Private Chef in Port Moody
Rent one of our 221 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
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A personal chef for any occasion in Port Moody
Since the first private chef joined Take a Chef in Port Moody in March 2017, more than 221 Private Chefs have joined our platform in Port Moody and offered their services as private chefs anywhere in British Columbia.
Starting in 2017, 24,358 guests have already enjoyed a chef in Port Moody. To book your chef in Port Moody, 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 9,323 customized menu proposals, sending a total of 98,342 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, 24,358 guests have enjoyed unique experiences with no hassle. Our guests in Port Moody usually book menus around 196 CAD per person, including 3.89 courses, sharing an average of 4.82 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 Moody.
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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!
221 Private Chefs in Port Moody
Get to know more about our top rated Private Chefs in Port Moody
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More than 24,300 guests have already enjoyed the experience
4.64 Chef
The guests in Port Moody 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 Port Moody 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 Port Moody has been scored with a 4.79 on average.
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9,323 menus personalized by our Private Chefs in Port Moody
Every occasion is unique - make sure you have the right chef and menu for it!
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
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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)
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
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto- soo good!!
Spicy tuna & sesame with japanese mayo, chilli, lemon, puffed rice, micro and flowers
Caviar on madeleines with homemade creme fraiche, preserved lemon
Caviar with blini , smoked salmon ,( or no smoked salmon if preferred) creme and dill - salty and creamy with lemon
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
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
(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)
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 and pine nuts - creamy and bright
Farmers market butternut and arugula with pumpkin seeds , goat cheese and roasted heirloom beets and fresh farmers market finds - rosewater dressing/ or herb dill
Watermelon salad with macedonian feta , 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 - rosewater dressing
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction with toasted walnuts
( 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
Scallops with capers, preserved lemon, garlic, fennel and green apple puree and avocado mousse and duck prosciutto- soo good!!
Crudo with albacore or salmon , citrus, sesame, green apple and shiso
Albacore tuna tataki with grapefruit, orange, lime and yuzu, micro-flowers
Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Caviar with blinis , smoked salmon ,( or no smoked salmon if preferred) creme fraiche and dill - salty and creamy with lemon
Caviar on madeleines with homemade creme fraiche, preserved lemon
Clams & chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Wild mushroom “pop tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
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
Heirloom salad with strawberries 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 , cream, and parmesan and micro basil
Beef fennel sausage ravioli with lemon and citrus peppers, brown butter and parm
Black summer 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
Dungeness crab cannelloni with arrabiata fume topped with caviar
Braised mushroom , truffle gnocchi with rich mushroom cognac sauce and pecorino
Black truffle and spicy tomato gnocchi with micro arugula
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
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
Basque style beef short rib with kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg
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 truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
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
Argentinian line caught prawns or chicken with preserved lemon and garlic with truffled alfredo and fresh pulled fettuccine
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
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
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
Dry aged filet mignon and lobster tail with garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
Seafood tower, fresh local, in season
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-dry raspberries and gold
Chocolate cake with sea salt caramel and raspberries
Jumbo family stylr handmade dubai chocolate bar with pistachio cream
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
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
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
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
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
Fresh berries & stone fruit with rosewater and goat cheese, pistachio and season greens
Farmers market butternut & arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill
Watermelon salad with macedonian feta , pumpkin seeds and citrus dressing with fennel, dill, basil and watercress - citrus forward and refreshing
( 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
Caviar , creme fraiche , fried chicken creamed corn blinis
Caviar & oysters with red wine mignonette
Caviar on madeleines with homemade creme fraiche, preserved lemon
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Caviar with grated frozen foie on oysters with red wine mignonette
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts
Ceviche with seasonal fresh fish and fresh tortillas chips - fresh citrus and pineapple juice, cilantro, jalepeno, serrano and red thai chili
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu on crispy rice
Crudo with albacore or salmon passion fruit ,citrus, sesame, green apple and maple miso
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
Lobster & prawn bisque made over 3 hours with lobster and delicious homemade stock
Wild mushroom “pop tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey
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
Calamari / fried squid with olive, shaved fennel, citrus, preserved lime
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, fresh basil and parmesan
Handmade ravioli with butternut squash, pimentos herbs and cheese with brown butter , sage and asiago
Fennel sausage ravioli with lemon and citrus peppers, brown butter and parm and preserved peppers
Handmade rock crab ravioli with leeks , white wine ,cream and artichokes and asiago with lemon- spicy
Black summer truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
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
Black truffle and spicy tomato gnocchi with micro arugula
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
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
Olive oil and dry rubbed fresh seasonal fish with leek sauce and roasted potatoes and seasonal veg
8 hour beef short ribs with red wine demi, wild mushrooms and herb roasted potatoes
Basque 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 truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter
Dry aged filet mignon and lobster tail with garlic butter served with seasonal or morel mushrooms with fresh herbs and roasted potatoes and porcini dust
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
Chicken parmesan with , tomato and basil and fresh micro basil, roasted carrots and fennel
Sumac persian chicken with dried black lime and saffron butter – torched and cooked pan seared – persian style with seasonal vegetables
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
Eggplant terrine with seasonal reduction and micro greens served with farmers market finds and toasted pistachio
Cauliflower and tofu with coconut, ginger and cilantro , lime leaf (vegan)
Deconstructed dark chocolate fudge cake with rosemary sea salt caramel and fresh fruit
Creme brûlée with freeze-dry raspberry dust and gold
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha and pistachio
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Dark chocolate mousse with freeze dried raspberries
Jumbo family stylr handmade dubai chocolate bar with pistachio cream
1. west coast crab cakes – served with citrus aioli and microgreens
Smoked salmon crostini – cream cheese, dill, capers, and pickled shallots
Tuna tataki – lightly seared, sesame-crusted tuna with ponzu sauce
Mushroom arancini – crispy risotto balls with truffle aioli (vegetarian)
Chicken satay skewers – served with spicy peanut sauce
Classic caesar salad – house-made dressing, parmesan, croutons, and crispy capers
Beet & goat cheese salad – arugula, candied walnuts, balsamic glaze
West coast salad – mixed greens, smoked salmon, avocado, citrus vinaigrette
Asian sesame slaw – crunchy vegetables, sesame dressing, toasted cashews
Pear & gorgonzola salad – mixed greens, candied pecans, honey vinaigrette
Roasted butternut squash soup – topped with spiced pumpkin seeds (vegan)
Seafood chowder – creamy soup with local fish, prawns, and mussels
Miso soup – traditional japanese broth with tofu, seaweed, and green onions
Omato basil bisque – velvety roasted tomato soup with herb croutons
Coconut curry lentil soup – warming and aromatic with a hint of spice (vegan)
Bc salmon fillet – served with lemon-dill beurre blanc and roasted potatoes
Braised short ribs – slow-cooked with red wine, served over creamy mashed potatoes
Lobster risotto – creamy arborio rice with saffron and butter-poached lobster
Wild mushroom tagliatelle – truffle cream sauce, parmesan, and fresh herbs (vegetarian)
Tandoori chicken breast – served with basmati rice and cucumber raita
Classic tiramisu – espresso-soaked ladyfingers, mascarpone, cocoa dusting
Sticky toffee pudding – warm date cake with rich caramel sauce
Lemon panna cotta – light, citrus-infused with fresh berry compote
Dark chocolate mousse – velvety smooth with raspberry coulis
Mexican street corn flatbread: a crispy flatbread topped with creamy mexican-style street corn, cotija cheese, lime, and a sprinkle of chili powder
Nachos supreme: loaded tortilla chips with melted cheese, seasoned ground beef, jalapeños, sour cream, and fresh pico de gallo
Chicken enchilada dip: warm, cheesy dip with shredded chicken, enchilada sauce, and melted cheese, served with tortilla chips
Summer mexican street corn: grilled corn on the cob coated with mayo, cotija cheese, lime juice, and chili powder
Avocado salsa: creamy salsa made with ripe avocados, lime juice, cilantro, and a hint of jalapeño, served with tortilla chips
Loaded black bean dip: warm dip layered with refried black beans, cheese, sour cream, guacamole, and salsa
Pico de gallo and guacamole with tortilla chips: fresh tomato salsa and creamy guacamole served with crunchy tortilla chips
Mini shrimp tacos: bite-sized tortillas filled with marinated shrimp, cabbage slaw, and a drizzle of chipotle crema
Chicken tostadas: crispy tortillas topped with shredded chicken, refried beans, lettuce, and crumbled cheese
Mini fish tacos: soft tortillas filled with flaky fish, cabbage slaw, and zesty lime crema
Mini chorizo tacos: spicy chorizo sausage in small tortillas, topped with onions, cilantro, and a squeeze of lime
Yam fries with spicy mayo: crispy yam fries served with a tangy and spicy mayo dip
Mini tacos de tinga: small corn tortillas with shredded chicken in smoky chipotle sauce, garnished with onion and cilantro
Loaded chicken nachos: tortilla chips layered with seasoned chicken, melted cheese, fresh pico de gallo, jalapeños, and drizzled crema
Caldo de pollo: a comforting chicken soup with vegetables and rice, served with lime wedges for added zest
Sopa de tortilla: a savory tomato broth topped with crispy tortilla strips, avocado slices, and a dollop of crema
Creamy corn and poblano soup: roasted corn and smoky poblano peppers blended into a creamy soup with crispy tortilla strips
Albondigas soup: light tomato broth filled with tender mexican-style meatballs and vegetables
Sopa de frijoles negros: silky black bean soup with a hint of smoky chipotle, topped with sour cream and cilantro
Mexican chicken soup: a hearty chicken soup flavored with mexican spices, featuring tender chicken and fresh vegetables
Mexican tortilla soup: a robust tomato-based soup garnished with tortilla strips, shredded cheese, and crema
Mexican chicken taco soup: a spicy chicken soup packed with taco-inspired flavors, black beans, and corn
Mexican shrimp bisque: a creamy soup made with tender shrimp and infused with mexican spices
Mexican street corn salad: roasted corn kernels tossed with creamy mayo, cotija cheese, lime, and a dash of chili powder
Avocado and tomato salad: juicy heirloom tomatoes and ripe avocado slices drizzled with olive oil, lime juice, and sprinkled with cilantro
Romaine and radish salad: crisp romaine lettuce and thinly sliced radishes served with a creamy cilantro-lime dressing
Vegetarian tamales: corn masa stuffed with roasted vegetables and cheese, steamed in corn husks and served with fresh salsa
Chicken enchiladas verdes: rolled tortillas filled with shredded chicken, topped with tangy green salsa, melted cheese, and crema
Carne asada: marinated skirt steak grilled to perfection, served with mexican rice, refried beans, and warm tortillas
Chiles en nogada: poblano peppers stuffed with a savory meat and fruit mixture, topped with walnut cream sauce and pomegranate seeds for a festive finish
Birria tacos: slow-cooked beef served in crispy corn tortillas with melted cheese and a side of consommé for dipping
Mole poblano chicken: juicy chicken covered in a rich mole sauce made with chocolate and spices, served with rice and beans
Vegetarian enfrijoladas: tortillas filled with sautéed vegetables, smothered in creamy black bean sauce, and garnished with queso fresco and avocado
Chile rellenos: roasted poblano peppers stuffed with cheese or meat, dipped in egg batter, and fried, served with a tomato-based sauce
Seafood paella mexicana: saffron-infused rice with shrimp, mussels, clams, and chorizo in a flavorful mexican twist
Fajitas trio: a sizzling platter of grilled chicken, beef, and shrimp with peppers and onions, served with warm tortillas
Camarones al mojo de ajo: garlic butter sautéed shrimp served with mexican rice, grilled vegetables, and a wedge of lime
Chicken chalupas: crispy tortilla shells topped with seasoned chicken, lettuce, cheese, and salsa
Fiesta chicken burritos: flour tortillas stuffed with seasoned chicken, rice, beans, and cheese, served with salsa
Vegetarian black beans mole: black beans simmered in a rich mole sauce, served with rice and tortillas
Slow cooker beef barbacoa: tender beef cooked low and slow with mexican spices, served with rice and tortillas
Black bean chicken with rice: a hearty combination of black beans, tender chicken, and fluffy rice, seasoned with mexican spices
Chicken chimichangas: crispy deep-fried tortillas filled with chicken and cheese, topped with sour cream and guacamole
Vegetarian smoky sweet potato and black bean enchiladas: sweet potato and black beans wrapped in tortillas, topped with smoky enchilada sauce
Black bean and rice enchiladas: corn tortillas filled with seasoned black beans and rice, topped with cheese and enchilada sauce
Churros with chocolate sauce: warm, cinnamon-sugar-coated churros served with a rich chocolate dipping sauce
Flan napolitano: smooth and creamy caramel custard, a classic mexican dessert
Tres leches cake: soft sponge cake soaked in a blend of three milks, topped with fluffy whipped cream
Dulce de leche empanadas: golden pastry filled with creamy dulce de leche, lightly dusted with cinnamon sugar
Arroz con leche: creamy rice pudding infused with vanilla and cinnamon, sprinkled with ground cinnamon on top
Mexican brownies: rich chocolate brownies with a hint of cinnamon and spice
Homemade chocoflan cake: a layered dessert combining rich chocolate cake with creamy flan, topped with caramel sauce
Crab cakes with remoulade sauce: golden, crispy crab cakes filled with fresh dungeness crab meat, served with a tangy remoulade sauce
Tuna canapé: fresh tuna, delicately seasoned and served on a crispy canapé base with a hint of citrus
Shrimp cocktail: chilled shrimp served with a zesty cocktail sauce and garnished with lemon wedges
Seared scallops: perfectly seared scallops with a light citrus glaze, offering a delicate balance of sweetness and acidity
Baked oysters rockefeller: oysters baked in a rich mixture of spinach, parmesan, and herbs, topped with a crisp breadcrumb finish
Shrimp and mango salsa: a refreshing combination of sweet mango and succulent shrimp, dressed in a tangy lime vinaigrette
Raw oysters with mignonette sauce: fresh, briny oysters served raw with a classic mignonette sauce for a burst of flavor
Shrimp scampi: succulent shrimp sautéed in a buttery garlic sauce, perfect for dipping with crusty bread
Salmon cakes with dill sauce: fresh salmon mixed with herbs and spices, served with a creamy dill sauce
Salmon dip with crackers: a creamy dip made with smoked salmon, cream cheese, and a touch of dill, served with crackers
Tuna croquettes with wasabi mayo: crispy croquettes made with fresh tuna, served with a zesty wasabi mayo sauce
Grilled prawn caesar salad: grilled prawns atop crisp romaine lettuce, tossed in a rich caesar dressing and garnished with croutons and parmesan
Smoked salmon salad with dill and capers: delicate smoked salmon paired with fresh greens, dill, capers, and a light lemon vinaigrette
Seafood cobb salad: a hearty salad with shrimp, crab, and lobster, combined with avocado, hard-boiled eggs, bacon, and a tangy dressing
Salmon niçoise salad: a classic french salad with grilled salmon, green beans, potatoes, olives, eggs, and a dijon vinaigrette
Tuna niçoise salad:a fresh twist on the niçoise salad with seared tuna, roasted potatoes, olives, and a zesty vinaigrette
Clam chowder (new england or manhattan style): rich, creamy new england-style chowder or tomato-based manhattan chowder, both brimming with fresh clams
Lobster bisque: a smooth and velvety bisque made with lobster, cream, and a hint of brandy, garnished with fresh herbs
Seafood cioppino: a hearty italian stew filled with various seafood, including shrimp, crab, and clams, in a savory tomato broth
Smoked salmon chowder: a creamy, smoky chowder made with tender smoked salmon, potatoes, and leeks
Miso soup with prawns: a light and savory miso broth, served with tender prawns and aromatic green onions
Cedar plank salmon: salmon grilled on a cedar plank, infusing it with a smoky flavor, topped with a tangy glaze
Halibut with lemon butter sauce: light and flaky halibut fillet topped with a luscious lemon butter sauce
Dungeness crab with garlic butter: sweet, tender dungeness crab served with a rich garlic butter sauce
Pan-seared sea bass: a beautifully seared sea bass fillet served with a delicate white wine sauce
Steamed mussels in white wine sauce: mussels steamed in a fragrant white wine sauce with garlic and herbs
Lobster tail with herb butter: sweet lobster tail served with melted herb butter for dipping
Grilled prawn skewers: prawns marinated in a garlic and herb blend, grilled to perfection on skewers
Blackened cod or salmon: cod or salmon fillets coated in a bold, smoky blackening seasoning, served with a cooling side of creamy sauce
Salmon with caper butter: pan-seared salmon fillet topped with a rich caper and lemon butter sauce
Crispy crab cake with tomato butter: golden-crisp crab cakes served with a tangy tomato butter sauce
Buttery shrimp with peas and potatoes: shrimp cooked in a buttery sauce with sweet peas and roasted potatoes
Lobster rolls: soft rolls filled with chunks of tender lobster, dressed in a rich, creamy sauce
Fish piccata with pasta: a delicate fish fillet cooked in a lemon, caper, and white wine sauce, served over pasta
Cajun seafood boil: a flavorful boil of shrimp, crab, and other seafood, spiced with cajun seasonings and served with corn and potatoes
Fish and seafood stew: a hearty stew filled with various seafood, vegetables, and a flavorful broth
Shrimp scampi with garlicky miso butter: shrimp sautéed in a savory garlic and miso butter sauce, served with pasta or crusty bread
Lobster thermidor: lobster meat cooked in a creamy mustard sauce, served in the shell with a golden crust
Spiced roasted halibut or salmon with herb tahini salad: roasted fish served with a refreshing tahini and herb salad
Roasted salmon with citrus olive relish: roasted salmon topped with a bright and tangy citrus and olive relish
Slow roasted salmon with walnut-olive vinaigrette: tender, slow-roasted salmon served with a savory walnut and olive vinaigrette
Spaghetti with clams and garlic: fresh clams cooked in a garlicky white wine sauce, served with spaghetti
Shrimp and asparagus pasta: a light and flavorful pasta dish with shrimp, fresh asparagus, and a lemony cream sauce
Honey garlic shrimp with rice and broccoli: shrimp cooked in a sweet and savory honey garlic sauce, served with rice and steamed broccoli
Shrimp tacos (various flavors): shrimp tacos served with a variety of fresh toppings and tangy salsas
Salmon tacos (various flavors): fresh salmon served in soft tortillas with vibrant toppings and sauces
Halibut tacos (various flavors): grilled halibut in tacos with zesty salsas and a creamy sauce
Tiramisu: a classic italian dessert with layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder
Chocolate cake: a gooey chocolate cake, served with vanilla ice cream
Poached pears in red wine: pears gently poached in red wine with cinnamon and cloves, served with vanilla cream
Cream brulee
Panna cotta
Carrot cake
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.
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Frequently asked questions
Below, you can find the most common questions about private chef services in Port Moody.
What does a private chef service include in Port Moody?
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 Moody?
The price of renting a chef in Port Moody 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 Port Moody?
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 221 chefs available in Port Moody. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Port Moody 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 Moody?
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 Moody
Discover more details about our private chefs and their services.
The average age of our private chefs in Port Moody
Percentage of our women chefs in Port Moody.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Port Moody.
Percentage of services with kids in Port Moody.
Maximum number of bookings for a personal chef by a single client in Port Moody.
Increase in the number of bookings for a chef from last year in Port Moody.
Languages spoken by our personal chefs in Port Moody.
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 Moody.
Average timeframe from sending the request to booking.
How many chef services are booked in Port Moody each month?
Private chef reservations can vary seasonally depending on the destination. In Port Moody, 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 Moody.
Cost of a private chef in Port Moody
The cost of hiring a private chef in Port Moody 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 Port Moody!
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 Port Moody?
We mainly offer six types of cuisine in Port Moody: 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 Port Moody!
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Talk to our chefs in Port Moody
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 Moody? You’ll get it. Tell us about your event in Port Moody, and discover the best chefs who will customize every detail of your experience.
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