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!
Top Personal and Private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
























More than 58000 guests have already enjoyed the experience
4.49 Chef
4.67 Food quality
4.63 Presentation
4.81 Cleaningness
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26857 menus personalized by our Private Chefs in France
Every occasion is unique - make sure you have the right chef and menu for it!








Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Crudo de saint-jacques à l'avocat, sauce de fruit de la passion, citron vert et baies roses
Mini bouchées de ciabatta avec burrata, mortadelle et pesto de pistache
Bouchées de mozzarella et tomates cerises avec sauce au fenouil, miel et camomille
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Arancini au gorgonzola et à la courge musquée servis avec une mayonnaise à la sauge
Raviolis aux homard, crème de baccala, raisin verte, ciboulette et huile de citron
Focaccia aux poivrons rouges, lardo di colonnata, confiture de figues et sel de piment peperoncino
Gnudi parmesan & ricotta sauce de céleri-rave, citron et lardons, poudre de cèpes
Brasato al barolo à la toscane ( côtes levées de bœuf cuites lentement au vin rouge), crème de céleri-rave, salade de saison
Travers de porc mijotée au fenouil, crème d'aubergines fumées, patate douce fondante au l'aneth
Dorade grillée, sauce caponata, courgettes grésillées, tapenade grossière d'olives et tomates séchées
Millefeuille à la hibiscus, framboise et chocolat blanc
Pannacotta au fève de tonka et rhubarbe pochées
Entremet tiramisu au café et noisettes
Selection of cold and hot appetizers to share
Truffle risotto
Half way cooked tuna medallion on a bed of smoked grilled aubergine, roquette salad and avocado
Beef tartar chef’s way
Main course based on veal fillet or fish and another option for vegetarian
Falafel steak on a duo of creamy hummus and beetroot hummus purées and seasonal salad for both vegan and vegetarian
Fresh fruits platter
Chocolate fondant chef’s way
Revisited tiramisu
Green salad with goat cheese, walnuts and baked beetroot
« beef heart » tomatoes carpaccio, pesto sauce topping
Big green ceasar salad with bacon and cherry tomatoes
Smoked salmon, avocado, croutons and cherry tomatoes green salad
Greek salad horiatiki
Grilled peaches and gorgonzola salad
Beef carpaccio with fresh thyme, caviar, arugula, crushed aged parmeggiano and basil oil
Salmon carpaccio, caviar, lemon zest, chives, pepper, basil olive oil
French onion soup “au gratin”
Baby artichokes carpaccio, fresh truffle, toasted almond flakes, lemon zest, basil oil drizzle
Tuna tartar, caviar, avocado, white miso seasoning
Wild daurade ceviche royal, caviar
Spanish cold soup gazpacho with basil oil and croutones
Black angus beef steak sous vide, baked potatoes with aromatic herbs and garlic, chopped persil and red onion topped demi glace
Beef cheeks in chianti red wine (italian style stew), celery root pure, pickled red onion, red wine reduction sauce
Salmon sautéed, zucchini spaghetti, avocado puree, grainy mustard/honey/dill sauce
Madagascar tiger shrimps pasta, caviar, bisque deep sauce, gremolata topping
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Octopus, baked potatoes, cherry tomatoes, arugula, basil oil drizzle
Authentique french beef stew bourguignon
Baby artichokes fresh pasta with creamy garlic sauce
Paella
Passion fruit panna cotta
Lemon tart and charred merengue
Crème brûlée tart topped with fresh berries and mint
Banana flambé with cognac and vanilla ice-cream
Profiteroles, whipped cream, berries, liquid chocolate topping
Apple pie with ice-cream
Cream cheese and blueberries galette with salty caramel topping
(vegetarian) candied ratatouille verrine with french fresh goat's cheese
(vegetarian)gourmet quinoa (morocan way), raisins infused at tea, tartare of tomatoes, fresh mint and white balsamic vinegar and hazelnut oil
Rillettes with two salmon and dill and green lemon (steamed and smoked)
(vegetarian) salad of sweet potatoes with red fruits, pecan walnuts at caramel at fleur de sel, mesclun salad, vinaigrette
Cod fillet with virgin sauce and steamed carrots steamed with honey and cumin
Choux pastry with craquelin and thick custard vanilla, red berries sauce
Dark chocolat fondant sauce caramel beurre sa
Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Crudo de saint-jacques à l'avocat, sauce de fruit de la passion, citron vert et baies roses
Mini bouchées de ciabatta avec burrata, mortadelle et pesto de pistache
Bouchées de mozzarella et tomates cerises avec sauce au fenouil, miel et camomille
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Arancini au gorgonzola et à la courge musquée servis avec une mayonnaise à la sauge
Raviolis aux homard, crème de baccala, raisin verte, ciboulette et huile de citron
Focaccia aux poivrons rouges, lardo di colonnata, confiture de figues et sel de piment peperoncino
Gnudi parmesan & ricotta sauce de céleri-rave, citron et lardons, poudre de cèpes
Brasato al barolo à la toscane ( côtes levées de bœuf cuites lentement au vin rouge), crème de céleri-rave, salade de saison
Dorade grillée, sauce caponata, courgettes grésillées, tapenade grossière d'olives et tomates séchées
Travers de porc mijotée au fenouil, crème d'aubergines fumées, patate douce fondante au l'aneth
Millefeuille à la hibiscus, framboise et chocolat blanc
Pannacotta au fève de tonka et rhubarbe pochées
Entremet tiramisu au café et noisettes
Selection of 5 cold lebanese mezzés to share
Selection of 5 hot lebanese mezzes to share
Duo of beef and chicken shawarma, flavorful roasted potatoes and selection of lebanese sauces to accompany the dish
Slow cooked roasted lamb shoulder, oriental rice and garnish
Selection of lebanese finger pastries to share
(without dairy) crispy lollipop at scampi and basil
(without dairy) spoon tartare of asiatic way
(without dairy) rillettes with two salmon and dill (steamed and smoked) with cereal bread toast
(without dairy)warm salad lentills of the puy vinaigrette white balsamic vinegar and hazelnut oil and crispy fried duck confit effiloché
(without dairy) duck breast with shallots sauce and roasted potatoes
(without dairy) cod filet with virgin sauce and basmati rice
(without dairy)tartare of mango and red fruits zests of citrus
Pine apple roasted at citrus caramel and whipped cream (without cream for one people) and whipped cream at rhum and sesame seeds
Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Brochettes de salade caprese de mûres et burrata au basilic violet et au figue balsamique
Crudo de saint-jacques à l'avocat, sauce de fruit de la passion, citron vert et baies roses
Poire rôtie et gorgonzola enveloppés dans du prosciutto crudo au miel et au thym
Raviolis aux fruits de mer, sauce cioppino et beurre de crevettes
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Focaccia aux poivrons rouges, lardo di colonnata, confiture de figues et sel de peperoncino
Brasato al barolo à la toscane (joues de bœuf cuites lentement au vin rouge), crème de céleri-rave, pommes de terre rôties
Travers de porc mijotée au fenouil, crème d'aubergines fumées, patate douce fondante au l'aneth
Osso bucco milanais (au veau) avec crémeuse polenta ou gremolata de l'ail, basilic et citron
Entremet de chocolat au lait, pêches et amandes
Panna cotta au grec yaourt, fraises, sauce au miel et amaretto
Entremet tiramisu au café et noisettes
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.










Take a Chef in France
Discover cities of France where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in France.