Private Chef in Genoa
Rent one of our 122 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 Genoa
Since the first private chef joined Take a Chef in Genoa in July 2015, more than 122 Private Chefs have joined our platform in Genoa and offered their services as private chefs anywhere in Liguria.
Starting in 2015, 769 guests have already enjoyed a chef in Genoa. To book your chef in Genoa, 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 460 customized menu proposals, sending a total of 4,115 messages to their guests, who rated their experience with an average score of 4.73 out of 5.
Since the first dinner provided by Take a Chef, 769 guests have enjoyed unique experiences with no hassle. Our guests in Genoa usually book menus around 79 EUR per person, including 3.86 courses, sharing an average of 3.31 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 Genoa.
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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!
122 Private Chefs in Genoa
Get to know more about our top rated Private Chefs in Genoa
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More than 700 guests have already enjoyed the experience
4.5 Chef
The guests in Genoa have scored the experience with their Private Chef with a 4.5.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Genoa received an average score of 4.83.
4.5 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.5 average score.
5 Cleaningness
The cleanup of the kitchen and dining area in Genoa has been scored with a 5 on average.
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460 menus personalized by our Private Chefs in Genoa
Every occasion is unique - make sure you have the right chef and menu for it!
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I would like to take you on a discovery of homemade pasta with my fresh pasta class, a cooking class that will have you creating authentic italian specialties
My fresh pasta course will take you through making doughs and recipes with the best ingredients, pasta with and without eggs, and different types of filled pastas
Whether you are a beginner or an experienced cook eager to hone your techniques, an exciting home and custom cooking class awaits you
I will illustrate different dough-making methods, show you how to generate pasta shapes, experiment with fillings, and prepare sauces and dressings
My fresh pasta course evokes the origins of italian gastronomy, to the iconic dish that cannot be missed on any self-respecting table in the belpaese
Potato gnocchi - with sauce tbd
Tortelli filled with ricotta and spinach - with sauce tbd
Tagliatelle and pappardelle - with sauce tbd
Pannacotta with wild berries - pannacotta ai frutti di bosco
Tiramisù
Grandmother cake with custard cream - torta della nonna
Apple pie - torta di mele
Calamaro cotto a bassa temperatura,farcito con frutti di mare, crema di zucca al forno bicolore al rosmarino,porro croccante,olio al prezzemolo
Capesante come un saltimbocca alla romana:scottate,servite con brodo chiarificato di prosciutto crudo di parma 24 mesi,salvia in pastella,maionese all arancia e finocchietto
Cappuccino di carciofi:crema di carciofi,spuma di pecorino sardo,crumble di pane aromatico,sentori di liquirizia
Carciofo cotto in soluzione di menta e limone,finito alla piastra,fonduta di pecorino di amatrice,aglio nero,olio alla menta
Carpaccio di alici marinate alla beccafico(con uvetta e pinoli tostati),sabbia di pane aromatico,finocchi croccanti
Crudo di gambero rosso di mazara,ristretto di caciucco,burrata affumicata e tartufo nero pregiato
Finto cappuccino:uovo poche 63 gradi,spuma di patata al rosmarino,polvere di porcini
Gamberi rossi crudi,latticello di bufala,friarielli saltati in aglio,olio e peperoncino,il suo olio verde
Melanzana,gorgonzola,pomodorini:cannolo di melanzana croccante ripieno di gorgonzola,concasse di pomodorini e basilico su colatura di provola affumicata
Petto d anatra affumicato,bon bon di robiola in tempura,misticanza,aceto balsamico stravecchio
Polpo cbt(cotto a bassa temperatura),scottato,patata montata affumicata,fondo di vitello al bbq e la sua chips croccante
Quaglia in tre consistenze(petto cotto a bassa temperatura,coscetta al forno,bon bon croccante),il suo fondo,soffice di patata affumicata,porro bruciato cotto al sale
Roast-beef cotto a bassa temperatura,scottato,carciofi croccanti,maionese alla senape dolce,cremoso leggero cacio e pepe
Tacos homemade con tartare di tonno marinato al lime e salsa di soia,julienne di carote e zucchine croccanti,maionese alla sriracha
Tartare di chianina al coltello,uovo 63 gradi,spuma di parmigiano reggiano vacche rosse,porcini in due consistenze,saltati e in polvere
Tartare di filetto piemontese,radicchio tardivo marinato,spuma di gorgonzola,velo di nocino
Tartare di scampi marinati al limone,concasse di datterino,gazpacho verde profumato alla menta,spinacino croccante
Tartelletta salata alle mandorle,funghi porcini trifolati,tuorlo marinato alla soia,maionese all erba cipollina,ricotta di bufala
Vitello tonnato 2.0(magatello cotto al rosa a bassa temperatura,spuma tonnata al sifone,polvere di capperi)
Cappellacci ripieni di ragù di braciole,fonduta di caciocavallo podolico,olio al prezzemolo,maionese all aglio nero
Come una lasagna:ravioloni ripieni di ragu alla bolognese,gratinati,spuma di latte alla noce moscata,essenza di ragu
Maccheroncini trafilati al bronzo con ragu di cinta senese,limone e cremoso di pecorino toscano stagionato
Mezzi paccheri con tartare di scorfano marinato al limone,il suo ristretto,lemon curd,aglio nero
Pappardelle di pasta fresca con salsiccia di mora romagnola,funghi porcini e cremoso di pecorino di fossa
Parmigiana di melanzana in un risotto:riso carnaroli riserva cotto in brodo di criste di parmigiano,mantecato al parmigiano 30 mesi,crema di melanzana bruciata,pomodoro montato,cremoso al basilico
Pasta e fagioli 2.0:cotta alla brace(nel green egg),cozze e gambero rosso crudo
Ravioli alla milanese(ripieni di ossobuco,fonduta di parmigiano 30 mesi,salsa allo zafferano,fondo di vitello)saltati in burro,salvia e limone in ricordo della gremolada
Ravioli fuori dalla norma:ripieni di melanzane e basilico,pomodoro montato,cremoso di ricotta salata
Ravioli ripieni di genovese classica alla napoletana,saltati nel suo fondo all alloro,fonduta di trentin grana,polvere di cipolla rossa bruciata
Riso carnaroli mantecato al taleggio,salsa ai mirtilli,erba cipollina
Riso carnaroli mantecato alla rapa rossa e gorgonzola,la sua fonduta,noci tostate
Riso carnaroli riserva al nero d avola,mantecato al caciocavallo ragusano d.o.p e burro al rosmarino,nocciole tostate
Riso carnaroli riserva in brodo di carne,mantecato al parmigiano reggiano 40 mesi,burro d alpeggio e zafferano,ristretto di vitello,crudo di salsiccia di bra,profumo di limone
Riso carnaroli riserva in brodo di crostacei ,mantecato in crema di topinambur,scampo crudo,riduzione di bisque e tartufo(opzionale)
Riso carnaroli riserva in brodo di crostacei,mantecato ai funghi porcini,scampo crudo,nocciole tostate,riduzione di bisque
Riso carnaroli riserva in crema di cime di rapa,fonduta di provola affumicata,nocciole tostate,crudo di salsiccia di bra
Riso carnaroli riserva mantecato in crema di datterino giallo,scampi crudi,maionese ai crostacei,polvere di cipolla bruciata
Spaghettoni di gragnano alle vongole veraci,bottarga di muggine, profumati al limone
Tagliatelle fatte in casa,risottate in bisque di crostacei,astice,carciofi e zafferano
Tagliolini freschi homemade 40 tuorli al ragù di polpo,stracciatella e olio all n duja
30 ore di pancia di maialino,chutney di mela fuji,tartare di mela verde marinata allo zenzero e cannella e il suo fondo alla mela annurca
Capesante cotte e crude con spuma di topinambur,aglio nero,crumble di nocciole,tartufo nero pregiato(prezzo tartufo a parte)
Carre di agnello cbt(cotto a bassa temperatura),scottato in burro alle erbe,patata in tre consistenze:soffice,croccante,soffiata,il suo fondo al rosmarino
Filetto di manzo cbt(cotto a bassa temperatura),scottato in burro alle erbe,soffice di patata,la sua demi-glace,carciofo alla piastra fonduta di pecorino di amatrice,aglio nero
Filetto di pescato del giorno in crosta di pane al finocchietto selvatico,scarola ripassata alla napoletana(con olive/capperi/ uvetta),ristretto di zuppa di pesce
Finocchi allo zafferano:cotti a bassa temperatura in agro di zafferano,la sua salsa,crumble di pane aromtatico
Involtino di rombo in alga nori,cotto al forno,brodo dashi,julienne di zucchine alla scapece
La cotoletta alla milanese alta:cotta al rosa a bassa temperatura,panata,cotta in burro chiarificato,maionese allo zafferano,millefoglie di patata,lattuga alla brace
Medaglione di rana pescatrice cotto a bassa temperatura, panato ai corn flakes ,cime di rapa in crema,saltate in aglio e olio,maio alle alici,fondo bruno di ricciola
Parmigiana di melanzane 2.0:rettangolo di melanzana glassata alla soia,pomodoro al forno,spuma al parmigiano 30 mesi
Petto d anatra cbt(cotto a bassa temperatura),scottato,servito con cremoso di zucca al forno,pastinaca,il suo fondo alla maggiorana e mirtilli al sale di cervia
Piccione in tre consistenze(petto al rosa,coscetta,bon bon croccante),il suo ristretto,porro bruciato,foie gras(prezzo da concordare e secondo disponibilita)
Polpo scottato,vellutata di carote allo zenzero,latte di cocco,cialda di riso soffiato al nero di seppia
Ribs di manzo cotte a bassa temperatura,glassata con il suo fondo al jack daniel’s e barbecue,patata affumicata alla francese,scalogno al sale
Rollè di coniglio,soffice di carota affumicata, la sua coscetta croccante,patè di fegato di coniglio su pan brioche home made tostato al burro, cipollotto in agrodolce, oliva all ascolana ripiena di coniglio e salsa barbeque
Tarta tatin di patata cotta in forno con caramello alla cipolla,crumble di parmigiano,gelato gastronomico alla cipolla caramellata profumato all alloro e rosmarino
Trancio di spigola all acqua pazza secondo me(scottata alla piastra,concasse di pomodoro,capperi croccanti,olive taggiasche,finita davanti al cliente con un ristretto di acqua pazza chiarificato
Triglia di scoglio in carrozza:scottata con pane in cassetta e provola affumicata,riduzione del suo fondo,cime di rapa in aglio e olio
Bonet classico piemontese su salsa inglese alla vaniglia e amaretti sbriciolati
Come una pinacolada:mousse al cocco con inserto di ananas candito,pan di spagna al rum,cocco fresco
Disco di frolla ai sentori di lime,cremoso al cioccolato bianco e zafferano,salsa alla liquirizia
Lampo/cioccolato:mousse al cioccolato fondente salato maldon,crumble alle mandorle,salsa ai lamponi
Millefoglie in piemonte:namelaka al caffe e vaniglia,mousse fondente,nocciole tostate
Millefoglie,crema chantilly alla vaniglia,scaglie fondenti,frutti di bosco
Mousse al cioccolato bianco e lime,spugna al cacao amaro,lamponi e la sua salsa,sabbia alle mandorle leggermente salata
Mousse al cioccolato fondente e zenzero,pere caramellate,cremoso al mascarpone e vaniglia,crumble alle mandorle
Mousse di cioccolato bianco al pepe rosa,gel di passion fruit,biscotto al cacao amaro
Tiramisu 2.0(cremoso al caffè,mousse al mascarpone,spugna al cacao e il suo crumble)
Tiramisu classico
Finger caprese (italian tomato and mozzarella);
Finger crudo squacquerone e rucola
Finger crudo e melone
Finger crostino di pane con peperoni grigliati
Finger tartare di manzo con chips di parmigiano
Finger zola e noci
Finger caponata di verdure
Finger tartare di salmone e lamponi
Finger tonno scottato su stracciatella di bufala e pistacchi
Finger cous cous di verdure
Finger riso venere con verdurine e gamberi
Lasagna alla bolognese
Risotto carnaroli 'nduja e stracciatella di bufala
Risotto carnaroli alla barbabietola profumato alla menta e caprino
Risotto carnaroli allo zafferano e guanciale croccante
Spaghetti al pomodoro con polpette
Risotto carnaroli al pesto di zucchine profumato al limone con burrata e polvere di pistacchi
Risotto carnaroli al vino rosso salsiccia e taleggio
Rigatoni con melanzane pomodoro e basilico
Spaghetti all'amatriciana
Tagliatelle al ragù alla bolognese
Polpo grigliato su crema di ceci e olio al rosmarino
Insalata di polpo
Magatello cbt con salsa tonnata e polvere di pistacchi
Salmone su crema di patate americana profumata alla vaniglia con verdurine
Roast beef all'inglese c.b.t con rucola e grana
Branzino su concasse di melanzana prufumata alla menta, pomodorini confit e crema di provola affumicata
Tagliata di manzo con riduzione ai frutti rossi su insalatina di rucola e pomodorini
Cremoso al cioccolato profumato al rum, con terra di cacao amaro e frutti rossi
Tiramisù al bicchiere
Panna cotta al cocco e gelèe al mango
Tartare di salmone con mango e corallo al nero di seppia (mango soggetto a reperibilità. eventualmente fragole)
Caponatina di verdure profumato alla menta con olive taggiasche e cipolla in agrodolce
Tartare di manzo con salsa allo zola e pane carasau
Cous cous di vedure
Salmone marinato alla barbabietola con frutti rossi
Risotto carnaroli 'nduja e stracciatella di bufala
Risotto carnaroli al nero di seppia con stracciatella di bufala gamberi e lime
Calamarata con ragù di moscardini
Risotto carnaroli al vino rosso salsiccia e taleggio
Risotto carnaroli alla barbabietola profumato alla menta e caprino
Risotto carnaroli in bisque di gamberi profumato al lime
Risotto carnaroli al pesto di zucchine profumato al limone con burrata e polvere di pistacchi
Crespella valtellinese ripiena al bitto casera e spinaci
Code di gambero argentino grigliate bardate alla pancetta su cremoso di patate cips al nero di seppia
Guancia di manzo brasata al vino rosso su crema di patate e il suo fondo
Magatello cbt con salsa tonnata e polvere di pistacchi
Tagliata di manzo con riduzione ai frutti rossi su insalatina di rucola e pomodorini
Tagliatella di seppia c.b.t tra il bianco e il nero su crema di piselli profumata al limone
Salmone su crema di patate americana profumata alla vaniglia con verdurine
Roastbeef all'inglese con mousse ai funghi ,scaglie di grana e rucola
Polpo grigliato su crema di ceci e olio aromatizzato al rosmarino
Branzino su concasse di melanzana prufumata alla menta, pomodorini confit e crema di provola affumicata
Tiramisù al bicchiere
Cremoso al cioccolato profumato al rum, con terra di cacao amaro e frutti rossi
Panna cotta al cocco e gelèe al mango
Finger tartare di manzo con chips di parmigiano
Finger zola e noci
Finger tartare di salmone e lamponi
Finger tonno scottato su stracciatella di bufala e pistacchi
Finger di insalatina di spada con carote e zucchine
Finger magatello c.b.t con melanzane profumate alla menta
Finger cous cous di verdure e pollo speziato
Risotto carnaroli 'nduja e stracciatella di bufala
Risotto carnaroli al nero di seppia con stracciatella di bufala gamberi e lime
Calamarata con ragù di moscardini
Risotto carnaroli al vino rosso salsiccia e taleggio
Risotto carnaroli alla barbabietola profumato alla menta e caprino
Risotto carnaroli al pesto di zucchine profumato al lime con burrata e polvere di pistacchi
Risotto carnaroli in bisque di gamberi profumato al lime
Polpo grigliato su crema di ceci e olio aromatizzato al rosmarino
Code di gambero argentino grigliate bardate alla pancetta su cremoso di patate cips al nero di seppia
Guancia di manzo brasata al vino rosso su crema di patate e il suo fondo
Roastbeef all inglese con rucola e grana
Tagliatella di seppia c.b.t tra il bianco e il nero su crema di piselli profumata al limone
Salmone su crema di patate americana profumata alla vaniglia con verdurine
Cremoso al cioccolato profumato al rum, con terra di cacao amaro e frutti rossi
Tiramisù al bicchiere
Fried panzerotti filled with tomato and mozzarella cheese
Andria fresh burrata cheese, cerignola green olives and taralli
Tomatoes focaccia and martina franca cold cuts
Orecchiette “bari vecchia” with turnip tops
Fresh pasta cavatelli with murgia beans and taranto mussels
Apulian bombette and eggplant gratin
Stewed octopus and zucchini poverella style
Pasticciotto leccese
Gallipoli's spumone
Sicilian appetizer: eggplant caponata, panelle and beccafico anchovies
Aeolian salad - crisp bread salad with the scents and flavors of the aeolian islands
Fresh pasta macaroni with zucchini flowers and shrimps
Pasta alla norma - fresh pasta with tomato, fried eggplant, ricotta salata and basil
Veal rolls with bronte pistachio and caciocavallo cheese
Swordfish with tomato ghiotta sauce, olives and capers
Cannoli alla siciliana
Almond parfait with chocolate sauce
Mixed tuscan crostini and bruschetta - crostini e bruschette toscane
Tuscan salad with fresh vegetables and crunchy bread - panzanella toscana
Aged pecorino cheese with jams - pecorino stagionato con confetture
Tuscan raw ham and cantaloupe melon - prosciutto crudo toscano e melone cantalupo
Seafood salad viareggio-style
Tuscan buffalo mozzarella with variety of tomatoes and cherry tomatoes from the garden
Grandma tilde's tomato and basil pappa: the peasant origin of this first course is evidenced by its ingredients: stale (unsalted) tuscan homemade bread, tomatoes, vegetable broth, garlic cloves, basil, tuscan extra virgin olive oil, salt and pepper
Tuscan pizza
Lasagna fresh pasta with chianina meat sauce cooked in the terracotta crock pot
Tortelli stuffed with mugello hills potatoes, butter and fresh sage with crumbled sausage
Spaghetti with meatballs: a dish from the different popular cuisines of southern italy
Tagliatelle fresh pasta with porcini mushrooms and black truffle of san miniato
Pappardelle fresh pasta with wild boar stew sauce and juniper berries
Cuttlefish ink risotto livornese style
Pici all'aglione della val di chiana - tipical pici pasta with tomato sauce and garlic from val di chiana
Gnudi: recipe for rustic spinach and ricotta gnocchi, typical of tuscan cuisine and served with tomato sauce
Roast pork loin with fresh salad - arista di maiale al forno con insalata di campo
Roast sea bass isolana style - branzino arrosto all'isolana
Farmyard fried chicken with vegetables florentine style
Parmigiana di melanzane (eggplants): one of the most famous and beloved italian recipes
Coniglio "arrosto morto" - roasted rabbit with olives and rosemary
Peposo dell'impruneta: the typical regional tuscan dish made with beef, red wine and black pepper
Grilled beef tagliata with arugula, pecorino cheese and toasted pine nuts
Chocolate semolina cake: tuscan cake with shortbread base is filled with cream made with semolina, ricotta, orange and chocolate sauce! discover it!
Aunt betta's apple pie
Tiramisu: the most popular dessert in italy
Grandmother cake with custard cream - torta della nonna
Pannacotta with wild berries - pannacotta ai frutti di bosco
Buontalenti's ice cream
Cantuccini di prato and vin santo: the quintessential tuscan end of the meal. it is traditional to dunk the cookies in vin santo
Zuccotto: typical florentine dessert prepared with sponge cake, alchermes (florentine liqueur) and filled with ricotta and candied fruit flavored with citrus peel
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 Genoa.
What does a private chef service include in Genoa?
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 Genoa?
The price of renting a chef in Genoa 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 51 EUR to 96 EUR. For groups of 13 people or more, the price is 51 EUR per person. For groups of 7 to 12 people, the cost is 66 EUR per person. For groups of 3 to 6 people, the rate is 70 EUR per person, and for 2 people, the price is 96 EUR 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 Genoa?
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 122 chefs available in Genoa. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Genoa 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 Genoa?
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 Genoa
Discover more details about our private chefs and their services.
The average age of our private chefs in Genoa
Percentage of our women chefs in Genoa.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Genoa.
Percentage of services with kids in Genoa.
Maximum number of bookings for a personal chef by a single client in Genoa.
Increase in the number of bookings for a chef from last year in Genoa.
Languages spoken by our personal chefs in Genoa.
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 Genoa.
Average timeframe from sending the request to booking.
How many chef services are booked in Genoa each month?
Private chef reservations can vary seasonally depending on the destination. In Genoa, 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 Genoa.
Cost of a private chef in Genoa
The cost of hiring a private chef in Genoa 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 51 EUR to 96 EUR per person.
For 13 people or more: 51 EUR
For 7 to 12 people: 66 EUR
For 3 to 6 people: 70 EUR
For 2 people: 96 EUR.
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 Genoa!
1 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 Genoa?
We mainly offer six types of cuisine in Genoa: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Italian, 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 Genoa!
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Talk to our chefs in Genoa
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 Genoa? You’ll get it. Tell us about your event in Genoa, and discover the best chefs who will customize every detail of your experience.
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Take a Chef services in nearby cities
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