Hire a Private Chef at Home Today
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.





















Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.












How it works
Personalize your request
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
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More than 219800 guests have already enjoyed the experience
4.54 Chef
4.75 Food quality
4.71 Presentation
4.78 Cleaningness
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77231 menus personalized by our Private Chefs in Canada
Every occasion is unique - make sure you have the right chef and menu for it!








Fresh focaccia bread tomato basil relish
Grilled halloumi, roasted beets dried tomato, arugula salad, lemon honey vinaigrette
Roast figs whipped goat cheese microgreens honey lemon vinaigrette
Heirloom tomato burrata basil mousse
Arancini with slow roasted tomato compote
Fresh fettuccine mushrooms garlic aioli
Handmade wild mushroom ravioli black truffle veloute parmesan cracker
Fresh tuna tar tar avocado mango wonton chip
Grilled prawns sweet corn risotto
Beef tenderloin potato pave sous vide butter infused lobster tail, shaved asparagus red wine reduction
Grilled seabass cauliflower mousse tomato caper butter prawn cocktail
Saddle of lamb sweet potato asparagus dijon rosemary reduction
Stuffed chicken breast, asparagus, manchego, cauliflower purée heirloom carrots
Kubota pork chop potato fondant apple rosemary white wine reduction caramelized vegetable
Chocolate lava cake raspberry puree fresh vanilla tableside made gelato
Sticky toffee pudding warm caramel chantilly cream
White and dark chocolate mousse bomb
Creme brulee
Tiramisu
Fresh raspberry, new york style cheesecake
Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate
Canapes ( smoke salmon, cream cheese, dill, ikura ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
( salad ) organic greens, green apple, walnuts, shaved asiago, pommery mustard vinaigrette
( soup ) potato leek cream or vichyssoise
Tomahawk steak ( market vegetable, red wine sauce ) *ontario beef
Truffle mushroom ravioli ( spinach, garlic, shallot, wine, cream, truffle oil )
Pasta a la norma ( eggplant, garlic, tomato, basil, parmesan cheese ) *share plate
Wild mushroom pasta ( mushroom, garlic, onion, white wine )*fusilli pasta
Branzino pan seared ( market vegetables, black rice, herbs lemon sauce )
Chicken pesto cream pasta ( basil, garlic, shallot, cream ) *penne
Créme brulée / fruit, caramel sauce
Matcha créme brulée / fruit
Wild mushroom vol-au-vents
Cranberry & brie crostini
Lemon dijon roasted carrots with sheep feta
Arugula salad with sun-dried tomatoes, artichokes, mushrooms, sunflower seeds with refreshing lemon dressing
Citrus & herb summer salad: mixed greens with orange segments, thinly sliced fennel, avocado, toasted pumpkin seeds, crumbled goat cheese , fresh dill & a light citrus vinaigrette
Citrus quinoa salad overflows with clementine oranges, roasted pistachios, creamy avocado, feta cheese with honey lemon dressing
Lions mane steak with aligot with forest mushrooms and ratatouille topped with provence sauce
White chocolate panna cotta with red currant compote
Fresh tuna tar tar avocado mango wonton chip
Grilled salmon ginger veloute bok choy basmati rice
Grilled seabass cauliflower mousse tomato caper butter prawn cocktail
Lemon cheesecake blueberry compote
Lemon tart
White chocolate raspberry mousse
Chocolate lava cake raspberry puree fresh vanilla tableside made gelato
( 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
Beets and burrata with white balsamic, grapefruit , wild honey , orange , seasonal farmers market greens, 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
Watermelon salad with macedonian feta , 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
Caviar with grated frozen foie on oysters with red wine mignonette
Foie gras mousse with cognac on brioche with figs and balsamic onion reduction and topped with caviar or walnuts- so good!
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 and chorizo with prosecco, tomato ,preserved lemon, garlic, chilli and shallots
Caviar , creme fraiche , fried chicken creamed corn blinis
Caviar and smoked salmon , creme fraiche and dill - salty and creamy with lemon on homemade blinis
Deviled eggs with caviar and duck proscuittio
Nori seaweed fresh prawn and scallop, pineapple yuzu, citrus pepper, served with wasabi powder
Crudo with albacore or salmon passion fruit ,citrus, sesame, green apple and maple miso
Albacore tuna marinated served with seasonal reduction and avocado on seasonal greens with yuzu
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
Macedonian feta, apricot, rosemary phyllo with truffle honey and sesame and figs
Lobster and prawn bisque made over 3 hours with lobster and delicious homemade stock
French onion soup with gruyere, cognac and crostini
Wild mushroom soup with black truffle
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, parmesan cream, basil and micro arugula
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 chili flakes
Black fall truffle and porcini mushroom ravioli , with ricotta and boursin with sage butter
Dungeness crab cannelloni with arrabiata fume topped with caviar-spicy
Black truffle and spicy tomato gnocchi with micro arugula
Argentinian line caught prawns with preserved lemon and garlic with truffled alfredo and fresh pulled fettuccine
(vegan )braised mushroom , porcini homemade gnocchi with rich mushroom cognac sauce and pecorino
Leeks and cream with white wine , garlic, artichokes , preserved lemon and asiago served with hand pulled pasta and parmesan
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
Basque beef short rib with olives and roasted orange and preserved peppers served with seasonal wild foraged mushrooms and lemon potatoes
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
Eggplant parmesan with soft mozzarella panko breading, fried and baked with home made marinara topped with provolone, served with seasonal sides
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)
Seafood hotpot prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, bouillabaisse style,(family style)
Fresh local seasonal fish with roasted mushroom and seasonal reduction
Tiramisu mascarpone, espresso, vanilla, ,grand marnier ,cocoa and cream
Tiramisu with matcha
Creme brûlée with freeze-dry raspberry dust and gold
Fresh fruit cloud meringue , lemon curd. with fresh seasonal fruit (rosewater option)
Dark chocolate mousse with freeze dried raspberries
Chocolate cake with sea salt caramel and raspberries
Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Caprese ( mozzarella cheese, arugula, tomato, basil ) *share plate
( soup ) potato leek cream or vichyssoise
( salad ) organic greens, cucumber, radish, cherry tomato, balsamic vinaigrette
Filet mignon with vegetable medley * ontario beef
Chicken supreme ( stuffed mushroom, spinach, goat cheese, market vegetables )
Lobster risotto ( risotto, basil, shallot, wine, garlic, truffle oil, topped with asparagus ) *pei lobster
Salmon wellington ( salmon, spinach, cream cheese, puff pastry, market vegetables, lemon cream sauce)
Surf & turf ( aaa angus beef, jumbo tiger shrimps, market vegetable medley ) *ontario beef
Tomahawk steak ( market vegetable, red wine sauce ) *ontario beef
Warm canele, pear compote, icecream
Créme brulée / fruit, caramel sauce
Roasted beetroot whipped goat cheese balsamic mousse
Fresh tuna tar tar avocado mango wonton chip
Heirloom tomato burrata basil mousse
Roasted fig and whipped goat cheese, microgreens honey truffle vinaigrette
Grilled prawns sweet corn risotto
Beef tenderloin potato pave shaved asparagus red wine reduction
Saddle of lamb sweet potato asparagus dijon rosemary reduction
Grilled seabass cauliflower mousse tomato caper butter
Spinach and brie stuffed chicken cauliflower mousse roasted vegetable dijon thyme pan jus
Chocolate lava cake raspberry puree fresh vanilla tableside made gelato
Orange infused crème brûlée
White and dark chocolate raspberry mousse bomb
Sticky toffee pudding warm caramel chantilly cream
Bruschetta ( fresh tomatoes, basil, and garlic on bread ) *share plate
Mushroom puff pastry bites ( mushrooms, shallot, garlic, thyme, parsley, cheese, grain mustard ) *share plate
Caprese ( mozzarella cheese, arugula, tomato, basil ) *share plate
( soup ) potato leek cream or vichyssoise
( soup ) roasted pepper cream soup ( red pepper, onion, cream. )
( soup ) tomato cream ( tomato, onion, garlic, cream )
( soup ) gazpacho ( tomato, onion, garlic, cucumber, red pepper, paprika, vinegar, baguette )
Baked salmon ( market vegetable, black rice, lemon, herbs )
Fusilli pasta meat sauce ( beef, onion, garlic, tomato, parsley, thyme )
Seafood linguine ( shrimp, mussels, calamari, shallot, garlic, w wine, tomato sauce, parmesan cheese. )
Cheese ravioli ( stuffing spinach, gorgonzola, feta cheese, truffle cream sauce )
Mushroom ravioli ( mushroom, feta cheese, spinach, garlic, shallot, wine, cream, truffle oil )
Ny striploin steak ( aaa striploin, market vegetable, red wine sauce )
Baked chicken breast & market vegetable
( vegan ) stuffed peppers (quinoa, lentils, mushrooms, tomatoes, nutritional yeast, garlic, parsley, orgegano, onions)
Créme brulée / fruit, caramel sauce
Cheesecake & fruit
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.

TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.










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