Private Chef in Milán
Rent one of our 668 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Milán
Since the first private chef joined Take a Chef in Milán in July 2015, more than 668 Private Chefs have joined our platform in Milán and offered their services as private chefs anywhere in Metropolitan City of Milan.
Starting in 2015, 6,738 guests have already enjoyed a chef in Milán. To book your chef in Milán, 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 3,873 customized menu proposals, sending a total of 39,285 messages to their guests, who rated their experience with an average score of 4.66 out of 5.
Since the first dinner provided by Take a Chef, 6,738 guests have enjoyed unique experiences with no hassle. Our guests in Milán usually book menus around 76 EUR per person, including 3.05 courses, sharing an average of 3 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 Milán.
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!
668 Private Chefs in Milán
Get to know more about our top rated Private Chefs in Milán
More than 6,700 guests have already enjoyed the experience
4.62 Chef
The guests in Milán have scored the experience with their Private Chef with a 4.62.
4.57 Food quality
The quality of the menus cooked by our Private Chefs in Milán received an average score of 4.57.
4.57 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.57 average score.
4.79 Cleaningness
The cleanup of the kitchen and dining area in Milán has been scored with a 4.79 on average.
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3,873 menus personalized by our Private Chefs in Milán
Every occasion is unique - make sure you have the right chef and menu for it!
Quail in three consistencies (breast cooked at low temperature, baked leg, crispy bon bon), its base, smoked potato soffice, burnt leek cooked in salt
Knife-cooked chianina fillet roast, 63 degree egg, mousse of red cow parmesan cheese, porcini mushrooms in two consistenciessautéed and powdered
Piedmontese fillet steak tartare, marinated late harvest radicchio, gorgonzola mousse, veil of nocino
Raw horse brisket with knife, seasoned with parsley and lemon zest, sweet and sour borrettane onions, roast shallot mayonnaise
Veal tuna-fish 2.0(magatello cooked in pink at a low temperature, tuna mousse with siphon, caper powder)
Roast-beef cooked at a low temperature, seared, crispy artichokes, sweet mustard mayonnaise, light creamy cacio e pepe
Smoked duck breast,robiola cheese bon bon bon in tempura,misticanza,very old balsamic vinegar
Octopus cbt(cooked at low temperature),seared,smoked whipped potato,bbq bottom of veal and its crispy
Tasting chips like a saltimbocca alla romana:seared,served with clarified broth of 24 month parma ham,sage in batter,orange and fennel mayonnaise
Tacos homemade with lime marinated tuna tartare and soy sauce,crispy carrot and courgette julienne sriracha mayonnaise
Carpaccio of marinated anchovies beccafico style (with toasted sultanas and pine nuts), aromatic bread sand, crispy fennel
Raw red prawns, buffalo buttermilk, friarielli sautéed in garlic, oil and chilli, its green oil
Squid cooked at low temperature, stuffed with seafood, baked two-tone cream of pumpkin with rosemary, crispy leek, parsley oil
Lemon-marinated langoustine tartar, date concasse, mint-scented green gazpacho, crispy spinach
Fake cappuccino: egg a few 63 degrees, potato mousse with rosemary, porcini powder
Artichoke cooked in mint and lemon solution, grilled, pecorino cheese fondue from amatrice, black garlic, mint oil
Aubergine, gorgonzola, cherry tomatoescrispy aubergine cannoli stuffed with gorgonzola cheese,cherry tomato and basil concasse on smoked provola sauce
Salted almond tartlet,truffled porcini mushrooms,soy marinated yolk,chive mayonnaise,buffalo ricotta cheese
Cappuccino with artichokes:artichoke cream,sardinian pecorino mousse,aromatic bread crumble,hints of liquorice
Ravioli alla milanese (stuffed with ossobuco,30 months parmesan fondue,saffron sauce,veal stock) sautéed in butter,sage and lemon in memory of gremolada
Like lasagna ravioli filled with bolognese ragu, au gratin, nutmeg milk mousse, ragu essence
Pappardelle fresh pasta with mora romagnola sausage, porcini mushrooms and creamy pecorino di fossa cheese
Maccheroncini bronze-drawn with cinta senese ragu, lemon and creamy tuscan pecorino cheese
Riserva carnaroli rice in meat broth,whipped with 40 months parmesan cheese,mountain pasture butter and saffron,veal ristretto,raw bra sausage,lemon scent
Riserva carnaroli rice in creamed turnip tops,smoked provola cheese fondue,toasted hazelnuts raw bra sausage
Ravioli stuffed with classic neapolitan genovese, sautéed in its bay leaf base, trentin grana cheese fondue, burnt red onion powder
Cappellacci stuffed with braciole ragout, podolico caciocavallo cheese fondue, parsley oil, black garlic mayonnaise
Homemade tagliatelle,risotto in shellfish bisque,lobster,artichokes and saffron
Mezzi paccheri with lemon marinated scorpionfish tartare,its ristretto,lemon curd,black garlic
Riso carnaroli riserva in shellfish broth ,whipped in jerusalem artichoke cream, raw langoustine, bisque and truffle reduction (optional)
Riso carnaroli riserva whipped in yellow date cream, raw langoustine, crustacean mayonnaise, burnt onion powder
Saghettoni di gragnano with clams ,mullet roe, scented with lemon
Fresh 40-yolk tagliolini with octopus ragout, stracciatella cheese and all'n duja oil
Carnaroli rice riserva in shellfish broth, whipped with porcini mushrooms, raw langoustine, toasted hazelnuts, bisque reduction
Pasta e fagioli 2.0:barbecued(in green egg),mussels and raw red prawns
Spaghettone di gragnano,missoltino(dried and smoked lake shad),pine nuts,wild fennel oil and sultanas
Carnaroli rice with nero d'avola, whipped with caciocavallo ragusano d.o.p. and rosemary butter, toasted hazelnuts
Carnaroli rice whipped with taleggio cheese, blueberry sauce, chives
Carnaroli rice whipped with red turnip and gorgonzola cheese, its own fondue, toasted walnuts
Ravioli outside the norm:aubergine and basil stuffing,whipped tomato,salted ricotta creamy sauce
Aubergine in a risotto:reserved carnaroli rice cooked in parmesan criste broth,whipped with 30 months parmesan,burnt aubergine cream,whipped tomato,basil creamy sauce
Rabbit roulade, softened with smoked carrot, its leg crispy, rabbit liver pate on home-made brioche bread toasted in butter, sweet and sour spring onion, stuffed ascoli olive with rabbit and barbeque sauce
Cbt duck breast (cooked at low temperature), seared, served with baked pumpkin cream sauce, parsnips, its marjoram base and blueberries in cervia salt
Carre of lamb cbt(cooked at low temperature),seared in herb butter,potato in three consistencies: soft,crispy,puffed,its rosemary base
Beef tenderloin cbt(cooked at low temperature),seared in herb butter,potato fluffy,its demi-glace,grilled artichoke,amatrice pecorino cheese fondue,black garlic
30 hours of pork belly,fuji apple chutney,green apple tartare marinated in ginger and cinnamon and its annurca apple base
High milanese schnitzel: pink cooked at low temperature, breaded, cooked in clarified butter, saffron mayonnaise, potato millefeuille, grilled lettuce
Ribs of beef cooked at low temperature, glazed with its jack daniel's and barbecue base, french-smoked potato, salt and pepper shallots
Pigeon in three consistencies (rose brisket, leg, crispy bon bon bon), its ristretto, burnt leek, foie gras (price to be agreed and subject to availability)
Red mullet in carrozza: seared with breadcrumbs and smoked provola cheese, reduction of its base, turnip tops in garlic and oil
Seabass steak all'acqua pazza according to me (seared on the grill, tomato concasse, crispy capers, taggiasche olives, finished in front of the customer with a clarified acqua pazza ristretto)
Ricciola wellington stylein puff pastry crust, patanegra and champignon mushrooms, artichoke alla giudia, ricciola brown sauce restricted (min x 8 people +€20 per person)
Seared octopus, ginger carrot velouté, coconut milk, cuttlefish ink puffed rice wafer
Monkfish medallion cooked at low temperature, breaded with corn flakes, creamed turnip tops, sautéed in garlic and oil, anchovies maio, ricciola brown sauce
Turbot roulade in nori seaweed,baked,dashi broth,courgette julienne with scapece
Fillet of the catch of the day in a bread crust with wild fennel,escarole ripassata alla napoletana (with olives/capperi/raisins),fish soup ristretto
Cooked and raw scallops with jerusalem artichoke mousse,black garlic,hazelnut crumble,black truffle(truffle cost separately)
Aubergine parmigiana 2.0:soy-glazed aubergine rectangle,baked tomato,30 month parmesan mousse
Fennel with saffron:cooked at a low temperature in saffron sour, its sauce, aromatic bread crumble
Potato tatin baked in the oven with onion caramel, parmesan crumble, caramelized onion gourmet ice cream scented with laurel and rosemary
Squash of pumpkin, carrot chips with turmeric, gorgonzola cream sauce, thyme-scented bread crumble
White chocolate mousse with pink pepper, passion fruit gel, bitter cocoa biscuit
Bonet classic piedmontese on vanilla english sauce and crumbled amaretti
Tiramisu 2.0(coffee creamy, mascarpone mousse, cocoa sponge and its crumble)
Classic italian tiramisu
Millefoglie, vanilla chantilly cream, dark chocolate chips, berries-lampo/chocolate: maldon salted dark chocolate mousse, almond crumble, raspberry sauce
Disc of lime-flavoured shortcrust pastry, white chocolate and saffron creamy, liquorice sauce
Millefoglie in piedmontcoffee and vanilla namelaka,fondant mousse,roasted hazelnuts
White chocolate and lime mousse,bitter cocoa sponge,raspberries and its sauce,lightly salted almond sand
Like a pinacolada:coconut mousse with candied pineapple insert,rum sponge cake,coconut fresh
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
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
Battuta di cavallo al coltello,condita con prezzemolo e scorza di limone,cipolline borrettane in agrodolce,maionese allo scalogno arrosto
Vitello tonnato 2.0(magatello cotto al rosa a bassa temperatura,spuma tonnata al sifone,polvere di capperi)
Roast-beef cotto a bassa temperatura,scottato,carciofi croccanti,maionese alla senape dolce,cremoso leggero cacio e pepe
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
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
Tacos homemade con tartare di tonno marinato al lime e salsa di soia,julienne di carote e zucchine croccanti,maionese alla sriracha
-carpaccio di alici marinate alla beccafico(con uvetta e pinoli tostati),sabbia di pane aromatico,finocchi croccanti
Gamberi rossi crudi,latticello di bufala,friarielli saltati in aglio,olio e peperoncino,il suo olio verde
Crudo di gambero rosso di mazara,ristretto di caciucco,burrata affumicata e tartufo nero pregiato
Calamaro cotto a bassa temperatura,farcito con frutti di mare, crema di zucca al forno bicolore al rosmarino,porro croccante,olio al prezzemolo
Tartare di scampi marinati al limone,concasse di datterino,gazpacho verde profumato alla menta,spinacino croccante
Finto cappuccino:uovo poche 63 gradi,spuma di patata al rosmarino,polvere di porcini
Carciofo cotto in soluzione di menta e limone,finito alla piastra,fonduta di pecorino di amatrice,aglio nero,olio alla menta
Melanzana,gorgonzola,pomodorini:cannolo di melanzana croccante ripieno di gorgonzola,concasse di pomodorini e basilico su colatura di provola affumicata
Tartelletta salata alle mandorle,funghi porcini trifolati,tuorlo marinato alla soia,maionese all erba cipollina,ricotta di bufala
Cappuccino di carciofi:crema di carciofi,spuma di pecorino sardo,crumble di pane aromatico,sentori di liquirizia
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
Come una lasagna:ravioloni ripieni di ragu alla bolognese,gratinati,spuma di latte alla noce moscata,essenza di ragu
Pappardelle di pasta fresca con salsiccia di mora romagnola,funghi porcini e cremoso di pecorino di fossa
Maccheroncini trafilati al bronzo con ragu di cinta senese,limone e cremoso di pecorino toscano stagionato
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 crema di cime di rapa,fonduta di provola affumicata,nocciole tostate,crudo di salsiccia di bra
Ravioli ripieni di genovese classica alla napoletana,saltati nel suo fondo all alloro,fonduta di trentin grana,polvere di cipolla rossa bruciata
Cappellacci ripieni di ragù di braciole,fonduta di caciocavallo podolico,olio al prezzemolo,maionese all aglio nero
Tagliatelle fatte in casa,risottate in bisque di crostacei,astice,carciofi e zafferano
Mezzi paccheri con tartare di scorfano marinato al limone,il suo ristretto,lemon curd,aglio nero
Riso carnaroli riserva in brodo di crostacei ,mantecato in crema di topinambur,scampo crudo,riduzione di bisque e tartufo(opzionale)
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
Tagliolini freschi homemade 40 tuorli al ragù di polpo,stracciatella e olio all n duja
Riso carnaroli riserva in brodo di crostacei,mantecato ai funghi porcini,scampo crudo,nocciole tostate,riduzione di bisque
Pasta e fagioli 2.0:cotta alla brace(nel green egg),cozze e gambero rosso crudo
Spaghettone di gragnano,missoltino(agone di lago essiccato e affumicato), pinoli,olio al finocchietto selvatico e uva passa
Riso carnaroli riserva al nero d avola,mantecato al caciocavallo ragusano d.o.p e burro al rosmarino,nocciole tostate
Riso carnaroli mantecato al taleggio,salsa ai mirtilli,erba cipollina
Riso carnaroli mantecato alla rapa rossa e gorgonzola,la sua fonduta,noci tostate
Ravioli fuori dalla norma:ripieni di melanzane e basilico,pomodoro montato,cremoso di ricotta salata
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
Triglia di scoglio in carrozza:scottata con pane in cassetta e provola affumicata,riduzione del suo fondo,cime di rapa in aglio e olio
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)
Polpo scottato,vellutata di carote allo zenzero,latte di cocco,cialda di riso soffiato al nero di seppia
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
Involtino di rombo in alga nori,cotto al forno,brodo dashi,julienne di zucchine alla scapece
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
Capesante cotte e crude con spuma di topinambur,aglio nero,crumble di nocciole,tartufo nero pregiato
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
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
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
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
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
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
Piccione in tre consistenze(petto al rosa,coscetta,bon bon croccante),il suo ristretto,porro bruciato,foie gras(prezzo da concordare e secondo disponibilita)
Parmigiana di melanzane 2.0:rettangolo di melanzana glassata alla soia,pomodoro al forno,spuma al parmigiano 30 mesi
Finocchi allo zafferano:cotti a bassa temperatura in agro di zafferano,la sua salsa,crumble di pane aromtatico
Tarta tatin di patata cotta in forno con caramello alla cipolla,crumble di parmigiano,gelato gastronomico alla cipolla caramellata profumato all alloro e rosmarino
Mousse di cioccolato bianco al pepe rosa,gel di passion fruit,biscotto al cacao amaro
Bonet classico piemontese su salsa inglese alla vaniglia e amaretti sbriciolati
Tiramisu 2.0(cremoso al caffè,mousse al mascarpone,spugna al cacao e il suo crumble)
Tiramisu classico
Millefoglie,crema chantilly alla vaniglia,scaglie fondenti,frutti di bosco
Lampo/cioccolato:mousse al cioccolato fondente salato maldon,crumble alle mandorle,salsa ai lamponi
Disco di frolla ai sentori di lime,cremoso al cioccolato bianco e zafferano,salsa alla liquirizia
Millefoglie in piemonte:namelaka al caffe e vaniglia,mousse fondente,nocciole tostate
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
Come una pinacolada:mousse al cocco con inserto di ananas candito,pan di spagna al rum,cocco fresco
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
Marinated tofu, avocado yuzukosho
Raw king fish, shallot and jalapeño
Red tuna, salmon, sea bass nigiri
Carrots cream, ginger, lime,orange granita
Salmon, avocado roll
Salmon tartare, sweet soy dressing
Home made gyoza with beef and pork, served with is dipping
Homemade, miso soup
Grilled cauliflower, mizuna e miso
Ribeye steak herbs mayo, fresh vegetables
Sea bass oriental salad, jalapeño sauce
Pan fried sea bass, burn tomatoes and ginger salad
Castella (sponge cake)
Mochi selection
Berry’s cheesecake
Chocolate lava cake, vanilla ice cream
Little beef meatballs with parmisan fondue
Beef carpaccio, aioli, rocket, parmisan, truffle
Fassona beef tartare, cured egg yolk, balsamic vinegar, parmisan, crispy bread
Burrata cheese, peas and semidry tomatoes
New vitello tonnato
Risotto con salsiccia, n'duja e stracciatella
Duck ragout gnocchi, cavolo nero and 40month aged parmisan cheese
Pork ragù pappardelle, pecorino chantilly
Ribeye steak herbs mayo, fresh vegetables
Beef filet, jus and herbs potatoes
Pancetta wrapped spatchcock, potatoes fondue
Berry’s cheesecake
New tiramisù
Chocolate lava cake, vanilla ice cream
King scallops, corn, onion pancetta end pickled mashrooms
Marsala crecker, mediterranean red tuna tartare, caviar
Kingfish crudo, citrus dressing, thyme, pistachio
Spaghetto monograno felicetti clams and bottarga, breadcrumbs
Cacio e pepe risotto , lime, red prawns
Mezze penne senatore cappelli, king prawns, sicilian pesto
Grilled kingfish, broccolini, capsicum pesto
Grilled sea bass, tomatoes and ginger salad
Grilled octopus, mediterranean sauce
Berry’s cheesecake
New tiramisù
Chocolate lava cake, vanilla ice cream
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
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.
Frequently asked questions
Below, you can find the most common questions about private chef services in Milán.
What does a private chef service include in Milán?
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 Milán?
The price of renting a chef in Milán 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 49 EUR to 90 EUR. For groups of 13 people or more, the price is 49 EUR per person. For groups of 7 to 12 people, the cost is 55 EUR per person. For groups of 3 to 6 people, the rate is 67 EUR per person, and for 2 people, the price is 90 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 Milán?
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 668 chefs available in Milán. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Milán 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 Milán?
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 Milán
Discover more details about our private chefs and their services.
The average age of our private chefs in Milán
Percentage of our women chefs in Milán.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Milán.
Percentage of services with kids in Milán.
Maximum number of bookings for a personal chef by a single client in Milán.
Increase in the number of bookings for a chef from last year in Milán.
Languages spoken by our personal chefs in Milán.
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 Milán.
Average timeframe from sending the request to booking.
How many chef services are booked in Milán each month?
Private chef reservations can vary seasonally depending on the destination. In Milán, 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 Milán.
Cost of a private chef in Milán
The cost of hiring a private chef in Milán 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 49 EUR to 90 EUR per person.
For 13 people or more: 49 EUR
For 7 to 12 people: 55 EUR
For 3 to 6 people: 67 EUR
For 2 people: 90 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 Milán!
5 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 Milán?
We mainly offer six types of cuisine in Milán: 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 Milán!
Why not try a Private Chef service in Milan?
Want to give your partner a special romantic surprise? Want to enjoy a dinner with friends and fancy trying something different? Or maybe you want to organize a lovely meal for the whole family to celebrate that special occasion without anyone having to cook? Take a Chef allows you to transform your home into one of the best restaurants in town. The only difference is that the entire experience is built around you and your guests. Select the type of cuisine, choose the dates and enjoy the experience!
Our Private Chefs in Milan go the extra mile
Take a Chef is all about creating a dining experience that is perfect for you. That’s why the menu is designed according to your preferences. We know that finding the right chef to suit your needs is crucial. All of our chefs have been trained in prominent culinary schools and have a decade of experience in the industry. To make sure that everything is to your liking, you’ll be able to view a detailed profile of each chef that contacts you with a menu proposal. Then you can communicate with them directly to make any changes. Just click the button below to get started!
Experience Milan through the senses
Cap Estate has a vibrant restaurant scene, with exciting culinary options in terms of international cuisines. Why don't you try to take this home and enjoy an intimate and personalized dining experience? Let the chef prepare the meal while you enjoy the island. Click above to start!
Talk to our chefs in Milán
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 Milán? You’ll get it. Tell us about your event in Milán, and discover the best chefs who will customize every detail of your experience.
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