Private Chef in Burnaby
Rent one of our 260 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Burnaby
Since the first private chef joined Take a Chef in Burnaby in November 2016, more than 260 Private Chefs have joined our platform in Burnaby and offered their services as private chefs anywhere in British Columbia.
Starting in 2016, 24,316 guests have already enjoyed a chef in Burnaby. To book your chef in Burnaby, 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 9,566 customized menu proposals, sending a total of 99,841 messages to their guests, who rated their experience with an average score of 4.77 out of 5.
Since the first dinner provided by Take a Chef, 24,316 guests have enjoyed unique experiences with no hassle. Our guests in Burnaby usually book menus around 196 CAD per person, including 3.72 courses, sharing an average of 3.51 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 Burnaby.












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!
260 Private Chefs in Burnaby
Get to know more about our top rated Private Chefs in Burnaby












More than 24,300 guests have already enjoyed the experience
4.64 Chef
The guests in Burnaby have scored the experience with their Private Chef with a 4.64.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Burnaby received an average score of 4.8.
4.74 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.74 average score.
4.79 Cleaningness
The cleanup of the kitchen and dining area in Burnaby has been scored with a 4.79 on average.
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9,566 menus personalized by our Private Chefs in Burnaby
Every occasion is unique - make sure you have the right chef and menu for it!








Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers market butternut and arugula with walnuts and roasted heirloom beets - basil and dill dressing
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Wild mushroom "pop tart" with asiago and champagne sauce and porcini and truffle
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Beef empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
Tostada with lingcod. , avocado smash and lemon ricotta , tomato salsa
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago and pine nuts and line caught prawns
Dungeness crab cannelloni with arrabiata fume topped with caviar -spicy
Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black truffle and spicy tomato gnocchi with micro
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
( huge tray)seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Creme brûlée with freeze-dry raspberry dust and gold
Dark belgian chocolate mousse with freeze-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
( can be rose water)fresh fruit cloud meringue , lemon curd. and fresh fruit
Arugula salad, grapes, boursin & candied pecans
Coconut chili-crusted pumpkin bites & coconut mint dip
Creamy pumpkin soup & truffle popcorn
Charcuterie platter with grilled vegetables, goat cheese spread & flax seed cracker
Crispy pork belly bites & parsnip purée, roasted mushrooms & shallots, truffle oil
Classic carbonara, pancetta, parmesan
Bouillabaisse soup, fresh focaccia & rouille
Charred brussel sprouts & broccolini, parmesan, chili medley, sherry vinaigrette
Canadian scallops, saffron cream tagliatelle, roasted fennel & onion
Confit salmon tarator with coriander, walnuts & tahini sauce
Beef prime rib, foie gras butter, wilted greens & asparagus
Slow-roasted lamb rack, honey mustard, pink peppercorn crust, fingerlings, asparagus
Sesame crusted tuna steak, balsamic & soy dressing, cauliflower saffron mash, green vegetable medley
Saffron polenta cake, honey glazed wild mushrooms & charred papaya, arugula bed, truffle oil
Baked brie, candied nuts & maple syrup
Chocolate avalanche mousse
Chocolate fondue & fresh fruits
Ginger crème brulée, mint & raspberry
Classic tiramisu & berry salad
Homemade guacamole and corn tortillas
Charcuterie platter with grilled vegetables, goat cheese spread & flax seed cracker
Baby crêpes rolls, fruits salad & lime sugar
Fresh burrata, kiwi, orange segment, caramelized pecans
Butter croissant, chocolate & hazelnut spread
Greek yogurt and homemade granola, fruit selection
Arugula, boursin cheese, grapes and candied pecan salad
Breaded chicken & waffles, hot honey yogurt
Homemade waffles, whipped cream, confit fruits
Egg white omelet, grilled asparagus, salsa verde
French toast, bacon, seared bananas, maple syrup & greek yogurt
Benedictine egg served with spinach, smoked salmon and/or roasted ham
Goat cheese frittata, caramelized onion, spinach & fresh sourdough
English breakfast selection
Rocky road bites
Homemade nutella mousse
Fresh fruit pie
Baked brie, candied nuts & maple syrup
Chocolate fondue & fresh fruits
Classic tiramisu & berry salad
Mini ginger creme brulee, mint & crispy waffer
Caprese skewers, orange and balsamic braised beets, bocconcini, fresh basil
Mango salsa, tomatillo, fresh mint & flax seed cracker
Scallop ceviche, avocado spread, roasted garlic & flax seed cracker
Ling cod ceviche, mango, roasted peppers & endive
Prawn skewers, papaya habanero cocktail sauce
Classic beef tartare, pickles, shallots, chipotle & capers, crostini
Crispy pork belly bites & parsnip purée, wild mushroom, slow roasted shallots,
Confit pork shoulder tacos with papaya slaw & fresh salsa
Charcuterie platter with grilled vegetables and goat cheese spread, flax seed crackers
Homemade guacamole & corn tortillas
Arugula salad, grapes, goat cheese & candied cashew
Canadian scallops served on saffron cream tagliattele, roasted fennel & onion
Traditional prawn aguachile, cilantro, lime, avocado & onion
Maple glazed beef short ribs & cauliflower purée
Roasted pork belly, mango chutney & mashed potatoes
Wild mushroom risotto, salsa verde, parmesan & fresh basil
Eggplant rollatini, ricotta cheese, puttanesca sauce & parmesan tuile
Classic spanish paella, chorizo, seafood, saffron & seasonal vegetables
Slow cooked whole duck, honey glazed, red cabbage & shitake
Beef striploin, confit potatoes, roasted vegetables & peppercorn sauce
Coconut lime crème caramel
Baked brie, candied nuts & maple syrup
Sticky date pudding & butterscotch sauce
Chocolate pavé & candied orange
Rocky road bites, popcorn, dried fruit, marshmallow & nuts
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Tostada with lingcod. , avocado smash and lemon ricotta
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Crab "pop tarts" with phyllo, gruyere and tarragon and champagne sauce filling
Wild mushroom "pop tart" with asiago and champagne sauce
Beef empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Spicy dungeness crab handmade cannelloni with homemade ricotta with lemon and fresh lemon juice , arrabiata fume with fresh basil on top
Pork fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Black truffle and spicy tomato gnocchi with micro arugula
Handmade rock crab ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy
Calamari sauteed or deep fried squid, olive, shaved fennel, citrus, preserved lime
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs
(family style)( huge tray)seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Basque braised beef short rib kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
Dry aged filet mignon with red wine demi served with seasonal veg with fresh herbs and roasted potatoes and porcini dust
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with sun dried tomato
Sumac persian chicken with dried black lime and black butter - torched and cooked roasted and pan seared style with saffron butter - persian style with seasonal veg
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Creme brûlée with freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Dark belgian chocolate mousse with freeze dried raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Adult smores ,high end british and artisan chocolate, delicious vanilla marshmallows and honey gram cookies
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Buffalo burrata with fresh basil , strawberries, basil and seasonal greens and truffle oil - creamy and bright
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Farmers market butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
( counts as 2 options)( for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese and meats, caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers
Albacore with maple miso with pineapple yuzu on rice pillow topped with caviar
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
Caviar on madeleines with homemade creme fraiche, preserved lemon
Caviar & fried chicken creme fraiche, fried chicken creamed corn blini
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy
Handmade rock crab ravioli with leeks ,cream and artichokes and asiago with lemon
Spaghetti al nero di seppia mussels, clams and prawns, in fish stock, citrus, butter, served with fresh handmade squid ink pasta
Clams and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Argentinian line caught prawns with preserved lemon and garlic with alfredo and fresh handmade pasta and drizzled truffle oil/ or with homemade squid ink pasta
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Braised mushroom , porcini homemade pasta with rich mushroom cognac sauce and pecorino
Fennel beef sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
(family style)( huge tray)seafood hotpot, preserved lemon,prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Dry aged filet mignon with red wine demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Fresh local seasonal fish with roasted mushroom and seasonal reduction
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Steak filet and prawns with seasonal vegetables
Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Cauliflower and tofu with coconut, ginger and lemon grass
Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables
Creme brûlée with freeze-dry raspberry dust and gold
Dark belgian chocolate mousse with freeze dried raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Tiramisu with matcha
Beets & burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts
Buffalo burrata with fresh basil , strawberries, basil, oven dried tomatoes and seasonal greens and truffle oil - creamy and bright
Heirloom tomato salad with strawberries with basil , parm, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Farmers market butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - basil and dill dressing
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock
French onion soup with gruyere, cognac and crostini
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
( counts as 2 options /for parties of 6 or more) antipasto grazing table ( i can send pictures, very beautiful and lush/ showstopper) with spreads, olives, cheese , caviar, smoked salmon and fresh fruit - tomato compote, almond romesco, fresh herb chimi
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts
Crab "pop tarts" with phyllo, gruyere, preserved lemon and shallots and tarragon and champagne sauce
Wild mushroom “pop tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
Feta , apricot, rosemary phyllo with truffle honey and sesame and figs
Crudo with albacore or salmon , passion fruit ,citrus, sesame, green apple and shiso
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
Fresh pulled flatbread with stone fruits, burrata, fresh basil, hot honey, pinenuts
6-hour bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano
Fresh pasta carbonara with prosciutto, confit garlic , cream, and parmesan and micro basil
Dungeness crab cannelloni with arrabiata fume topped with caviar -spicy
Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and chili flakes
Black winter truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Argentinian line caught prawns with preserved lemon and garlic with alfredo and fresh pasta
Homemade pasta cannelloni with artichoke and ricotta served with tomato fume
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Dry aged filet mignon with red wine demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
8-hour braised beef short ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides
Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Braised med chicken with greek potatoes , leeks and white wine sauce and homemade biscuits
Seafood hotpot, preserved lemon, prosecco, and a mixture of shellfish and season fresh fish bouillabaisse style
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Pan seared branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with prosecco and topped with caviar, served with seasonal vegetables (family style)
Pork tenderloin dry rubbed stuffed with apricots and hazelnut butter, served with sweet potato puree and asparagus
Dry rubbed roasted brined pork belly with seasonal roasted root vegetables and lemon sauce
Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Dark belgian chocolate mousse with freeze dried raspberries and gold
Creme brûlée with freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Chocolate cake with sea salt caramel and raspberries
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Esquites a la mexicana ( lleva queso crema y mantequilla)
Quesadilla de pollo al ajillo
Tostadas de ceviche de pescado
Aguachile de camarones verde o rojo
Poch chuc (traditional yucatecan food)(pork)
Fajitas de res y pollo
Arroz con leche
Pan de elote en salsa de dulce de leche con helado
Caballeros pobres
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 Burnaby.
What does a private chef service include in Burnaby?
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 Burnaby?
The price of renting a chef in Burnaby 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 128 CAD to 176 CAD. For groups of 13 people or more, the price is 128 CAD per person. For groups of 7 to 12 people, the cost is 112 CAD per person. For groups of 3 to 6 people, the rate is 134 CAD per person, and for 2 people, the price is 176 CAD 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 Burnaby?
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 260 chefs available in Burnaby. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Burnaby 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 Burnaby?
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 Burnaby
Discover more details about our private chefs and their services.
The average age of our private chefs in Burnaby
Percentage of our women chefs in Burnaby.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Burnaby.
Percentage of services with kids in Burnaby.
Maximum number of bookings for a personal chef by a single client in Burnaby.
Increase in the number of bookings for a chef from last year in Burnaby.
Languages spoken by our personal chefs in Burnaby.
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 Burnaby.
Average timeframe from sending the request to booking.
How many chef services are booked in Burnaby each month?
Private chef reservations can vary seasonally depending on the destination. In Burnaby, 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 Burnaby.
Cost of a private chef in Burnaby
The cost of hiring a private chef in Burnaby 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 128 CAD to 176 CAD per person.
For 13 people or more: 128 CAD
For 7 to 12 people: 112 CAD
For 3 to 6 people: 134 CAD
For 2 people: 176 CAD.
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 Burnaby!
2 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 Burnaby?
We mainly offer six types of cuisine in Burnaby: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Surprise, 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 Burnaby!






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










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