herb potatoes day vegetable of choice
*stuffed eggplant with roasted vegetables and quinoa
*braised beef short ribs roasted vegetable of choice. over garlic mashed or rosemary herb potatoes
*potato gratin sliced pork tenderloin bacon jam, grape salsa grilled day vegetable
*my signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate
*warm bread pudding sessional fruit or berries with creme anglaise
*creme brûlée fresh berries
*neapolitan pastry layered puff pastry chocolate drizzle
*chocolate eclair individual size. powder sugar fudge brownie
Belgian waffle vanilla ice cream chocolate drizzle crumbled cinnamon crunch
*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce
*grilled prawns skewers with cantaloupe horseradish cocktail sauce
*bacon wrapped salmon sliders brioche bun lime zest napa cabbage
*grilled fruit skewers
*whipped brie radish micro greens wild flower honey crusted baguette
*butter board- seasonal fruit shaved almonds berry jam and wild flower honey
*truffled burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de provence.brined vegetables toasted crostini
*whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts
*watermelon arugula salad champagne vinaigrette dressing feta cheese
*classic wedge salad pointe reyes blu cheese chopped vegetables herb croutons thyme ranch dressing
*shredded cabbage cole salad lime dressing
*chopped green salad farmers market vegetables tossed in a champagne citrus vinaigrette dressing
*slow roasted country pork ribs. rosemary potatoes, crabapple compote
*argentine chicken blackened and roasted with herb potatoes and root vegetables
*argentine skirt steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable
*black jack espresso rubbed chicken red wine bbq sauce.or skirt steak marinated and dry rubbed or pork baby back ribs soy honey marinated or grilled salmon or tuna steaks. choice of 2
*lamb chops rosemary rubbed sea salt and cracked pepper red wine sauce with broccoli and sweet potatoes
*filet of salmon or white fish parsley and cilantro smoked with asparagus and blackened leeks
*beef tenderloin (chateaubriand) on the barbie fire roasted fingerlings and root vegetables with charred corn ribs
*cuban pork chops cilantro and lime zest. choice of day vegetable and roasted sweet potatoes with hot pepper marmalade
*grilled seasonal fruit,with wine ice cream and balsamic vinegar
*baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese
*my signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle
*bread pudding summer fruit vanilla creme anglaise
*bananas foster cinnamon rum and vanilla ice cream
*cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit
*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce
*truffled burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de provence.brined vegetables toasted crostini
*polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread
*antipasto - assortment of dried meats, crafted cheeses brined olives, white bean purée. and roasted colossal garlic and flat bread
*whipped brie board-radish micro greens wild flower honey crusted baguette
*butter board- whipped butter,seasonal fruit shaved almonds berry jam and wild flower honey
*a plate of burrata and white bean purée extra virgin olive oil aged balsamic vinegar crostini
*grilled octopus slow roasted in marinara sauce very tender and flavorful
*a platter of burrata heirloom tomatoes crostini and white bean purée extra virgin olive oil aged balsamic vinegar
*grilled-classic caesar salad- herb croutons classic crafted dressing
*caesar salad- shaved romano classic dressing toasted herb croutons
*make fresh mozzarella from cheese curd. heirloom tomatoes extra virgin olive oil aged balsamic vinegar and torn basil
*marinated seafood salad- calamari mussels and shrimp tossed in olive oil and vinegar cracked chile pepper and sea salt. over butter lettuce with squash and eggplant
*bresciole- (very popular)-stuffed steak- centered with a hard cooked egg bread crumbs and romano cheese. roasted in crushed tomatoes and torn basil. over creamy polenta and roasted artichokes
*vegan or vegetarian option- grilled eggplant with quinoa and roasted vegetables
*blackened seabass over a swiss chard pillow filled with rosemary mashed potatoes and your choice of day vegetable
*lasagna rollotini- layered with ricotta cheese and braised greens
*sicilian fennel meatballs in plum tomato marinara sauce. grilled italian sausage with peppers, onions & roasted garlic
*sicilian tuna poached in marinara sauce, dusted with toasted chile pepper flakes
*angel hair tossed in butter with egg and fresh chopped parsley & grated romano cheese
*bistecca- braised strip steak in a basil marinara with a lemon gremalota
*grilled ravioli with wild mushrooms and sautéed prawns in toasted sage butter
*linguine ala vodka- classic pink cream sauce with pancetta and mushrooms
*pasta bolognese- classic meat sauce over angel bucatini. braised short ribs
*stuffed shells in marinara sauce filled with ricotta cheese and crab meat
*seafood pasta- mussels,prawns and calamari tossed in olive oil and roasted garlic. or a seafood diavola red sauce
*egg plant rolls stuffed with ricotta cheese and fresh parsley with roasted garlic over creamy polenta
*baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese
*my signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle
*bananas foster cinnamon rum and vanilla ice cream
*cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit
*my signature dessert from food network “chopped”a deconstructed tiramisu with poached fruit coconut flakes and chocolate
*bread pudding seasonal fruit crème anglaise chocolate drizzle
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 chef services in Port Saint Lucie.
What does a private chef service include in Port Saint Lucie?
A private chef service includes everything necessary to enjoy a personalized dining experience at home. This includes:
- Customization of a menu based on your preferences;
- Purchase of ingredients;
- Mise en place (preparation of ingredients) before arrival;
- Preparation of the menu at your home;
- Complete table service;
- Set up and cleaning of the kitchen and used spaces.
Please note that tableware and glassware are not included. Gratuity is entirely at your discretion.
How much does a private chef cost in Port Saint Lucie?
The price of renting a chef in Port Saint Lucie can vary depending on the specifics, but smaller groups tend to have a slightly different price per person compared to larger gatherings.
Booking prices range from 98 USD to 141 USD. For groups of 13 people or more, the price is 98 USD per person. For groups of 7 to 12 people, the cost is 99 USD per person. For groups of 3 to 6 people, the rate is 104 USD per person, and for 2 people, the price is 141 USD per person.
Seasonal ingredients, your location, and how soon you book also affect the final price. If you're interested in getting free quotes with no obligation, fill out our form and let the best chefs near you send unique proposals for your event.
How can I hire a private chef in Port Saint Lucie?
Booking is easy! Just tell us the date of your event, number of guests, dietary preferences and any allergies, and a few details about your kitchen. Within a few hours, you'll receive customized menus from qualified chefs. Each chef's profile will include their experience, reviews, and photos of their dishes.
Feel free to chat directly with the chefs through our platform. Ask them to modify menus, discuss pricing, or get answers to any questions you might have. Once you've found the perfect chef and menu, finalize your reservation online. We'll then provide the chef's contact information to confirm any final details.
How can I find a private chef near me?
There are currently 130 chefs available in Port Saint Lucie. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Port Saint Lucie who will send you their menu proposals. You can then choose the chef and menu that suits you best.
Is there a maximum number of guests for a private chef service?
While there's no strict limit on guest count, private chef experiences are designed to create a more intimate atmosphere, perfect for gatherings of friends and family. Since most homes have limited space to accommodate large groups, parties typically don't exceed 15 people.
Does the chef cook at my house?
Yes, the chef always prepares the menu at your home for a more personalized experience. However, some prep work might be done beforehand for complex dishes.
Can I cook along with the chef?
Absolutely! Many guests are passionate about food and relish the chance to learn from the chef. You can pick up new kitchen skills and get a behind-the-scenes look at each dish on the menu. Feel free to jump in and cook alongside the chef for a truly interactive experience!
Are the ingredients fresh?
Yes, they're 100% fresh. Unlike restaurants with pre-made dishes, private chefs prioritize using the freshest ingredients possible. This is because the chef creates a customized menu specifically for you, then goes out and sources the finest ingredients to bring your chosen dishes to life.
Are drinks included in the personal chef service?
Drinks are not typically included, but you can discuss adding them to the menu proposal with the chef.
How much should I tip my private chef in Port Saint Lucie?
Tipping for private chefs is entirely at your discretion. Our goal is for you to have an unforgettable experience, and the chef always appreciates a nice tip. However, the decision and amount are completely up to you.
Key information about our chefs in Port Saint Lucie
Discover more details about our private chefs and their services.
The average age of our private chefs in Port Saint Lucie
Percentage of our women chefs in Port Saint Lucie.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Port Saint Lucie.
Percentage of services with kids in Port Saint Lucie.
Maximum number of bookings for a personal chef by a single client in Port Saint Lucie.
Increase in the number of bookings for a chef from last year in Port Saint Lucie.
Languages spoken by our personal chefs in Port Saint Lucie.
Percentage of guests that hired a chef more than once.
Average number of days booked for multiple services at home with a private chef.
Photos uploaded to the platform by our private chefs in Port Saint Lucie.
Average timeframe from sending the request to booking.
How many chef services are booked in Port Saint Lucie each month?
Private chef reservations can vary seasonally depending on the destination. In Port Saint Lucie, for example, demand often increases during special dates like Valentine's Day or Mother's Day, so it's best to book in advance.
If you're wondering about the best time to hire a chef, any month is perfect for enjoying a private chef. Just keep in mind that prices may vary, especially for last-minute bookings. So, don't wait—book your chef early to secure your unique dining experience in Port Saint Lucie.
Cost of a private chef in Port Saint Lucie
The cost of hiring a private chef in Port Saint Lucie can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 98 USD to 141 USD per person.
For 13 people or more: 98 USD
For 7 to 12 people: 99 USD
For 3 to 6 people: 104 USD
For 2 people: 141 USD.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Port Saint Lucie!
1 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Port Saint Lucie?
We mainly offer six types of cuisine in Port Saint Lucie: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Chef's special, but you can have anything you want (our surprise menu will cover that!).
Beyond these six types of cuisine, our private chefs personalize diverse menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Our private chefs can accommodate any allergy or dietary restriction and suggest other cuisines or fusion dishes. Submit your request and hire a chef in Port Saint Lucie!






Talk to our chefs in Port Saint Lucie
Each of our chefs is one-of-a-kind, with professional culinary training and years of experience in diverse restaurants. Craving Italian pasta, Spanish paella, or traditional sushi in Port Saint Lucie? You’ll get it. Tell us about your event in Port Saint Lucie, and discover the best chefs who will customize every detail of your experience.









