Private Chef in Strafford County
Rent one of our 47 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Strafford County
Since the first private chef joined Take a Chef in Strafford County in July 2018, more than 47 Private Chefs have joined our platform in Strafford County and offered their services as private chefs anywhere in Strafford County.
Starting in 2018, 10,322 guests have already enjoyed a chef in Strafford County. To book your chef in Strafford County, 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 1,646 customized menu proposals, sending a total of 4,438 messages to their guests, who rated their experience with an average score of 4.68 out of 5.
Since the first dinner provided by Take a Chef, 10,322 guests have enjoyed unique experiences with no hassle. Our guests in Strafford County usually book menus around 168 USD per person, including 3.83 courses, sharing an average of 4.64 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 Strafford County.












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.
47 Private Chefs in Strafford County
Get to know more about our top rated Private Chefs in Strafford County












More than 10,300 guests have already enjoyed the experience
4.33 Chef
The guests in Strafford County have scored the experience with their Private Chef with a 4.33.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Strafford County received an average score of 4.8.
4.7 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.7 average score.
4.78 Cleaningness
The cleanup of the kitchen and dining area in Strafford County has been scored with a 4.78 on average.
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1,646 menus personalized by our Private Chefs in Strafford County
Every occasion is unique - make sure you have the right chef and menu for it!








French onion soup with gruyère croutons
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Braised beef cheeks with red wine reduction and creamy polenta: beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy parmesan polenta
Roasted quail with pancetta and sage stuffing: quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction
Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture
Wild mushroom risotto with truffle oil and parmesan crisps (vegetarian)
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Lavender crème brûlée with fresh berries: creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint
Chocolate pots de crème with espresso whipped cream: rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings
Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid
Farmhouse charcuterie board: featuring locally sourced cured meats, artisanal cheeses, pickled vegetables, and homemade preserves
Lobster bisque
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Focaccia & stracciatella
Day boat seared scallops with sweet corn puree, crispy chorizo, and roasted red pepper coulis
Shallot tarte tatin (vegetarian)
Herb-marinated grilled octopus with lemon-parsley gremolata: tender grilled octopus marinated in fragrant herbs, served with a vibrant lemon-parsley gremolata, accompanied by roasted fingerling potatoes and blistered cherry tomato
Burrata and heirloom tomato salad with basil pesto (vegetarian)
Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture
Braised lamb shank with red wine jus and root vegetable purée: succulent lamb shank slow-cooked until fall-apart tender, served with a rich red wine jus and silky root vegetable purée
Veal osso buco with gremolata and creamy parmesan risotto
Handmade gnocchi with wild mushroom ragout (vegetarian)
Dark chocolate dacquoise
Fig and honey tart with mascarpone cream: buttery tart filled with sweet figs and drizzled with honey, served with a dollop of creamy mascarpone cheese and a sprinkle of toasted almonds
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Chocolate pots de crème with espresso whipped cream: rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings
French onion soup with gruyère croutons
Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)
Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers
Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)
Potato leek soup with crème fraîche and chives (vegetarian)
Kale caesar salad with toasted herb bread crumbs (vegetarian)
Herb-crusted goat cheese with baby greens and champagne vinaigrette: creamy goat cheese coated in fresh herbs and breadcrumbs, baked until golden and served over mixed baby greens with a champagne vinaigrette (vegetarian)
Arugula and pear salad with goat cheese and candied walnuts: peppery arugula tossed with sliced pears, crumbled goat cheese, candied walnuts, and a lemon-dijon vinaigrette (vegetarian)
Braised beef cheeks with red wine reduction and creamy polenta: beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy parmesan polenta
Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture
Roasted quail with pancetta and sage stuffing: quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction
Wild mushroom risotto with truffle oil and parmesan crisps (vegetarian)
Lavender crème brûlée with fresh berries: creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint
Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid
Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel
Vanilla chevre cheese cake
Goma-dofu (savory sesame tofu) with a dab of wasabi
Edamame with sea salt and toasted sesame oil
Sunomono (cucumber and wakame seaweed salad in rice vinegar)
Nasu dengaku (miso-glazed broiled eggplant served with steamed rice and pickles)
Vegetarian okonomiyaki (savory cabbage pancake with vegan mayo and seaweed powder)
Nigiri & maki platter (avocado maki, pickled radish rolls, and inari sushi)
Anmitsu (agar jelly cubes, fruit, and sweet red bean paste)
Ichigo daifuku (soft mochi stuffed with a whole fresh strawberry)
Mitarashi dango (rice dumplings with a sweet soy glaze)
Classic caesar salads
Smoked corn & black bean salad: tossed with diced red bell peppers, red onions, cilantro, and fresh lime juice, making it an excellent scoopable salad or side
Creamy broccoli bacon slaw: a crunchy twist on traditional coleslaw featuring raw broccoli florets, crispy bacon bits, dried cranberries, and sunflower seeds in a tangy sweet mayo dressing
Honey-mustard glazed chicken thighs: juicy, bone-in chicken thighs grilled skin-side down until ultra-crisp and brushed with a sweet-and-tangy glaze
Garlic butter grilled shrimp skewers: jumbo shrimp marinated in lemon, garlic, and cracked pepper, threaded onto skewers and seared fast over high heat
Bourbon-glazed baby back ribs: ribs smoked until tender, finished over a direct flame with a thick, sticky bourbon-infused barbecue glaze
Dry brined ribeye with chef's special seasongin
Dry brined tenderloin with chef's special seasongin
Smoked pulled pork shoulder: pork shoulder rubbed in brown sugar spices, slow-smoked for hours, shredded, and tossed lightly in its own juices
Brown sugar grilled pineapple rings: thick pineapple slices caramelized on the grill grates with a dusting of cinnamon and brown sugar
Key lime pie
Chicken satay skewers
Smoked corn & black bean salad: tossed with diced red bell peppers, red onions, cilantro, and fresh lime juice, making it an excellent scoopable salad or side
Creamy broccoli bacon slaw: a crunchy twist on traditional coleslaw featuring raw broccoli florets, crispy bacon bits, dried cranberries, and sunflower seeds in a tangy sweet mayo dressing
Fresh rice paper spring rolls with tofu, mint, and sweet chili dip
Honey-mustard glazed chicken thighs: juicy, bone-in chicken thighs grilled skin-side down until ultra-crisp and brushed with a sweet-and-tangy glaze
Bourbon-glazed baby back ribs: ribs smoked until tender, finished over a direct flame with a thick, sticky bourbon-infused barbecue glaze
Bistecca alla fiorentina (grilled florentine t-bone) with soft creamy polenta
Brown sugar grilled pineapple rings: thick pineapple slices caramelized on the grill grates with a dusting of cinnamon and brown sugar
Key lime pie
Mango sticky rice
Chawanmushi (savory egg custard) with king crab & dashi gelée
Red miso with nameko mushrooms
Grilled octopus with yuzu kosho glaze
Sushi, kohada, akami zuke (soy-marinated tuna), shiro ebi, aji, tamagoyaki
Filet mignon with truffle butter pasta
Sushi, yellow tail, salmon, tamagoyaki, and hamachi
Japanese style steaks with teriyaki sauce
Dark chocolate mousse with sea salt
Caramel apple tart with vanilla bean cream
Matcha green tea mousse with black sesame brittle and seasonal berries
Burrata di puglia with heirloom tomatoes, fresh basil, and aged balsamic glaze
Gambas al ajillo, sizzling garlic shrimp with white wine and chili flakes
Meze trio: roasted eggplant moutabal, crispy falafel, and tabbouleh salad
Florentine t-bone steak (bistecca alla fiorentina) served with rosemary roasted potatoes and wilted spinach
Sicilian swordfish rolls (involtini di pesce spada) stuffed with pine nuts, raisins, and breadcrumbs
Pesce in crosta di sale.whole snapper or sea bream encased entirely in a damp sea salt crust and baked, locking in moisture and seasoning the fish evenly
Whole grilled lavraki / branzino. whole european sea bass stuffed with oregano, wild thyme, and lemon slices, charred over open embers and finished with ladolemono (emulsified olive oil and lemon)
Crispy pistachio baklava soaked in orange blossom honey syrup
Galaktoboureko ,creamy semolina custard baked between golden layers of phyllo dough
Crema catalana infused with orange peel and cinnamon under a caramelized sugar crust
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 Strafford County.
What does a private chef service include in Strafford County?
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 Strafford County?
The price of renting a chef in Strafford County 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 151 USD to 194 USD. For groups of 13 people or more, the price is 151 USD per person. For groups of 7 to 12 people, the cost is 123 USD per person. For groups of 3 to 6 people, the rate is 165 USD per person, and for 2 people, the price is 194 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 Strafford County?
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 47 chefs available in Strafford County. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Strafford County 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 Strafford County?
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 Strafford County
Discover more details about our private chefs and their services.
The average age of our private chefs in Strafford County
Percentage of our women chefs in Strafford County.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Strafford County.
Percentage of services with kids in Strafford County.
Maximum number of bookings for a personal chef by a single client in Strafford County.
Increase in the number of bookings for a chef from last year in Strafford County.
Languages spoken by our personal chefs in Strafford County.
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 Strafford County.
Average timeframe from sending the request to booking.
How many chef services are booked in Strafford County each month?
Private chef reservations can vary seasonally depending on the destination. In Strafford County, 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 Strafford County.
Cost of a private chef in Strafford County
The cost of hiring a private chef in Strafford County 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 151 USD to 194 USD per person.
For 13 people or more: 151 USD
For 7 to 12 people: 123 USD
For 3 to 6 people: 165 USD
For 2 people: 194 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.
What is the most reserved type of cuisine in Strafford County?
We mainly offer six types of cuisine in Strafford County: 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 Strafford County!






Talk to our chefs in Strafford County
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 Strafford County? You’ll get it. Tell us about your event in Strafford County, and discover the best chefs who will customize every detail of your experience.









